Thursday, April 21, 2022

Lactoferrin in milk

Other minor proteins and enzymes in milk that are of nutritional interest include lactoferrin and lactoperoxidase. There are many other enzymes in milk but these do not have a role in human nutrition.

Lactoferrin (formerly known as lactotransferrin) is a protein in human milk, animal milk, and other bodily fluids in the body such as saliva, tears, mucus, and bile. Colostrum, the first milk made after a baby is born, is higher in lactoferrin.

Lactoferrin's main functions in the body include binding with and transporting iron. It binds iron and is transferred via a variety of receptors into and between cells, serum, bile, and cerebrospinal fluid.

It also helps to fight infections. Some people take lactoferrin supplements for their antioxidant and anti-inflammatory benefits.

Lactoferrin exists as a single peptide chain with a molecular weight of approximately 80,000 Da. It is folded into two globular units with each unit able to bind 1.4 mg of iron per gram of protein.
Lactoferrin in milk

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