Sky Journal of Food Science Vol. 6(2), pp. 014-020, March, 2017, Available online http://www.skyjournals.org/SJFS

©2017 Sky Journals

 

Review Paper

Review study on lactoferrin: A multifunctional protein

Saima Nazir1, Muhammad Nasir2, Ammara Yasmeen1* and Shumaila Usman1

 

1Food and Biotechnology Research Centre, PCSIR Labs Complex, Ferozpur Road Lahore.
2Departement of Food Science & Human Nutrition, University of Veterinary and Animal Sciences, Lahore.

 

*Corresponding author. E-mail: ammara_ft@yahoo.com.

 

Accepted 19 December, 2016

 

Abstract

 

Lactoferrin is a glycoprotein of 703 amino acids originally isolated from milk. Lactoferrin exists in body fluids and can be found in the form of free iron, monoferric and diferic form. Scientist also found lactoferrin in the secretions of mammal’s pancreas, and in secondary neutrophil granules. Lactoferrin has wide range of functions which may range from binding of Lactoferrin with iron, in control of the availability of an enhanced immune system and as a strong bacteriostatic agent, but the exact mechanism of lactoferrin is still not clear.

 

Key words: Antimicrobial, lactoferrin, iron-binding protein, iron metabolism.

 

Full Text PDF (307KB)

 

 

 

 

Search for author names and article from Pubmed:

Nazir S

Usman S

 
Search for author names and article from Google Scholar
 
Nazir S

Usman S