lactoferrin


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lactoferrin

[¦lak·tō′fer·ən]
(biochemistry)
An iron-binding protein found in milk, saliva, tears, and intestinal and respiratory secretions that interferes with the iron metabolism of bacteria; in conjunction with antibodies, it plays an important role in resistance to certain infectious diseases.
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Abbreviated Abstract: Lactoferrin is an important component of innate immunity through its sequestration of iron, bactericidal activity, and immune modulatory activity.
Conversely, treating mice with an IL-27 neutralizing antibody after a hemorrhage lowered lactoferrin gene activity.
Keeping in view the increased demand of natural antimicrobial agents to control prevalence of food borne pathogens in final packaged food products as well as for food preservation/ biocontrol, this study was designed to isolate lactoferrin from milk of camel.
A component of mother's milk, lactoferrin has well-documented immune-potentiating effects.
NutriScience Innovations LLC has added Spray Dried Lactoferrin to its line-up of functional specialty ingredients.
Lactoferrin is an antimicrobial protein found in human breast milk that protects newborn babies from infectious diseases until their immune systems have had a chance to develop.
Enfinitas contains Lactoferrin and Milk Fat Globule Membrane (MFGM), both of which are naturally present in breast milk and known to provide structural and functional benefits to infants.
Scientists at the University of Massachusetts controlled interfacial properties using two globular proteins with widely differing isoelectric points: lactoferrin (pI [approximately equal to] 8.
The increase in somatic cell count decreased total protein, casein and -lactoglobulin, and significantly increased the share of lactoferrin.
Glanbia is pleased to announce its latest significant investment in the expansion of its production capabilities for its Bioferrin[R] brand of bovine lactoferrin.
Lactoferrin is a mammalian glycoprotein 80 kDa in size and 703 amino acids long.
The samples were analyzed for pH (acidity), total number of bacteria colonies present, number of gram-positive and gram-negative colonies, and concentration of total protein, fat, fatty acids, lactoferrin, immunoglobulin A (IgA), and osmalality.