| 口服乳铁蛋白生理功效、保健机理及应用于食品的最新进展 |
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| 引用本文： | 郭长红,曹劲松.口服乳铁蛋白生理功效、保健机理及应用于食品的最新进展[J].食品科技,2005(11):86-90. |
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| 作者姓名： | 郭长红 曹劲松 |
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| 作者单位： | 华南理工大学轻工与食品学院,广州,510640 |
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| 摘 要： | 乳铁蛋白是一种多功能的铁结合性糖蛋白,对细菌、真菌、病毒等有广谱的防御能力,对感染、炎症、癌症等有明显的宿主保护功能。综述口服乳铁蛋白的生理功效及其独特的营养、抗菌防腐、免疫、抗氧化特性在食品中应用的最新进展。
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| 关 键 词： | 乳铁蛋白 功能性机制 营养 免疫 抗菌 抗氧化 |
| 文章编号： | 1005-9989(2005)11-0086-04 |
| 修稿时间： | 2005年4月30日 |
Physiological functions of orally administrated lactoferrin and the newest application of lactoferrin in foods |
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| GUO Chang-hong,CAO Jin-song.Physiological functions of orally administrated lactoferrin and the newest application of lactoferrin in foods[J].Food Science and Technology,2005(11):86-90. |
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| Authors: | GUO Chang-hong CAO Jin-song |
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| Abstract: | As a multifunctional iron glycoprotein, Lactoferrin(LF) is known to exert a broad-spectrum primary defense activity against bacteria, fungi and virus, et al. And provide some host-protective effects against infection, inflammation and cancer, etc. This paper focus on the physiologic effect of orally administered lactoferrin, and the newest application using its special nutrient, immune, antimicrobial and antioxidation activities in foods were reviewed. |
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| Keywords: | lactoferrin function mechanism nutrition immunity antimicrobial antioxidation |
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