乳铁蛋白理化性质及其成骨作用研究进展

摘要/Abstract

摘要： 乳铁蛋白是一种具有抗菌、免疫调节等多功能性的铁结合糖蛋白，主要存在于哺乳动物乳汁中。近年来，乳铁蛋白在促进骨生长方面的功能逐渐成为研究热点。本文主要综述乳铁蛋白的结构、理化性质及其对成骨细胞、破骨细胞的作用、骨生长的影响及机制等方面的研究进展，并展望乳铁蛋白作为骨效应分子的应用前景及仍需解决的问题。

关键词: 乳铁蛋白, 理化性质, 成骨细胞, 破骨细胞, 成骨作用

Abstract: Lactoferrin is an iron-binding glycoprotein that is a pleiotropic factor with potent anti-microbial and immunomodulatory activity. It mainly exists in mammalian milk. In recent years, the function of lactoferrin in promoting bone growth has gradually become a hot topic of research. In this review we focus on the most recent progress in research on the structure, physical and chemical characteristics of lactoferrin and its effect and mechanism of action on osteoblast, osteoclast and bone growth. Further prospects for its applications as a factor that influences osteoblast and osteoclast and yet-to-be-solved problems are discussed as well.

Key words: lactoferrin, physio-chemical characteristics, osteoblast, osteoclast, osteogenesis

中图分类号:

TS252.1

孔莹莹，杜?明*，刘?猛，张兰威. 乳铁蛋白理化性质及其成骨作用研究进展[J]. 食品科学, 2012, 33(21): 318-322.

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