FOOD SCIENCE ›› 2021, Vol. 42 ›› Issue (7): 267-274.doi: 10.7506/spkx1002-6630-20200429-379

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Advances in Biological Activity and Functional Mechanism of Peptides from Lactoferrin

SHI Pujie, XU Shiqi, WANG Zhenyu, WU Chao, LU Weihong, DU Ming   

  1. (1. School of Chemistry and Chemical Engineering, Harbin Institute of Technology, Harbin 150001, China; 2. Collaborative Innovation Center of Provincial and Ministerial Co-construction for Seafood Deep Processing, National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China)
  • Online:2021-04-15 Published:2021-05-17

Abstract: Lactoferrin is an iron-binding natural glycoprotein, which is distributed widely in the milk of various mammalian species and most biological fluids. Ingested lactoferrin is mainly adsorbed as peptides by the human body after protease digestion to exert its physiological functions. In recent years, a great number of bioactive peptides with antimicrobial, antitumor, antihypertension, anti-inflammatory and immune modulator activities derived from lactoferrin hydrolysates have been reported. These peptides have dual functions of regulating the body’s physiological functions and providing nutrients for the body, thereby playing an important role in human health. In this review, the species, structures and mechanisms of action of functional peptides from lactoferrin are summarized and their applications in the field of food science are discussed to provide a theoretical basis for the research of these bioactive peptides and their applications in the functional food field.

Key words: lactoferrin; bioactive peptides; antibacterial; anticancer; antihypertensive

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