FOOD SCIENCE ›› 2012, Vol. 33 ›› Issue (21): 318-322.

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Research Progress in Physio-chemical Characteristics and Osteogenic Activity of Lactoferrin

  

  • Received:2011-09-23 Revised:2012-10-22 Online:2012-11-15 Published:2012-11-09
  • Contact: Ming Du E-mail:duming2006@yahoo.com.cn

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

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