乳铁蛋白理化性质及其成骨作用研究进展  

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

作　　者：孔莹莹[1] 杜明[1] 刘猛[1] 张兰威[1] 

机构地区：[1]哈尔滨工业大学食品科学与工程学院,黑龙江哈尔滨150090

出　　处：《食品科学》2012年第21期318-322,共5页Food Science

基　　金：国家自然科学基金项目(31101316);教育部"新世纪优秀人才计划"项目(NCET-11-0796);黑龙江省博士后研究人员落户黑龙江科研启动基金项目;中央高校基本科研业务费专项(HIT.BRETⅢ.201231)

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。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.

关 键 词：乳铁蛋白 理化性质 成骨细胞 破骨细胞 成骨作用 

分 类 号：TS252.1[轻工技术与工程—农产品加工及贮藏工程]