乳铁蛋白研究现状  

A Research Review on Lactoferritin

作　　者：曹阳[1] 包永明[1] 安利佳[1] 高华颖[2] 

机构地区：[1]大连理工大学化工学院生物工程系,大连116012 [2]辽宁师范大学生命科学院,大连116029

出　　处：《食品科学》2002年第12期132-138,共7页Food Science

摘　　要：文章综述了乳铁蛋白最新研究成果,主要包括乳铁蛋白分子结构、分离提取方法、生物学功能、乳铁蛋白基因及重组乳铁蛋白的研究现状,介绍了乳铁蛋白及其活性多肽(抗菌肽、促进细胞生长肽)的抗微生物(细菌、病毒、真菌)作用、促进细胞生长作用、免疫增强作用、抗氧化及抗肿瘤作用、参与铁代谢过程等作用,对铁蛋白在临床及食品工业中的应用作了分析。What generalized in the paper was the latest research development in lactoferritin,which mainly involved the molecular structure,isolation method,biological function of lactoferritin,current research condition of lactoferritin gene and recombination of lactoferritin.At the same time,some effects of lactoferritin and its active peptide were introduced,such as antimicrobe, enhancement of cell growth, enhancenent of immunity,resistance of oxidzation,antitummor,metabolism related to iron, and so on.Besides,an analysis of lactoferritin's application in clinical and food industry was reviewed.

关 键 词：乳铁蛋白 分子结构 功能 基因 重组 

分 类 号：Q592.6[生物学—生物化学]