The effect of vitamins on iron-binding capacity of apo-lactoferrin in cow's milk

Авторы: Samokhina L.S., Dunaev K.S., Kalagur A.O., Lisitsyn D.S., Spasova V.S., Komolova G.S., Tishkov V.I.
Сборник: The collection includes 7th the International Scientific-Practical Conference “Education Transformation Issues”
Тезисы
Год издания: 2018
Место издания: SCIEURO London 27-29 December 2018
Первая страница: 39
Последняя страница: 45
Аннотация: Lactoferrin is one of the significant components of protective complex of milk. It is a polyfunctional iron-binding protein with a molecular mass of 80 kDa. It can be present in iron-free (apo-) and iron-saturated (holo-) forms.Significant advances have been made recently in studying the functions of lactoferrin. Lactoferrin has a positive effect on immune system, as well as antioxidant, antimicrobial, immunocorrective action. This allows us to consider it as an active basis of both pharmacological drugs with a broad spectrum of activity and food supplements. However, the mechanism of lactoferrin’s action has not been extensively studied. Keywords: apo-lactoferrin, iron-binding capacity, immunocorrective action, vitamins B1 B2, B6 B12, C and РР.
Добавил в систему: Самохина Людмила Сергеевна

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