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Abstract

Approaches in Poultry, Dairy & Veterinary Sciences

Lactoferrin- Extremely Important Whey Protein of Milk

  • Open or CloseVorlová L1*, Navrátilová P1, Bartáková K1, Hanuš O2, Nejeschlebová H2, Dluhošová S1

    1University of Veterinary Sciences Brno, Faculty of Veterinary Hygiene and Ecology, Department of Hygiene and Technology of Food of Animal Origin and Gastronomy, Brno, Czech Republic

    2Dairy Research Institute Ltd., Prague, Czech Republic

    *Corresponding author: Vorlova L, University of Veterinary Sciences Brno, Faculty of Veterinary Hygiene and Ecology, Department of Hygiene and Technology of Food of Animal Origin and Gastronomy, Brno, Czech Republic

Submission: September 16, 2022;Published: September 26, 2022

DOI: 10.31031/APDV.2022.09.000708

ISSN : 2576-9162
Volume9 Issue2

Abstract

Milk whey proteins are a nutritionally and commercially interesting commodity. The importance of individual representatives is the subject of several studies. One of the most interesting biomolecules is lactoferrin, which has a few biological functions, which include antibacterial, antifungal, antiviral, antiparasitic, anti-inflammatory, immunomodulatory, anticarcinogenic, bifidogenic and enzymatic. Isolated, especially bovine lactoferrin, finds wide application not only in preparations for the promotion and restoration of human health, but also in animal nutrition, food production and cosmetics. The review provides basic information about the biological properties of lactoferrin.

Keywords:Bovine lactoferrin; Biological functions; Antimicrobial activity

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