Lactoferrin: Properties and Potential Uses in the Food Industry

Basit Öğe Kaydı
dc.authoridbechelany, mikhael/0000-0002-2913-2846
dc.contributor.authorDemir, Ranya
dc.contributor.authorSaritas, Sumeyye
dc.contributor.authorBechelany, Mikhael
dc.contributor.authorKarav, Sercan
dc.date.accessioned2025-05-29T02:57:22Z
dc.date.available2025-05-29T02:57:22Z
dc.date.issued2025
dc.departmentÇanakkale Onsekiz Mart Üniversitesi
dc.description.abstractLactoferrin (LF) is an 80 kDa glycoprotein that contains approximately 700 amino acids and is a member of the transferrin family. The essential properties of LF, including antimicrobial, antiviral, anticancer, anti-inflammatory, antioxidant, and probiotic effects, have been studied for decades. The iron chelation activity of LF is significantly associated with its antimicrobial, anti-inflammatory, and antioxidant properties. Owing to its probiotic and prebiotic activity, LF also facilitates the growth of beneficial microorganisms and iron-defense immediate-effect properties on pathogens. Additionally, the ability to regulate cell signaling pathways and immune responses makes LF a prominent modulatory protein. These diverse characteristics of LF have gained interest in its therapeutic potential. Studies have suggested that LF could serve as an alternative source to antibiotics in severe infections and illnesses. LF has also gained interest in the food industry for its potential as an additive to fortify products such as yogurt, infant formula, and meat derivatives while also improving the shelf life of foods and providing antimicrobial and antioxidant activity. Prior to using LF in the food industry, the safety and toxicity of food processing are necessary to be investigated. These safety investigations are crucial for addressing potential harm or side effects and ensuring a healthy lifestyle. This review discusses the attributes and safety of LF, particularly its exploitation in the food industry.
dc.identifier.doi10.3390/ijms26041404
dc.identifier.issn1661-6596
dc.identifier.issn1422-0067
dc.identifier.issue4
dc.identifier.pmid40003872
dc.identifier.scopus2-s2.0-85218640554
dc.identifier.scopusqualityQ1
dc.identifier.urihttps://doi.org/10.3390/ijms26041404
dc.identifier.urihttps://hdl.handle.net/20.500.12428/30037
dc.identifier.volume26
dc.identifier.wosWOS:001430297100001
dc.identifier.wosqualityQ1
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.language.isoen
dc.publisherMDPI
dc.relation.ispartofInternational Journal of Molecular Sciences
dc.relation.publicationcategoryDiğer
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_WOS_20250529
dc.subjectlactoferrin
dc.subjectfood industry
dc.subjectfortification
dc.subjectsafety usage
dc.subjectantimicrobial
dc.subjectantiviral
dc.subjectantioxidant
dc.subjectanticancer
dc.subjectprobiotic
dc.subjecttherapeutical potential
dc.titleLactoferrin: Properties and Potential Uses in the Food Industry
dc.typeReview

Dosyalar

Koleksiyon

WoS İndeksli Yayınlar Koleksiyonu
PubMed İndeksli Yayınlar Koleksiyonu
Scopus İndeksli Yayınlar Koleksiyonu