History
Occurrence of iron-containing red protein in bovine milk was reported as early as in 1939; however, the protein could not be properly characterized because it could not be extracted with sufficient purity. Its first detailed studies were reported around 1960. They documented the molecular weight, isoelectric point, optical absorption spectra and presence of two iron atoms per protein molecule. The protein was extracted from milk, contained iron and was structurally and chemically similar to serum transferrin. Therefore, it was named lactoferrin in 1961, though the name lactotransferrin was used in some earlier publications, and later studies demonstrated that the protein is not restricted to milk. Also in 1961, the antibacterial action of lactoferrin has been documented and associated with its ability to bind iron. [1]
Other Ingredient Information
Products containing Lactoferrin
The percentage represents the approximate total number of food products from UPC Food Search's data that contain the ingredient, "Lactoferrin".
The data is calculated from UPC Food Search's product data only, and is not meant to reflect all food products regionally or globally.
Source(s) Derived From |
Animal Sources |
Natural or Artificial? |
Natural |
References |
- Lactoferrin - Wikipedia
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Aliases (Also Known As)
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Bovine Lactoferrin
Color Key - (Click/Tap to View) 
- Natural
- Natural & Possibly Unsafe
- Artificial
- Artificial & Possibly Unsafe
- Both (Can be derived from Natural & Artificial Sources)
- Both (Can be derived from Natural & Artificial Sources) & Possibly Unsafe
|
Revision History
| Action |
User |
Date/Time |
| Ingredient added | UPC Food Search | June 17, 2010 @ 1:19 AM |
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