乳铁蛋白与牛乳中其他蛋白质相互作用机制研究进展

Interaction Mechanism between Lactoferrin and Other Proteins in Bovine Milk

牛乳蛋白分为酪蛋白和乳清蛋白,其中乳铁蛋白是乳清蛋白中的一种,具有多种生物学功能,被广泛应用于食品、医药、化妆品工业等领域。在牛乳中,乳铁蛋白带正电荷,会与一些带负电荷的蛋白质,如酪蛋白、骨桥蛋白、β-乳球蛋白、血清白蛋白、免疫球蛋白等发生相互作用。这种相互作用影响着这些蛋白的生物化学功能或者分离制备特性,尤其是后者更是工业化生产中需要关注的问题。本文阐述了乳铁蛋白与牛乳中其他蛋白质之间的相互作用机制及其应用现状,对于开发乳铁蛋白的工业化制备方法、以及系统理解牛乳中各种活性蛋白间的协同生物作用等方面都具有重要意义,为乳铁蛋白生物学特性的深入研究和工业化生产技术开发提供一定依据。

The bovine milk proteins include casein and whey protein.Lactoferrin(LF) is a whey protein that has a variety of biological functions.Lactoferrin is widely used in food additive,medical and cosmetic industries.In bovine milk,lactoferrin is positive to interact with some negatively charged proteins,such as casein and osteopontin,β-lactoglobulin,immunoglobulin and bovine serum albumin.These interactions can affect the biological functions and purification characteristics of these proteins;especially the latter has attracted more and more attentions.In the present review,the mechanism of interactions between lactoferrin and other bovine proteins are clarifi ed,which is important for developing industrial preparation procedures of LF and understanding the synergistic biological activities of these proteins.This review will provide some theoretical references for the development of industrial extraction methods of lactoferrin.