Recombinant human lactoferrin: A valuable protein for pharmaceutical products and functional foods

Conesa, C. ; Calvo, M. (Universidad de Zaragoza) ; Sanchez, L. (Universidad de Zaragoza)

Resumen: Lactoferrin, the main iron-binding protein of milk, has biological activities that are essential for the newborn and are beneficial for adults. Given this beneficial effect, there is broad interest in exogenous sources of lactoferrin in human nutrition. Consequently, several transgenic approaches to produce lactoferrin have been achieved. However, the activity of heterologous lactoferrin cannot be assumed to identically mimic that of
the homologous protein. Human lactoferrin obtained from yeast, transgenic cows, and rice has met the criteria of structural similarity, high yield, and ease of protein isolation. Human lactoferrin from Aspergillus awamori has been mainly directed to therapeutic uses with advanced phases of clinical trials currently in progress. In contrast, human lactoferrin produced in transgenic cows and rice brings the clear advantage of
origins compatible with use in foods, although the approval for these applications is still in process.

Idioma: Inglés

Año: 2010

Publicado en: BIOTECHNOLOGY ADVANCES 28, 6 (2010), 831-838
ISSN: 0734-9750

Factor impacto JCR: 7.6 (2010)

Categ. JCR: BIOTECHNOLOGY & APPLIED MICROBIOLOGY rank: 9 / 158 = 0.057 (2010) - Q1 - T1

Tipo y forma: Artículo (Versión definitiva)

Área (Departamento): Área Tecnología de Alimentos (Dpto. Produc.Animal Cienc.Ali.)