Effect of Lactoferrin on Iron Solubility under Neutral Conditions

Abstract

The solubility of ferric iron with lactoferrin (Lf) was investigated in the presence of bicarbonate and phosphate salts. Lf and Lf digested with pepsin and trypsin could solubilize over a 70-fold molar equivalent of iron, which is much higher than the specific iron-binding ability of Lf. Lf appears promising as an ingredient for dietetic foods as it protects against iron-deficient anemia.