抄録
The multi-functional protein, lactoferrin, a metal-binding glycoprotein with a molecular weight of 80 kDa, belongs to the transferrin family and is found in many secretory fluids and blood. Industrially, bovine lactoferrin is purified from milk or cheese whey and human lactoferrin can be produced by genetic manufacturing. In this special issue, a number of specialists present the most up-to-date information on lactoferrin.
