機能性食品素材としての鉄・ラクトフェリンの応用

抄録

 Lactoferrin (Lf) is an iron-binding glycoprotein found in many body fluids including bovine milk. Among its many biological functions, Lf can solubilize more than a 70 fold molar equivalent of iron in the presence of bicarbonate anions. Iron fortification of foods and nutraceuticals with the iron-Lf complex (FeLf) is attractive because of the high bioavailability of iron without adverse effects, such as metallic taste, irritation of gastric mucosa, and iron-catalyzed lipid oxidation. Thus, FeLf is a useful ingredient for the iron fortification of food for the prevention of anaemia. Additionally, FeLf is more stable against heat treatment and hydrolyzing enzymes than Lf, and possesses the palliative effects against dysmenorrhoea and mental stress. In the present review, we look back on 20 years of research and development on FeLf, and introduce key features of FeLf on application to food products.