Invited review: Structural-functional synergies of lactoferrin-bioactive compound complexes: Multidisciplinary applications.

IF 4.4 1区农林科学 Q1 AGRICULTURE, DAIRY & ANIMAL SCIENCE

Journal of Dairy Science Pub Date : 2025-09-03 DOI:10.3168/jds.2025-26630

Jiaqi Chen, Tiehua Zhang, Tolulope Joshua Ashaolu, Changhui Zhao

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引用次数: 0

Abstract

This review article presents an overview of the structure-function characteristics and extensive applications of complexes formed between lactoferrin (Lf) and various bioactive compounds. Lactoferrin, a glycoprotein predominantly found in colostrum, possesses iron-binding capacity and exhibits a wide range of biological activities, including antibacterial, antiviral, antifungal, antiparasitic, anti-inflammatory, anticancer, and antitumor effects. Through complexation with proteins, phenolic compounds, polysaccharides, and other bioactive substances, the structural and functional properties of Lf are significantly improved, enhancing its potential applications in the food, pharmaceutical, cosmetic, and industrial sectors. This article first introduces the basic properties, structure, and biological functions of Lf. Subsequently, it elaborates on the factors influencing the complexation reaction of Lf and the structure-function changes after its complexation with different bioactive compounds. Finally, it summarizes the applications of Lf-bioactive compound complexes in dairy products, virus inhibition, cosmetics, medicine, and agriculture, and forecasts their future development directions.

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特邀评论：乳铁蛋白-生物活性化合物复合物的结构-功能协同作用：多学科应用。

本文综述了乳铁蛋白（Lf）与各种生物活性化合物形成的配合物的结构、功能特点及其广泛应用。乳铁蛋白是一种主要存在于初乳中的糖蛋白，具有铁结合能力，具有广泛的生物活性，包括抗菌、抗病毒、抗真菌、抗寄生虫、抗炎、抗癌和抗肿瘤等作用。通过与蛋白质、酚类化合物、多糖和其他生物活性物质的络合作用，Lf的结构和功能特性得到了显著改善，增强了其在食品、制药、化妆品和工业领域的潜在应用。本文首先介绍了Lf的基本性质、结构和生物学功能。随后详细阐述了影响Lf络合反应的因素以及与不同生物活性化合物络合后的结构功能变化。最后总结了lf生物活性化合物配合物在乳制品、病毒抑制、化妆品、医药、农业等领域的应用，并对其未来发展方向进行了展望。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Journal of Dairy Science 农林科学-奶制品与动物科学

CiteScore

7.90

自引率

17.10%

发文量

784

审稿时长

4.2 months

期刊介绍： The official journal of the American Dairy Science Association®, Journal of Dairy Science® (JDS) is the leading peer-reviewed general dairy research journal in the world. JDS readers represent education, industry, and government agencies in more than 70 countries with interests in biochemistry, breeding, economics, engineering, environment, food science, genetics, microbiology, nutrition, pathology, physiology, processing, public health, quality assurance, and sanitation.