乳铁蛋白:现状与前景

IF 4.8 1区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY
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引用次数: 0

摘要

近年来,人们对食品安全的关注度急剧上升,导致人们更加关注食品消费对健康的影响。乳铁蛋白作为功能性食品的杰出代表,不仅是人体重要的营养来源,而且对人体健康具有诸多保护作用。乳铁蛋白卓越的抗菌和抗病毒特性激发了广泛的研究,并增加了其在促进人类健康方面的应用。乳铁蛋白的巨大营养价值促进了市场需求的稳步增长。为了应对供不应求的挑战,一种更环保、更经济的乳铁蛋白生产方法是异源表达。本文对这些进展进行了全面的最新综述,包括其来源、分子结构、生物功能、异源宿主表达、蛋白质纯化和应用。文中强调和突出了乳铁蛋白的表达系统、功能和应用,旨在为进一步开发和利用乳铁蛋白提供实用指南。
本文章由计算机程序翻译,如有差异,请以英文原文为准。

Lactoferrin: Current situation and future prospects

Lactoferrin: Current situation and future prospects
In recent years, there has been a significant surge in concerns regarding food safety, leading to an intensified focus on the health implications of food consumption. Lactoferrin, as a prominent representative of functional foods, not only serves as a vital source of nutrients for the human body but also offers numerous protective benefits for human health. The remarkable antibacterial and antiviral properties of lactoferrin have stimulated extensive research and increased its application in promoting human well-being. The substantial nutritional value of lactoferrin has contributed to a steady expansion in market demand. Addressing the challenge posed by demand surpassing supply, a more environmentally friendly and economically viable approach for lactoferrin production involves heterologous expression. This paper provides a comprehensive and updated review of these advances, including their source, molecular structure, biological function, heterologous host expression, protein purification, and application. The expression system, function, and application of lactoferrin were emphasized and highlighted, aiming to provide practical guidelines for further development and utilization of lactoferrin.
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来源期刊
Food Bioscience
Food Bioscience Biochemistry, Genetics and Molecular Biology-Biochemistry
CiteScore
6.40
自引率
5.80%
发文量
671
审稿时长
27 days
期刊介绍: Food Bioscience is a peer-reviewed journal that aims to provide a forum for recent developments in the field of bio-related food research. The journal focuses on both fundamental and applied research worldwide, with special attention to ethnic and cultural aspects of food bioresearch.
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