牛乳铁蛋白的抗血管生成特性

IF 4 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Journal of Functional Foods Pub Date : 2025-09-04 DOI:10.1016/j.jff.2025.107007

Yoshiharu Takayama , Reiji Aoki , Ayako Aoki-Yoshida

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引用次数: 0

摘要

大量的体内和体外研究已经证明了牛乳铁蛋白（bLF）对多种类型癌症的抗癌功效。bLF的抗肿瘤特性可能部分归因于其抑制肿瘤血管生成的能力。本文综述了目前对外源性bLF和乳铁蛋白抑制肿瘤血管生成作用的认识，乳铁蛋白是一种从bLF的n端结构域衍生的阳离子肽。bLF通过多种机制抑制血管生成，包括抑制血管内皮生长因子- a （VEGF-A）和成纤维细胞生长因子-2信号，以及其抗炎和免疫调节特性。相比之下，人乳铁蛋白在VEGF-A存在下促进血管生成，这表明其抗癌特性是通过抑制癌症血管生成以外的机制实现的。最后，我们回顾了bLF给药系统的发展，以提高其稳定性和生物利用度。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

Anti-angiogenic properties of bovine lactoferrin

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Anti-angiogenic properties of bovine lactoferrin

Numerous in vivo and in vitro studies have demonstrated the anticancer efficacy of bovine lactoferrin (bLF) against various types of cancer. The anti-tumor property of bLF may be partially attributable to its ability to inhibit cancer angiogenesis. This review summarizes current understanding of the inhibitory effects of exogenous bLF and lactoferricin, a cationic peptide derived from the N-terminal domain of bLF, on cancer angiogenesis. bLF inhibits angiogenesis via multiple mechanisms, including inhibition of vascular endothelial growth factor-A (VEGF-A) and fibroblast growth factor-2 signaling as well as its anti-inflammatory and immunomodulatory properties. By contrast, human lactoferrin enhances angiogenesis in the presence of VEGF-A, suggesting that its anticancer property is achieved by a mechanism other than inhibition of cancer angiogenesis. Finally, we review the development of a drug delivery system for bLF to improve its stability and bioavailability.

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来源期刊

Journal of Functional Foods FOOD SCIENCE & TECHNOLOGY-

CiteScore

9.60

自引率

1.80%

发文量

428

审稿时长

76 days

期刊介绍： Journal of Functional Foods continues with the same aims and scope, editorial team, submission system and rigorous peer review. We give authors the possibility to publish their top-quality papers in a well-established leading journal in the food and nutrition fields. The Journal will keep its rigorous criteria to screen high impact research addressing relevant scientific topics and performed by sound methodologies. The Journal of Functional Foods aims to bring together the results of fundamental and applied research into healthy foods and biologically active food ingredients. The Journal is centered in the specific area at the boundaries among food technology, nutrition and health welcoming papers having a good interdisciplinary approach. The Journal will cover the fields of plant bioactives; dietary fibre, probiotics; functional lipids; bioactive peptides; vitamins, minerals and botanicals and other dietary supplements. Nutritional and technological aspects related to the development of functional foods and beverages are of core interest to the journal. Experimental works dealing with food digestion, bioavailability of food bioactives and on the mechanisms by which foods and their components are able to modulate physiological parameters connected with disease prevention are of particular interest as well as those dealing with personalized nutrition and nutritional needs in pathological subjects.