Antioxidant properties of lactoferrin from human milk

Antioxidant properties of lactoferrin from human milk

Chemiluminescent methods showed that human lactoferrin more effectively inhibits free radical processes in the Fenton reaction than histidine and mannitol, usual free radical scavengers. Human lactoferrin added to yolk lipoprotein suspension in the presence of rhodamine 6G reduces the intensity of f...

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Bibliographic Details
Published in:Bulletin of experimental biology and medicine Vol. 127; no. 5; pp. 471 - 473
Main Authors: Belizi, S., Nazarova, I. A., Klimova, I. A., Prokof'ev, V. N., Pushkina, N. V.
Format: Journal Article
Language:English
Published: New York Springer Nature B.V 01-05-1999
Subjects:
Antioxidants
Breast milk
Chemiluminescence
Free radicals
Histidine
Iron
lactoferrin
Lipoproteins
Mannitol
Milk
rhodamine 6G
Yolk
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Summary:Chemiluminescent methods showed that human lactoferrin more effectively inhibits free radical processes in the Fenton reaction than histidine and mannitol, usual free radical scavengers. Human lactoferrin added to yolk lipoprotein suspension in the presence of rhodamine 6G reduces the intensity of fast flash of Fe^sup 2+^-induced chemiluminescence by 37%. Complete saturation of lactoferrin with iron reduces its antioxidant properties by 15.4%, the intensity of chemiluminescence being below the control by 25.7%.[PUBLICATION ABSTRACT]
Bibliography:ObjectType-Article-2
SourceType-Scholarly Journals-1
ObjectType-Feature-1
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ISSN:0007-4888
1573-8221
DOI:10.1007/BF02434942