摘要：Lactoferrin (LF) is an iron-binding glycoprotein member of the Transferrin (TF) family which present in milk, other exocrine secretions and neutrophil granules in mammals, it is highly conserved among human and other mammals' species. First identified in milk as the red milk protein due to its iron content, LF has since attracted much interest over the past fifty years. LF is considered to be an important host defense molecule and has a diverse range of physiological functions such as antimicrobial/antiviral activities, immunomodulatory activity and antioxidant activity . During the past decade, it has become evident that oral administration of LF exerts several beneficial effects on the health of humans and animals, including anti-infective, anticancer and anti-inflammatory effects. This has enlarged the application potential of LF as a food additive. The technology of producing bovine LF on a large scale was established over 20 years ago. This review summarizes our current understanding of the properties of physico-chemical of LF, physiological functions and technological characteristics as well as nutritional and applications relationships that explain the roles of LF in host defense.
