Overview
- Editors:
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T. William Hutchens
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Department of Food Science and Technology, University of California, Davis, USA
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Bo Lönnerdal
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Department of Nutrition, University of California, Davis, USA
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Table of contents (25 chapters)
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Lactoferrin Structure and Function
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- H. Rick Faber, Bryan F. Anderson, Heather M. Baker, Tony Bland, Catherine L. Day, Hale Nicholson et al.
Pages 25-38
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- Tai-Tung Yip, T. William Hutchens
Pages 39-58
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Lactoferrin Gene Expression
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- Hans-Martin Seyfert, Uta Klußmann, Uta Maria Steinhoff, Jens Vanselow, Dirk Koczan, Gerd Hobom
Pages 61-79
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- Floyd L. Schanbacher, Surapon Pattanajitvilai, Margaret C. Neville
Pages 81-95
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- John W. Tweedie, Edward N. Baker, Catherine L. Day, Bhavwanti Sheth, H. Hale Nicholson
Pages 97-110
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- Dominique Legrand, Valérie Salmon, Bernadette Coddeville, Monique Benaïssa, Yves Plancke, Geneviève Spik
Pages 111-117
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- Béatrice Leveugle, Geneviève Spik, Daniel P. Perl, Constantin Bouras, Howard M. Fillit, Patrick R. Hof
Pages 119-124
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- Annick Pierce, Hector Escriva, Bernadette Coddeville, Monique Benaïssa, Didier Leger, Geneviève Spik et al.
Pages 125-134
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- Christina T. Teng, Nengyu Yang
Pages 135-153
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- Pauline P. Ward, Christopher S. Piddington, Grainne Cunningham, Xiaodong Zhou, Roger D. Wyatt, Orla M. Conneely
Pages 155-176
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- Edward N. Baker, Bryan F. Anderson, Heather M. Baker, H. Rick Faber, Clyde A. Smith, Andrew J. Sutherland-Smith
Pages 177-191
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- Bao Yuan Bi, Elisabeth Elass, Dominique Legrand, Florence Deplace, Geneviève Spik, Joël Mazurier
Pages 193-209
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- Bradley E. Britigan, Troy S. Lewis, Oyebode Olakanmi, Michael L. McCormick, Rachel A. Miller
Pages 211-232
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- Jeremy H. Brock, Abdelhakim Djeha
Pages 233-243
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- Suhasini Iyer, Bo Lönnerdal, Catharine L. Day, Edward N. Baker, John W. Tweedie, Tai-Tung Yip et al.
Pages 245-256
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Functions Related to Lactoferrin Interactions with Prokaryotic and Eukaryotic Cells
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Front Matter
Pages 257-257
About this book
The number of investigators focusing their attention on lactoferrin has increased dramatically in recent years. Lactoferrin is a protein with more than one known structure and a number of proposed biological functions, including several with important regulatory consequences. In many ways it has been an easy pro tein to investigate; however, there have been difficulties under standing specific structure / function relationships, particularly as it functions in vivo. Research funding dedicated to this protein has previously been limited, but is now increasing. As lactoferrin begins to emerge formally as a protein of significance to the medi and industry, it is more important than ever to coor cal profession dinate and integrate research efforts whenever possible and to share the results of these efforts within the expanding array of medical and scientific diSciplines involved. It was our intention to provide a forum to summarize and disseminate the most recent advances in this field. Included in Lactoferrin: Interactions and Biological Functions are selected presentations representing the many disciplines involved in defining lactoferrin function in terms of its known structural features, including its carbohydrate side-chains, receptor binding sites, its capacity to bind different metal ions, and other newly discovered bioactive domains. Several of the possible physiologi cal functions of lactoferrin are described and summarized in detail, including the role of laetoferrin in bacterial killing, its in volvement in cell growth and proliferation, in the modulation of immune function, and in iron absorption.
Editors and Affiliations
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Department of Food Science and Technology, University of California, Davis, USA
T. William Hutchens
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Department of Nutrition, University of California, Davis, USA
Bo Lönnerdal
