Amounts of lactoferrin in human colostrum and milk.
Amounts of lactoferrin in human colostrum and milk.
复制标题
人初乳和牛奶中乳铁蛋白的含量。
DOI：
10.3168/jds.s0022-0302(72)85741-2
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发表时间：
1972
影响因子：
3.5
通讯作者：
K. Kuwahara
中科院分区：
文献类型：
--
作者：
T. Nagasawa;I. Kiyosawa;K. Kuwahara
用免疫学方法测定了人初乳和产后2 ~ 197天乳汁中乳铁蛋白的含量。乳铁蛋白在前两周内下降，与总氮和乳清蛋白氮的下降平行。然后曲线逐渐倾斜。初乳，产后2 - 5天，8个样品;过渡乳，6 - 10天，10个样品;成熟乳，11 - 60天，43个样品;和成熟乳，61 - 197天，25个样品分别含有（平均值±标准差）0.49 ± 0.06，0.45 ± 0.08，0.21 ± 0.05和0.16 ± 0.03g/100 ml的乳铁蛋白。从氮分布、丙烯酰胺凝胶电泳和免疫学定量分析可知，乳清蛋白含有35.0%的乳铁蛋白、46.4%的α-乳白蛋白、10.6%的血清白蛋白和8.0%的剩余蛋白（球蛋白）。产后11至60天的正常人乳含有约44 g酪蛋白、0.21g乳铁蛋白、0.28g α-乳白蛋白、0.06g血清白蛋白和0.05g剩余蛋白质（球蛋白）。酪蛋白与乳清蛋白的比例约为1：1.4。
Abstract Lactoferrin was measured immunologically in human colostrum and in milk from 2 to 197 days after parturition. Lactoferrin decreased during the first two weeks, paralleling a decrease in total and in whey protein nitrogen. Then the curve sloped more gradually. Colostrum, 2 to 5 days postpartum, 8 samples; transitional milk, 6 to 10 days, 10 samples; mature milk, 11 to 60 days, 43 samples; and mature milk, 61 to 197 days, 25 samples contained (mean±standard deviation), .49 ±.06, .45±.08, .21±.05 and .16±.03g of lactoferrin per 100ml, respectively. From nitrogen distributions, acrylamide gel electrophoresis and immunological quantitation, human whey protein contained about 35.0% lactoferrin 46.4% α-lactalbumin, 10.6% serum albumin and 8.0% remaining proteins (globulins). Normal human milk, 11 to 60 days postpartum, contained about, 44g casein, .21g lactoferrin, .28g α-lactalbumin, .06g serum albumin and .05g remaining proteins (globulins). The casein to whey protein ratio is about 1:1.4.