LAKTOFERRİN ve GIDALARDA KULLANIMI

Yıl 2008, Sayı: 10, - , 14.08.2014

Emine Alkın

Öz

Laktoferrrin, en çok insan sütünde, daha düşük miktarda çeşitli granüler epitel hücrelerin salgılarında,polimorfonükleer lökositlerde, nötrofil granüllerde bulunan, bakteriyel aktivitede bulunmaları için gerekli olan Gram negatif bakterilerin membranının dışındaki demiri bağlayan bir glikoproteindir.
Laktoferrin, antimikrobiyel ve probiyotik özelliklerinden dolayı çok fonksiyonlu katkı maddesi olarak son yıllarda ticari olarak inek sütünden izole edilerek yararlı bağırsak florasını güçlendiren probiyotik gıdalarda ve bebek mamalarında yaygın olarak kullanılması düşünülmekte olup. E. coli,
Staphylococcus epidermidis, Streptococcus pnemonia, Streptococcus aureus, Vibrio cholera, Pseudomonas aeruginosa, Klebsiella pneumonia, Salmonella typhimurium, Shigella dysenteria'nın da dahil olduğu patojen bakterileri ve hatta bazı virüsleri inhibe edebildiği de bildirilmektedir.

Anahtar Kelimeler

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