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Journal of Dairy Science Vol. 55 No. 12 1651-1659
© 1972 by American Dairy Science Association ®
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Amounts of Lactoferrin in Human Colostrum and Milk

Taro Nagasawa, Isao Kiyosawa and Kunisuke Kuwahara

Central Research Laboratory, Morinaga Milk Industry Company, Ltd., Tokyo, Japan

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±.03 g of lactoferrin per 100 ml, respectively. From nitrogen distributions, acrylamide gel electrophoresis and immunological quantitation, human whey protein contained about 35.0$ lactoferrin 46.4% {alpha}-lactalbumin, 10.6% serum albumin and 8.0% remaining proteins (globulins). Normal human milk, 11 to 60 days postpartum, contained about ,44 g casein, .21 g lactoferrin, .28 g {alpha}-lactalbumin, .06 g serum albumin and .05 g remaining proteins (globulins). The casein to whey protein ratio is about 1:1.4.




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A. Nozaki, M. Ikeda, A. Naganuma, T. Nakamura, M. Inudoh, K. Tanaka, and N. Kato
Identification of a Lactoferrin-derived Peptide Possessing Binding Activity to Hepatitis C Virus E2 Envelope Protein
J. Biol. Chem., March 14, 2003; 278(12): 10162 - 10173.
[Abstract] [Full Text] [PDF]


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