Sánchez L, Aranda P, Pérez M D, Calvo M
Tecnología y Bioquímica de los Alimentos, Facultad de Veterinaria, Zaragoza, Spain.
Biol Chem Hoppe Seyler. 1988 Sep;369(9):1005-8. doi: 10.1515/bchm3.1988.369.2.1005.
The evolution of the concentration of lactoferrin and transferrin was studied in cow's colostrum and milk throughout lactation. The highest concentrations of both proteins were found in the first milking (0.83 mg/ml for lactoferrin and 1.07 mg/ml for transferrin), decreasing sharply during the first days of lactation (colostral period). Thereafter, the concentrations of these proteins decreased slowly, reaching their definitive values during the third week post-partum (0.09 mg/ml for lactoferrin and 0.02 mg/ml for transferrin). The ratio transferrin/albumin in colostrum (first milking), mature milk, milk from mastitic cows and serum was determined, and found to be four times greater in colostrum than in mature or mastitic milk, suggesting a specific transport of transferrin from blood to milk.
研究了整个泌乳期奶牛初乳和牛奶中乳铁蛋白和转铁蛋白浓度的变化。两种蛋白质的最高浓度均出现在第一次挤奶时（乳铁蛋白为0.83毫克/毫升，转铁蛋白为1.07毫克/毫升），在泌乳初期（初乳期）急剧下降。此后，这些蛋白质的浓度缓慢下降，在产后第三周达到其最终值（乳铁蛋白为0.09毫克/毫升，转铁蛋白为0.02毫克/毫升）。测定了初乳（第一次挤奶）、成熟乳、患乳腺炎奶牛的乳和血清中转铁蛋白/白蛋白的比率，发现初乳中的该比率是成熟乳或患乳腺炎奶牛的乳中的四倍，这表明转铁蛋白从血液到乳汁存在特定的转运过程。
