Version 2.77


Lactoferrin is a major allergen in Milk. Lactoferrin is an allergen of the whey fraction of Milk and can be found in the Milk of most species at levels lower than 1%.

Lactoferrin is a non-heme-iron-binding globular multifunctional glycoprotein with antimicrobial activity, produced during lactation and by epithelial cells at mucosal surfaces. The protein is a prominent component of the first line of mammalian host defence, and its expression is up-regulated in response to inflammatory stimuli. Lactoferrin may act as a potent anti-inflammatory protein at local sites of inflammation, including the respiratory and gastrointestinal tracts. Human colostrum has the highest concentration, followed by human milk, then Cow's milk. Copyright Copyright © 2006 Phadia AB. Source: ImmunoCap, ImmunoCap

Basic Part Properties

Part Display Name
Lactoferrin bovine
Part Type
Component (Describes the core component or analyte measured)
Created On
Construct for LOINC Short Name
Lactoferrin Bovine

LOINC Terminology Service (API) using HL7® FHIR® Get Info

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Language Variants Get Info

Tag Language Translation
zh-CN Chinese (China) 牛乳铁蛋白
Synonyms: 牛乳糖肝褐质;牛乳酰肝褐质;牛乳铁传递蛋白
fr-CA French (Canada) Lactoferrine bovine
es-ES Spanish (Spain) Lactoferrina bovina
it-IT Italian (Italy) Lattoferrina bovina
tr-TR Turkish (Turkey) Laktoferrin sığır
ru-RU Russian (Russian Federation) Лактоферрин бычий
nl-NL Dutch (Netherlands) lactoferrine rund
fr-BE French (Belgium) Lactoferrine bovine