Following the two meetings on Lactoferrin Structure and Function that were held in Honolulu, Hawaii, in 1993 and 1995, the Third International Conference on Lactoferrin Structure and Function was held in Le Touquet, France, and has successfully reinforced and diversified the previously created bridges between biochemists, clinicians, and companies. In fact, scientists, physicians, and people of industry from different domains have brought a wealth of recent information concerning biochemistry and technical advances in the identification of lactoferrin-derived compounds as well as cell biology, molecular biol ogy, pathology, and medical applications of lactoferrin and lactoferrin-derived com pounds. We were so delighted with the rapid growth of knowledge concerning many biologi cal and immunological functions of lactoferrins and the relationships between their struc ture and function, we wanted to share our pleasure with the readers interested in this field. The present book. which represents a review of some of the most exciting contributions, is intended to reflect the status of our knowledge and transmit our hopes for the future devel opment of in vivo applications of natural and recombinant lactoferrins. We would like to express our gratitude to the sponsors who contributed to the or ganization of the meeting in such a pleasant place and allowed the participation of several young researchers. We would also like to thank all the participants who have answered with enthusiasm our invitation and to every one of the Laboratoire de Chimie Biologique for the constant and efficient help.

Following the two meetings on Lactoferrin Structure and Function that were held in Honolulu, Hawaii, in 1993 and 1995, the Third International Conference on Lactoferrin Structure and Function was held in Le Touquet, France, and has successfully reinforced and diversified the previously created bridges between biochemists, clinicians, and companies. In fact, scientists, physicians, and people of industry from different domains have brought a wealth of recent information concerning biochemistry and technical advances in the identification of lactoferrin-derived compounds as well as cell biology, molecular biol ogy, pathology, and medical applications of lactoferrin and lactoferrin-derived com pounds. We were so delighted with the rapid growth of knowledge concerning many biologi cal and immunological functions of lactoferrins and the relationships between their struc ture and function, we wanted to share our pleasure with the readers interested in this field. The present book. which represents a review of some of the most exciting contributions, is intended to reflect the status of our knowledge and transmit our hopes for the future devel opment of in vivo applications of natural and recombinant lactoferrins. We would like to express our gratitude to the sponsors who contributed to the or ganization of the meeting in such a pleasant place and allowed the participation of several young researchers. We would also like to thank all the participants who have answered with enthusiasm our invitation and to every one of the Laboratoire de Chimie Biologique for the constant and efficient help.

Lactoferrin is an intriguing protein with an interesting structure and several known or suggested biological activities. We feel that attention on this protein has been too limited and diffuse, partly because it has been "hidden" among other well-known iron-binding proteins such as hemoglobin, ferritin and transferrin, but also perhaps because its biological functions are so diverse. Investigators that focus on lactoferrin represent a wide variety of medical and scientific disciplines that do not usually come together. It was our intention to improve that situation with this symposium. In this book, experts from a variety of disciplines describe the present knowledge of the structural features of lactoferrin, its carbohydrate side chains and its capacity to bind different metal ions and anions. Several of the possible physiological functions of lactoferrin are described in detail, including the role of lactoferrin in bacterial killing, its involvement in growth and proliferation, in immune function and in iron absorption. Aspects of the molecular biology of lactoferrin and its specific interactions with different cell types are also included. Finally, as lactoferrin now has become commercially available in larger quantities, possible industrial applications are discussed. The book should give the interested reader a thorough insight into our present knowledge of lactoferrin.

The major emphasis in this book is a compilation and definition of what is known about components of human milk, including glycoconjugates, that inhibit common pathogens of the infant. Also discussed are other bioactive constituents whose relevant biological roles are also beginning to be defined. Hormonal and cytokine activity, immunomodulating and autoinflammatory agents, xenobiotics, and conditionally essential nutrients in milk could have roles in the protection of the infant, but may also participate in digestive processes, maternal--infant communication, maturation of the gut, central nervous system, and other components of infant growth and development. Like the protective activities, these are discussed in terms of their presence in milk, structures, potential functions, and structure/function relationship. Components whose role is nutritional support during early development of the infant are also included.

Following the two meetings on Lactoferrin Structure and Function that were held in Honolulu, Hawaii, in 1993 and 1995, the Third International Conference on Lactoferrin Structure and Function was held in Le Touquet, France, and has successfully reinforced and diversified the previously created bridges between biochemists, clinicians, and companies. In fact, scientists, physicians, and people of industry from different domains have brought a wealth of recent information concerning biochemistry and technical advances in the identification of lactoferrin-derived compounds as well as cell biology, molecular biol ogy, pathology, and medical applications of lactoferrin and lactoferrin-derived com pounds. We were so delighted with the rapid growth of knowledge concerning many biologi cal and immunological functions of lactoferrins and the relationships between their struc ture and function, we wanted to share our pleasure with the readers interested in this field. The present book. which represents a review of some of the most exciting contributions, is intended to reflect the status of our knowledge and transmit our hopes for the future devel opment of in vivo applications of natural and recombinant lactoferrins. We would like to express our gratitude to the sponsors who contributed to the or ganization of the meeting in such a pleasant place and allowed the participation of several young researchers. We would also like to thank all the participants who have answered with enthusiasm our invitation and to every one of the Laboratoire de Chimie Biologique for the constant and efficient help.

Advances in Food and Nutrition recognizes the integral relationship between the food and nutritional sciences and brings together outstanding and comprehensive reviews that highlight this relationship. Contributions detail the scientific developments in the broad areas of food science and nutrition are intended to ensure that food scientists in academia and industry as well as professional nutritionists and dieticians are kept informed concerning emerging research and developments in these important disciplines.

Food Processing By-Products and their Utilization An in-depth look at the economic and environmental benefits that food companies can achieve—and the challenges and opportunities they may face—by utilizing food processing by-products Food Processing By-Products and their Utilization is the first book dedicated to food processing by-products and their utilization in a broad spectrum. It provides a comprehensive overview on food processing by-products and their utilization as source of novel functional ingredients. It discusses food groups, including cereals, pulses, fruits, vegetables, meat, dairy, marine, sugarcane, winery, and plantation by-products; addresses processing challenges relevant to food by-products; and delivers insight into the current state of art and emerging technologies to extract valuable phytochemicals from food processing by-products. Food Processing By-Products and their Utilization offers in-depth chapter coverage of fruit processing by-products; the application of food by-products in medical and pharmaceutical industries; prebiotics and dietary fibers from food processing by-products; bioactive compounds and their health effects from honey processing industries; advances in milk fractionation for value addition; seafood by-products in applications of biomedicine and cosmeticuals; food industry by-products as nutrient replacements in aquaculture diets and agricultural crops; regulatory and legislative issues for food waste utilization; and much more. The first reference text to bring together essential information on the processing technology and incorporation of by-products into various food applications Concentrates on the challenges and opportunities for utilizing by-products, including many novel and potential uses for the by-products and waste materials generated by food processing Focuses on the nutritional composition and biochemistry of by-products, which are key to establishing their functional health benefits as foods Part of the "IFST Advances in Food Science" series, co-published with the Institute of Food Science and Technology (UK) This bookserves as a comprehensive reference for students, educators, researchers, food processors, and industry personnel looking for up-to-date insight into the field. Additionally, the covered range of techniques for by-product utilization will provide engineers and scientists working in the food industry with a valuable resource for their work.

This eBook is a collection of articles from a Frontiers Research Topic. Frontiers Research Topics are very popular trademarks of the Frontiers Journals Series: they are collections of at least ten articles, all centered on a particular subject. With their unique mix of varied contributions from Original Research to Review Articles, Frontiers Research Topics unify the most influential researchers, the latest key findings and historical advances in a hot research area! Find out more on how to host your own Frontiers Research Topic or contribute to one as an author by contacting the Frontiers Editorial Office: frontiersin.org/about/contact.

The detenmnation of optimal nutritional status has traditionally been based upon generalized parameters such as weight gain and body fat levels. Vitamin and mineral requirements were often related to the intakes needed to prevent overt signs of deficiency diseases such as beriberi or scurvy. However, in the past decade or so, there have been intensive investigations to determine the subtle changes in physiological functions associated with marginal micronutrient intakes. There is a growing consensus that immune system activities are very sensitive indicators of micronutrient status. During this decade, there has also been a rapid expansion of research in the role of free radicals and antioxidants in the major chronic diseases which afflict mankind( i.e. cancer, cardiovascular disease,and autoimmune disease). The main function of antioxidant nutrients in an appropriate diet is the prevention of oxidative damage to cells and their physiological functions. Antioxidant nutrients counteract free radicals and damaging oxidative actions on cell membranes. Since the cells of the immune system are rapidly differentiating and proliferating, such dividing and transforming cells are particularly susceptible to damage by oxidation. The interactions of antioxidant nutrition and immune system activities and disease resistance are therefore logical areas for research. Thus, the objective of this symposium was to bring together the leading investigators who have examined the immunological effects of dietary essential nutrients which share the capacity to act as antioxidants.