Lactoferrin
[lak-tuh-fer-in] /ˌlæk təˈfɛr ɪn/
noun, Biochemistry.
1.
a glycoprotein present in milk, especially human milk, and supplying iron to suckling infants.
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- Lactoflavin
[lak-toh-fley-vin, lak-toh-fley-] /ˌlæk toʊˈfleɪ vɪn, ˈlæk toʊˌfleɪ-/ noun, Biochemistry. 1. . /ˌlæktəʊˈfleɪvɪn/ noun 1. a less common name for riboflavin lactoflavin lac·to·fla·vin (lāk’tə-flā’vĭn, lāk’tə-flā’-) n. See riboflavin.
- Lactogen
lactogen lac·to·gen (lāk’tə-jən, -jěn’) n. An agent that stimulates lactation.
- Lactogenesis
lactogenesis lac·to·gen·e·sis (lāk’tə-jěn’ĭ-sĭs) n. The production of milk by the mammary glands.
- Lactogenic
[lak-tuh-jen-ik] /ˌlæk təˈdʒɛn ɪk/ adjective 1. stimulating lactation. /ˌlæktəˈdʒɛnɪk/ adjective 1. inducing lactation: lactogenic hormone See also prolactin lactogenic lac·to·gen·ic (lāk’tə-jěn’ĭk) adj. Inducing lactation.
- Lactoglobulin
/ˌlæktəʊˈɡlɒbjʊlɪn/ noun 1. (biochem) any of a number of globular proteins found in milk lactoglobulin lac·to·glob·u·lin (lāk’tō-glŏb’yə-lĭn) n. The globulin present in milk, comprising from 50 to 60 percent of bovine whey protein.