“…Therefore, the acquisition of iron plays a critical role in the host interaction with pathogenic bacteria, which have in consequence developed speci®c strategies for iron uptake. In the gastric mucosa, the amount of free ferric iron should be restricted due to the presence of secreted lactoferrin which removes iron by sequestration [26,27]. The presence of speci®c uptake systems for acquisition of iron from host-borne and nutritional sources, including lactoferrin [15,21], transferrin [40], citrate [21,40], and hemin [21,40,45,46] in H. pylori indicates that the iron acquisition of the pathogen is highly adapted to this unusual environment.…”