Moreover, the levels of several factors involved in nutritional immunity, including DMBT1, S100A8/A9, lipocalin-2 (LCN-2), lactotransferrin (LTF), haptoglobin (HP), hemopexin (HPX) and the transferrin receptor (TFRC), were strongly elevated during the clearance phase of infection, peaking at 13 DPI before recovering by 48 DPI (Fig. 3A). Here, HP is linked to infection.