Abstract
Lactoferrin is part of a range of bio-proteins and dairy ingredients specifically designed and developed for nutritional products, particularly in the infant and sports nutrition sectors. Lactoferrin is known as a leader in the technology of milk fractionation and processes. These agents could positively influence the individual’s growth and/or their nutritional status and alleviate various health aliments including inflammatory conditions, endotoxin shock, and drug induced damage.
Lactoferrin is generally used as a nutritional supplement. In the last few decades, bovine lactoferrin, an iron-binding glycoprotein and whey protein known for its beneficial effects, has been purified and characterized by scientists from both bovine milk and tears. Due to their various biological properties, they are used to treat diseases, and regular dietary recommendations are being made to address several disorders in the body.
For this review, an extensive web search has been carried out using various scientific databases for lactoferrin related studies. The search keywords used were “lactoferrin”, “nutraceuticals”, “sources”, “chemical structure”, “biological functions”, “synthesis”, “immunity”, “disease”.
Lactoferrin has several activities such as anti-microbial, antioxidant, antibacterial, anti-inflammatory, antiviral, cytoprotective, antifungal, and iron-binding activity. Research has demonstrated various beneficial effects, especially in inflammatory conditions and in the fight against cancer. Lactoferrin is likewise applied in fish to modulate the intestinal immune system and can constitute a nice supplement in aquaculture. For viral and microbial inhibition, it is recommended to take 64 mg per day for adults.
Lactoferrin can be applicable in both food and non-food system. In the food system, it can be applicable in functional foods, probiotic foods, milk, soybean oil, and edible coating of cheese.
Keywords: Biological functions, health, immunity, lactoferrin, structure.