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Lactoferrin is a multifunctional protein and one of the most abundant glycoproteins in the human body. It exists in the major body fluid forms such as milk, saliva, tears, and gastric juice. Lactoferrin can also be extracted from bovine milk, which has a higher concentration than in human milk. There are several lactoferrin types based on their isoforms and forms.
Lactoferrin A
Lactoferrin A is the primary lactoferrin found in human milk. It has a high degree of glycosylation than other forms and is known to possess antimicrobial activities. This helps in the regulation of iron metabolism in infants.
Lactoferrin B
This is primarily derived from bovine milk and is known to have higher acidity. Lactoferrin B has been recently studied due to its potential health benefits, although it is less common than lactoferrin A.
Apo-lactoferrin
This is the form of lactoferrin that is not bound to carbohydrates or iron. It has been studied for its capacity to enhance the immune response and improve antimicrobial activities.
Holo-lactoferrin
This form contains saturated iron and is more stable than apo-lactoferrin. It is available in milk and other dairy products and is used as a dietary supplement.
Lactoferrin fragments
These are smaller pieces of lactoferrin that are extracted during hydrolysis processes. Fragments like lactoferricin have been found to possess strong antibacterial and antiviral properties.
Lactoferrin is a globular glycoprotein composed of 703 amino acids, although this number may vary depending on the source. It weighs about 77 kDa and consists of different structural domains.
Lactoferrin has 2 primary lobes, each containing an iron-binding site. These lobes are connected by a flexible region known as the “linker.” The 2 lobes are referred to as N and C terminals or N and C lobes. Here are some key components of the structure of lactoferrin:
Glycosylation
Lactoferrin has complex carbohydrate chains that are attached to asparagine residues in the polypeptide chain. These glycan contribute to the stability and increase the protein's resistance to proteolytic digestion. This means the lactoferrin is better absorbed in the intestine.
Iron binding sites
Lactoferrin has 2 active iron-binding sites in each of its lobes. These sites have specific amino acid residues like tyrosine and histidine. They are responsible for coordinating the iron ions.
Biochemical properties
Lactoferrin is relatively heat-stable and retains its functional capacity after pasteurization processes. It is also highly resistant to proteases and other enzymes that may be present in the gastrointestinal tract.
Lactoferrin is an important protein that can be derived from many sources. It is commonly used in the following applications:
Dietary supplements
Lactoferrin is often available in capsule or powdered supplement forms. People take it to support the immune system, enhance iron absorption, and improve gut health.
Infant formula
Manufacturers add lactoferrin obtained from whey protein powder to infant formulas. This is to mimic the nutritional composition of breast milk and support the immune systems of infants.
Dairy products
Lactoferrin is added to many dairy products and fortified milk because of its beneficial properties. This helps in retention of the probiotic content and increase gut health.
Pharmaceuticals
Lactoferrin is often included in topical formulations such as creams and ointments. These products promote wound healing, reduce inflammation, and provide antimicrobial protection.
Cosmetics
The antimicrobial and antioxidant properties of lactoferrin make it a valuable ingredient in anti-aging creams, serums, and moisturizing products. It improves skin texture and protects against environmental damage.
Animal nutrition
Lactoferrin is commonly added to animal feeds and pet supplements. These include those for cats and dogs to support their immune health and improve gut microbiota
Food preservation
Lactoferrin is used in the food industry to extend the shelf life of products. These include meat and dairy because of its antimicrobial properties that inhibit the growth of bacteria.
The price of lactoferrin varies greatly depending on several key factors that influence both its cost and availability in the market:
Source and purity
Lactoferrin extracted from human milk is more expensive than that from bovine milk. Bovine milk is the more common source for commercial production. The form of lactoferrin that is highly purified has a higher price compared to powdered lactoferrin.
Extraction methods
The extraction methods impact the cost significantly. The form of lactoferrin that is extracted through simple processes like ion-exchange chromatography is more expensive than others since it is more purified.
Market demand
Lactoferrin price varies depending on the consumption trends and awareness of its benefits. For instance, the demand for lactoferrin has increased significantly in the recent years due to the surge in health supplement consumption.
Geographic variations
The availability and cost of the shipping lactoferrin protein can be influenced by the regulatory frameworks in different countries. Stringent regulations in some regions may increase production and compliance costs, affecting the overall price.
Raw material costs
The cost of milk used as the primary source of extraction for lactoferrin directly influences the price. In case of fluctuations in the dairy farming industry, they will also lead to increased the costs of raw materials.
Selecting the right whey protein should be based on its origin and purity. Here are some key considerations to look at when choosing high-quality lactoferrin:
Dietary needs
Buyers should consider the origin of lactoferrin. For instance, if they want pure form, they should settle for that which came from human milk. The ones that came from bovine milk should be more incorporation into infant formula.
Form
Lactoferrin is usually available in powder and supplementation forms. Buyers should choose a form that fits individual requirements and preferences. For instance, if they prefer powders, they can incorporate themselves into drinks because capsules have to be ingested.
Bioavailability
Lactoferrin should be preferred in forms with high bioavailability. For instance, lactoferrin that is in native or un-denatured form has greater physiological activity than denatured forms. This means that it is more effective when consumed.
Purity and potency
Buyers must ensure that the purity and potency of lactoferrin are not compromised by additives or fillers. They should also check the product labels for information on lactoferrin concentration. This will help them settle for products with high lactoferrin content.
Supplier reputation
It is important for buyers to buy lactoferrin products from reputable and trustworthy suppliers. Good suppliers have clear and transparent product information and quality certification that they uphold.
Lactoferrin is a very important protein with antimicrobial and immune-modulating activities. Some of its key benefits include:
Enhanced immune function
Lactoferrin is an important immune booster because of its iron-frustrating capability to inhibit bacterial growth. This helps it enhance the body’s immune response and reduce the risks of viral infections.
Improved gut health
Lactoferrin is critical in promoting gut microbial balance and lowering intestinal inflammation. It achieves this through the stimulation of beneficial probiotics. Lactoferrin also improves the absorption of other vital nutrients in the gut.
Antimicrobial effects
The wide availability of lactoferrin coupled with its capacity to bind iron make it an effective antimicrobial agent. It is able to inhibit the growth of pathogenic bacteria, viruses, and fungi, thus promoting overall health.
Antioxidant properties
Lactoferrin protects cells from oxidative stress and damage through various mechanisms. These include scavenging reactive oxygen species and promoting antioxidant enzyme activities. This helps in slowing down the aging process and reducing the risks of chronic diseases.
Bone health
Lactoferrin improves the activity of osteoblasts and regulates bone resorption. This makes it effective for improving bone density and reducing the risks of osteoporosis and fractures.
A1: Lactoferrin is the key active ingredient in lactoferrin products. It helps to promote immunity, health, and wellness.
A2: Most people utilize lactoferrin that is extracted from bovine milk as the primary source for supplementation and products. Users prefer it because it is more abundant and accessible than that from other sources.
A3: Yes, lactoferrin has a wide range of antimicrobial functions. It helps inhibits pathogenic bacteria, viruses, and fungi to improve immune response and gut health.
A4: There are no notable side effects associated with ingesting lactoferrin supplements. It is mostly regarded as risk-free and well-tolerated, even though there are occasional reports of mild gastrointestinal distress.
A5: Yes, the bioavailability of lactoferrin changes based on its supplement form. Powders frequently preserve the native conformation better than encapsulated forms, increasing bioactivity upon ingestion.
