Lactoferrin is a multifunctional protein of the transferrin family. It is a globular glycoprotein with a molecular mass of about 80 kDa that is widely represented in various secretory fluids, such as milk, saliva, bile, tears, and pancreas. Lactoferrin is one of the transferrin proteins that transfer iron to the cells and control the level of free iron in the blood and external secretions. The concentration of lactoferrin in the milk varies from 7 g/L in the colostrum to 1 g/L in mature milk.
Lactoferrin helps regulate how well iron is absorbed into the body from the intestine. It also seems to protect against infections from bacteria, viruses, and fungi. The lactoferrin in breastmilk is thought to help protect breast-fed infants against infections. Lactoferrin has been shown to support the immune response and to have immune-modulatory effects, meaning it contributes to an antiviral response, and it may support resilience, thus better coping with immune stressors, and a beneficial immune status.
Lactoferrin is commonly consumed in foods, and consuming higher amounts of lactoferrin from cows milk is possibly safe for up to one year. Human lactoferrin that is made from specially processed rice appears to be safe for up to 14 days. Lactoferrin innovations are most commonly available as a supplement in capsules, powders, RTDs, and tablets.
