Lactoferrin is a multifunctional protein produced by mucosal epithelial cells and can be found in various secretions, e.g. in the milk of mammals. Its characteristic feature is the ability to reversibly bind iron ions. Research has shown that lactoferrin has antibacterial, antiviral, antifungal and even anticancer properties. When is it worth supplementing lactoferrin and is it safe?

  • Lactoferrin is one of the most important biologically active proteins in colostrum and mammalian milk. Its highest concentration is found in human colostrum.
  • This protein plays a significant role in the absorption of iron. Lactoferrin supplementation is as effective in treating anemia in pregnant women as iron supplementation.
  • In addition, lactoferrin has antiviral, antibacterial and antifungal properties. It can be used as a complementary therapy in intestinal diseases.

Lactoferrin , otherwiselactotransferrinis a globular protein made up of 792 amino acids. Its name comes from the Latin words "lacto" - milky and "ferrum" - iron. A characteristic feature of lactoferrin is its high affinity to metal ions, such as copper, zinc and manganese ions, but especially to iron ions. It is structurally similar to transferrin, a protein that transports iron ions throughout the body.

Lactoferrin was first identified in 1939 as a protein that is involved in the transport and metabolism of iron. However, only since the 1960s, when lactoferrin was isolated and purified from human and cow milk, its other properties were described.

Lactoferrin - occurrence

Lactoferrin is one of the most important biologically active proteins in colostrum and mammalian milk. Moreover, lactoferrin is present in varying concentrations, among others. in:

  • secretions of the upper and lower respiratory tract
  • digestive system secretions e.g. saliva
  • urogenital secretions e.g. seminal fluid
  • tears
  • plasma
  • urine
  • sweat

The highest concentration of lactoferrin is found in human colostrum (6-8 mg / ml). For comparison, its content in bovine colostrum and breast milkis 1-2 mg / ml, and in cow's milk it is only 0.02-0.35 mg / ml. On the other hand, in milk of goats, horses, dogs and some rodents, lactoferrin is present in trace amounts.

It is worth knowing that the concentration of lactoferrin fluctuates throughout lactation.

Lactoferrin - absorbed iron

Lactoferrin plays an important role in regulating iron absorption in the intestine as it is able to bind iron ions reversal. The iron-bound lactoferrin molecule is called hololactoferrin, and the unbound - apolactoferrin.

Interestingly, although the concentration of iron in breast milk is low and decreases during lactation, exclusively breastfed infants are not deficient in iron in the first 6 months of life.

This is probably because the lactoferrin contained in breast milk supports the absorption of iron in the digestive tract of the infant.

Lactoferrin and the he alth of pregnant women

Iron is an important element whose demand increases during pregnancy and its inadequate supply can lead to iron deficiency anemia.

The standard treatment of this type of anemia is the oral administration of iron preparations, e.g. in the form of iron sulphate.

An analysis of available clinical trials has shown that daily oral lactoferrin supplementation is as effective in treating iron deficiency anemia in pregnant women as taking iron supplements.

In pregnant women taking lactoferrin preparations, parameters such as the number of red blood cells, ferritin level and hemoglobin content have improved.

When using lactoferrin, fewer gastrointestinal side effects were noticed compared to iron preparations.

The doses used in these clinical trials were 100 mg of bovine lactoferrin twice daily in capsule form.

Lactoferrin - effect on the immune system

Lactoferrin has a documented effect in regulating the innate and acquired immune response:

  • affects the process of creating antibodies
  • affects the maturation of T and B lymphocytes
  • increases the percentage of NK cells in the lymphocyte population
  • changes the cytokine balance towards the Th1-type immune response, therefore it has the ability to inhibit allergic reactions, which are mainly related to the Th2-type response

Lactoferrin also regulates the immune response through the ability to bind LPS (Lipopolysaccharide).

LPS is an endotoxin found in the cell membrane of Gram-negative bacteria and can strongly activateimmune system. Therefore, when lactoferrin binds to LPS in the bacterial cell membrane, it inhibits the activation of the immune system.

Lactoferrin - the answer against microbes

Lactoferrin also has antibacterial, antifungal and antiviral properties. Lactoferrin has been shown to inhibit the growth of gram-positive bacteria such as:

  • Staphylococcus aureus,
  • Bacillus subtilis,
  • Listeria monocytogenes

and gram-negative bacteria such as:

  • Escherichia coli,
  • Klebsiella,
  • Helicobacter pylori,
  • Salmonella
  • and Shigella.

This is because lactoferrin binds iron ions (essential for the life of most bacteria) and prevents them from growing.

It has been shown thatlactoferrin present in human milk protects the infant against the development of pathogenic microorganisms in the gut , e.g. from bacteria of the genus Clostridium, while stimulating the growth of beneficial bacteria of the genus Lactobacillus and Bifidobacterium.

In addition, it stimulates the child's immature intestinal mucosa, especially the gut associated lymphoid tissue (GALT) immune system.

In addition,lactoferrin is a broad-spectrum antiviral agentas it not only prevents viruses from infecting cells, but also inhibits viral multiplication after cell infection. It has been shown that lactoferrin can act against viruses:

  • hepatitis B,
  • hepatitis C,
  • herpes simplex virus,
  • cytomegalovirus,
  • influenza A virus
  • and papillomaviruses.

Several mechanisms by which lactoferrin exerts antiviral activity have been proposed. Firstly, it can block viral entry into the cell, secondly, it can inhibit the replication of the virus in the cell, and thirdly, it can bind directly to the virus, thus preventing it from adhering to the cells.

Lactoferrin - antioxidant effect

Initially, it was thought that the antioxidant effect of lactoferrin was only due to its ability to bind iron ions, which resulted in the inhibition of free radical production. However, it is now known that it is much wider.

It has been shown that another antioxidant mechanism of lactoferrin is its ability to counteract the so-called an oxygen explosion in neutrophils, which results in the production of large amounts of free radicals that damage cells.

The antioxidant properties of lactoferrin may also explain why in someStudies have shown that its supplementation may have anti-cancer effects in the gastrointestinal tract and protect against colon cancer, stomach cancer, liver cancer and pancreatic cancer.

Lactoferrin - application

Lactoferrin, due to its antibacterial, antiviral, anti-cancer properties and regulating the activity of the immune system, is widely used in the pharmaceutical and food industries and in the production of feed additives. Currently, we can find it in such products asdietary supplements, infant formula, cosmetics or toothpaste.

Lactoferrin isolated from cow's milk is classified asnutraceutical , which is a naturally occurring substance in food with a proven beneficial effect on human he alth.

Additionally, it is widely recognized as a safe food additive, among others by the European Food Safety Authority (EFSA) and the Food and Drug Administration (FDA) in the United States. Nevertheless, people allergic to cow's milk proteins should consult a specialist before supplementing with lactoferrin, because it is obtained from cow's milk.

Lactoferrin is very often used asadditive to baby foode.g. milk replacers. In a 2015 study by Chen and colleagues, it was shown that the consumption of lactoferrin-enriched cow's milk is associated with higher iron levels in the body and more effective absorption in the gut of exclusively breastfed infants.

In addition, it has been shown that lactoferrin contained in milk binds iron from bacteria, which inhibits their growth and reduces the incidence of diarrhea in infants.

Recent research suggests that lactoferrin may be used as aadjuvant therapy for gut diseaseas it may have a positive effect on the gut microbiota. In addition, lactoferrin is helpful in supporting the conventionaltreatment of Helicobacter pyloriinfection, the bacteria responsible for gastric and duodenal ulcers.

In a 2010 study, Ono and colleagues found that oral administration of 300 mg of lactoferrin for 8 weeks reduced abdominal (visceral) fat in both men and women without requiring lifestyle changes. Thus, showing that lactoferrin may also have the potential to prevent obesity and the metabolic syndrome.

Lactoferrin - production

Lactoferrin is mainly obtained from cow's milk and then added to many commercial products. By using transgenic techniques, lactoferrin can beproduced in the body of cows, goats and even plants such as rice.

Currently, advanced technologies allow the production of lactoferrin with high purity and bioactivity on an industrial scale, guaranteeing a high-quality product.

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