Nutritional roles of lactoferrin

Area of Science:

• Nutritional immunology
• Gastroenterology
• Biochemistry

Background:

• Human lactoferrin from breast milk was historically the primary dietary source.
• Bovine lactoferrin and recombinant human lactoferrin are now widely available for food and clinical applications.
• These sources offer potential health benefits to consumers.

Purpose of the Study:

• To review and critically examine the biological functions of dietary lactoferrin.
• To explore the therapeutic potential of lactoferrin in various health conditions.

Main Methods:

• Literature review of studies on dietary lactoferrin.
• Analysis of biological activities and health effects.
• Examination of receptor-mediated uptake and gene transcription effects.

Main Results:

• Ingested lactoferrin exhibits antibacterial and antiviral properties in the intestine.
• It enhances iron status in infants and pregnant women.
• Lactoferrin stimulates intestinal cell proliferation, differentiation, and can inhibit carcinogenesis.
• Oral lactoferrin may reduce pregnancy complications by exerting anti-inflammatory effects.

Conclusions:

• Dietary lactoferrin shows promise for preventing and treating infections, inflammation, and cancer.
• It can improve iron status and growth in vulnerable populations.
• Lactoferrin's benefits are linked to its unique receptor-mediated cellular uptake and effects on gene transcription.