A comprehensive review on lactoferrin: a natural multifunctional glycoprotein

Area of Science:

• Biochemistry and Molecular Biology
• Nutritional Science and Food Chemistry
• Immunology and Microbiology

Background:

• Lactoferrin (Lf) is an iron-binding glycoprotein found in milk with significant health-promoting properties.
• Lf exhibits multifaceted biological activities, including immunomodulation, iron metabolism regulation, antioxidant effects, and prebiotic efficacy.
• Emerging research highlights Lf's role in bone metabolism, neural development, and metabolic disorders, alongside its antimicrobial and antiviral capabilities, including against SARS-CoV-2.

Purpose of the Study:

• To comprehensively review existing in vitro and in vivo studies on the health benefits of lactoferrin.
• To evaluate the bioavailability of lactoferrin.
• To provide an overview of lactoferrin production, industrial applications, and future research directions.

Main Methods:

• Systematic literature review of in vitro and in vivo studies.
• Analysis of research on lactoferrin's biological activities and health impacts.
• Assessment of studies related to lactoferrin bioavailability, production, and industrial uses.

Main Results:

• Lactoferrin demonstrates broad-spectrum antimicrobial, antifungal, and antiviral activities.
• Lf plays a crucial role in immune modulation, iron homeostasis, and possesses antioxidant and prebiotic functions.
• Evidence suggests lactoferrin's involvement in bone health, neurological development, and metabolic regulation.

Conclusions:

• Lactoferrin is a versatile glycoprotein with substantial health benefits, supported by extensive in vitro and in vivo research.
• Its bioavailability and diverse applications in health and industry warrant further investigation.
• Future prospects for lactoferrin include expanded therapeutic uses and optimized production methods.