🧪 Lactoferrin
Also known as: lactotransferrin
A protein that binds iron and protects against bacteria. Most abundant in breast milk and colostrum.
Lactoferrin is a protein that binds iron tightly. It is found in milk, and also in saliva, tears and nasal mucus. Scientists noticed it in cow's milk in 1939 as a “red protein with iron.” It got the name “lactoferrin” in 1961.
Colostrum, the first milk after birth, has the most lactoferrin. Human colostrum has about 7 g per litre. Mature breast milk has about 1 g per litre. Cow's milk has much less, about 0.15 g per litre. Lactoferrin takes iron away from bacteria, and without iron many of them grow poorly. Research also suggests it can act against some fungi and viruses and affects how the immune system works.
Lactoferrin from cow's milk is added to some infant formulas. Some studies found that lactoferrin supplements may have lowered the risk of serious infections in premature babies. But the quality of this evidence is still low. For an ordinary adult, the benefit of lactoferrin supplements has not been proven. Its main role is to protect the baby together with other substances in breast milk.
How it connects to milk
🧪 Lactoferrin ← rich in ← 🥛 Breast milk → type of → 🥛 Milk
Links
- Which milk is rich in it
- 🥛 Breast milk
- What affects it
- ❤️ Colostrum
- What it affects
- 🛡️ Immunity
Frequently asked questions
Where is lactoferrin found in the highest amounts?
In colostrum, the first milk after birth: about 7 g per litre in humans. Cow's milk has tens of times less.
What does lactoferrin do?
It binds iron and so stops bacteria from growing. It is also thought to help a baby's immune system.