Lactoferrin in food and supplements and health benefits: state of the art and future directions

Lactoferrin, a protein well known for its iron-binding capacity, is abundant in colostrum but is less concentrated in mature milk. Lactoferrin is relatively resistant to the action of proteases in the gastrointestinal tract, especially in neonates, and a small proportion of lactoferrin can be absorbed in intact form. In randomized, controlled clinical trials, lactoferrin reduces invasive fungal infections in neonates and the prevalence of diarrhea in children. Lactoferrin receptors have been identified in different cell phenotypes, including notably intestinal and liver cells, osteoblasts and immune cells. Lactoferrin, which is generally recognized as safe (GRAS), has been shown in experimental studies to have antibacterial, antifungal, antiviral and antiparasitic effects. Beneficial effects of lactoferrin in intestinal and liver inflammation have been reported in experimental situations. In addition, oral supplementation with lactoferrin appears to be beneficial in experimental situations of compromised bone health. The present review recapitulates the effects of lactoferrin on target tissues in experimental and clinical situations. The present results highlight future research directions aimed at testing the potential utilization of this alimentary compound in different contexts.