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Lactoferrin

An iron-binding protein naturally found in milk, with potential to support immunity

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Supports immunity

Protects against infection through anti-viral and anti-bacterial properties. Potential antioxidiant and anti-inflammatory properties.

Safe

Types of lactoferrin can be naturally found in both breast milk and dairy milk. Known to be safe and minimally processed to retain bioactivity.

Easy to use

Good solubility, easy to blend into powder formulations or various food & beverage applications. 

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About


Evidence has shown lactoferrin may have useful biological functions for both infants and adults, such as immune-supporting functions and help protect against infection.

Our lactoferrin is drawn out from fresh, pasteurised New Zealand milk, using gentle technologies that retain the naturally-occurring health properties.

Characteristics

  • Highly soluble
  • Easy to dry blend
  • Iron-binding protein
  • Salmon pink powder
  • High purity: available in 90% or 95% lactoferrin
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A key ingredient in infant nutrition

Lactoferrin is an iron-binding glycoprotein found in high concentration in human breast milk[1] and has been shown to have important and diverse biological functions.

 

Bovine milk lactoferrin is similar in structure and function to human milk lactoferrin.[2] Lactoferrin has antibacterial, antiviral, antioxidant and anti-inflammatory activities and immunomodulatory functions and is involved in iron uptake by intestinal cells.[1,3] Because of its partial resistance to digestion in infants, lactoferrin may have a prebiotic effect and stimulate gut maturation.

 

Lactoferrin has been shown to promote the growth of bifidobacteria in preterm infants, contributing to the development of the immune system.[4]

Lactoferrin for adult use

Opportunities for the use of lactoferrin also exist in adult nutrition, thanks to its iron-binding, anti-infection and anti-viral properties and contribution to iron metabolism.[5] It is an ideal bioactive for use in supplements and functional food systems such as:

 

  • Yoghurts
  • Powdered drink mixes
  • Dairy based beverages
  • Cheese
  • Ice-cream
  • Confectionery


 

  • [1] Lonnerdal, B. (2016). J Pediatr. 173: S4-9; Lonnerdal, B. (2014). Am J Clin Nutr 99: 712S–7S; Lonnerdal B (2009), Nutritional roles of Lactoferrin. Current Opinion in Clinical Nutrition and Metabolic Care, 12, 293-297
  • [2] King JC Jr, Cummings GE, Guo N, Trivedi L, Readmond BX, Keane V, Feigelman S, de Waard R. (2007). J. Pediatr. Gastroenterol. Nutr. 44: 245-251
  • [3] Iyer S & Lonnerdal B (1993) Lactoferrin, lactoferrin receptors and iron metabolism. European Journal of Clinical Nutrition, 47, 232-241; Valenti P & Antonini G (2005) Lactoferrin: an important host defence against microbial and viral attack. Cell and Molecular Life Science, 62, 2576-2587; Lonnerdal B & Iyer S (1995) Lactoferrin: molecular structure and biological function, Annual Reviews in Nutrition, 15, 93-110
  • [4] Wakabayshi H, Takase M & Tomita M (2003) Lactoferricin derived from milk protein lactoferrin. Current Pharmaceutical Design, 9, 1277-1287; Kawaguchi S, Hayashi T, Masano H, Okuyama K, Suzuki T. & Kawase K. (1989) Effect of lactoferrin-enriched infant formula on low birth weight infants. Shuusankiigaku, 19, 125-130.
  • [5] Paesano R, Pietropaoli M, Gessani S, Valenti P. (2009). Biochimie. 91 (1): 44-51.
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See our Specialty Ingredients Range

Specialty

Hydrolysates

A more easily-digestible form of protein perfect for nutrition products

Specialty

Lactose

Grades suitable for many food applications and for infant nutrition

Specialty

MFGM Complex Lipids

Suitable for both infant and adult nutritional solutions

Specialty

Paediatric Grade Powders

Manufactured to the highest infant formula standards

nutritionals

Prebiotics

Food ingredients that promote the growth of beneficial gut bacteria

Kimiko Higuma, SEA mid 40's. Pouring fresh milk into mixing bowl. butter in foreground. Eggs and measuring spoons on counter. Detail view.

nutritionals

Probiotics

Live micro-organisms to support health

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