About
Categories
Products
Newsfeed
How to Buy
Newsfeed
How to Buy

Lactoferrin

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

Please Drag & Drop Background Image from Toggle Side Panel > Assets

A bioactive, iron-binding protein

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.

Please Drag & Drop Background Image from Toggle Side Panel > Assets

View the range

INFANT NUTRITION

SureStart™ Lactoferrin

Our ingredients, SureStart™ Lactoferrin 7100 and SureStart™ Lactoferrin 7200, promote the growth of bifidobacteria in preterm infants, contributing to the development of the immune and digestive system.
ACTIVE LIVING

Lactoferrin

An ideal bioactive ingredient for use in supplements and functional food systems thanks to its iron-binding, anti-infection and anti-viral properties and contribution to iron metabolism.[5] 
Please Drag & Drop Background Image from Toggle Side Panel > Assets

Lactoferrin or 'Pink Gold' is a scarce and valuable ingredient, naturally found in dairy milk

As a bioactive ingredient, Lactoferrin can influence biological processes in the human body to provide potential health benefits.

It is only found in milk at concentrations of 200-600 milligrams. This means 10,000 litres of milk is needed to make just one kilogram of Lactoferrin - this makes the ingredient extremely scarce!

Watch the video to learn how Lactofferin is made and the potential health benefits associated with its consumption.

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

Lactoferrin Overview

Lactoferrin Overview


 

  • [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.