Potential of Lactoferrin as a Novel Nutraceutical

Lactoferrin is an 80-kDa iron-binding glycoprotein of the transferrin family, which was first fractionated as an unknown ‘‘red fraction’’ from cows’ milk by Sorensen. It is one of the major proteins of all exocrine secretions including saliva, tears, semen, vaginal fluids, gastrointestinal fluids, nasal mucosa and bronchial mucosa of human being. Lactoferrin is also known for its anti-bacterial, antifungal, antiviral, antimicrobial, anti-oxidant, anti-inflammatory, anti-parasitic, anti-allergic and most importantly anticancerous properties. The advantages of this natural molecule prove its potential as a natural therapeutic agent that can be used in various fields of research including cancer. Initial research has shown its potential as a novel nutraceutical for enhancing animal production, health and welfare, however, research on this topic is largely focused on lab animals, how lactoferrin enhances antioxidant status, immunity and performance needs to be ascertain in livestock and poultry. The role of supplementary lactoferrin in prevention and management of mastitis and anemia needs special attention.