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Lactoferrin (LF), a multifunctional glycoprotein of the transferrin family, is naturally expressed in human and cow milk. The name "LF" is derived from its ability to bind to iron (ferrin, a suffix indicating iron-binding protein).

LF is a vital bioactive component in human milk and helps promote infant health and development. Scientists have been fascinated with LF since its discovery in the 1930s due to its unique biological features. LF plays a role in the immune response, antibacterial activity, and anti-inflammatory effects, among other biological activities.

LF contributes to the innate immune response and acts as the first line of defense. It efficiently disrupts the integrity of cell membranes, restricting bacterial multiplication by reducing iron availability. LF also exerts antiviral activity against a variety of viruses.

In addition, LF interacts with immune cells such as macrophages and lymphocytes and boosts the immune response. Hence, LF offers a diverse range of applications across the food, cosmetic, and pharmaceutical sectors.

However, there are certain limitations in separating and purifying LF from milk, resulting in an inability to meet the current market demand with this product. To overcome these challenges, researchers have developed new technologies where microorganisms can synthesize LF via genetic engineering. Thanks to the development of such synthetic biological systems, it is now more feasible to use microorganisms to manufacture large volumes of LF.

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