Published in Scientific Papers. Series D. Animal Science, Vol. LXV, Issue 2
Written by Corina Maria DĂNILĂ, Gheorghe Emil MĂRGINEAN, Monica Paula MARIN, Carmen Georgeta NICOLAE, Livia VIDU
Lactoferrin (LF) is a protein contained in raw milk. It was found that the highest content of lactoferrin is found in human milk, but the milk of other species also contains this protein (cow, goat, buffalo, sow, mare, mouse). Lactoferrin may improve the immune system or provide an iron supplement. It has the task of transporting iron, appreciated for the first time as a mediator of iron absorption. Potential applications of lactoferrin have prompted scientists to develop this nutraceutical protein for use in animal feed, human food and pharmaceutical applications. It is known that there are currently concerns in the world about obtaining a higher amount of lactoferrin from the milk of different animal species. This paper is a review that aims to highlight the biologically active role of lactoferrin.
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