Acta Scientific Nutritional Health (ASNH)(ISSN: 2582-1423)

Review Article Volume 5 Issue 10

A Comprehensive Review on Functional Role and Additive Application of Lactoferrin

Barkha Binyameen1, Muhammad Abdul Rahim2, Waseem Khalid2*, Naqash Nasir2, Saleem Ilyas3, Fareed Afzal2, Muhammad Rehan4, Ravi Prakash Jha5, Anwar Ali6, Muhammad Zubair Khalid2, Zahra Maqbool2, Noman Aslam2, Muhammad Safwan Siddique2 and Hamza Israr2

1Institute of Plant Breeding and Biotechnology, Muhammad Nawaz Shareef University of Agriculture, Multan, Pakistan

2Department of Food Science, Government College University, Faisalabad, Pakistan

3Department of Food Technology, Government College of Technology, Faisalabad

4Institute of Agricultural Sciences, The Punjab University, Lahore, Pakistan

5Department of Community Medicine, Institute of Medical Sciences, Banaras Hindu University, Varanasi, India

6Department of Epidemiology and Health Statistics, Xiangya School of Public Health, Central South University, China

*Corresponding Author: Waseem Khalid, Department of Food Science, Government College University Faisalabad, Pakistan.

Received: August 16, 2021; Published: September 16, 2021

Abstract

  This review discusses the nutritional and biological properties of the LF. Lactoferrin [LF] is a multifunctional protein naturally present higher amount in milk and the lower amount is evaluated in rice and various secretions such as tears, saliva, pancreatic juice and bile. All existing non-animal LF expression systems have been improved from the point of view of their expression efficiency, purification procedure of target protein as well as the sophisticated cultivation, harvesting and biological activity. LF is used to activate humoral and cellular immune reactions. Therefore, it may be effective against COVID-19 and metabolic diseases. LF is an iron-binding glycoprotein that can be used to regulate iron absorption, also used as an antiviral and antibacterial agent in various food products. Furthermore, LF has been used for the formulation of infant feed and also used in pharmaceutical and nutraceutical industries. Moreover, LF is also used as an antioxidant and to protect against bacterial and viral infections. LF is very effective against many diseases caused by iron deficiency. Concluded that LF may inhibit iron absorption and can be used as a functional ingredient in many food products.

Keywords: Lactoferrin; Milk; COVID-19; Antiviral; Antibacterial

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Citation

Citation: Waseem Khalid., et al. “A Comprehensive Review on Functional Role and Additive Application of Lactoferrin". Acta Scientific Nutritional Health 5.10 (2021): 09-16.

Copyright

Copyright: © 2021 Waseem Khalid., et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.




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