ABSTRACT
Milk is considered a wholesome food, due to the fact that it contains micro as well as macronutrients. Among these micronutrients, lactoferrin (LF) is one such compound that occupies a significant place. LF is a globular protein belonging to the transferrin family which possess higher affinity towards iron in comparison to other transferrin proteins. This distinctive property plays a significant role in the humans as well as animals for iron uptake into the system. Highest concentration of LF occurs in human milk while its concentration is low in ruminant’s milk. Sorensen and Sorensen in 1939 first isolated crude form of LF from whey. In later years method was standardized to extract the purest form of LF from milk and its products. It is found in different isomeric forms and is known to influence various physiological events in the body. LF is part of the immune mechanism of animal and humans and hence have a profound impact on immunity. It also possesses antimicrobial, antiviral, anti-allergic, and anti-cancerous activities. Owing to these beneficial aspects of LF, it has been supplemented in foods especially infant and baby foods.
