Lactoferrin
Nutritional Enhancers
146897-68-9
C₃₃₈₈H₅₃₀₅O₁₀₄₃N₉₆₃S₃₇Fe₂
$879.44 ~ $1319.16
Food
Free sample from 100g(NF)
One unit of:25kg/bag
One unit of:25kg/bag
25kg/bag
Product Info
What is Lactoferrin?
Lactoferrin is an iron-binding glycoprotein naturally found in milk and secretions, primarily utilized in dietary supplements and functional foods for immune support and its antimicrobial properties.
How is Lactoferrin made?
| Step No. | Production Stage | Key Action | Control Point & Note |
|---|---|---|---|
| 1 | Raw Material Preparation | Receive fresh, cold raw material (skim milk or cheese whey). Pasteurize and/or microfilter to reduce microbial load and remove fat/casein fines. | Control Point: Temperature of incoming milk/whey (< 4°C). Test for absence of antibiotics. Confirm fat content is sufficiently low after separation. |
| 2 | Lactoferrin Binding (Chromatography) | Pump the pre-treated skim milk or whey through a column packed with cation-exchange resin. Positively charged lactoferrin binds to the negatively charged resin. | Control Point: pH of the feed stream (typically 6.6-6.8). Flow rate must be controlled to ensure sufficient binding time. Monitor column back-pressure. |
| 3 | Washing & Elution | Wash the column with a buffer to remove unbound proteins and impurities. Then, pass a high-concentration salt solution (e.g., NaCl) through the column to release (elute) the bound lactoferrin. | Control Point: Monitor conductivity and UV absorbance (A280nm) of the eluate to precisely collect the lactoferrin fraction. The salt concentration of the elution buffer is critical for efficient recovery. |
| 4 | Concentration & Desalting | Use Ultrafiltration (UF) and Diafiltration (DF) to remove the high concentration of salt from the lactoferrin solution and simultaneously concentrate the protein. | Control Point: UF/DF membrane molecular weight cut-off (MWCO) must be selected to retain lactoferrin (~80 kDa) while allowing salts to pass. Monitor final conductivity to ensure salt removal and protein concentration. |
| 5 | Sterile Filtration | Pass the concentrated, desalted lactoferrin solution through a 0.22 micron sterile filter into a sterile holding tank to remove any remaining microorganisms. | Control Point: Filter integrity testing (bubble point test) before and after use is mandatory. Maintain aseptic conditions during and after filtration. |
| 6 | Freeze-Drying (Lyophilization) | Freeze the sterile solution and then place it under a deep vacuum, causing the frozen water to sublimate directly into vapor. This produces a dry powder without heat damage. | Control Point: Precise control of shelf temperature and vacuum pressure is essential. Final moisture content must be very low (e.g., < 5%) to ensure product stability and shelf-life. |
| 7 | Milling & Packaging | Mill the freeze-dried lactoferrin cake into a uniform powder. Package the final product into airtight, moisture-proof containers in a controlled, low-humidity environment. | Control Point: Particle size analysis. Final product testing for purity, iron saturation, and microbial contamination. Ensure package integrity and accurate labeling with batch number and expiry date. |
Technical Specifications
| CAS Number | 146897-68-9 |
| Chemical Formula | C₃₃₈₈H₅₃₀₅O₁₀₄₃N₉₆₃S₃₇Fe₂ |
| Solubility | Soluble in water, forms stable solution |
| Storage Conditions | Store in cool (≤25 °C), dry, dark conditions |
| Shelf Life | 24 Months |
Applications & Usage
Common Applications:
Infant formula
dietary supplements
functional foods
beverages
pharmaceuticals
Mechanism of action:
| Parameter | Lactoferrin |
|---|---|
| Functional Category | Antimicrobial Agent; Antioxidant; Iron-Binding Glycoprotein; Bioactive Component. |
| Key Ingredients | Lactoferrin (a single-chain globular glycoprotein derived from milk). |
| Mechanism of Action | Sequesters ferric iron (Fe³⁺), depriving iron-dependent microbes of an essential nutrient for growth (bacteriostatic effect). The N-terminal peptide, lactoferricin, directly interacts with and disrupts the outer membrane of gram-negative bacteria, increasing permeability and causing cell death (bactericidal effect). Binds free iron to inhibit pro-oxidant activity, preventing lipid oxidation. |
| Application Effect in Product | Extends shelf life by inhibiting spoilage microorganisms in meat, dairy, and beverages. Enhances food safety by controlling pathogens. Protects color, flavor, and nutritional quality by preventing oxidative degradation. Used as a functional ingredient in infant formula and nutritional supplements for immune support and iron modulation. |
Comparison:
| Product Name | Category/Type | Key Features | Strengths (vs peers) | Weaknesses (vs peers) | Best Use Cases | Why Choose |
|---|---|---|---|---|---|---|
| Lactoferrin | Iron-binding Glycoprotein | Binds and transports iron, direct antimicrobial and antiviral activity, anti-inflammatory, modulates immune cells. | Unique iron-binding ability starves pathogens of a key nutrient; acts as a direct antimicrobial agent. | Less comprehensive than colostrum; effects can be more targeted and less broad-spectrum. Derived from milk (allergen). | Supporting iron absorption, managing gut inflammation, targeted immune support against pathogens, infant nutrition. | For its specific dual action of managing iron and directly fighting microbes, especially when iron regulation is a concern. |
| Colostrum | Natural Pre-Milk Fluid | Complex of immunoglobulins (IgG), lactoferrin, growth factors, proline-rich polypeptides (PRPs), vitamins, and minerals. | Provides a wide, synergistic array of immune and growth factors in one natural source. Very broad-spectrum benefits. | Variable composition between batches; contains many components, not all of which may be needed. Dairy allergen. | General immune system enhancement, healing gut lining ("leaky gut"), athletic recovery and muscle growth. | For a holistic, powerful, and natural approach to boost overall immunity and gut health. |
| Immunoglobulins (IgG) | Antibody Protein | Binds to and neutralizes a wide range of pathogens and toxins within the gastrointestinal tract. | Provides highly concentrated, targeted passive immunity in the gut. Can be dairy-free if serum-derived. | Action is primarily limited to binding threats in the gut lumen; lacks the growth factors and other components of colostrum. | Managing gut-derived immune challenges, preventing traveler's diarrhea, supporting gut barrier integrity. | For potent, direct neutralization of pathogens and toxins specifically within the gut. |
| Lysozyme | Enzyme | Breaks down the cell walls of bacteria, particularly Gram-positive bacteria, causing them to lyse. | Provides potent, direct, and rapid bactericidal action. A key component of the innate immune system. | Less effective against Gram-negative bacteria, viruses, or fungi. Typically sourced from egg whites (allergen). | Targeted antibacterial support in oral care products (lozenges), food preservation, addressing specific bacterial overgrowth. | For its specific and powerful enzymatic action against susceptible bacteria. |
| Probiotics | Live Microorganisms | Colonize the gut, compete with pathogens for resources, produce antimicrobial substances, and modulate the host immune system. | Restores and supports the foundational gut microbiome for long-term health; benefits are strain-specific and well-researched. | Requires live organisms to be effective (viability can be an issue); effects are indirect and less immediate than direct-acting proteins. | Restoring gut flora after antibiotics, managing digestive disorders (IBS, diarrhea), long-term foundational immune support. | To build a healthy gut ecosystem from the ground up, which in turn regulates immunity and overall health. |
Technical Documents
Available Documentation
COA, spec sheet, regulatory status documents
Safety Data Sheet (SDS)
SDS available
Certificate of Analysis (COA)
Quality assurance documentation
Technical Data Sheet
Detailed technical specifications