营养与食品科学杂志
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Milk Lactoferrin: A Nutraceutical Supplement against Viruses

Taherah Mohammadabadi, Abdelhakim Bouyahya

Milk is containing immunoglobulins, lactoferrin, lysozyme, lactoperoxidase, peptidoglycan recognition protein, vitamins C and oligosaccharides which are against microbial infections. Lactoferrin is one glycoprotein detected in milk of livestock such as cow, buffalo, and camel, as camel milk containing highest amount compared to the milk from other livestock species. Activation, proliferation, and regulation of the phagocytic action of immune cells are facilitated by the lactoferrin. The antiviral actions of lactoferrin are against both DNA and RNA viruses such as hepatitis, herpes simplex viruses, HIV, rotavirus, and respiratory viruses by binding viral particles, inhibit viral adhesion, and entry into target cells. Also, lactoferrin may directly interact with viral receptors such as heparan sulfate on the cell surfaces and prevent the virus attachment and infection. The boosting host immune system by nutritional supplements such as lactoferrin may be effective against viruses’ entry and infection into the host cells. Milk lactoferrin as powder or tablets may be a novel promising candidate and preventative treatment for more severe cases of viral infections. However, it needs more studies on dosage to verify its efficacy on prevention and treatment.