Good day! I have been reading on studies regarding the antibacterial properties of breast milk and its bacterial composition. It then crossed my mind, how exactly do these bacteria in breast milk survive despite the presence of antibacterial agents (lactoferrin, lysozyme, IgA)? It was also proven that oligosaccharides can inhibit bacterial activity.

I would like to know if studies have been done on this, as I could not find any. Thank you very much!

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