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Apart from its antimicrobial effects, lactoferrin is known to boost the immune response by enhancing antioxidants. Lactoferrin exists in various forms depending on its iron saturation. The present study was done to observe the effect of lactoferrin, isolated from bovine and buffalo colostrum, on red blood cells (RBCs) and macrophages (human monocytic cell line-derived macrophages THP1 cells).These proteins are capable of transferring and accepting iron ions from the surrounding environment depending on the iron content of the protein.1 There are three forms of lactoferrin, according to its iron saturation: apolactoferrin (iron-free), a monoferric form (containing one ferric ion), and hololactoferrin (containing two iron ions).2 Lactoferrin was first isolated by Sorensen and Sorensen from bovine milk in 1939.3 The protein is naturally present in large amounts in colostrum and milk. Lactoferrin performs many biological functions, and has antimicrobial, antitumor, antioxidant, antitumor, and immunomodulatory activity.4 The ability to keep iron bound even at low pH is important, especially at sites of infection and inflammation where, due to the metabolic activity of bacteria, the pH may fall under 4.5. In such a situation, lactoferrin also binds iron released from transferrin, which prevents its further use for bacterial proliferation.5 Lactoferrin is known to inhibit the growth of various tumor cell lines through production of oxidative stress, such as in the case of leukemia cell lines
Apart from its antimicrobial effects, lactoferrin is known to boost the immune response by enhancing antioxidants. Lactoferrin exists in various forms depending on its iron saturation. The present study was done to observe the effect of lactoferrin, isolated from bovine and buffalo colostrum, on red blood cells (RBCs) and macrophages (human monocytic cell line-derived macrophages THP1 cells).These proteins are capable of transferring and accepting iron ions from the surrounding environment depending on the iron content of the protein.1 There are three forms of lactoferrin, according to its iron saturation: apolactoferrin (iron-free), a monoferric form (containing one ferric ion), and hololactoferrin (containing two iron ions).2 Lactoferrin was first isolated by Sorensen and Sorensen from bovine milk in 1939.3 The protein is naturally present in large amounts in colostrum and milk. Lactoferrin performs many biological functions, and has antimicrobial, antitumor, antioxidant, antitumor, and immunomodulatory activity.4 The ability to keep iron bound even at low pH is important, especially at sites of infection and inflammation where, due to the metabolic activity of bacteria, the pH may fall under 4.5. In such a situation, lactoferrin also binds iron released from transferrin, which prevents its further use for bacterial proliferation.5 Lactoferrin is known to inhibit the growth of various tumor cell lines through production of oxidative stress, such as in the case of leukemia cell lines
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