Synopsis

Source of validity: Scientific
Rating (out of 5): 3

Lactoferrin is a multifunctional glycoprotein found in milk and other secretory fluids, as well as in neutrophil granules. Its use as a supportive agent for bacterial infections is primarily grounded in scientific evidence rather than tradition. Lactoferrin exhibits broad-spectrum antimicrobial properties, largely due to its ability to bind and sequester iron, an essential nutrient for many bacteria. By reducing the availability of free iron, lactoferrin creates an environment that inhibits the growth and proliferation of pathogenic bacteria.

In addition, lactoferrin has been shown to directly damage bacterial cell membranes, modulate the immune response, and interfere with bacterial adhesion and biofilm formation. Several in vitro and animal studies have demonstrated these antimicrobial effects against a variety of pathogens, including Escherichia coli, Staphylococcus aureus, and Pseudomonas aeruginosa. Some small human clinical trials have also suggested that lactoferrin supplementation may help reduce the incidence or severity of infections, particularly in vulnerable populations such as infants or immunocompromised individuals.

However, while the mechanistic and preclinical evidence is strong, large-scale randomized controlled trials in humans are limited and findings are somewhat inconsistent. As such, the overall quality of evidence is moderate (rated 3/5), supporting lactoferrin's adjunctive use in infection prevention or treatment, particularly in specific contexts, but not yet establishing it as a primary therapy for bacterial infections.

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