Camel Milk lactoferrin: Special agent against bacterial infections

Abstract

Actually milk lactoferrin is one multifunctional protein topromote bacterial clearance. Lactoferrin is one glycoproteins detected in the livestock milk; as camel milk containing highest amount in compared to other livestock species. Lactoferrin boosts the immune system by protecting the cells against bacterial and viral infections and inflammations. Probably the main physiological function of lactoferrin as antibacterial agent is binding to the iron, and interaction with different cellular receptors, could be great reason for the antimicrobial activity. According to studies, iron withholding capacity of lactoferrin influences the activation of immune cells and inhibits biofilm formation of pathogenic microorganism. All bacteria require iron for growth and their virulence is related to iron availability. Iron limitation in mucosal secretions, as first defense line against microorganisms hinders bacterial growth. Biofilm formation is major agent for virulence of bacteria. Lactoferrin can reduce bacterial growth, inhibit bacterial adhesion and biofilm formation; thus, it might be considered as antimicrobial therapeutic agent. Regarding the increasing resistance to antibiotics, it is necessary to explore novel antimicrobial drugs to bacterial diseases.