Lactoferrin is an integral part of the innate immune system.¹ It is considered a first-line defense protein that protects against infection and inflammation. And it is imperative in safeguarding against upper respiratory and gastrointestinal infection. Lactoferrin is produced by the cells that line our internal surfaces and is found primarily in mucosal secretions of the respiratory, gastrointestinal, and vaginal tract, as well as in tears. Lactoferrin is also secreted by specific white blood cells when they are activated in areas of infection. 

One of the interesting aspects of lactoferrin is that it exerts a variety of immune-enhancing effects and the added benefit of reducing the excessive inflammatory response seen in many viral infections (the so-called “cytokine storm” caused by unchecked immune activation). Researchers using various animal models (i.e., rats, sheep, pigs, and cats, as well as others) as well as human clinical trials have found bovine lactoferrin has direct effects on the regulation and modulation of the immune system. In particular, lactoferrin has shown an ability to impact the number of white blood cells, especially those known as “natural killer cells,” because of their ability to kill viruses and other microbes literally. Lactoferrin also increases key mediators of white blood cell function activity and expression

In one significant human study, the effect of oral administration of bovine lactoferrin vs. placebo was evaluated in patients after surgery. Those taking lactoferrin showed substantial improvements (e.g., the proliferative response of white blood cells, the production of important immune system regulators, and white blood cell counts). Perhaps the most exciting result from the study was that the data presented revealed increased immune responsiveness in all patients given lactoferrin. This result is significant as it suggests that lactoferrin may help prevent the common occurrence of post-surgical infections.