Acta Scientific NUTRITIONAL HEALTH (ISSN:2582-1423) Volume 5 Issue 10 October 2021 A Comprehensive Review on Functional Role and Additive Application of Lactoferrin Barkha Binyameen 1 , Muhammad Abdul Rahim 2 , Waseem Khalid 2 *, Naqash Nasir 2 , Saleem Ilyas 3 , Fareed Afzal 2 , Muhammad Rehan 4 , Ravi Prakash Jha 5 , Anwar Ali 6 , Muhammad Zubair Khalid 2 , Zahra Maqbool 2 , Noman Aslam 2 , Muhammad Safwan Siddique 2 and Hamza Israr 2 1 Institute of Plant Breeding and Biotechnology, Muhammad Nawaz Shareef University of Agriculture, Multan, Pakistan 2 Department of Food Science, Government College University, Faisalabad, Pakistan 3 Department of Food Technology, Government College of Technology, Faisalabad 4 Institute of Agricultural Sciences, The Punjab University, Lahore, Pakistan 5 Department of Community Medicine, Institute of Medical Sciences, Banaras Hindu University, Varanasi, India 6 Department of Epidemiology and Health Statistics, Xiangya School of Public Health, Central South University, China *Corresponding Author: Waseem Khalid, Department of Food Science, Government College University Faisalabad, Pakistan. Review Article Received: August 16, 2021 Published: September 16, 2021 © All rights are reserved by Waseem Khalid., et al. Abstract This review discusses the nutritional and biological properties of the LF. Lactoferrin [LF] is a multifunctional protein naturally present higher amount in milk and the lower amount is evaluated in rice and various secretions such as tears, saliva, pancreatic juice and bile. All existing non-animal LF expression systems have been improved from the point of view of their expression efficiency, purification procedure of target protein as well as the sophisticated cultivation, harvesting and biological activity. LF is used to activate humoral and cellular immune reactions. Therefore, it may be effective against COVID-19 and metabolic diseases. LF is an iron-binding glycoprotein that can be used to regulate iron absorption, also used as an antiviral and antibacterial agent in various food products. Furthermore, LF has been used for the formulation of infant feed and also used in pharmaceutical and nutraceutical industries. Moreover, LF is also used as an antioxidant and to protect against bacterial and viral infections. LF is very effective against many diseases caused by iron deficiency. Concluded that LF may inhibit iron absorption and can be used as a functional ingredient in many food products. Keywords: Lactoferrin; Milk; COVID-19; Antiviral; Antibacterial Introduction Lactoferrin (LF) Lactoferrin is initially discovered from bovine milk [1] and af- ter that, in 1960 it was recognized in human milk [2]. Its concen- tration is found to be very high in breast milk and to some broaden found more modest amounts in some exocrine fluids, for example, pancreatic juice, intestinal secretions, bile and mucosal secretions [3]. It belongs to a protein family called transferrin [4]. Its signifi- cant feature is the production of extreme red shading as incubates within the ions of Fe3+, which proves that LF is an analog of serum iron-binding protein. The expression of LF is shown in most exocrine secretions by epithelial for example, uterine secretions, saliva, tears, pancreatic exocrine secretions, seminal fluid and in milk where the concen- tration may fluctuate somewhere in the range of 1 to 7g/L [colos- trum] in humans [5]. LF lines all epithelia and mucosa where, along Citation: Waseem Khalid., et al. “A Comprehensive Review on Functional Role and Additive Application of Lactoferrin". Acta Scientific Nutritional Health 5.10 (2021): 09-16.