Lactoferricin
An antimicrobial peptide from mother's milk — a potent cationic fragment of lactoferrin with broad-spectrum activity against bacteria, fungi, viruses, and parasites, plus emerging anticancer properties.
A 25-amino-acid (bovine) or 47-amino-acid (human) cationic peptide liberated from the N-terminal domain of lactoferrin during gastric digestion, with antimicrobial activity exceeding that of the parent protein.
Mechanism of action
Binds bacterial LPS and lipoteichoic acid via electrostatic interactions between cationic residues and anionic membrane components. Inserts into microbial membranes causing permeabilization. Also inhibits biofilm formation, has direct antiviral activity (binds viral surface glycoproteins), and shows anticancer activity via mitochondrial membrane disruption in tumor cells while sparing normal cells.
Primary uses
- Antimicrobial peptide research
- Anti-biofilm strategies
- Food preservation research
- Anticancer peptide development
Typical dosing
Research reagent. No established therapeutic dosing.
Regulatory status
Not approved as a therapeutic. Active area of research for antimicrobial peptide drug development and food safety applications.
References
- [review] Gifford JL, et al. "Lactoferricin: a lactoferrin-derived peptide with antimicrobial, antiviral, antitumor and immunological properties." Cell Mol Life Sci, 2005;62:2588-2598.
Related peptides
This entry is for educational purposes only and does not constitute medical advice. Dosing information reflects published regulatory or research data and is not a recommendation. Many compounds described here are not approved for human use in the United States. Consult a licensed medical professional before considering any peptide therapy.