Shaanxi BLOOM Tech Co., Ltd. is one of the most experienced manufacturers and suppliers of lactoferrin powder in China. Welcome to wholesale bulk high quality lactoferrin powder for sale here from our factory. Good service and reasonable price are available.
Lactoferrin powder is a functional protein extracted precisely from milk or whey. It is hailed as "the golden element of natural immunity". Its core value lies in its powerful ability to bind iron ions, which not only regulates iron absorption in the intestines and inhibits the growth of iron-demanding pathogenic bacteria, but also directly acts on the immune system: activating macrophages, promoting the proliferation of lymphocytes, and destroying the cell membranes of Gram-negative bacteria. This multi-mechanism synergy enables it to demonstrate outstanding potential in supporting immune defense, promoting the balance of intestinal flora, alleviating inflammatory responses, and facilitating tissue repair. As a highly active nutritional supplement, it is particularly suitable for individuals with low immunity, infants, athletes, and those in need of comprehensive health support. With its biocompatibility and multiple physiological functions, it redefines the strategic position of functional proteins in daily health management.
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Lactoferrin powder COA
Early exploration (1939-1959) : From red protein to the discovery of lactoferrin
In 1939, Sorensen and other scientists obtained a red protein from animal milk for the first time when isolating whey protein. Subsequently, Polis et al. also obtained partially purified red protein when isolating lactoperoxidase (Lp). During this period, although scientists observed the special properties of this red protein, they have not yet clarified its chemical nature and biological functions.
It was not until 1959 that Groves successfully isolated the pure red substance through chromatography and confirmed that this substance was a glycoprotein bound to iron. This discovery laid the foundation for subsequent research, enabling scientists to gain a deeper understanding of the structure and function of this red protein.
Formal naming and in-depth research (1960s - 1980s) : The biological functions of lactoferrin were gradually revealed
In 1960, scientists Montreuij and Johan Hanson B discovered this red protein in breast milk, and Blanc and Isliker officially named it Lactoferrin. Since then, scientists like Baggin have also discovered this protein in the body fluids of other organisms and various cells, and have begun extensive research on it.
With the in-depth research, the various biological functions of lactoferrin have gradually been revealed. Lactoferrin is a multifunctional protein with broad-spectrum antibacterial and antiviral infection effects. It can regulate the balance of iron in the body, regulate the generation of bone marrow cells, promote cell growth, regulate the immune function of the body, enhance the body's disease resistance, inhibit the effect of human tumor cells, and can also work in synergy with various antibiotics and antifungal preparations to treat diseases more effectively.
In terms of antibacterial properties, lactoferrin has varying degrees of inhibitory and killing effects on many microorganisms, including Gram-positive bacteria (G+) and Gram-negative bacteria (G-), aerobic and anaerobic bacteria, as well as some fungi. Its antibacterial mechanism mainly involves chelating iron ions and competitively depriving bacteria of the iron element they need for growth, thereby inhibiting bacterial growth.
In terms of antiviral activity, lactoferrin is a member of the non-specific immune system and has distinctive antiviral activity. It mainly exerts antiviral effects during the process of virus adsorption and invasion by binding to the surface proteins of viruses or host cells or both. For example, lactoferrin can prevent viral particles from entering target cells, thereby repelling the viral particles.
Functional Expansion and Mechanism Exploration (1990s - Early 21st century) : Immunomodulatory and Anti-tumor Effects of Lactoferrin
Entering the 1990s, with the development of molecular biology and cell biology, the research on lactoferrin gradually delved into the molecular level. Scientists have discovered that lactoferrin not only has antibacterial and antiviral effects, but also has immunomodulatory and anti-tumor functions.
In terms of immune regulation, lactoferrin is a component of the human body's innate non-specific immune system. On the surface of secretions and epithelial cells, it exerts antimicrobial effects by inhibiting microbial reproduction, adsorbing or killing microorganisms, and participates in the body's anti-inflammatory process. It can also regulate the activity and quantity of immune cells and enhance the body's disease resistance.
In terms of anti-tumor, although iron-saturated lactoferrin can promote the proliferation of normal cells, it has a preventive rather than stimulating effect on cancer cells. Lactoferrin can exert anti-tumor effects through mechanisms such as inhibiting the proliferation of tumor cells, inducing apoptosis of tumor cells, and suppressing tumor angiogenesis.
Applied Research and Market Development (Early 21st Century to Present) : The Wide Application and Prospect Outlook of Lactoferrin Powder
Since the 21st century, with the growth of consumers' demand for functional foods, the application of this product in fields such as food, medicine and cosmetics has gradually expanded. In the food industry, it is widely used in infant formula milk powder to meet the growth and development needs of infants and protect their health. Because breast milk is rich in lactoferrin, especially in colostrum, it is particularly important for babies who cannot obtain sufficient breast milk to choose infant formula milk powder rich in lactoferrin.
In the medical field, this product is also applied in special medical purpose foods, such as nutritional formulas for premature infants and patients with immune deficiencies, to prevent infections and inflammations. In addition, it is also used to assist in the immune repair and intestinal protection of cancer patients during radiotherapy and chemotherapy.
In the field of cosmetics, this product is applied in some oral beauty products due to its antioxidant and immunomodulatory properties, aiming to delay skin aging.
Auxiliary equipment required for extraction
During the process of extracting lactoferrin powder, in addition to core extraction, separation and drying equipment, a series of auxiliary equipment are also required to ensure the stability of the process and the quality of the product. The following are the auxiliary equipment required for extraction and their functions:
Filtration and clarification equipment
Dairy separator
Function: The dairy separator is mainly used in the dairy industry to clarify and degrease fresh milk. During the process of extracting lactoferrin powder, the dairy separator can remove fat and impurities from the raw milk to obtain clear skimmed milk, providing high-quality raw materials for the subsequent extraction process.
Features: Dairy separators typically adopt a radial pump structure, and the discharged liquid phase can be directly sent to downstream equipment. All parts in contact with materials are made of corrosion-resistant stainless steel, meeting food hygiene requirements.
Diatomite filter
Function: Diatomite filters can be used to filter raw milk or other solutions, removing impurities and particles from them to ensure the purity of the subsequent extraction process.
Features: Diatomite filters have the advantages of good filtration effect and simple operation, and play an important pretreatment role in the extraction process of lactoferrin.
Weighing and Measuring Equipment
Electronic balance
Function: The electronic balance is used for precise weighing of experimental materials, such as raw milk and chemical reagents. In the process of lactoferrin extraction, precise weighing is the key to ensuring the accuracy and repeatability of the experimental results.
Features: The electronic balance is highly accurate and stable, capable of meeting the strict requirements for material weighing during the extraction of lactoferrin.
Flowmeters and level gauges
Function: The flowmeter is used to monitor and control the flow of the solution, ensuring the stability and accuracy of process parameters. The liquid level gauge is used to monitor the liquid level inside the equipment to prevent overflow or drying up.
Application: During the extraction and separation process, flowmeters and level gauges play a crucial role in controlling the speed and volume of solution delivery and ensuring the continuity and stability of the process.
Monitoring and Testing Equipment
Function: The pH meter is used to measure the pH of a solution. During the extraction process of lactoferrin, the pH of the solution has an important influence on the extraction efficiency and product quality. The pH meter can monitor the pH of the solution in real time, providing a basis for the adjustment of process parameters.
Features: The pH meter has the advantages of accurate measurement and rapid response, and can meet the monitoring requirements for the pH of the solution during the extraction of lactoferrin.
Function: The protein concentration detector is used to measure the concentration of lactoferrin in the solution. By monitoring the concentration of lactoferrin in real time, the effect of extraction and separation can be judged, guiding the adjustment of subsequent process steps.
Application: In the process of lactoferrin extraction, the protein concentration detector is an important tool to ensure product quality and extraction efficiency.
Function: The high-performance liquid chromatograph can be used for the quantitative detection of lactoferrin. The content of lactoferrin in dairy products and nutritional health foods can be accurately determined through high performance liquid chromatography technology.
Features: The high-performance liquid chromatograph has the advantages of high separation efficiency, fast analysis speed and high sensitivity, and is an important tool in the field of lactoferrin detection.
Stirring and Mixing Equipment
Magnetic stirrer or electric stirrer
Function: Magnetic stirrers or electric stirrers are used for stirring or mixing solutions. During the extraction process of lactoferrin, stirring or mixing can ensure the uniform distribution of each component in the solution and improve the extraction efficiency.
Features: Magnetic stirrers or electric stirrers have the advantages of easy operation and good stirring effect, and are widely used in the extraction process of lactoferrin.
Heating and Cooling Equipment
Water bath pot or constant temperature water bath tank
Function: The water bath pot or constant temperature water bath is used to provide a constant temperature environment. During the extraction process of lactoferrin, certain steps such as enzymatic hydrolysis and precipitation need to be carried out at specific temperatures. The water bath pot or constant temperature water bath can ensure the stability and accuracy of the temperature during the experiment.
Features: The water bath pot or constant temperature water bath has the advantages of precise temperature control and simple operation, and is an indispensable auxiliary equipment in the process of lactoferrin extraction.
Refrigeration equipment (such as refrigerators and freezers)
Function: Refrigeration equipment is used for storing raw milk, chemical reagents or intermediate products. During the extraction process of lactoferrin, certain substances need to be stored at low temperatures to prevent deterioration or loss of activity. Refrigeration equipment can provide a stable low-temperature environment to ensure the quality and activity of these substances.
Other auxiliary equipment
Peristaltic pump or injection pump
Function: Peristaltic pumps or injection pumps are used to precisely control the speed and volume of solution delivery. In steps such as chromatographic separation that require precise control of flow rate, peristaltic pumps or injection pumps can ensure the stable delivery of solutions and the separation effect.
Cleaning and disinfection equipment
Function: Cleaning and disinfection equipment such as ultrasonic cleaners and high-pressure steam sterilizers are used for cleaning and disinfecting laboratory instruments and equipment. During the extraction process of lactoferrin, maintaining a sterile state of the experimental environment is crucial for preventing cross-contamination and ensuring product quality.
Waste liquid treatment equipment
Function: The waste liquid treatment equipment is used to handle the waste liquid generated during the experiment. During the extraction process of lactoferrin, the waste liquid may contain harmful substances or microorganisms and needs to be properly treated to prevent environmental pollution.
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