AntimicrobialInvestigational

Lactoferricin

Overview

Lactoferricin is a cationic antimicrobial peptide derived from pepsin-mediated cleavage of lactoferrin, an iron-binding glycoprotein found in milk and mucosal secretions. The most studied variant, bovine lactoferricin B, is a 25-amino acid peptide that disrupts microbial membranes and chelates iron, contributing to its broad-spectrum antimicrobial activity. Lactoferricin exhibits antibacterial, antifungal, antiviral, and antiparasitic properties, along with immunomodulatory effects. Its natural origin and multifunctional activity have generated interest in food preservation, oral health, and topical antimicrobial applications.

Key Research Findings

In vitro studies and animal models have demonstrated antimicrobial efficacy against a range of pathogens, including antibiotic-resistant strains. Small human trials have explored lactoferricin or lactoferrin-derived peptides in oral health applications such as periodontitis and dental caries prevention, with mixed results. Large-scale clinical development has been limited, and most applications remain in preclinical or early-phase investigation.

Route of Administration

Oral, Topical

Regulatory Status

Investigational

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