Lactoferricin

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..

Lactoferricin is in the investigational stage. While preclinical and early-phase data exist, it has not received regulatory approval for clinical use in the United States.