Lactoferrin is a magical protein
Lactoferrin is the second major protein after casein found in camel milk. Lactoferrin increases the shelf life of the milk, therefore the camel milk with a higher content of lactoferrin (62–651 mg kg−1) has a longer shelf life without any external support. Some references are available below.
https://www.intechopen.com/online-first/84676
The camel herders use this quality of camel milk (Bio-preservative) to preserve camel milk (CaM) for a longer period of time. They just store camel milk in a skin bag (sheep/goat) let it get sour (fermentation) and then use it for a very long period of time.
Lactoferrin can also be used for the biopreservation of foods such as milk, meat, fresh-cut fruits and vegetables, and their products to increase shelf life. While visiting the camel herder communities in different parts of the world, I found the unique fact that some communities use camel milk as a bio-preservative and add to other kinds of foods to increase their shelf life naturally.
CaM lactoferrin has several biological functions, including iron metabolism, promoting immune function, and providing defense against pathogens through its bacteriostatic and/or bactericidal properties. Some scientists have named lactoferrin as the micro-bullet, killing the pathogens. For further reading about the natural healing power of CaM, please click the link.
The structure of the feature image is taken from the article with the citation below.
TY – JOUR, Pirkhezranian, Zana, Tahmoorespur, Mojtaba, Monhemi, Hassan, Sekhavati, Mohammad Hadi. PY – 2020/12/01 SP – T1 – Computational Peptide Engineering Approach for Selection the Best Engendered Camel Lactoferrin-Derive Peptide with Potency to Interact with DNA VL –
https://link.springer.com/article/10.1007/s10989-019-10012-7
JO – International Journal of Peptide Research and Therapeutics
ER –
