The utilization of milk protein lactoferrin is at the forefront of research being conducted by scientists and a major dairy processor in Australia to explore its potential in preventing COVID-19 and other respiratory diseases. While lactoferrin has diverse applications in products such as infant milk formula, skincare items, protein powders, and supplements, the current focus is on its ability to combat specific viruses like coronavirus and common cold-causing viruses, highlighting its antiviral properties.
Dr. Sonja Kukuljan, a scientist working on the project, explained that lactoferrin attaches to viruses to prevent them from binding to cells, thereby aiding in the body's defense against viral respiratory diseases. The study aims to investigate different ingestion methods for lactoferrin, including options like incorporating it into food or as a nasal spray, to enhance the immune system's ability to fight off infections. Despite the promising prospects of using lactoferrin as a preventive measure against COVID-19, experts caution that it is still early in the process of substantiating its efficacy and bringing it to market for widespread use.
In addition to the potential health benefits, the project also addresses the economic aspect by exploring the commercial value of lactoferrin, a protein that is usually a byproduct in milk processing. The dairy industry's interest in developing innovative milk products like lactoferrin demonstrates a strategic move to add value and diversify amid market challenges. Challenges such as the high cost and scale-up of antiviral products, the need for sustainable production methods, and the importance of localized delivery systems like nasal sprays for effective treatment are also being considered in the research and development process. As the demand for lactoferrin continues to rise globally, the focus is on finding efficient and sustainable ways to meet the growing need for this potentially valuable protein.