Lactoferrin, an iron-binding protein in breast milk, is gaining attention for its health benefits, including:
✅ Enhancing iron absorption
✅ Preventing microbial growth
✅ Improving gut health and wound healing
✅ Enhancing iron absorption
✅ Preventing microbial growth
✅ Improving gut health and wound healing
Comments
📉 Low Expression Levels: Cows produce <0.1 mg/mL, while breastfeeding humans can produce <5 mg/mL.
💲 High Costs: Priced at USD 400–3000/kg, producing 1 kg requires 10,000 liters of milk.
A TL;DR on the recombinant Lactoferrin (rLF) landscape can be found here: https://medium.com/bioengineered-systems/5-things-to-know-about-lab-made-lactoferrin-b23bad2a7ba2
2. Cost Reduction: A. awamori can produce higher titers (> 5g/L) with relatively low cost ($1/g compared to $2-$6/g).
3. Investment Surge: >$160 million since 2019.