Lactoferrin is detected in the livestock milk and camel milk containing the highest amount. Lactoferrin boosts the immune system by protecting the cells against bacterial and viral infections and inflammations.

The milk lactoferrin have been proved to inhibit the growth of some pathogenic strains in human and/or animal such as Escherichia coli, Salmonella typhimurium, Shigella dysenteriae, Listeria monocytogenes, Streptococcus spp., Vibrio cholerae, Legionella pneumophila, Klebsiella pneumophila, Enterococcus spp., Staphylococcus spp., Bacillus stearothermophilus and Bacillus subtilis

According to this point that camel milk has the highest amount of lactoferrin in comparison with the other species, therefore it will be a precious source of lactoferrin that may reduce bacterial growth, inhibit bacterial adhesion and biofilm formation; thus, it might be considered as antimicrobial therapeutic agent. 

Regarding the increasing resistance to antibiotics, it is necessary to explore novel antimicrobial drugs like camel milk lactoferrin for bacterial diseases.

The inhibitory effect of lactoferrin against Gram-positive and Gram-negative bacteria. Image adapted from Gonzalez-Chavez et al., 2009

You can refer to my review article in the following link;

Categories: Uncategorized

3 replies

    • Yes exactly. We always needed to have more research on different aspects to have a clear position. The camel milk needs some trials with the health professional to know the functionality quantitative data about the role of camel milk in different health complications.


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