Prof. Dr. Taherah Mohammadabadi, an Iranian experienced scientist has done many experiments on camel milk quality and its properties. In the following paragraphs, she explained how camel milk lactoferrin as a nutraceutical supplement is against bacterial infections.
Lactoferrin is found in all types of milk (sheep, goat, cow, and buffalo) but camel milk containing the highest quantity. Lactoferrin strengthens the immune system by protecting cells against bacterial and viral infections and inflammation.
Its sceintifically proved that milk lactoferrin inhibits the growth of some pathogenic strains in humans and/or animals 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.
Due to the fact that camel milk has the highest amount of lactoferrin compared to other species, so it can be a valuable source of lactoferrin that can reduce bacterial growth, prevent bacterial adhesion and biofilm formation.
Thus, camel milk lactoferrin might be considered an antimicrobial therapeutic agent.
Regarding the increasing resistance to antibiotics, it is necessary to explore novel antimicrobial drugs to bacterial diseases.
Inhibitory effect of lactoferrin against gram-positive and gram-negative bacteria. (adapted from Gonzalez-Chavez et al., 2009)
For more details, please refer to the published article ( Prof. Dr. Taherah Mohammadabadi ) https://www.researchgate.net/publication/349695089_Camel_Milk_lactoferrin_Special_agent_against_bacterial_infections