Iron-binding glycoprotein.

One of the antimicrobial components of

the immune system that fights bacteria

and fungi in the body.

It binds metal ions which are necessary

bacterial metabolites, making them

unavailable for bacterial development.

This anti-inflammatory glycoprotein binds

free iron ions in biological fluids,

transporting the iron to blood cells.

Lactoferrin has been shown to inhibit the

growth of specific microbes,

like E. coli and Salmonella.

Lactoferrin  has additionally demonstrated

antiviral effects.

Antibacterial enzymes that help to support

the immune system by disrupting the cell

walls of harmful bacteria. A special attribute

of lysozyme is its interaction with other

colostral components. It has been shown

to work in a synergistic effect with

lactoperoxidase, IgA and lactoferrin.

With lactoperoxidase, lysozyme partly

activates it by forming a complex.

With IgA, it works in synergy to

combat E. coli.

And in the presence of lactoferrin,

the antimicrobial effects of lysozyme

are also enhanced.

A major antibacterial enzyme found

in colostrum. Protects the lactating

mammary gland from infections.

Partly activated by forming a

complex with lysozyme. Also shown

to work with lactoferrin for some

antibacterial effects. Some viruses,

like polioviruses, are sensitive to

lactoperoxidase’s toxic effects on viruses.