Perspective: A proposal on solutions of modern supply chain construction for lactoferrin

Precision Fermentation as an Alternative to Animal Protein, a Review

“…In the case of lactoferrin, the demand for this protein, driven by its applications in infant nutrition, immunological health, sports nutrition, cosmetics, and maternal and neonatal nutrition [133][134][135][136] has caused the market to project an annual growth for this protein between 10% and 12% in the coming years [137]. However, lactoferrin is found in very low concentrations in bovine milk (Table 1), its main source being cheese whey, skimmed milk and their by-products, resulting in low lactoferrin production and limiting its availability, which makes this product expensive and scarce, found only in high-value niches such as supplements [138]. This scarcity, combined with the various health benefits attributed to it, motivated research that successfully demonstrated its recombinant expression in E. coli, but as is the case with the proteins described above, with very low yields.…”

“…However, a study carried out by Choi and collaborators successfully demonstrated the construction of a glycoengineering strategy in K. phaffii, enabling the production of completely humanized and immunologically compatible recombinant lactoferrin [105], although with considerably lower yields (Table 2). The discrepancy between supply and demand creates a challenge in the widespread use of lactoferrin due to the lack of a stable and high-yield supply chain [138]. To overcome this obstacle, several companies have explored the production of human lactoferrin through precision fermentation (Supplementary Table S1), aiming to not only solve the shortage problem but also ensure quality and functionality that meets human needs.…”

Precision Fermentation as an Alternative to Animal Protein, a Review

“…In the case of lactoferrin, the demand for this protein, driven by its applications in infant nutrition, immunological health, sports nutrition, cosmetics, and maternal and neonatal nutrition [161][162][163][164], has caused the market to project an annual growth for this protein of between 10% and 12% in the coming years [165]. However, lactoferrin is found in very low concentrations in bovine milk (Table 1), its main source being cheese whey, skimmed milk and their by-products, resulting in low lactoferrin production and limiting its availability, which makes this product expensive and scarce, found only in high-value niches such as supplements [166]. This scarcity, combined with the various health benefits attributed to it, motivated research that successfully demonstrated its recombinant expression in E. coli, but as is the case with the proteins described above, with very low yields.…”

“…This approach contributes to increasing the half-life of the glycoprotein in vivo and eliminates allergenic potential, thus enhancing the therapeutic value of yeast-derived glycoproteins [171]. The discrepancy between supply and demand creates a challenge in the widespread use of lactoferrin due to the lack of a stable and high-yield supply chain [166]. To overcome this obstacle, several companies have explored the production of human lactoferrin through precision fermentation (Table 3), aiming to not only solve the shortage problem but also ensure quality and functionality that meets human needs.…”