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Women expecting a baby should take special care of their diet and supplementation. We usually remember about folic acid, iron, DHA, B vitamins or iodine. Equally important, and much less popular, is lactoferrin. What is it and why is it worth supplementing during pregnancy?
What is lactoferrin?
Lactoferrin (“lacto” – derived from milk, “ferrin” – iron-binding protein) is classified as a glycoprotein and is the first line of defense of the human immune system against pathogenic pathogens. What distinguishes this molecule is its versatile action, which allowed its use in dietary supplements, recommended especially for pregnant women.
Glycoprotein occurs naturally in body secretions, e.g. milk. A glass of fresh drink contains approx. 87,5 mg of lactoferrin. It is worth noting, however, that any thermal treatment reduces its biological activity. Numerous scientific studies have shown that the effectiveness of lactoferrin obtained from cow’s milk is comparable to its human form. Moreover, it has been recognized by the European Food Safety Agency as safe for use in both food and dietary supplements.
Lactoferrin and immunity
The body’s immunity is crucial for women who are expecting a baby, especially now, with the COVID-19 pandemic. It is worth supporting her condition not only through diet and systematic exercise, but also proper supplementation.
After entering the body, lactoferrin stimulates the responses of cells belonging to the immune system and reduces the production of pro-inflammatory cytokines (IL-6 and TNF-α). As a result, inflammation is extinguished, which may adversely affect the health and maintenance of pregnancy.
The results of the research have shown that even small portions of bovine lactoferrin (2 mg, 10 mg or 50 mg) significantly reduce the level of pro-inflammatory cytokines and increase the amount of neutrophils, which are the cells of the body’s first, fastest-reacting line of defense against pathogens. The effect was visible already one day after starting lactoferrin and lasted up to 2 weeks after discontinuation of supplementation. Taking this glycoprotein daily can therefore effectively support the fight against viral, bacterial and fungal infections.
However, this is not the end of its operation. Lactoferrin destroys bacterial cell walls, and also inhibits the binding of viral particles to glycoprotein chains present on the host cells and prevents them from penetrating into the cells and then replicating, thus demonstrating antibacterial and antiviral properties.
Lactoferrin increases iron absorption
Pregnant women in particular are at risk of iron deficiency and thus anemia. To prevent this disease, your doctor may decide to supplement this element. It is worth remembering that the use of high, therapeutic doses of iron may carry a risk of increasing the amount of free radicals, and thus inflammation. The solution to this problem may be the administration of lactoferrin. It binds iron to the diet and makes it better used by erythrocytes, or red blood cells.
Therefore, supplements with a smaller portion of iron supplemented with lactoferrin can much better protect the optimal levels of this element in the body. This is crucial for women from the second trimester of pregnancy. The results of the studies show that 25 mg of lactoferrin added to the multi-component product, used above the 12th week of pregnancy, significantly increased the value of hemoglobin and ferritin compared to their level in women using 30 mg of liposomal iron or 80-100 mg of iron sulphate. In addition, lactoferrin modulates the release of iron from the liver reserves, which affects its optimal use by the body.
Lactoferrin reduces the risk of premature births
The risk of premature birth often keeps pregnant women awake at night. It may occur as a result of many factors, including inflammation. This is due to the high concentration of proinflammatory cytokines in the amniotic fluid and cervicovaginal secretions. This results in a shortening of the cervix and premature rupture of the membranes. Bacterial infections are another problem. According to statistics, up to 50% of premature births are caused by bacterial infections caused by disorders of the vaginal microbiota, i.e. the amount of beneficial bacteria per genus Lactobacillus.
Due to its anti-inflammatory properties and its antibacterial properties, lactoferrin influences the correct composition of the vaginal microflora, acting as a kind of prebiotic. Its beneficial effect was verified on a group of pregnant women. Unlike expectant mothers who used iron sulfate supplements, those supplementing lactoferrin with iron carried pregnancies 1.5 weeks longer on average.
Lactoferrin as a prebiotic
In the scientific literature, lactoferrin is often described as an effective prebiotic. Regular supply of it to the body promotes the multiplication of bacteria that are beneficial to health and immunity, including lactobacilli. What’s more, thanks to the ability to bind iron, it effectively blocks the availability of this element to pathogenic bacteria. In pregnant women using lactoferrin for a minimum of 30 days, a statistically significant reduction of abnormal vaginal flora was demonstrated compared to women using iron supplementation.
Lactoferrin – chameleon protein
Lactoferrin is also referred to by scientists as a protein-chameleon, due to its regulatory properties – depending on the needs of the body, it inhibits or stimulates the activity of the immune system. And its wide possibilities of action in the body indicate a number of benefits for the human body, especially for women expecting children.