Lactoferricin (LF)

Source of Strain

Produced by the Chinese Academy of Sciences, Lactoferricin (LF) is an iron-binding glycoprotein obtained by enzymatically hydrolyzing lactoferrin into smaller, more active peptides with a molecular weight of 3-4 kDa. With 4000 times the activity of lactoferrin, it is a potent biostimulant with broad applications in antimicrobial, antiviral, and immune-enhancing functions.

Production Process

• Yeast → Metabolic Expression of Lactoferricin → Specific Enzymatic Hydrolysis → Lactoferricin

Physicochemical Properties

• Content: Liquid formulation 40g/L; Powder formulation 15%
• Molecular Weight: 3-4 kDa, composed of approximately 30 amino acids

Functions and Efficacy

1. Antimicrobial
   Inhibits bacterial growth through the combined mechanisms of iron deprivation and membrane permeabilization, leading to cell death. It exhibits broad-spectrum antibacterial and antifungal activity.
2. Antiviral
   Binds to heparan sulfate proteoglycans (HSPG) on cell surfaces, forming a protective layer that neutralizes the virus’s ability to infect cells. It also blocks viral entry by binding to viral receptors, preventing infection.
3. Immune Enhancement and Antioxidation
   Stimulates cell proliferation and differentiation, promotes root development, and enhances crop vigor. Lactoferricin also has antioxidative properties, helping crops to resist free radical damage.
4. Growth Promotion
   Promotes fruit enlargement and overall growth, improving crop yield and quality by enhancing the immune response and plant vitality.

Application Directions

• For Viral Infections: Apply 30-50g/acre for soil application; dilute 3000-5000 times for foliar spray.
• For Bacterial Infections: Apply 30-50g/acre for soil application; dilute 3000-5000 times for foliar spray.