Lactoferriini

Lactoferriini is not a widely established term in contemporary biology or biochemistry. It does not correspond to a formally recognized protein, gene, or microbial group in major databases, and may appear only as a misspelling, outdated nomenclature, or informal shorthand in some sources. Because no consensus definition exists, reliable usage typically requires clarification of the intended meaning when encountered in the literature.

If the term is intended to refer to a protein-related concept, it is likely connected to lactoferrin. Lactoferrin is an iron-binding glycoprotein of the transferrin family that is abundant in milk and other secretions such as saliva and tears. Each lactoferrin molecule can bind two ferric iron ions, and it participates in innate immunity through iron sequestration, direct antimicrobial effects, and modulation of inflammatory responses. It is produced by mammary gland epithelial cells and by certain white blood cells, and it contributes to the defense of neonates by shaping the gut microbiota and maintaining mucosal barriers. Lactoferrin can be proteolytically cleaved to produce lactoferricin, a peptide with potent antimicrobial activity.

Taxonomic caveat: In microbiology, formal names require publication and validation under the appropriate nomenclature codes. If lactoferriini is used as a taxonomic designation, it would need to be published and recognized by the relevant authorities; in the absence of formal recognition, it remains informal and should be interpreted cautiously.

See also: lactoferrin, lactoferricin.