Structure and Function of Fermentation-Derived Bovine Lactoferrin Produced from Komagataella phaffii.

Bovine lactoferrin (bLf) confers significant functional benefits for human health, but low concentrations in milk and high cost of commercial production limit availability and thus product application. Precision fermentation offers a solution to increase availability of biosimilar recombinant bLf (rbLf) thereby opening new opportunities for this high-value ingredient. To comply with regulatory requirements, we aimed to establish that rbLf from is substantially similar to native bLf in structure and key functions.