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Effectiveness of esterified whey proteins fractions against Egyptian Lethal Avian Influenza A (H5N1).


ABSTRACT: BACKGROUND:Avian influenza A (H5N1) virus is one of the most important public health concerns worldwide. The antiviral activity of native and esterified whey proteins fractions (?- lactalbumin, ?- lactoglobulin, and lactoferrin) was evaluated against A/chicken/Egypt/086Q-NLQP/2008 HPAI (H5N1) strain of clade 2.2.1 (for multiplicity of infection (1 MOI) after 72 h of incubation at 37 °C in the presence of 5% CO?) using MDCK cell lines. RESULT:Both the native and esterified lactoferrin seem to be the most active antiviral protein among the tested samples, followed by ?- lactoglobulin. ?-Lactalbumin had less antiviral activity even after esterification. CONCLUSION:Esterification of whey proteins fractions especially lactoferrin and ?-lactoglobulin enhanced their antiviral activity against H5N1 in a concentration dependent manner.

SUBMITTER: Taha SH 

PROVIDER: S-EPMC2998487 | biostudies-literature | 2010 Nov

REPOSITORIES: biostudies-literature

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Effectiveness of esterified whey proteins fractions against Egyptian Lethal Avian Influenza A (H5N1).

Taha Soad H SH   Mehrez Mona A MA   Sitohy Mahmoud Z MZ   Abou Dawood Abdel Gawad I AG   Abd-El Hamid Mahmoud M MM   Kilany Walid H WH  

Virology journal 20101119


<h4>Background</h4>Avian influenza A (H5N1) virus is one of the most important public health concerns worldwide. The antiviral activity of native and esterified whey proteins fractions (α- lactalbumin, β- lactoglobulin, and lactoferrin) was evaluated against A/chicken/Egypt/086Q-NLQP/2008 HPAI (H5N1) strain of clade 2.2.1 (for multiplicity of infection (1 MOI) after 72 h of incubation at 37 °C in the presence of 5% CO₂) using MDCK cell lines.<h4>Result</h4>Both the native and esterified lactofer  ...[more]

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