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Effectiveness of esterified whey proteins fractions against Egyptian Lethal Avian Influenza A (H5N1)
Faculty
Agriculture
Year:
2010
Type of Publication:
Article
Pages:
Authors:
Sitohy, Mahmoud Z, Taha, Soad H, Mehrez, Mona A, Abou Dawood, Abdel Gawad I, Abd-El Hamid, Mahmoud M, Kilany, Walid H
DOI:
10.1186/1743-422X-7-330
Journal:
VIROLOGY JOURNAL BIOMED CENTRAL LTD
Volume:
7
Research Area:
Virology
ISSN
ISI:000285095000001
Keywords :
Effectiveness , esterified whey proteins fractions against
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 (alpha- lactalbumin, beta- 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 degrees C in the presence of 5\% CO(2)) 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 beta- lactoglobulin. alpha-Lactalbumin had less antiviral activity even after esterification. Conclusion: Esterification of whey proteins fractions especially lactoferrin and beta-lactoglobulin enhanced their antiviral activity against H5N1 in a concentration dependent manner.
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