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

• Published in: Virology journal 2010-11, Vol.7 (1), p.330-330, Article 330
• Main Authors: Taha, Soad H, Mehrez, Mona A, Sitohy, Mahmoud Z, Abou Dawood, Abdel Gawad I, Abd-El Hamid, Mahmoud M, Kilany, Walid H
• Format: Article
• Language: English
• Subjects: Animals; Antiviral Agents - chemistry; Antiviral Agents - pharmacology; Avian flu; Avian influenza; Birds; Cell Line; Dogs; Egypt; Esterification; Experiments; Infections; Influenza A Virus, H5N1 Subtype - drug effects; Influenza A Virus, H5N1 Subtype - isolation & purification; Influenza in Birds - virology; Microbial Sensitivity Tests; Milk proteins; Milk Proteins - chemistry; Milk Proteins - pharmacology; Physiological aspects; Poultry; Prevention; Proteins; Quality control; Standard deviation; Viral infections; Whey Proteins
• ISSN: 1743-422X; 1743-422X
• DOI: 10.1186/1743-422X-7-330

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. Both the native and esterified lactoferrin seem to be the most active antiviral protein among the tested samples, followed by β- lactoglobulin. α-Lactalbumin had less antiviral activity even after esterification. Esterification of whey proteins fractions especially lactoferrin and β-lactoglobulin enhanced their antiviral activity against H5N1 in a concentration dependent manner.