Effectiveness of esterified whey proteins fractions against Egyptian Lethal Avian Influenza A (H5N1)
Soad H Taha1, Mona A Mehrez, Mahmoud Z Sitohy
1Dairy Science Department, Faculty of Agriculture, Cairo University, Egypt. soad_hassantaha@yahoo.com
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 (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.
Result:
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.
Conclusion:
Esterification of whey proteins fractions especially lactoferrin and β-lactoglobulin enhanced their antiviral activity against H5N1 in a concentration dependent manner.
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