tetano
Editor, Senior Moderator
Virology Journal
Effectiveness of esterified whey proteins fractions against Egyptian Lethal Avian Influenza A (H5N1)
Soad H Taha, Mona A Mehrez, Mahmoud Z Sitohy, Abdel Gawad I Abou Dawood, Mahmoud M Abd-El Hamid and Walid H Kilany
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Virology Journal 2010, 7:330 doi:10.1186/1743-422X-7-330
Published: 19 November 2010
Abstract (provisional)
Background
Avian inuenza 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 in the presence of 5% CO2) using MDCK cell lines. Result: Both the native and esterified lactoferrin seem to be the most active antiviral proteins among the tested samples, followed by beta- lactoglobulin. alpha-Lactalbumin had less antiviral activity even after esterification.
Conclusion
Esterification of whey proteins fractions has further enhanced their antiviral activity against H5N1 in a concentration dependent manner.
http://www.virologyj.com/content/pdf/1743-422X-7-330.pdf
Effectiveness of esterified whey proteins fractions against Egyptian Lethal Avian Influenza A (H5N1)
Soad H Taha, Mona A Mehrez, Mahmoud Z Sitohy, Abdel Gawad I Abou Dawood, Mahmoud M Abd-El Hamid and Walid H Kilany
*
For all author emails, please log on.
Virology Journal 2010, 7:330 doi:10.1186/1743-422X-7-330
Published: 19 November 2010
Abstract (provisional)
Background
Avian inuenza 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 in the presence of 5% CO2) using MDCK cell lines. Result: Both the native and esterified lactoferrin seem to be the most active antiviral proteins among the tested samples, followed by beta- lactoglobulin. alpha-Lactalbumin had less antiviral activity even after esterification.
Conclusion
Esterification of whey proteins fractions has further enhanced their antiviral activity against H5N1 in a concentration dependent manner.
http://www.virologyj.com/content/pdf/1743-422X-7-330.pdf