Antirotaviral Activity of Bovine and Ovine Dairy Byproducts

Parrón, José Antonio; Ripollés, Daniel; Pérez, María D.; Calvo, Miguel; Rasmussen, Jan T.; Sánchez, Lourdes

doi:10.1021/acs.jafc.7b01059

Cited by 21 publications

(14 citation statements)

References 48 publications

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“…Prevention of diarrhea and improvement of anemia [7] Retroviral infection prevention [83] Lipid digestion and cholesterol absorption reduction [55] Proteomic studies of MFGM in their complexity…”

Section: Component Health Aspects Referencesmentioning

confidence: 99%

Sources, Production, and Clinical Treatments of Milk Fat Globule Membrane for Infant Nutrition and Well-Being

et al. 2020

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Research on milk fat globule membrane (MFGM) is gaining traction. The interest is two-fold; on the one hand, it is a unique trilayer structure with specific secretory function. On the other hand, it is the basis for ingredients with the presence of phospho- and sphingolipids and glycoproteins, which are being used as food ingredients with valuable functionality, in particular, for use as a supplement in infant nutrition. This last application is at the center of this Review, which aims to contribute to understanding MFGM’s function in the proper development of immunity, cognition, and intestinal trophism, in addition to other potential effects such as prevention of diseases including cardiovascular disease, impaired bone turnover and inflammation, skin conditions, and infections as well as age-associated cognitive decline and muscle loss. The phospholipid composition of MFGM from bovine milk is quite like human milk and, although there are some differences due to dairy processing, these do not result in a chemical change. The MFGM ingredients, as used to improve the formulation in different clinical studies, have indeed increased the presence of phospholipids, sphingolipids, glycolipids, and glycoproteins with the resulting benefits of different outcomes (especially immune and cognitive outcomes) with no reported adverse effects. Nevertheless, the precise mechanism(s) of action of MFGM remain to be elucidated and further basic investigation is warranted.

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Section: Component Health Aspects Referencesmentioning

confidence: 99%

Sources, Production, and Clinical Treatments of Milk Fat Globule Membrane for Infant Nutrition and Well-Being

et al. 2020

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“…The procedure for obtaining buttermilk and whey from raw bovine milk was performed as previously described (Parrón et al 2017). Briefly, raw cow milk provided by the dairy industry Villacorona (El Burgo de Ebro, Zaragoza, Spain) was skimmed in a cream separator (ARR-DES 125, Suministros Químicos Arroyo, Santander, Spain).…”

Section: Lactoferrin Whey and Buttermilk Preparationmentioning

confidence: 99%

Comparative effect of bovine buttermilk, whey, and lactoferrin on the innate immunity receptors and oxidative status of intestinal epithelial cells

Buey

Bellés

Latorre

et al. 2021

Biochem. Cell Biol.

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Milk contains active molecules with important functional properties as the defensive proteins; among them are the whey protein lactoferrin and proteins of the milk fat globule membrane (MFGM) present in buttermilk. The aim of this study has been to investigate the effect of lactoferrin, whey and buttermilk as modulators of intestinal innate immunity and oxidative stress on intestinal epithelial cells, to evaluate its potential use for the development of functional foods. Innate immune Toll-like receptors (TLR2, TLR4, and TLR9) mRNA expression, lipid peroxidation (MDA+4-HDA) and protein carbonyl levels were analyzed in enterocyte-like Caco-2/TC7 cells treated for 24 hours with different concentrations of lactoferrin, whey or buttermilk. None of the substances analyzed caused oxidative damage; however, whey significantly decreased the levels of lipid peroxidation. Furthermore, both lactoferrin and whey were able to reduce the oxidative stress induced by lipopolysaccharide. Respect to TLR receptors, lactoferrin, whey and buttermilk specifically altered the expression of TLR2, TLR4 and TLR9 receptors, with a strong decrease in TLR4 expression. These results suggest that lactoferrin, whey and buttermilk could be interesting potential ingredients for functional foods as they seem to modulate oxidative stress and inflammatory response induced by TLRs activation.

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“…The ovine buttermilk exhibited higher (51.3%) rotavirus‐neutralising activity than bovine buttermilk (32.2%) at the level of 1 mg/mL (Parrón et al . 2017). The cream washing significantly decreased the anti‐rotavirus activity of both fractions.…”

Section: Nutritional and Health Benefits Of Mfgmmentioning

confidence: 99%

Milk fat globule membrane: An overview with particular emphasis on its nutritional and health benefits

El-Salam

El-Shibiny

2020

Int J of Dairy Tech

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Milk fat globule membrane (MFGM) is a minor milk constituent composed of a large number of polar lipid (PL) classes and proteins organised in a tri-layer structure. The MFGM PLs and proteins have a wide range of nutritional and health benefits. Animal and human studies have shown that consumption of MFGM preparations has beneficial effects on brain development and function and physical performance, particularly in the elderly. MFGM also improves intestinal health and skin condition, combats hypercholesterolaemia, obesity and inflammation. The present article updates the information about MFGM; particularly its nutritional and health benefits.

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Antirotaviral Activity of Bovine and Ovine Dairy Byproducts

Cited by 21 publications

References 48 publications

Sources, Production, and Clinical Treatments of Milk Fat Globule Membrane for Infant Nutrition and Well-Being

Sources, Production, and Clinical Treatments of Milk Fat Globule Membrane for Infant Nutrition and Well-Being

Comparative effect of bovine buttermilk, whey, and lactoferrin on the innate immunity receptors and oxidative status of intestinal epithelial cells

Milk fat globule membrane: An overview with particular emphasis on its nutritional and health benefits

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