Effect of heat treatment on antirotaviral activity of bovine and ovine whey

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

doi:10.1016/j.idairyj.2016.02.030

Cited by 16 publications

(25 citation statements)

References 53 publications

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“…Interestingly, significant interspecies differences in the antirotaviral activity have been found when analyzing the results of the human milk fractions in comparison with those obtained for their bovine counterparts in previous studies we performed under the same conditions (Parrón et al, 2016(Parrón et al, , 2017. In fact, we observed that bovine raw whole milk,…”

Section: Rotaviral Neutralizing Activity Of Human Milk Fractions and mentioning

confidence: 48%

“…Cell culture and rotavirus propagation have been performed following the procedures described in Parrón et al (2016). The Rhesus monkey kidney cell line MA104 (ATTCC CRL-2378) was used to propagate WC3 bovine rotavirus strain (ATCC VR-2102).…”

Section: Cell Culture and Rotavirus Propagationmentioning

confidence: 99%

“…The in vitro rotavirus infection assay was performed as previously described in the study of Parrón et al (2016), in which the assay was validated according to international guidelines.…”

Section: Rotavirus Infectivity Assaymentioning

confidence: 99%

“…The protein concentrations of the samples selected for thermal and HHP treatments were those showing neutralization activity above 80%: pooled human whey at 2 mg protein/mL, IgA at 0.1 mg protein/mL, and LF at 2 mg protein/mL. The heat treatment procedure was based on that previously used (Parrón et al, 2016). The samples were placed in glass vials (~1 mL) and heated in a thermostatic bath (± 0.1 ºC) at: 45 and 55 ºC for 60 min, 63 ºC for 30 min,…”

Section: Treatment Of Human Fractionsmentioning

confidence: 99%

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Effect of thermal and high-pressure treatments on the antirotaviral activity of human milk fractions

Parrón

Ripollés

Ramos

et al. 2018

Innovative Food Science & Emerging Technologies

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Rotaviral gastroenteritis is associated with high rate of infant mortality and morbidity. Antirotaviral activity has been associated with some glycoproteins, such as immunoglobulins A (IgA), lactoferrin (LF), mucins and lactadherin of human milk. Although holder pasteurization (HoP, 63 ºC for 30 min) is the treatment currently applied to human milk, it might may lead to a decrease of its bioactive properties. The antirotaviral capacity of human milk appears showed to be mainly associated with the whey fraction, focusing on IgA and LF, with neutralizing values of 100, 100 and 62%, at 1 mg protein/mL, respectively. HoP reduced the antirotaviral activity of human whey, IgA and LF, 30, 98 and 60%, respectively. Interestingly, both pasteurization (HTST) and HHP treatments were less harmful. Thus, Hhigh Ttemperature-Sshort Ttime (HTST) pasteurization at 75 ºC for 20 s did not affect the antirotaviral activity of samples, while the highest HHP treatment at 600 MPa for 15 min only reduced the activity of human whey, IgA and LF, 9, 40 and 10%, respectively.

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Section: Rotaviral Neutralizing Activity Of Human Milk Fractions and mentioning

confidence: 48%

Section: Cell Culture and Rotavirus Propagationmentioning

confidence: 99%

“…The in vitro rotavirus infection assay was performed as previously described in the study of Parrón et al (2016), in which the assay was validated according to international guidelines.…”

Section: Rotavirus Infectivity Assaymentioning

confidence: 99%

Section: Treatment Of Human Fractionsmentioning

confidence: 99%

See 2 more Smart Citations

Effect of thermal and high-pressure treatments on the antirotaviral activity of human milk fractions

Parrón

Ripollés

Ramos

et al. 2018

Innovative Food Science & Emerging Technologies

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“…Heat treatments applied to raw buttermilk and whey were performed as described by Parrón et al (2016). Briefly, aliquots of whey and buttermilk were placed in glass Erlenmeyer flasks and transferred to a thermostatic bath at the desired temperature (±0.1°C).…”

Section: Heat Treatment Of Raw Buttermilk and Wheymentioning

confidence: 99%

Determination of lactadherin concentration in dairy by-products by ELISA: Effect of heat treatment and hydrolysis

Ripollés

Parrón

Fraguas

et al. 2018

Journal of Dairy Science

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Lactadherin is a peripheral glycoprotein of the milk fat globule membrane with several attributed biological activities. In this study, we developed an indirect competitive ELISA to determine lactadherin concentration by using a rabbit polyclonal antiserum. The ELISA was applied to quantify lactadherin in several dairy by-products. Of the products tested, raw and commercial buttermilk had the highest concentrations of lactadherin (6.79 and 5.27 mg/g of product, respectively), followed by commercial butter serum (4.86 mg/g), commercial skim milk (4.84 mg/g), and raw whey (1.20 mg/g). The concentration of immunoreactive lactadherin was also determined in dairy by-products after they were subjected to different technological treatments. Thus, raw products were heat treated at combinations of temperature and time typically used in the dairy industry, and commercial products were hydrolyzed using 3 proteolytic enzyme preparations. Heat treatments of whey and buttermilk resulted in a smaller decrease in lactadherin concentration than did hydrolysis as determined by ELISA and electrophoresis. At high temperatures for long durations, the loss of lactadherin was higher in whey than in buttermilk, with the maximal reduction of around 48% found after treating whey at 72°C for 60 min. Hydrolysis of commercial products with proteolytic enzymes resulted in a marked decrease of immunoreactivity within the first 5 min of treatment, which thereafter was constant throughout 4 h of hydrolysis. These results demonstrate that dairy by-products from milk fat processing are good natural sources of lactadherin, although technological processes have to be considered, because they have different effects on lactadherin content.

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Preventative and therapeutic potential of animal milk components against COVID‐19: A comprehensive review

Singh¹,

Hernandez-Rauda

Peña‐Rodas

2023

Food Science & Nutrition

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The global pandemic of COVID‐19 is considered one of the most catastrophic events on earth. During the pandemic, food ingredients may play crucial roles in preventing infectious diseases and sustaining people's general health and well‐being. Animal milk acts as a super food since it has the capacity to minimize the occurrence of viral infections due to inherent antiviral properties of its ingredients. SARS‐CoV‐2 virus infection can be prevented by immune‐enhancing and antiviral properties of caseins, α‐lactalbumin, β‐lactoglobulin, mucin, lactoferrin, lysozyme, lactoperoxidase, oligosaccharides, glycosaminoglycans, and glycerol monolaurate. Some of the milk proteins (i.e., lactoferrin) may work synergistically with antiviral medications (e.g., remdesivir), and enhance the effectiveness of treatment in this disease. Cytokine storm during COVID‐19 can be managed by casein hydrolyzates, lactoferrin, lysozyme, and lactoperoxidase. Thrombus formation can be prevented by casoplatelins as these can inhibit human platelet aggregation. Milk vitamins (i.e., A, D, E, and B complexes) and minerals (i.e., Ca, P, Mg, Zn, and Se) can have significantly positive effects on boosting the immunity and health status of individuals. In addition, certain vitamins and minerals can also act as antioxidants, anti‐inflammatory, and antivirals. Thus, the overall effect of milk might be a result of synergistic antiviral effects and host immunomodulator activities from multiple components. Due to multiple overlapping functions of milk ingredients, they can play vital and synergistic roles in prevention as well as supportive agents during principle therapy of COVID‐19.

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Effect of heat treatment on antirotaviral activity of bovine and ovine whey

Cited by 16 publications

References 53 publications

Effect of thermal and high-pressure treatments on the antirotaviral activity of human milk fractions

Effect of thermal and high-pressure treatments on the antirotaviral activity of human milk fractions

Determination of lactadherin concentration in dairy by-products by ELISA: Effect of heat treatment and hydrolysis

Preventative and therapeutic potential of animal milk components against COVID‐19: A comprehensive review

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