Antiviral activity of donkey milk protein fractions on echovirus type 5 |
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| Authors: | Diana Brumini Camilla Bø Furlund Irene Comi Tove Gulbrandsen Devold Donata Marletta Gerd E. Vegarud Christine Monceyron Jonassen |
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| Affiliation: | 1. Department of Science of Food and Agricultural Production (DISPA), University of Catania, Via Valdisavoia 5, 95123 Catania, Italy;2. Department of Chemistry, Biotechnology and Food Science, Norwegian University of Life Sciences, 1430 Aas, Norway;3. Department of Medical Microbiology, Akershus University Hospital, Sykehusveien 25, 1478 Lørenskog, Norway;4. Department of Laboratory Services, The Norwegian Veterinary Institute, Ullevåsveien 68, P.O. Box 750 Sentrum, 0106 Oslo, Norway |
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| Abstract: | Antiviral activity of Ragusano donkeys' milk proteins was investigated for the effect on echovirus type 5, known to infect the gastrointestinal tract of humans. Three protein fractions were tested; casein (CN), whey protein (WP) and a low molecular whey protein fraction (LWP; <30,000 Da). The antiviral activity of WP and LWP was tested on echovirus type 5 at three concentrations (1, 5 and 10 mg mL?1); CN was assessed only at the lower concentration. All donkey milk protein fractions showed significant inhibition on virus replication at the concentration of 1 mg mL?1, and both WP and LWP fractions showed significant inhibition on the virus replication at all concentrations tested. The strongest antiviral effect was observed for the WP fraction. These findings show that the different whey proteins in donkey milk, probably acting in synergy, exert antiviral activity on echovirus 5 and might contribute to prevent gastrointestinal virus infections in humans. |
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