COVID-19: Protein from cow’s milk inhibits SARS-CoV-2
Most infections with the SARS-CoV-2 coronavirus are mild to moderate. But some of those infected become seriously ill with COVID-19 and are hospitalized. Various drugs are used to combat the infectious disease. A protein from milk might also help with the treatment.
The disease COVID-19, which is caused by the SARS-CoV-2 coronavirus, is still claiming numerous lives around the world. Various drugs are used to treat the infected, many of which were originally developed to treat other diseases. Researchers are now reporting that a protein from cow’s milk might also help once morest Corona.
Cow’s milk protein once morest SARS-CoV-2 variants
According to a new study published in the journal “Journal of Dairy Science“ was published, a cow’s milk protein might help once morest different SARS-CoV-2 variants.
As the researchers from the University of Michigan and the nutrition company Glanbia PLC in a portal on the “EurekAlert!‘ report, the protein is lactoferrin, which is found in the milk of most mammals.
Cow’s milk lactoferrin has bioactive properties once morest many microbes, viruses and other pathogens and has been found to inhibit SARS-CoV-2 infection under experimental conditions by blocking the virus’ ability to enter target cells and by aiding the antiviral defense mechanisms of cells.
Reduced the severity of viral infections
“Bovine lactoferrin has shown antiviral activity in human clinical trials,” said study leader Jonathan Sexton, PhD, of the University of Michigan Department of Internal Medicine.
“For example, bovine lactoferrin given orally has been shown to reduce the severity of viral infections, including rotavirus and norovirus,” the scientist said.
“Given the broad antiviral efficacy and safety, minimal side effects, and commercial availability of bovine lactoferrin, several reviews have suggested its use as a prophylactic or postexposure treatment for SARS-CoV-2 infection.”
Effective once morest all tested variants
The research team tested bovine lactoferrin once morest some of the most common SARS-CoV-2 variants from around the world, including the WA1 variant, the B.1.1.7, B.1.351 and P.1 variants, and the delta Variant.
“Each of these variants contains modifications to the SARS-Cov-2 spike protein that reduce the effectiveness of newly manufactured vaccines. In addition, each of these strains show reduced neutralization by vaccine sera,” explains Sexton.
With the study, the researchers wanted to extend the observation of the potent in vitro effect of bovine lactoferrin once morest SARS-CoV-2 with a more thorough investigation and to examine commercial dairy products for their antiviral effects, which may be enhanced by the presence of other ingredients alongside lactoferrin.
Finally, they investigated whether dextrose and sorbitol, which are commonly used in the manufacture of oral medicines, would interfere with bovine lactoferrin’s ability to inhibit SARS-CoV-2.
The team found that bovine lactoferrin was effective once morest all variants tested in vitro. The other ingredients in commercial dairy products did not appear to provide antiviral protection, confirming that the effectiveness of these products appears to be entirely dependent on bovine lactoferrin.
In addition, the researchers found that dextrose and sorbitol did not reduce the effectiveness of bovine lactoferrin once morest SARS-CoV-2 – suggesting the feasibility of developing an anti-COVID-19 pill.
Promising results
A key benefit of lactoferrin’s broad antiviral activity is its potential to prevent or treat emerging diseases.
“This is especially important when treatment options are limited or when treatment options are too costly for widespread use,” says Sexton.
“An orally available therapeutic that covers new strains would be ideal for treating SARS-CoV-2 in areas without widespread vaccination or when new strains escape the vaccine,” emphasizes the researcher.
Although future work is needed to fully understand the antiviral potential of bovine lactoferrin in a clinical setting, for the expert this in vitro study holds promise for another tactic in the fight once morest the global COVID-19 pandemic. (ad)
Author and source information
This text corresponds to the specifications of medical specialist literature, medical guidelines and current studies and has been checked by medical professionals.
Swell:
- Jesse W. Wotring, Reid Fursmidt, Loren Ward & Jonathan Z. Sexton: Evaluating the in vitro efficacy of bovine lactoferrin products once morest SARS-CoV-2 variants of concern; in: Journal of Dairy Science, (veröffentlicht: 24.02.2022), Journal of Dairy Science
Important NOTE:
This article contains general advice only and should not be used for self-diagnosis or treatment. He can not substitute a visit at the doctor.
