Antiviral properties of milk proteins and peptides

Abstract

A substantial body of evidence, primarily from in vitro studies, suggests that some milk proteins interfere with viral infections. Lactoferrin (LF) has been the protein most comprehensively studied for its antiviral effects. Interference with viral infections is primarily based on adsorption of LF to receptors on the host cell's surface or on binding to viral particles, both enveloped and non-enveloped. In either mechanism, viral particles are prevented from attaching to host cells. Electrostatic attraction seems to play an important role in both mechanisms. In general, bovine LF is more effective against viral infections than human LF. Apo-LF is less effective than the iron-saturated LF. An..