Journal of Nutrition & Food Sciences
Open Access
ISSN: 2155-9600
ISSN: 2155-9600
Department of Animal Science and Food Technology, Agricultural Sciences and Natural Resources University, Khuzestan, Iran
Review Article
Milk Lactoferrin: A Nutraceutical Supplement against Viruses
Author(s): Taherah Mohammadabadi* and Abdelhakim Bouyahya
Milk is containing immunoglobulins, lactoferrin, lysozyme, lactoperoxidase, peptidoglycan recognition protein, vitamins C and oligosaccharides which are against microbial infections. Lactoferrin is one glycoprotein detected in milk of livestock such as cow, buffalo, and camel, as camel milk containing highest amount compared to the milk from other livestock species. Activation, proliferation, and regulation of the phagocytic action of immune cells are facilitated by the lactoferrin. The antiviral actions of lactoferrin are against both DNA and RNA viruses such as hepatitis, herpes simplex viruses, HIV, rotavirus, and respiratory viruses by binding viral particles, inhibit viral adhesion, and entry into target cells. Also, lactoferrin may directly interact with viral receptors such as heparan sulfate on the cell surfaces and prevent the virus attachment and infection. The boosting host.. View More»
DOI:
10.35248/2155-9600.25.15.077