ABSTRACT
BACKGROUND: Nonalcoholic fatty liver disease (NAFLD) is the hepatic manifestation of the metabolic syndrome and can vary from hepatic steatosis to end-stage liver disease. It is the most common liver disease and its prevalence is increasing worldwide. In the present study, the effect of whey proteins on some parameters of NAFLD was investigated. RESULTS: Oral administration of the studied whey proteins products reduced the final body weight of rats. There was a significant reduction effect (P<0.05) of the tested proteins on hepatic triglycerides, liver enzymes (ALT and AST), lipid peroxidation (malondialdehyde level) and serum glucose. Feeding on whey proteins caused an increase in the reduced glutathione. Hepatic content of reduced glutathione was not affected by any of the used whey proteins, but it showed an increasing tendency (P>0.05). Liver histology showed an improvement of fatty infiltration in hepatocytes from whey protein groups and gives the histology of liver a normal appearance. CONCLUSIONS: The obtained results indicate a possible role for oral administration of whey proteins in the regulation of liver biochemistries in a rat's model of NAFLD. This regulatory effect of whey proteins was accompanied by an improvement in fatty infiltration in hepatocytes and a reduction of oxidative stress parameters.
Subject(s)
Fatty Liver/prevention & control , Milk Proteins/administration & dosage , Administration, Oral , Alanine Transaminase/blood , Animals , Aspartate Aminotransferases/blood , Blood Glucose , Body Weight/drug effects , Cholesterol/blood , Diet, Fat-Restricted/adverse effects , Lipid Peroxidation/drug effects , Liver/drug effects , Liver/metabolism , Liver/pathology , Male , Non-alcoholic Fatty Liver Disease , Organ Size/drug effects , Oxidative Stress , Rats , Rats, Wistar , Triglycerides/metabolism , Whey ProteinsABSTRACT
BACKGROUND: Avian influenza A (H5N1) virus is one of the most important public health concerns worldwide. The antiviral activity of native and esterified whey proteins fractions (α- lactalbumin, ß- lactoglobulin, and lactoferrin) was evaluated against A/chicken/Egypt/086Q-NLQP/2008 HPAI (H5N1) strain of clade 2.2.1 (for multiplicity of infection (1 MOI) after 72 h of incubation at 37 °C in the presence of 5% CO2) using MDCK cell lines. RESULT: Both the native and esterified lactoferrin seem to be the most active antiviral protein among the tested samples, followed by ß- lactoglobulin. α-Lactalbumin had less antiviral activity even after esterification. CONCLUSION: Esterification of whey proteins fractions especially lactoferrin and ß-lactoglobulin enhanced their antiviral activity against H5N1 in a concentration dependent manner.
