Protective effect of whey proteins against nonalcoholic fatty liver in rats.

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.

Effectiveness of esterified whey proteins fractions against Egyptian Lethal Avian Influenza A (H5N1).

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.

Inhibition of tomato yellow leaf curl virus (TYLCV) using whey proteins.

The antiviral activity of native and esterified whey proteins fractions (alpha-lactalbumin, beta-lactoglobulin, and lactoferrin) was studied to inhibit tomato yellow leaf curl virus (TYLCV) on infected tomato plants. Whey proteins fractions and their esterified derivatives were sprayed into TYLCV-infected plants. Samples were collected from infected leaves before treatment, 7 and 15 days after treatment for DNA and molecular hybridization analysis. The most evident inhibition of virus replication was observed after 7 and 15 days using alpha-lactoferrin and alpha-lactalbumin, respectively. Native and esterified lactoferrin showed complete inhibition after 7 days. On the other hand, native beta-lactoglobulin showed inhibition after 7 and 15 days whereas esterified beta-lactoglobulin was comparatively more effective after 7 days. The relative amount of viral DNA was less affected by the esterified alpha-lactalbumin whereas native alpha-lactalbumin inhibited virus replication completely after 15 days. These results indicate that native or modified whey proteins fractions can be used for controlling the TYLCV-infected plants.