An American study indicates that the antiviral properties of a protein found in cow’s milk can block the action of the coronavirus and its variants.
A study conducted by the University of Michigan, in the United States, and Glanbia PLC Research and Development, published in the journal Dairy Science, indicates that the antiviral properties of a protein found in cow’s milk can block the action of the coronavirus, which causes Covid-19. This is lactoferrin, which is present in the milk of most mammals, but in the case of cow’s milk, it has specific biologically active properties, capable of fighting microbes and viruses, including SARS-CoV-2 and its variants, and blocking the ability of the virus to enter human cells.
“Bovine lactoferrin has demonstrated antiviral activity in human clinical trials,” says Jonathan Sexton, Ph.D., Department of Internal Medicine at the University of Michigan, and lead author of the study. “If taken orally, for example, it improves the severity of viral infections, including rotavirus and norovirus. Given the broad efficacy and safety of antivirals, minimal side effects and commercial availability of bovine lactoferrin, several review articles have suggested its use as a treatment Preventive or post-exposure treatment for Covid-19.
In order to improve clinical relevance, scientists tested bovine lactoferrin against some of the most common variants of coronavirus such as WA1, representative of the outbreak in the United States in 2020; Variants B.1.1.7, B.1.351, P.1 and delta variant. Each of these variants includes modifications of the SARS-Cov-2 protein that reduce the effectiveness of existing vaccines. In addition, both of these strains show low neutralization by serum vaccination,” explains Sexton.
The researchers’ goal was to expand the observation of the in vitro anti-SARS-CoV-2 efficacy demonstrated by bovine lactoferrin in tests and to screen commercially available dairy products for antiviral activities. They also found that the protein was effective against all strains tested in the laboratory. Other ingredients in commercial dairy products do not appear to provide antiviral protection, confirming that the efficacy of these products appears to be based entirely on bovine lactoferrin.
They further noted that dextrose and sorbitol, which are commonly used in the manufacture of oral tablets, did not reduce the effectiveness of bovine lactoferrin against SARS-CoV-2 – suggesting the feasibility of developing an anti-Covid pill. “This is particularly important when treatment options are limited or when options are too expensive for general use. An available oral treatment that covers emerging strains would be ideal for treating SARS-CoV-2 in areas where there is no widespread vaccine or if new strains have escaped the vaccine. .”
source: vega magazine
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