000131269 001__ 131269
000131269 005__ 20240207154753.0
000131269 0247_ $$2doi$$a10.1016/j.jff.2018.03.002
000131269 0248_ $$2sideral$$a105305
000131269 037__ $$aART-2018-105305
000131269 041__ $$aeng
000131269 100__ $$0(orcid)0000-0003-4505-0418$$aParrón, J.A.
000131269 245__ $$aAntirotaviral activity of bovine milk components: Extending the list of inhibitory proteins and seeking a better understanding of their neutralization mechanism
000131269 260__ $$c2018
000131269 5203_ $$aThe viral gastroenteritis mediated by rotavirus remains a major health problem, causing significant infant morbidity and mortality, and health care costs worldwide. Diverse studies have indicated that some milk-derived fractions exhibit antirotaviral activity, associated to proteins such as immunoglobulins, lactoferrin, mucins, and lactadherin. Nevertheless, further studies are needed to enable greater understanding of the interaction mechanisms involving rotaviruses, host cells, and neutralizing agents. Our results demonstrate that bovine milk is a source of antirotaviral compounds against a wide range of strains. The neutralizing activity of milk fractions was found to be directed to the spike protein VP4, while the purified milk proteins inhibited through interaction with either VP4 and/or VP7. The present results highlight the huge potential of bovine milk components for their inclusion in functional foods to control rotavirus diarrhea.
000131269 536__ $$9info:eu-repo/grantAgreement/ES/CICYT/AGL2010-20835
000131269 540__ $$9info:eu-repo/semantics/openAccess$$aby-nc-nd$$uhttp://creativecommons.org/licenses/by-nc-nd/3.0/es/
000131269 590__ $$a3.197$$b2018
000131269 591__ $$aFOOD SCIENCE & TECHNOLOGY$$b32 / 135 = 0.237$$c2018$$dQ1$$eT1
000131269 591__ $$aNUTRITION & DIETETICS$$b36 / 85 = 0.424$$c2018$$dQ2$$eT2
000131269 592__ $$a1.107$$b2018
000131269 593__ $$aFood Science$$c2018$$dQ1
000131269 593__ $$aNutrition and Dietetics$$c2018$$dQ1
000131269 593__ $$aMedicine (miscellaneous)$$c2018$$dQ1
000131269 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/acceptedVersion
000131269 700__ $$0(orcid)0000-0003-2680-7593$$aRipollés, D.
000131269 700__ $$aSánchez, A.C.
000131269 700__ $$0(orcid)0000-0003-2555-8425$$aPérez, M.D.$$uUniversidad de Zaragoza
000131269 700__ $$0(orcid)0000-0001-5373-9210$$aCalvo, M.$$uUniversidad de Zaragoza
000131269 700__ $$aLópez, S.
000131269 700__ $$aArias, C.F.
000131269 700__ $$0(orcid)0000-0001-5964-823X$$aSánchez, L.$$uUniversidad de Zaragoza
000131269 7102_ $$12008$$2780$$aUniversidad de Zaragoza$$bDpto. Produc.Animal Cienc.Ali.$$cÁrea Tecnología de Alimentos
000131269 773__ $$g44 (2018), 103-111$$pJOURNAL OF FUNCTIONAL FOODS$$tJournal of Functional Foods$$x1756-4646
000131269 8564_ $$s586843$$uhttps://zaguan.unizar.es/record/131269/files/texto_completo.pdf$$yPostprint
000131269 8564_ $$s2563399$$uhttps://zaguan.unizar.es/record/131269/files/texto_completo.jpg?subformat=icon$$xicon$$yPostprint
000131269 909CO $$ooai:zaguan.unizar.es:131269$$particulos$$pdriver
000131269 951__ $$a2024-02-07-14:36:09
000131269 980__ $$aARTICLE