132156 20260217205454.0 doi 10.1039/d3fo05250h sideral 137390 ART-2024-137390 eng Graikini, Dimitra Universidad de Zaragoza Antirotaviral activity of dairy byproducts enriched in fractions from hyperimmune bovine colostrum: the effect of thermal and high hydrostatic pressure treatments 2024 Access copy available to the general public Unrestricted Nowadays, rotaviruses remain a major health burden, especially in developing countries, and strategies complementary to vaccination are needed. In this view, dairy fractions have attracted great scientific interest, due to their high content of bioactive compounds. The objective of this study was to evaluate the antiviral activity of whey and buttermilk enriched in proteins from hyperimmune bovine colostrum (HBC) against rotavirus. The enriched fractions were spray-dried and subsequently tested for their neutralizing activity against the bovine rotavirus WC3 strain in vitro, using differentiated Caco-2/TC7 cells. The highest antirotaviral activity was observed when whey and buttermilk were enriched in purified immunoglobulin G (IgG), showing complete rotavirus neutralization at concentrations of 3 and 6 mg mL−1 for whey and buttermilk, respectively. Additionally, the use of a crude immunoglobulin fraction also gave satisfactory results. The inhibitory activities of all samples significantly decreased after the application of heat, except for the IgG-enriched buttermilk which showed a slight increase of activity following the application of short-time treatments (75 or 85 °C for 20 s). This sample also showed a significant increase of activity (13%) after the application of low-intensity high hydrostatic pressure treatment (400 MPa for 5 min). The maximum loss of bioactivity was observed at 600 MPa for 10 min (31 and 20% for whey- and buttermilk-based formulas, respectively). This study provides relevant information on the potential of whey, buttermilk, and HBC to be part of functional products as complementary strategies to combat rotavirus infections. info:eu-repo/grantAgreement/EC/H2020/801586/EU/International Doctoral Programme for Talent Attraction to the Campus of International Excellence of the Ebro Valley/IberusTalent This project has received funding from the European Union’s Horizon 2020 research and innovation program under grant agreement No H2020 801586-IberusTalent info:eu-repo/grantAgreement/ES/MICINN/PID2022-139104OB-I00 info:eu-repo/grantAgreement/ES/MINECO/AGL2017-82987-R info:eu-repo/semantics/openAccess by-nc https://creativecommons.org/licenses/by-nc/4.0/deed.es 5.4 2024 FOOD SCIENCE & TECHNOLOGY 38 / 182 = 0.209 2024 Q1 T1 BIOCHEMISTRY & MOLECULAR BIOLOGY 61 / 320 = 0.191 2024 Q1 T1 1.194 2024 Medicine (miscellaneous) 2024 Q1 Food Science 2024 Q1 10.5 2024 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion García, Laura Universidad de Zaragoza Abad, Inés Universidad de Zaragoza Lavilla, María Puértolas, Eduardo Pérez, María Dolores Universidad de Zaragoza (orcid)0000-0003-2555-8425 Sánchez, Lourdes Universidad de Zaragoza (orcid)0000-0001-5964-823X 2008 780 Universidad de Zaragoza Dpto. Produc.Animal Cienc.Ali. Área Tecnología de Alimentos 15, 4 (2024), 2265-2281 FOOD & FUNCTION FOOD & FUNCTION 2042-6496 3444076 http://zaguan.unizar.es/record/132156/files/texto_completo.pdf Versión publicada 2668593 http://zaguan.unizar.es/record/132156/files/texto_completo.jpg?subformat=icon icon Versión publicada oai:zaguan.unizar.es:132156 articulos driver 2026-02-17-20:19:46 ARTICLE