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Antirotaviral Activity of Bovine and Ovine Dairy Byproducts

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Antirotaviral Activity of Bovine and Ovine Dairy Byproducts. / Parrón, José Antonio; Ripollés, Daniel; Pérez, María Dolores; Calvo, Miguel; Rasmussen, Jan Trige; Sánchez, Lourdes.

I: Journal of Agricultural and Food Chemistry, Bind 65, Nr. 21, 31.05.2017, s. 4280-4288.

Publikation: Bidrag til tidsskrift/Konferencebidrag i tidsskrift /Bidrag til avisTidsskriftartikelForskningpeer review

Harvard

Parrón, JA, Ripollés, D, Pérez, MD, Calvo, M, Rasmussen, JT & Sánchez, L 2017, 'Antirotaviral Activity of Bovine and Ovine Dairy Byproducts', Journal of Agricultural and Food Chemistry, bind 65, nr. 21, s. 4280-4288. https://doi.org/10.1021/acs.jafc.7b01059

APA

Parrón, J. A., Ripollés, D., Pérez, M. D., Calvo, M., Rasmussen, J. T., & Sánchez, L. (2017). Antirotaviral Activity of Bovine and Ovine Dairy Byproducts. Journal of Agricultural and Food Chemistry, 65(21), 4280-4288. https://doi.org/10.1021/acs.jafc.7b01059

CBE

Parrón JA, Ripollés D, Pérez MD, Calvo M, Rasmussen JT, Sánchez L. 2017. Antirotaviral Activity of Bovine and Ovine Dairy Byproducts. Journal of Agricultural and Food Chemistry. 65(21):4280-4288. https://doi.org/10.1021/acs.jafc.7b01059

MLA

Parrón, José Antonio o.a.. "Antirotaviral Activity of Bovine and Ovine Dairy Byproducts". Journal of Agricultural and Food Chemistry. 2017, 65(21). 4280-4288. https://doi.org/10.1021/acs.jafc.7b01059

Vancouver

Parrón JA, Ripollés D, Pérez MD, Calvo M, Rasmussen JT, Sánchez L. Antirotaviral Activity of Bovine and Ovine Dairy Byproducts. Journal of Agricultural and Food Chemistry. 2017 maj 31;65(21):4280-4288. https://doi.org/10.1021/acs.jafc.7b01059

Author

Parrón, José Antonio ; Ripollés, Daniel ; Pérez, María Dolores ; Calvo, Miguel ; Rasmussen, Jan Trige ; Sánchez, Lourdes. / Antirotaviral Activity of Bovine and Ovine Dairy Byproducts. I: Journal of Agricultural and Food Chemistry. 2017 ; Bind 65, Nr. 21. s. 4280-4288.

Bibtex

@article{54e1cbe71c494dc7894ce233feb41d86,
title = "Antirotaviral Activity of Bovine and Ovine Dairy Byproducts",
abstract = "Rotaviral gastroenteritis is associated with significant morbidity in developed countries and a high rate of infant mortality in developing countries. Diverse studies have demonstrated that a wide range of milk-derived fractions exhibit antirotaviral activity. The present study shows the antirotaviral activity of some bovine and ovine dairy byproducts, buttermilk, butter serum, and milk fat globule membrane (MFGM), and evaluates the effect of cream washing and heat treatment on that activity. Furthermore, the rotavirus-neutralizing activity was evaluated for some MFGM proteins, such as xanthine oxidase and lactophorin. Ovine and bovine buttermilk reached rotavirus-neutralizing values of 51.3 and 32.2%, at 1 mg/mL, respectively. The cream washing process led to a significant decrease in the antirotaviral activity of fractions. This activity was also influenced by heat treatment. Treatment at 75 °C for 20 s caused 24.6 and 36.1% decreases of activity in bovine and ovine buttermilk, respectively, and 85 °C for 10 min caused decreases of 80.9 and 79.0% in both fractions, respectively.",
keywords = "antirotaviral activity, butter serum, buttermilk, cream washing, dairy byproducts, heat treatment, lactophorin, milk fat globule membrane, xanthine oxidase",
author = "Parr{\'o}n, {Jos{\'e} Antonio} and Daniel Ripoll{\'e}s and P{\'e}rez, {Mar{\'i}a Dolores} and Miguel Calvo and Rasmussen, {Jan Trige} and Lourdes S{\'a}nchez",
year = "2017",
month = may,
day = "31",
doi = "10.1021/acs.jafc.7b01059",
language = "English",
volume = "65",
pages = "4280--4288",
journal = "Journal of Agricultural and Food Chemistry",
issn = "0021-8561",
publisher = "AMER CHEMICAL SOC",
number = "21",

}

RIS

TY - JOUR

T1 - Antirotaviral Activity of Bovine and Ovine Dairy Byproducts

AU - Parrón, José Antonio

AU - Ripollés, Daniel

AU - Pérez, María Dolores

AU - Calvo, Miguel

AU - Rasmussen, Jan Trige

AU - Sánchez, Lourdes

PY - 2017/5/31

Y1 - 2017/5/31

N2 - Rotaviral gastroenteritis is associated with significant morbidity in developed countries and a high rate of infant mortality in developing countries. Diverse studies have demonstrated that a wide range of milk-derived fractions exhibit antirotaviral activity. The present study shows the antirotaviral activity of some bovine and ovine dairy byproducts, buttermilk, butter serum, and milk fat globule membrane (MFGM), and evaluates the effect of cream washing and heat treatment on that activity. Furthermore, the rotavirus-neutralizing activity was evaluated for some MFGM proteins, such as xanthine oxidase and lactophorin. Ovine and bovine buttermilk reached rotavirus-neutralizing values of 51.3 and 32.2%, at 1 mg/mL, respectively. The cream washing process led to a significant decrease in the antirotaviral activity of fractions. This activity was also influenced by heat treatment. Treatment at 75 °C for 20 s caused 24.6 and 36.1% decreases of activity in bovine and ovine buttermilk, respectively, and 85 °C for 10 min caused decreases of 80.9 and 79.0% in both fractions, respectively.

AB - Rotaviral gastroenteritis is associated with significant morbidity in developed countries and a high rate of infant mortality in developing countries. Diverse studies have demonstrated that a wide range of milk-derived fractions exhibit antirotaviral activity. The present study shows the antirotaviral activity of some bovine and ovine dairy byproducts, buttermilk, butter serum, and milk fat globule membrane (MFGM), and evaluates the effect of cream washing and heat treatment on that activity. Furthermore, the rotavirus-neutralizing activity was evaluated for some MFGM proteins, such as xanthine oxidase and lactophorin. Ovine and bovine buttermilk reached rotavirus-neutralizing values of 51.3 and 32.2%, at 1 mg/mL, respectively. The cream washing process led to a significant decrease in the antirotaviral activity of fractions. This activity was also influenced by heat treatment. Treatment at 75 °C for 20 s caused 24.6 and 36.1% decreases of activity in bovine and ovine buttermilk, respectively, and 85 °C for 10 min caused decreases of 80.9 and 79.0% in both fractions, respectively.

KW - antirotaviral activity

KW - butter serum

KW - buttermilk

KW - cream washing

KW - dairy byproducts

KW - heat treatment

KW - lactophorin

KW - milk fat globule membrane

KW - xanthine oxidase

UR - http://www.scopus.com/inward/record.url?scp=85020013467&partnerID=8YFLogxK

U2 - 10.1021/acs.jafc.7b01059

DO - 10.1021/acs.jafc.7b01059

M3 - Journal article

C2 - 28489400

AN - SCOPUS:85020013467

VL - 65

SP - 4280

EP - 4288

JO - Journal of Agricultural and Food Chemistry

JF - Journal of Agricultural and Food Chemistry

SN - 0021-8561

IS - 21

ER -