000061342 001__ 61342
000061342 005__ 20170520135542.0
000061342 0247_ $$2doi$$a10.1186/1743-422X-10-199
000061342 0248_ $$2sideral$$a98764
000061342 037__ $$aART-2013-98764
000061342 041__ $$aeng
000061342 100__ $$aEl-Fakharany, E.
000061342 245__ $$aEffectiveness of human, camel, bovine and sheep lactoferrin on the hepatitis C virus cellular infectivity: Comparison study
000061342 260__ $$c2013
000061342 5060_ $$aAccess copy available to the general public$$fUnrestricted
000061342 5203_ $$aPurpose. The prevalence of HCV infection has increased during recent years and the incidence reach 3% of the world''s population, and in some countries like Egypt, may around 20%. The developments of effective and preventive agents are critical to control the current public health burden imposed by HCV infection. Lactoferrin in general and camel lactoferrin specifically has been shown to have a compatitive anti-viral activity against hepatitis C virus (HCV). The purpose of this study was to examine and compare the anti-infectivity of native human, camel, bovine and sheep lactoferrin on continuous of HCV infection in HepG2 cells. Material and methods. Used Lfs were purified by Mono S 5/50 GL column and Superdex 200 5/150 column. The purified Lfs were evaluated in two ways; 1. the pre-infected cells were treated with the Lfs to inhibit intracellular replication at different concentrations and time intervals, 2. Lfs were directly incubated with the virus molecules then used to cells infection. The antiviral activity of the Lfs were determined using three techniques; 1. RT-nested PCR, 2. Real-time PCR and 3. Flowcytometric. Results: Human, camel, bovine and sheep lactoferrin could prevent the HCV entry into HepG2 cells by direct interaction with the virus instead of causing significant changes in the target cells. They were also able to inhibit virus amplification in HCV infected HepG2 cells. The highest anti-infectivity was demonstrated by the camel lactoferrin. Conclusion: cLf has inhibitory effect on HCV (genotype 4a) higher than human, bovine and sheep lactoferrin.
000061342 540__ $$9info:eu-repo/semantics/openAccess$$aby$$uhttp://creativecommons.org/licenses/by/3.0/es/
000061342 590__ $$a2.089$$b2013
000061342 591__ $$aVIROLOGY$$b23 / 33 = 0.697$$c2013$$dQ3$$eT3
000061342 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/publishedVersion
000061342 700__ $$0(orcid)0000-0001-5964-823X$$aSánchez, L.$$uUniversidad de Zaragoza
000061342 700__ $$aAl-Mehdar, H.
000061342 700__ $$aRedwan, E.M.
000061342 7102_ $$12008$$2780$$aUniversidad de Zaragoza$$bDepartamento de Producción Animal y Ciencia de los Alimentos$$cTecnología de Alimentos
000061342 773__ $$g10 (2013), 199 [10 pp]$$pVirology Journal$$tVirology Journal$$x1743-422X
000061342 8564_ $$s1087133$$uhttp://zaguan.unizar.es/record/61342/files/texto_completo.pdf$$yVersión publicada
000061342 8564_ $$s107989$$uhttp://zaguan.unizar.es/record/61342/files/texto_completo.jpg?subformat=icon$$xicon$$yVersión publicada
000061342 909CO $$ooai:zaguan.unizar.es:61342$$particulos$$pdriver
000061342 951__ $$a2017-05-19-14:53:17
000061342 980__ $$aARTICLE