COW COLOSTRUM POLYPEPTIDE IS A PROMISING FUNCTIONAL INGREDIENT IN THE COMPOSITION OF SPECIALIZED FOOD PRODUCTS FOR THE PREVENTION OF VIRAL INFECTIONS
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DOI:
https://doi.org/10.25712/ASTU.2072-8921.2023.01.014Keywords:
milk protein, trypsin, enzymatic hydrolysate, cow colostrum, biologically active peptides, antiviral activity, virus integration into the genome, virus penetration through the cell membrane, specialized productsAbstract
Bovine colostrum protein and its fractions are valuable sources of bioactive peptides with antiviral activity. Studies have been carried out to study the biological activity of the impact of a previously unstudied polypeptide isolated from trypsin hydrolyzate of bovine colostrum on integration into the genome and penetration into the membrane of lentiviral particles. The polypeptide consists of 49 amino acids, the molecular weight of which is 18 kDa. As a model object, on which the antiviral activity of the polypeptide (mpT) was studied, cell lines C6 and HEK 293T were used. An analysis of the 2D and 3D spatial structure of the peptide made it possible to establish that the amino acid sequences of the studied samples form secondary structures, predominantly an alpha helix. The isoelectric point is in a strongly alkaline medium (11.7), the hydrophilicity level of the peptide corresponds to +48.34 Kcal*mol-1. The high hydrophilicity of the isolated peptide protects it from opsonization by phage and enocytosis. A three-dimensional model of the mpT polypeptide made it possible to establish that it has a high chemical activity, since its charge is +6, which enhances interaction with cell atoms and lysis of viral DNA and RNA. The mpT polypeptide reduces the efficiency of transduction of lentiviral particles by 81 %. The intensification of virus penetration through the membrane significantly decreased, as evidenced by the decrease in the total amount of GFP inside the cell. Statistical processing confirmed that when cells were cultured at 37°C, the total amount of GFP inside the cell significantly decreased upon infection with the virus. The data obtained make it possible to recommend the use of mpT as a functional ingredient in the composition of specialized food products for the prevention of viral infections. But it must be taken into account that there is a certain gap in knowledge regarding the toxicity, allergenicity, stability, bioavailability and effectiveness of biopeptides in the composition of functional products, especially in experiments in vivo, which indicates the need for additional research.
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