Florisa René, Recio Isidra, Berkhout Ben, Visser Servaas
Department of Product Technology, NIZO food research, P.O. Box 20, 6710 BA Ede, The Netherlands.
Curr Pharm Des. 2003;9(16):1257-75. doi: 10.2174/1381612033454810.
Milk forms a rich source of biologically interesting components. In particular, its protein fraction is known to encompass many kinds of biological functions. In this review we focus on antibacterial and antiviral properties of milk proteins and milk protein derivatives. The latter include chemically modified proteins and enzymatically induced peptides. If such peptides are released by enzymes present within the digestive tract (e.g. trypsin or pepsin), it is likely that they play a role in the health defense system. This is especially the case when the active fragments can survive the intestinal conditions long enough to arrive at the right place to exert their beneficial function. In the first part of this paper attention is paid to the antibacterial proteins lactoferrin, lactoperoxidase, and lysozyme. Furthermore, antibacterial peptides originating from caseins and whey proteins are described. The second part reports on studies of antiviral effects of milk proteins and derivatives thereof. Special focus is directed to the antiviral action towards the human immunodeficiency virus (HIV) and the human cytomegalovirus (HCMV). Unmodified milk proteins are generally not active against these viruses. An exception is lactoferrin, which shows significant antiviral activity against both HIV and HCMV. Several other milk proteins tested showed strong antiviral effects only after chemical modification, i.e. by making them polyanionic (for anti-HIV activity) or polycationic (for anti-HCMV activity). In a number of cases, conclusions are drawn concerning possible relationships between antibacterial/antiviral activity and molecular structure of the components described.
牛奶是生物活性成分的丰富来源。特别是，已知其蛋白质部分具有多种生物学功能。在本综述中，我们聚焦于牛奶蛋白及牛奶蛋白衍生物的抗菌和抗病毒特性。后者包括化学修饰蛋白和酶促诱导肽。如果此类肽由消化道内存在的酶（如胰蛋白酶或胃蛋白酶）释放，那么它们很可能在健康防御系统中发挥作用。当活性片段能够在肠道环境中存活足够长的时间到达发挥有益功能的合适位置时，情况尤其如此。本文第一部分关注抗菌蛋白乳铁蛋白、乳过氧化物酶和溶菌酶。此外，还描述了源自酪蛋白和乳清蛋白的抗菌肽。第二部分报道了牛奶蛋白及其衍生物的抗病毒作用研究。特别关注其对人类免疫缺陷病毒（HIV）和人类巨细胞病毒（HCMV）的抗病毒作用。未修饰的牛奶蛋白通常对这些病毒无活性。乳铁蛋白是个例外，它对HIV和HCMV均表现出显著的抗病毒活性。其他几种经测试的牛奶蛋白仅在化学修饰后才显示出强大的抗病毒作用，即通过使其成为聚阴离子（用于抗HIV活性）或聚阳离子（用于抗HCMV活性）。在许多情况下，得出了关于所述成分的抗菌/抗病毒活性与分子结构之间可能关系的结论。
