Antiviral activity of casein and α_s2 casein hydrolysates against the infectious haematopoietic necrosis virus, a rhabdovirus from salmonid fish

Abstract

Salmonid fish viruses, such as infectious haematopoietic necrosis virus (IHNV), are responsible for serious losses in the rainbow trout and salmon-farming industries, and they have been the subject of intense research in the field of aquaculture. Thus, the aim of this work is to study the antiviral effect of milk-derived proteins as bovine caseins or casein-derived peptides at different stages during the course of IHNV infection. The results indicate that the 3-h fraction of casein and α(S2) -casein hydrolysates reduced the yield of infectious IHNV in a dose-dependent manner and impaired the production of IHNV-specific antigens. Hydrolysates of total casein and α(S2) -casein target the initial and later stages of viral infection, as demonstrated by the reduction in the infective titre observed throughout multiple stages and cycles. In vivo, more than 50% protection was observed in the casein-treated fish, and the kidney sections exhibited none of the histopathological characteristics of IHNV infection. The active fractions from casein were identified, as well as one of the individual IHNV-inhibiting peptides. Further studies will be required to determine which other peptides possess this activity. These findings provide a basis for future investigations on the efficacy of these compounds in treating other viral diseases in farmed fish and to elucidate the underlying molecular mechanisms of action. However, the present results provide convincing evidence in support of a role for several milk casein fractions as suitable candidates to prevent and treat some fish viral infections.

The Potential Use of Natural and Structural Analogues of Antimicrobial Peptides in the Fight against Neglected Tropical Diseases

“…Besides this study, very little published work is available on the antiviral treatments for rabies. There have, however, been some AMPs identified for other viruses in the Rhabdovirus family, including casein and α s2 -casein, which can drastically inhibit the replication of the infectious haematopoietic necrosis virus in salmonid fish [256]. Another study also found that human α-defensin-1 has antiviral activity against the haemorrhagic septicaemia virus [257].…”

Meta‐Analysis for Correlating Structure of Bioactive Peptides in Foods of Animal Origin with Regard to Effect and Stability

“…Antiallergenic properties are measured in vitro determining IgE content by the reverse enzyme allergosorbent, ELISA, or enzyme allergosorbent tests (Falagiani et al., ; Wigotzki, Steinhart, & Paschke, ), or in vivo by measuring indexes of spleen and thymus status, such as changes in weight, hemolysin content, changes in optical density as a result of macrophage activity, and release of histamine from mast cells (Pan et al., ). Cytotoxic activity and apoptosis have been assessed measuring cell viability and proliferation by staining, (3‐(4,5‐dimethylthiazol‐2‐yl)‐2,5‐diphenyltetrazolium bromide assay, acid phosphatase assay, neutral red uptake assay, lactate dehydrogenase assay, incorporation of [ 3 H] thymine, NK assay, or JAM test (Bateman et al., ; Chalamaiah et al., ; Hagiwara, Shinoda, Fukuwatari, & Shimamura, ; Hou et al., ; Repetto, del Peso, & Zurita, ; Richardson et al., ; Rodríguez Saint‐Jean et al., ; Yang, Sinai, & Kain, ), apoptosis by the annexin V test and caspase assay (Green & Steinmetz, ; Hartmann, Wal, Bernard, & Pentzien, ), mitochondrial transmembrane potential (Hartmann et al., ; Richardson et al., ), or DNA synthesis and damage (Hsien, Ho, Lai, & Yen, ).…”

Production of White, Red and Black Quinoa (Chenopodium quinoa Willd Var. Real) Protein Isolates and Its Hydrolysates in Germinated and Non-Germinated Quinoa Samples and Antioxidant Activity Evaluation

“…At this time, they were used in the food industry to inhibit the oxidation of lipids of food processed as oil and snack products and for other purposes [10,11]. Now, there is interest to find new antioxidant compounds of natural sources such as food proteins and hydrolysates [12,13,14]. The food hydrolysates have an interest in the food industry for different purposes for their biological activities.…”