The Potential of lactoferrin, Ovotransferrin and Lysozyme As Antiviral and immune-modulating Agents in COVID-19

Abstract

Coronavirus disease 2019 (COVID-19), caused by SARS coronavirus 2 (SARS-CoV-2), is spreading rapidly with no established effective treatments. While most cases are mild, others experience uncontrolled inflammatory responses with oxidative stress, dysregulation of iron and coagulation as features. Lactoferrin, ovotransferrin and lysozyme are abundant, safe antimicrobials that have wide antiviral as well as immunomodulatory properties. In particular, lactoferrin restores iron homeostasis and inhibits replication of SARS-CoV, which is closely related to SARS-CoV-2. Ovotransferrin has antiviral peptides and activities that are shared with lactoferrin. Both lactoferrin and lysozyme are ‘immune sensing’ as they may stimulate immune responses or resolve inflammation. Mechanisms by which these antimicrobials may treat or prevent COVID-19, as well as sources and forms of these, are reviewed.

Biological Cloth Face Coverings—The Reduction of SARS-CoV-2 and Influenza (H1N1) Infectivity by Viruferrin™ Treatment

“…Lactoferrin is a component of many commercial products, including that of babies’ milk formula. As seen in other in vitro studies, lactoferrin, which is expressed in most biological fluids, has been shown to inhibit a variety of pathogens including influenza A and a virus closely related to SARS-CoV-2, the Severe Acute Respiratory virus (SARS-CoV) from 2003 [ 16 ]. In this paper, we have demonstrated that lactoferrin is also capable of inhibiting SARS-CoV-2 when used as an antiviral application on fabric material.…”

“…In this paper, we have demonstrated that lactoferrin is also capable of inhibiting SARS-CoV-2 when used as an antiviral application on fabric material. While the exact mechanism for inhibition of SARS-CoV-2 by lactoferrin is unknown, it has been shown to inhibit viral entry for related-virus SARS-CoV either through virus-binding or cell surface molecule binding [ 16 , 17 , 18 , 19 ]. In clinical trials where lactoferrin is used as an antiviral, it has been shown to reduce the severity and duration of disease in patients with SARS-CoV-2 within 4–5 days after oral administration and prevent contraction of SARS-CoV-2 in 256 people (100% of participants) with contact with these infected symptomatic individuals [ 20 ].…”

Research progress in the application of lysozyme in food and medicine field

“…The mechanism may be that the hydrophobic amino acid of lysozyme, especially residue 5-39, reacted with structural protein of MNV-1 after exposure to thermal denatured, resulting in inactivity of MNV-1, thereby exerting the antiviral effect. In addition, Kelly Mann et al [26] found that lysozyme could significantly inhibit the production of proinflammatory cytokines such as TNF-α and IL-6, block the formation of AGEs, and enhance the excretion capacity of kidney. Moreover, when simulated gastrointestinal digestion, hen egg white lysozyme could exhibit significant antioxidant activity and angiotensin converting enzyme (ACE) inhibitory activity, so lysozyme had the potential as an antiviral and immunomodulatory drugs in the treatment of COVID-19.…”

Role of Iron Chelation and Protease Inhibition of Natural Products on COVID-19 Infection

“…With a strong and selective affinity with iron ions, these drugs can bind free iron and remove it from iron-storing proteins [ 10 , 11 ]. Recent studies have demonstrated that some natural components of the human innate immunity could act as a first barrier against viral injury and, in this regard, increasing interest has been shown in the possible preventive role of lactoferrin as adjunct treatment [ 12 , 13 ]. Lactoferrin is a glycoprotein of human secretion, belonging to a non-specific defensive system, known to play a pivotal role against viral infections and able to regulate iron metabolism.…”