The proteins in MILK have virus-inhibiting properties that can help prevent the reproduction of COVID-19 in the human body and cause infection, the study found.
- Milk contains a protein called lactoferrin, which can inhibit the ability of COVID-19 to infect and reproduce in cells, according to a new study
- The study was conducted in a laboratory rather than in human experiments, so the scope of the findings may be limited
- The researchers believe that milk could be used as a basis for future treatment of COVID-19
- Experts have long known that there are some antiviral properties in human breast milk
Drinking milk can help in the fight COVID-19establishes a new study.
Researchers from the University of Michigan found that the milk of most mammals contained a protein called lactoferrin, which could inhibit the virus’s ability to reproduce.
The protein also prevents the virus from infecting cells by preventing it from causing damage.
The research was conducted in a laboratory environment, not in the real world, but researchers believe that they may have just discovered antiviral properties in ordinary household goods.
In a study published Monday in Journal of Dairy Sciencesuses bovine lactoferrin, which is in cow’s milk.
A study found that a protein in milk called lactoferrin has antiviral properties that can prevent infection and replication of the virus. Researchers hope milk will serve as a basis for future antiviral drugs (photo file)
Experts have long known that human breast milk has some antiviral properties, and the University of Michigan team believes they have discovered the protein that causes it.
“Bovine lactoferrin has shown antiviral activity in human clinical trials,” said Dr. Jonathan Sexton, a researcher in the Department of Internal Medicine at the University of Michigan.
“For example, oral bovine lactoferrin has been shown to improve the severity of viral infections, including rotavirus and norovirus.”
Sexton even believes that drinking milk can even work as a treatment after exposure to prevent infecting a person.
“Given the broad antiviral efficacy and safety, minimal side effects and commercial availability of bovine lactoferrin, several review reports suggest its use as a preventative or post-exposure treatment for SARS-CoV-2 infection,” he said.
The researchers tested the protein against multiple strains of the virus and found it to be effective against all. They believe it will work against future strains.
One potential barrier to the use of milk in the treatment of Covid in the future is that two other chemicals in many antiviral treatments, dextrose and sorbitol, are thought to block the ability of proteins to inhibit the virus.
However, the researchers found that this was not the case in their experiment.
They are sure that lactoferrin is responsible for the virus-inhibiting properties of milk, and they tested other proteins and chemicals in cow’s milk on the virus, on which no one else showed antiviral properties.
Although the experiment was conducted in the laboratory and no human experiments have been performed on the antiviral properties of the protein in humans, this finding could be potentially revolutionary.
Milk is everywhere. It is easily accessible, relatively cheap and available in the developing world.
If plain milk can even slightly prevent Covid infection or more severe cases of the virus, it could change the trajectory of the pandemic.
Sexton also believes that milk could be used as a basis for potential antiviral treatments for COVID-19 in the future.
“This is especially important when there are limited treatment options or when treatment options are too expensive for widespread use,” he said.
“An oral therapy that covers emerging strains would be ideal for treating SARS-CoV-2 in areas without widespread vaccination or if new strains escape the vaccine.”
These findings also explain why experts have discovered antiviral properties in human breast milkwhich can protect young babies from Covid and other viruses.