Lactoferrin as Immune-Enhancement Strategy for SARS-CoV-2 Infection in Alzheimer’s Disease Patients
dc.contributor.author | Bartolomé, Fernando | |
dc.contributor.author | Rosa, Luigi | |
dc.contributor.author | Valenti, Piera | |
dc.contributor.author | Lopera, Francisco | |
dc.contributor.author | Hernández-Gallego, Jesús | |
dc.contributor.author | Cantero, José Luis | |
dc.contributor.author | Orive Arroyo, Gorka | |
dc.contributor.author | Carro, Eva | |
dc.date.accessioned | 2022-06-07T11:38:52Z | |
dc.date.available | 2022-06-07T11:38:52Z | |
dc.date.issued | 2022-04-25 | |
dc.identifier.citation | Frontiers in Immunology 13 : (2022) // Article ID 878201 | es_ES |
dc.identifier.issn | 1664-3224 | |
dc.identifier.uri | http://hdl.handle.net/10810/56846 | |
dc.description.abstract | Coronavirus 2 (SARS-CoV2) (COVID-19) causes severe acute respiratory syndrome. Severe illness of COVID-19 largely occurs in older people and recent evidence indicates that demented patients have higher risk for COVID-19. Additionally, COVID-19 further enhances the vulnerability of older adults with cognitive damage. A balance between the immune and inflammatory response is necessary to control the infection. Thus, antimicrobial and anti-inflammatory drugs are hopeful therapeutic agents for the treatment of COVID-19. Accumulating evidence suggests that lactoferrin (Lf) is active against SARS-CoV-2, likely due to its potent antiviral and anti-inflammatory actions that ultimately improves immune system responses. Remarkably, salivary Lf levels are significantly reduced in different Alzheimer's disease (AD) stages, which may reflect AD-related immunological disturbances, leading to reduced defense mechanisms against viral pathogens and an increase of the COVID-19 susceptibility. Overall, there is an urgent necessity to protect AD patients against COVID-19, decreasing the risk of viral infections. In this context, we propose bovine Lf (bLf) as a promising preventive therapeutic tool to minimize COVID-19 risk in patients with dementia or AD. | es_ES |
dc.description.sponsorship | This study was supported by grants from Instituto de Salud Carlos III (FIS21/00679 to EC and JH-G and PI21/00183 to FB), FEDER, Comunidad de Madrid (S2017/BMD-3700; NEUROMETAB-CM to EC), and CIBERNED (CB07/502 to EC); Spanish Ministry of Economy and Competitiveness (PID2020-119978RB-I00 to JC), CIBERNED, the Research Program for a Long-Life Society (0551_PSL_6_E to JC), the Junta de Andalucía (PY20_00858 to J.L.C.), the Andalucía-FEDER Program (UPO-1380913 to JC). | es_ES |
dc.language.iso | eng | es_ES |
dc.publisher | Frontiers Media | es_ES |
dc.relation | info:eu-repo/grantAgreement/MINECO/PID2020-119978RB-I00 | es_ES |
dc.rights | info:eu-repo/semantics/openAccess | es_ES |
dc.rights.uri | http://creativecommons.org/licenses/by/3.0/es/ | * |
dc.subject | Alzheimer's disease | es_ES |
dc.subject | dementia | es_ES |
dc.subject | COVID-19 | es_ES |
dc.subject | SARS-CoV2 | es_ES |
dc.subject | lactoferrin | es_ES |
dc.subject | saliva | es_ES |
dc.subject | brain-immunity interaction | es_ES |
dc.subject | inflammation | es_ES |
dc.subject | antimicrobial peptides | es_ES |
dc.subject | inflammatory response | es_ES |
dc.subject | salivary lactoferrin | es_ES |
dc.subject | ferrous sulfate | es_ES |
dc.subject | innate immunity | es_ES |
dc.subject | iron disorders | es_ES |
dc.subject | host-defense | es_ES |
dc.subject | brain | es_ES |
dc.subject | efficacy | es_ES |
dc.title | Lactoferrin as Immune-Enhancement Strategy for SARS-CoV-2 Infection in Alzheimer’s Disease Patients | es_ES |
dc.type | info:eu-repo/semantics/article | es_ES |
dc.rights.holder | 2022 Bartolomé, Rosa, Valenti, Lopera, Hernández-Gallego, Cantero, Orive and Carro. This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) and the copyright owner(s) are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms. | es_ES |
dc.rights.holder | Atribución 3.0 España | * |
dc.relation.publisherversion | https://www.frontiersin.org/articles/10.3389/fimmu.2022.878201/full | es_ES |
dc.identifier.doi | 10.3389/fimmu.2022.878201 | |
dc.departamentoes | Farmacia y ciencias de los alimentos | es_ES |
dc.departamentoeu | Farmazia eta elikagaien zientziak | es_ES |
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Except where otherwise noted, this item's license is described as 2022 Bartolomé, Rosa, Valenti, Lopera, Hernández-Gallego, Cantero, Orive and Carro. This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) and the copyright owner(s) are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms.