Antiviral properties of milk proteins and peptides against SARS-COV-2: A review

[Display omitted] •Functional food-based antivirals are easily available, affordable, safe, and broadly acceptable.•Milk proteins and peptides are known to benefit against infectious diseases.•Milk proteins potentially combat SARS-CoV-2 at multiple stages, from entry to post-processing.•Milk and whey protein-derived peptides have potential antiviral effects. Certain milk proteins and peptides exhibit promising immunogenic and antiviral properties, particularly against coronaviruses like SARS-CoV-2. Amidst the global pandemic, these bioactive components present potential alternatives for combating viral diseases. Milk proteins are known to play important roles functioning in various stages of the SARS-CoV-2 replication cycle, including entry, endocytic processes, replication, and cell signaling modulation. Notably, bovine lactoferrin, is reported to synergistically enhance the effects of remdesivir, an FDA-approved anti-SARS-CoV-2 drug. Peptides derived from milk proteins have demonstrated some efficacy against SARS-CoV-2 in both in vitro and in silico studies. While these findings highlight the potential of milk proteins and peptides as natural anti-SARS-CoV-2 agents, further validation through in vivo studies and clinical trials is imperative to determine their efficacy, safety, and optimal dosages. This review provides a comprehensive exploration of the antiviral potential of specific milk proteins and their derived peptides.