Alternative antimicrobials: the properties of fatty acids and monoglycerides

Churchward, Colin; Alany, Raid G.; Snyder, Lori

doi:10.1080/1040841x.2018.1467875

Cited by 87 publications

(74 citation statements)

References 67 publications

(92 reference statements)

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“…In agreement with the present study, fatty acids were found to affect the viral envelope, with high concentrations causing complete disintegration of viral particles (Thormar et al, 1987, Thormar et al, 1994. In agreement with the present study, previous studies have also reported no antiviral effect of fatty acids on nonenveloped viruses (Thormar et al, 1987, Churchward et al, 2018, indicating that the antiviral mechanism of free fatty acids and ViroSAL may involve the viral envelope and we anticipate that to be due to a surfactant effect (Yoon et al, 2015, Yoon et al, 2017.…”

Section: Discussionsupporting

confidence: 92%

“…WO 2011/061237) to build and use an emulsion to evaluate its antiviral potential. Recent publications have noted the potential antimicrobial activity of nanoemulsions and microemulsions (Churchward et al, 2018, Buranasuksombat et al, 2011, Ma et al, 2016, Donsi and Ferrari, 2016. In each of these studies there are no data that clearly evaluate the contribution of the individual components to the overall properties which, in a mixed system may be synergistic or antagonistic.…”

Section: Discussionmentioning

confidence: 99%

“…The inhibition of viral infectivity with pH5.5 control treatment was perhaps due to the less efficient entry of viral pseudoparticles to these cells compared with the highly permissive 293T cell line ( Supplementary Figure 1). Because many aspects of enveloped virus lifecycles are pH sensitive (Ruigrok et al, 1992) and pH is the most common variable when assessing the antimicrobial activity of fatty acids (Churchward et al, 2018), in all cases the control against which ViroSAL treatments were compared were those exposed to virus at pH 5.5.…”

Section: Virosal Inhibits a Diverse Range Of Pseudoviruses To Assessmentioning

confidence: 99%

“…The antimicrobial properties of fatty acids have been extensively reported in the literature (for review, see Thormar et al (Thormar and Hilmarsson, 2007) and (Churchward et al, 2018). Previously, (Thormar et al, 1987) demonstrated the antiviral effects of 14 different free fatty acids and lipid extracts from human milk against vesicular stomatitis virus (VSV), herpes simplex virus (HSV) and visna virus revealed that short chain saturated fatty acids (butyric, caproic and caprylic) together with long chain saturated fatty acids (palmitic and stearic) had no or very little antiviral activity, whereas medium chain saturated entities including capric, lauric, myristic and long chain unsaturated oleic, linoleic and linolenic acids were anti-viral, albeit at different concentrations.…”

Section: Introductionmentioning

confidence: 99%

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A novel antiviral formulation inhibits a range of enveloped viruses

Fletcher

Meredith

Tidswell

et al. 2020

Preprint

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Some free fatty acids derived from milk and vegetable oils are known to have potent antiviral and antibacterial properties. However, therapeutic applications of short to medium chain fatty acids are limited by physical characteristics such as immiscibility in aqueous solutions. We evaluated a novel proprietary formulation based on an emulsion of short chain caprylic acid, ViroSAL, for its ability to inhibit a range of viral infections in vitro and in vivo. In vitro, ViroSAL inhibited the enveloped viruses Epstein-Barr, measles, herpes simplex, Zika and orf parapoxvirus, together with Ebola, Lassa, vesicular stomatitis and SARS-CoV-1 pseudoviruses, in a concentration- and time-dependent manner. Evaluation of the components of ViroSAL revealed that caprylic acid was the main antiviral component; however, the ViroSAL formulation significantly inhibited viral entry compared with caprylic acid alone. In vivo, ViroSAL significantly inhibited Zika and Semliki Forest Virus replication in mice following the inoculation of these viruses into mosquito bite sites. In agreement with studies investigating other free fatty acids, ViroSAL had no effect on norovirus, a non-enveloped virus, indicating that its mechanism of action may be via surfactant disruption of the viral envelope. We have identified a novel antiviral formulation that is of great interest for prevention and/or treatment of a broad range of enveloped viruses.

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Section: Discussionsupporting

confidence: 92%

Section: Discussionmentioning

confidence: 99%

Section: Virosal Inhibits a Diverse Range Of Pseudoviruses To Assessmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

A novel antiviral formulation inhibits a range of enveloped viruses

Fletcher

Meredith

Tidswell

et al. 2020

Preprint

View full text Add to dashboard Cite

show abstract

“…The antimicrobial properties of fatty acids have been reported extensively in the literature (for a review, see [1,2]). Previously, Thormar et al [3], demonstrated the antiviral effects of 14 different free fatty acids and lipid extracts from human milk against vesicular stomatitis virus (VSV), herpes simplex virus (HSV) and visna virus, revealing that short-chain saturated fatty acids (butyric, caproic and caprylic), together with long-chain saturated fatty acids (palmitic and stearic), had no or very little antiviral activity, whereas medium-chain saturated entities, including capric, lauric, myristic and long-chain unsaturated oleic, linoleic and linolenic acids, were antiviral, albeit at different concentrations.…”

Section: Introductionmentioning

confidence: 99%

A novel antiviral formulation inhibits a range of enveloped viruses

Fletcher

Meredith

Tidswell

et al. 2020

Journal of General Virology

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Some free fatty acids derived from milk and vegetable oils are known to have potent antiviral and antibacterial properties. However, therapeutic applications of short- to medium-chain fatty acids are limited by physical characteristics such as immiscibility in aqueous solutions. We evaluated a novel proprietary formulation based on an emulsion of short-chain caprylic acid, ViroSAL, for its ability to inhibit a range of viral infections in vitro and in vivo. In vitro, ViroSAL inhibited the enveloped viruses Epstein–Barr, measles, herpes simplex, Zika and orf parapoxvirus, together with Ebola, Lassa, vesicular stomatitis and severe acute respiratory syndrome coronavirus 1 (SARS-CoV-1) pseudoviruses, in a concentration- and time-dependent manner. Evaluation of the components of ViroSAL revealed that caprylic acid was the main antiviral component; however, the ViroSAL formulation significantly inhibited viral entry compared with caprylic acid alone. In vivo, ViroSAL significantly inhibited Zika and Semliki Forest virus replication in mice following the inoculation of these viruses into mosquito bite sites. In agreement with studies investigating other free fatty acids, ViroSAL had no effect on norovirus, a non-enveloped virus, indicating that its mechanism of action may be surfactant disruption of the viral envelope. We have identified a novel antiviral formulation that is of great interest for the prevention and/or treatment of a broad range of enveloped viruses, particularly those of the skin and mucosal surfaces.

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Fatty Acids: Structures and Properties

Lund¹,

Rustan²

2020

Encyclopedia of Life Sciences

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Fatty acids are carbon chains with a methyl group at one end of the molecule and a carboxyl group at the other end that are either saturated or unsaturated. They are essential in metabolism, serving as metabolic fuel, a necessary component of all cell membranes and function as gene regulators and signalling molecules. In addition, fatty acids have a number of industrial uses. Fatty acids generally represent 30–35% of total energy intake and the most important dietary sources are vegetable oils, dairy products, meat products, grains and fatty fish or fish oils. There is evidence of beneficial effects of additional intake of polyunsaturated fatty acids, particularly of the very long‐chain n‐3 fatty acids docosahexaenoic acid and eicosapentaenoic acid. Optimally, a person's intake of n‐3 fatty acids should be 1–3% of total energy intake, and of n‐6 fatty acids, it should be 3–5% of total energy intake. Key Concepts Fatty acids are carbon chains with a methyl group at one end of the molecule and a carboxyl group at the other end. Fatty acids are divided into saturated and unsaturated fatty acids. The major dietary fatty acids are palmitic, stearic, oleic, linoleic, α‐linoleic, eicosapentaenoic and docosahexaenoic acid. Fatty acids play a key role in metabolism: as a metabolic fuel, as a necessary component of all cell membranes, act as signalling molecules and as gene regulators. Fatty acids are widely used as inactive ingredients in drug preparations. Fatty acids themselves or as part of complex lipids are frequently used in personal hygiene industries. There is evidence of beneficial effects of additional intake of PUFAs, particularly the very long‐chain n‐3 fatty acids.

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Alternative antimicrobials: the properties of fatty acids and monoglycerides

Cited by 87 publications

References 67 publications

A novel antiviral formulation inhibits a range of enveloped viruses

A novel antiviral formulation inhibits a range of enveloped viruses

A novel antiviral formulation inhibits a range of enveloped viruses

Fatty Acids: Structures and Properties

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