Inhibition of influenza virus replication by adlay tea

Nagai, Emiko; Iwai, Miwa; Koketsu, Ritsuko; Sogabe, Riho; Morimoto, Ryosuke; Suzuki, Yuhko; Ohta, Yoshihiro; Okuno, Yoshinobu; Ohshima, Atsushi; Enomoto, Toshiki; Isegawa, Yuji

doi:10.1002/jsfa.8671

Cited by 23 publications

(40 citation statements)

References 36 publications

(40 reference statements)

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“…The FFRA was performed according to a slightly modified version of the previously described method (Nagai, 2018 and Okuno, 1990). MDCK cells (approximately 10 4 cells/well) were seeded in 96‐well flat‐bottom plates (Corning Inc.) and incubated in 5% CO 2 at 37°C to form monolayers.…”

Section: Methodsmentioning

confidence: 99%

“…Based on such previous findings, the present study focused on the anti‐influenza effects of functional foods, such as wild watermelon juice. It has been previously reported that adlay tea is effective against influenza virus (Nagai, 2018), and thus we continued to search for more food extracts that are effective against this virus in the present study (Horio, 2020; Nagai, 2019).…”

Section: Introductionmentioning

confidence: 99%

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Juice of Citrullus lanatus var. citroides (wild watermelon) inhibits the entry and propagation of influenza viruses in vitro and in vivo

Morimoto

Yoshioka

Nakayama

et al. 2020

Food Science & Nutrition

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Vaccines and various anti‐influenza drugs are clinically used to prevent and treat influenza infections. However, with the antigenic mismatch of vaccines and the emergence of drug‐resistant viral strains, new approaches for treating influenza are warranted. This study focused on natural foods as potential candidates for the development of new treatment options for influenza infections. The screening of plants from the Cucurbitaceae family revealed that the juice of Citrullus lanatus var. citroides (wild watermelon) had the strongest ability to inhibit the replication of influenza virus in Madin–Darby canine kidney cells. The results of a time‐of‐addition assay indicated that wild watermelon juice (WWMJ) inhibits the adsorption and late stages of viral replication, suggesting that WWMJ contains multiple constituents with effective anti‐influenza activity. A viral adsorption analysis showed that WWMJ reduces the amount of viral RNA in the cells at 37°C but not at 4°C, confirming that WWMJ inhibits viral entry into the host cells at 37°C. These results suggest that a mechanism other than the inhibition of viral attachment is involved in the anti‐influenza action of WWMJ, which is perhaps responsible for a reduction in internalization of the virus. Administration of WWMJ into the nasal mucosa of BALB/c mice infected with the A/PR/8/34 mouse‐adapted influenza virus was seen to significantly improve the survival rate. The findings of this study, therefore, demonstrate the anti‐influenza potential of WWMJ in vitro and in vivo, thereby suggesting the candidature of WWMJ as a functional food product that can be used to develop anti‐influenza agents and drugs.

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Section: Methodsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Juice of Citrullus lanatus var. citroides (wild watermelon) inhibits the entry and propagation of influenza viruses in vitro and in vivo

Morimoto

Yoshioka

Nakayama

et al. 2020

Food Science & Nutrition

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“…Focus formation was induced as described by Nagai et al (8) Each virus dilution was selected to give a final count of approximately 30 focus-forming units (FFU) per well. Virucidal activity was expressed as the reciprocal of the highest dilution that reduced the number of foci to £50% of the control value.…”

Section: Focus Forming Reduction Assay For Virucidal Activitymentioning

confidence: 99%

“…(4)(5)(6)(7) We previously reported that soybean extract exerted antiviral activity against influenza virus growth. (8) During influenza infection, reactive oxygen species (ROS) and lipid peroxides are generated in several tissues such as the lung. (9)(10)(11)(12)(13) Soy isoflavones, such as daidzein, glycitein, and genistein, (14) are a group of compounds present in soybean and function as potent antioxidants.…”

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confidence: 99%

Induction of a 5-lipoxygenase product by daidzein is involved in the regulation of influenza virus replication

Horio

Sogabe

Shichiri

et al. 2020

J. Clin. Biochem. Nutr.

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This study was conducted to evaluate the regulation mechanism of influenza virus replication following treatment of Madin Darby canine kidney cells with the soy isoflavone daidzein. We performed comparative qualitative and quantitative analyses of lipid peroxide between mock infected and virus infected cells treated with or without daidzein, as it had been reported that daidzein was an antioxidant and lipid peroxide levels increased upon virus infec tion. Contrary to our belief, lipid peroxides were not elevated in virus infected cells and no decrease in lipid peroxides was observed in daidzein treated cells. In daidzein treated cells, 5 hydroxyeicosatetraenoic acid, the 5 lipoxygenase product derived from arachidonate, was significantly elevated compared to other lipid peroxides. Zileuton (5 lipoxygenase inhibitor) and 5 lipoxygenase knockdown reduced the daidzein induced antiviral effect. Moreover, virus replication was regulated by treatment with 5 hydroperoxyeicosatetraenoic acid, a precursor of 5 hydroxyeicosatetraenoic acid and 5 lipoxygenase primary product. These results suggest that daidzein regulates virus replication via signal transduction through 5 lipoxygenase products.

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“…Tea has been consumed for thousands of years as a daily health drink in China and has been traditionally used as a medication based on experience. China and Japan have also described its biological activities including extensive antioxidant and antitumor activities of the active ingredients [2,3]. Ginkgo tea, which is made from ginkgo leaves, is healthy.…”

Section: Introductionmentioning

confidence: 99%

Effects of β-glucosidase and α-rhamnosidase on the Contents of Flavonoids, Ginkgolides, and Aroma Components in Ginkgo Tea Drink

et al. 2019

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Ginkgo tea is a kind of health food produced from Ginkgo biloba leaves. The market of Ginkgo tea encountered many difficulties because of its bad palatability and vague function statement. In this study, two kinds of glycosidase were used to improve the flavor of Ginkgo tea, and three kinds of bioactivities were selected to investigate the health care function of the tea infusion. The aroma components extracted by headspace absorb (HSA) method during the making of Ginkgo tea were analyzed by GC-MS. The flavonoids and ginkgolides released into the tea infusion were studied by HPLC. A combination of β-glucosidase (β-G) and α-rhamnosidase (α-R) was applied during the making of the tea. The contents of characteristic aroma components and the release of total flavonoids and ginkgolides were increased significantly by adding β-G and α-R. The composition of flavone glycosides was changed greatly. The free radical scavenging, inhibition of inflammatory cell activation, and tumor cytotoxicity activities of the tea were demonstrably improved. According to the release of active components, Ginkgo tea can be brewed repeatedly for at least three times. The enzymes used here show potential application prospects in the making of Ginkgo tea or tea drink to get higher contents of flavonoids, ginkgolides, and aroma components.

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Inhibition of influenza virus replication by adlay tea

Cited by 23 publications

References 36 publications

Juice of Citrullus lanatus var. citroides (wild watermelon) inhibits the entry and propagation of influenza viruses in vitro and in vivo

Juice of Citrullus lanatus var. citroides (wild watermelon) inhibits the entry and propagation of influenza viruses in vitro and in vivo

Induction of a 5-lipoxygenase product by daidzein is involved in the regulation of influenza virus replication

Effects of β-glucosidase and α-rhamnosidase on the Contents of Flavonoids, Ginkgolides, and Aroma Components in Ginkgo Tea Drink

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