Natural bioactive substances for the control of food-borne viruses and contaminants in food

Pan, Yao; Deng, Zeyuan; Shahidi, Fereidoon

doi:10.1186/s43014-020-00040-y

Cited by 13 publications

(8 citation statements)

References 174 publications

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“…Furthermore, catechol groups are also present in a variety of phenolic compounds found in Origanum bastetanum extract, such as luteolin, luteolin rutinoside or amburoside A. It has been previously reported that the antiviral activity of these phenolic compounds found in oregano essential oils is related to the damage of the virus capsid for FCV [50]. These findings were also supported by other vegetable samples, such as green tea extract (GTE), on virus like-particles of human norovirus [51].…”

Section: Discussionmentioning

confidence: 75%

Potential Antioxidant and Antiviral Activities of Hydroethanolic Extracts of Selected Lamiaceae Species

Duque-Soto

Borrás-Linares

Quirantes-Piné³

et al. 2022

Foods

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Medicinal and aromatic plants (MAPs) are potential sources of natural bioactive phytochemical compounds of an incredible worth for the food industry, such as polyphenols. Lamiaceae medicinal and aromatic plants from Granada’s high plateau, concretely Origanum bastetanum, Thymus zygis gracilis, Thymus longiflorus, Thymus membranaceus and Ziziphora hispanica, were evaluated under different conventional solid–liquid extraction conditions to obtain extracts enriched in bioactive compounds. Phenolic profile was detected by HPLC-QTOF-MS, identifying a high abundance of bioactive constituents. Furthermore, antioxidant and antiviral activities of the mentioned plants were studied as biological properties of interest for the improvement of food shelf-life. Thus, Origanum bastetanum showed the highest antioxidant potential for all assays. Antiviral activity was also tested against some important foodborne viruses, feline calicivirus (FCV), murine norovirus (MNV) and hepatitis A virus (HAV), with the highest activity obtained for Ziziphora hispanica, Thymus longiflorus and Origanum bastetanum. This research proposes the studied plants as rich sources of bioactive compounds with potential use as preservatives in the food industry.

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Section: Discussionmentioning

confidence: 75%

Potential Antioxidant and Antiviral Activities of Hydroethanolic Extracts of Selected Lamiaceae Species

Duque-Soto

Borrás-Linares

Quirantes-Piné³

et al. 2022

Foods

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“…In this study, the mode of action of hydrosols against NoV was not investigated. Previous studies have revealed that the virucidal mechanism of plant compounds on nonenveloped viruses can vary, including 1. degradation of the viral capsid or nucleic acid; 2. interference with the absorption of the virus on the host cells by binding to the surface of the virus; and 3. interference with the attachment of the viral surface protein to the cellular receptors [43][44][45][46].…”

Section: Discussionmentioning

confidence: 99%

In Vivo Evaluation of the Potential of Thyme and Lemon Hydrolates as Processing Aids to Reduce Norovirus Concentration during Oyster Depuration

Battistini,

Masotti,

Bianchi

et al. 2023

Foods

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In this study, we evaluated the use of hydrolates, co-products of essential oil distillation, as processing aids to improve the depuration process of Pacific oysters (Crassostrea gigas) as a post-harvest method aimed at reducing the norovirus (NoV) viral load. Live oysters were kept in water to which hydrolates of Thymus serpyllum and Citrus limon at 1% were added for 24 h. The concentration of NoV was quantified using the ISO 15216-1 quantitative real-time RT-PCR method in the oyster digestive tissue both before and after the treatment. The results showed a significant reduction of 0.2 log in the NoV GII concentration after 24 h of treatment with 1% C. limon hydrolate. Conversely, treatment with T. serpyllum did not appear to reduce the concentration of NoV compared to the control. Additionally, a sensory analysis was conducted through a blind survey comparing untreated and treated oysters. No changes in the sensory and physical characteristics of the oysters were observed, except for a decrease in the marine flavour intensity, which was positively perceived by consumers. These results indicate that the addition of hydrolates of C. limon at 1% during depuration might represent a promising processing aid for enhancing both the safety and acceptability of live oysters.

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“…EOs are widely reported as possessing antimicrobial, antimycotic, antiparasitic and insecticidal properties against human pathogens [ 6 , 7 , 8 , 9 , 10 , 11 ]. The antiviral efficacy of EOs has also been evaluated [ 12 ]. In recent years, EOs have more often been investigated against enveloped viruses [ 13 , 14 , 15 ], while to date, only limited research has looked at the efficacy of EOs against non-enveloped viruses [ 16 , 17 , 18 ].…”

Section: Introductionmentioning

confidence: 99%

Effects of Essential Oils and Hydrolates on the Infectivity of Murine Norovirus

Cozzi

Vicenza

Battistini

et al. 2023

Viruses

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The use of natural substances with antiviral properties might reduce foodborne viral diseases. In this study, we evaluated the virucidal effect of Citrus limon and Thymus serpyllum essential oils (EOs) and of Citrus Limon, Thymus serpyllum and Thymus vulgaris hydrolates on murine norovirus (MNV), a human norovirus surrogate. To assess the virucidal effect of these natural substances, the reduction in viral infectivity was estimated by comparing the TCID50/mL of untreated viral suspension and the viral suspension treated with hydrolates and EOs at different concentrations. The results showed a natural loss of infectivity of the untreated virus after 24 h of approx. 1 log. The EO (1%) of T. serpyllum, and hydrolates (1% and 2%) of T. serpyllum and T. vulgaris immediately caused a reduction in MNV infectivity of about 2 log but did not provide a further significant decrease after 24 h. Instead, the EO (1%) and hydrolate (1% and 2%) of C. limon exerted an immediate reduction in the viral infectivity of about 1.3 log and 1 log, respectively, followed by a further reduction in infectivity of 1 log after 24 h for the hydrolate. These results will allow for the implementation of a depuration treatment based on the use of these natural compounds.

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Natural bioactive substances for the control of food-borne viruses and contaminants in food

Cited by 13 publications

References 174 publications

Potential Antioxidant and Antiviral Activities of Hydroethanolic Extracts of Selected Lamiaceae Species

Potential Antioxidant and Antiviral Activities of Hydroethanolic Extracts of Selected Lamiaceae Species

In Vivo Evaluation of the Potential of Thyme and Lemon Hydrolates as Processing Aids to Reduce Norovirus Concentration during Oyster Depuration

Effects of Essential Oils and Hydrolates on the Infectivity of Murine Norovirus

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