Phytocompounds for the control of human enteric viruses

D’Souza, Doris H.

doi:10.1016/j.coviro.2013.12.006

Cited by 40 publications

(23 citation statements)

References 41 publications

(62 reference statements)

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“…Various polyphenolic compounds derived from plants, proanthocyanidin, resveratrol, catechins, and CYSTUS052, have considerable antiviral activities. 12,41) In contrast to the major compounds of RCS-F1, minor polyphenolic compounds, C3G and gallic acid, exhibited significantly high antiviral activities. C3G and gallic acid that were previously identified as one of the polyphenolic compounds of mulberry juice and red wine, respectively, showed an inhibitory activity with an EC 50 value less than 100 μM on MNV-1 and FCV-F9.…”

Section: Discussionmentioning

confidence: 99%

Antiviral effects of black raspberry (Rubus coreanus) seed extract and its polyphenolic compounds on norovirus surrogates

Lee

Bae

et al. 2016

Bioscience, Biotechnology, and Biochemistry

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Black raspberry seeds, a byproduct of wine and juice production, contain large quantities of polyphenolic compounds. The antiviral effects of black raspberry seed extract (RCS) and its fraction with molecular weight less than 1 kDa (RCS-F1) were examined against food-borne viral surrogates, murine norovirus-1 (MNV-1) and feline calicivirus-F9 (FCV-F9). The maximal antiviral effect was achieved when RCS or RCS-F1 was added simultaneously to cells with MNV-1 or FCV-F9, reaching complete inhibition at 0.1-1 mg/mL. Transmission electron microscopy (TEM) images showed enlarged viral capsids or disruption (from 35 nm to up to 100 nm) by RCS-F1. Our results thus suggest that RCS-F1 can interfere with the attachment of viral surface protein to host cells. Further, two polyphenolic compounds derived from RCS-F1, cyanidin-3-glucoside (C3G) and gallic acid, identified by liquid chromatography-tandem mass spectrometry, showed inhibitory effects against the viruses. C3G was suggested to bind to MNV-1 RNA polymerase and to enlarge viral capsids using differential scanning fluorimetry and TEM, respectively.

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Section: Discussionmentioning

confidence: 99%

Antiviral effects of black raspberry (Rubus coreanus) seed extract and its polyphenolic compounds on norovirus surrogates

Lee

Bae

et al. 2016

Bioscience, Biotechnology, and Biochemistry

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“…Natural additives for possible use as a biocide for washing treatments have been proposed as potential alternatives to chemical additives because some of them are categorized as Generally Recognized as Safe (GRAS) and because of increasing consumer demands for safe and “healthy” natural products. So far, natural additives, such as essential oils, chitosan, polyphenols, and juice extracts have mainly been evaluated on norovirus surrogates (reviewed by Li and others ; D'Souza ; Ryu and others ) and information about their efficacy on HAV is somewhat limited (Table ). Until now, grape seed extract (Su and D'Souza ), carvacrol (Sánchez and others ), oregano and zataria essential oils, thymol (Aznar and Sánchez ), and Korean red ginseng extracts and ginsenosides (Lee and others ) have been evaluated on HAV suspensions in a tissue culture medium or buffer solutions without much success, except for grape seed extract (GSE; Table ).…”

Section: Efficacy Of Washing Procedures To Eliminate or Inactivate Hamentioning

confidence: 99%

Processing Strategies to Inactivate Hepatitis A Virus in Food Products: A Critical Review

Sánchez

2015

Comp Rev Food Sci Food Safe

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Hepatitis A infection, caused by hepatitis A virus (HAV), is the leading cause of human viral hepatitis throughout the world and is mainly propagated via the fecal-oral route. Transnational outbreaks of food-borne infections are reported with increasing frequency as a consequence of international food trade. Food-borne outbreaks caused by HAV are mainly associated with bivalve molluscs, produce (soft fruits and leafy greens), and ready-to-eat meals. The purpose of this paper was to conduct a structured and systematic review of the published literature on the current state of knowledge regarding the stability of HAV in foods as well as the efficacy of food processing strategies and to identify and prioritize research gaps regarding practical and effective mechanisms to reduce HAV contamination of foods. In particular, processing and disinfection strategies for the 3 food categories have been compiled in this review, including common and emerging food technologies. Overall, most of these processes can improve food safety; however, from a commercial point of view, none of the methods can guarantee total HAV inactivation without affecting the organoleptic qualities of the food product.

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“…Recently, multiple HNoV strains were reported to be cultivated in stem cell‐derived, nontransformed human intestinal enteroid monolayer cultures, though further optimization for higher titer replication as well as availability for various research labs and cost may be current hindrances for their routine use in testing and research (Ettayebi et al., ). Due to the current difficulty in assessing HNoV infectivity and current unavailability of animal models, animal caliciviruses such as murine norovirus (MNV‐1), feline calicivirus (FCV‐F9), porcine enteric sapovirus, and Tulane virus (TV) are used as surrogates for research purposes (Cromeans et al., ; D'Souza, ; Hirneisen & Kniel, ; Lacombe et al., , ).…”

Section: Introductionmentioning

confidence: 99%

Thermal Inactivation Kinetics of Tulane Virus in Cell‐Culture Medium and Spinach

Ailavadi

Davidson

Morgan

et al. 2019

Journal of Food Science

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Human noroviruses (HNoVs) cause significant gastrointestinal disease outbreaks worldwide. Tulane virus (TV) is a cultivable HNoV surrogate widely used to determine control measures against HNoVs. The objective of this study was to determine the heat inactivation kinetics (D‐ and z‐values) of TV in cell‐culture media and on spiked homogenized spinach using the first‐order and Weibull models. TV in cell‐culture media at approximately 7 log PFU/mL (PFU—plaque forming unit) in 2‐mL glass vials was heated at 52, 54, and 56 °C for up to 10 min in a circulating water bath. Survivors were enumerated using confluent host LLC‐MK2 cells in six‐well plates by plaque assay. Data from three replicate treatments assayed in duplicate were analyzed statistically. D‐values by the first‐order model for TV in cell‐culture media at 52, 54, and 56 °C were 4.59 ± 0.05, 2.91 ± 0.05, and 1.74 ± 0.07 min, respectively, with a z‐value of 9.09 ± 0.01 °C (R2 = 0.997). The Weibull model showed td = 1 values of 2.53 ± 0.08, 1.99 ± 0.10, and 0.57 ± 0.64 min, respectively, at the same temperatures. The D‐values for TV in spinach were 7.94 ± 0.21, 4.09 ± 0.04, and 1.43 ± 0.02 min and the z‐value was 10.74 ± 0.01 °C (R2 = 0.98) by the first‐order model and 4.89 ± 0.02, 3.21 ± 0.45, and 0.25 ± 0.38 min for the Weibull model at 50, 54, and 58 °C, respectively. In comparison to previously reported results for the cultivable HNoV surrogate, murine norovirus ‐1, TV in cell‐culture media and spiked on spinach homogenates showed lower D‐ and z‐values. TV may not be an ideal HNoV surrogate for heat inactivation studies in cell‐culture media or homogenized spinach in vacuum bags.

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Phytocompounds for the control of human enteric viruses

Cited by 40 publications

References 41 publications

Antiviral effects of black raspberry (Rubus coreanus) seed extract and its polyphenolic compounds on norovirus surrogates

Antiviral effects of black raspberry (Rubus coreanus) seed extract and its polyphenolic compounds on norovirus surrogates

Processing Strategies to Inactivate Hepatitis A Virus in Food Products: A Critical Review

Thermal Inactivation Kinetics of Tulane Virus in Cell‐Culture Medium and Spinach

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