Antiviral activity of aged green tea extract in model food systems and under gastric conditions

Aged-green tea extract (GTE) is known to reduce the infectivity of hepatitis A virus (HAV) and murine norovirus (MNV), a human norovirus surrogate, in vitro and in washing solutions. Initially, the effect of aged-GTE was evaluated on virus like particles (VLPs) of human norovirus (HuNoV) genogroup I...

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Autores: Falcó, Irene, Randazzo, Walter, Rodríguez Díaz, Jesús, Gozalbo-Rovira, Roberto, Luque, Daniel, Aznar, Rosa, Sánchez Moragas, Gloria
Tipo de recurso: artículo
Fecha de publicación:2018
País:España
Institución:Consejo Superior de Investigaciones Científicas (CSIC)
Repositorio:DIGITAL.CSIC. Repositorio Institucional del CSIC
OAI Identifier:oai:digital.csic.es:10261/173620
Acceso en línea:http://hdl.handle.net/10261/173620
Access Level:acceso abierto
Palabra clave:Hepatitis A virus
Human norovirus
Simulated gastric fluid
Green tea extract
Food model systems
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spelling Antiviral activity of aged green tea extract in model food systems and under gastric conditionsFalcó, IreneRandazzo, WalterRodríguez Díaz, JesúsGozalbo-Rovira, RobertoLuque, DanielAznar, RosaSánchez Moragas, GloriaHepatitis A virusHuman norovirusSimulated gastric fluidGreen tea extractFood model systemsAged-green tea extract (GTE) is known to reduce the infectivity of hepatitis A virus (HAV) and murine norovirus (MNV), a human norovirus surrogate, in vitro and in washing solutions. Initially, the effect of aged-GTE was evaluated on virus like particles (VLPs) of human norovirus (HuNoV) genogroup I (GI) by a porcine gastric mucine (PGM)-enzyme-linked immunosorbent assay (ELISA) and transmission electron microscopy (TEM), and on HuNoV GI suspensions by an in situ capture-RT-qPCR method, suggesting that HuNoVs are very sensitive to aged-GTE treatment at 37 °C. Moreover, the potential application of aged-GTE was evaluated using model foods and simulated gastric conditions. Then, aged-GTE samples prepared in orange juice, apple juice, horchata, and milk, respectively, were individually mixed with each virus and incubated overnight at 37 °C. Aged-GTE at 5 mg/ml in apple juice reduced MNV infectivity to undetectable levels and from 1.0 to 1.8 log in milk, horchata and orange juice. Aged-GTE at 5 mg/ml in orange juice, apple juice, horchata and milk reduced HAV infectivity by 1.2, 2.1, 1.5, and 1.7 log, respectively. Additionally, aged-GTE at 5 mg/ml in simulated intestinal fluid reduced MNV titers to undetectable levels and reduced HAV infectivity by ca. 2.0 log. The results show a potential for aged-GTE as a suitable natural option for preventive strategies for foodborne viral diseases.Peer reviewedElsevierConsejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]201820182018info:eu-repo/semantics/articlehttp://purl.org/coar/resource_type/c_6501http://hdl.handle.net/10261/173620reponame:DIGITAL.CSIC. Repositorio Institucional del CSICinstname:Consejo Superior de Investigaciones Científicas (CSIC)InglésSíinfo:eu-repo/semantics/openAccessoai:digital.csic.es:10261/1736202026-05-22T06:33:51Z
dc.title.none.fl_str_mv Antiviral activity of aged green tea extract in model food systems and under gastric conditions
title Antiviral activity of aged green tea extract in model food systems and under gastric conditions
spellingShingle Antiviral activity of aged green tea extract in model food systems and under gastric conditions
Falcó, Irene
Hepatitis A virus
Human norovirus
Simulated gastric fluid
Green tea extract
Food model systems
title_short Antiviral activity of aged green tea extract in model food systems and under gastric conditions
title_full Antiviral activity of aged green tea extract in model food systems and under gastric conditions
title_fullStr Antiviral activity of aged green tea extract in model food systems and under gastric conditions
title_full_unstemmed Antiviral activity of aged green tea extract in model food systems and under gastric conditions
title_sort Antiviral activity of aged green tea extract in model food systems and under gastric conditions
dc.creator.none.fl_str_mv Falcó, Irene
Randazzo, Walter
Rodríguez Díaz, Jesús
Gozalbo-Rovira, Roberto
Luque, Daniel
Aznar, Rosa
Sánchez Moragas, Gloria
author Falcó, Irene
author_facet Falcó, Irene
Randazzo, Walter
Rodríguez Díaz, Jesús
Gozalbo-Rovira, Roberto
Luque, Daniel
Aznar, Rosa
Sánchez Moragas, Gloria
author_role author
author2 Randazzo, Walter
Rodríguez Díaz, Jesús
Gozalbo-Rovira, Roberto
Luque, Daniel
Aznar, Rosa
Sánchez Moragas, Gloria
author2_role author
author
author
author
author
author
dc.contributor.none.fl_str_mv Consejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]
dc.subject.none.fl_str_mv Hepatitis A virus
Human norovirus
Simulated gastric fluid
Green tea extract
Food model systems
topic Hepatitis A virus
Human norovirus
Simulated gastric fluid
Green tea extract
Food model systems
description Aged-green tea extract (GTE) is known to reduce the infectivity of hepatitis A virus (HAV) and murine norovirus (MNV), a human norovirus surrogate, in vitro and in washing solutions. Initially, the effect of aged-GTE was evaluated on virus like particles (VLPs) of human norovirus (HuNoV) genogroup I (GI) by a porcine gastric mucine (PGM)-enzyme-linked immunosorbent assay (ELISA) and transmission electron microscopy (TEM), and on HuNoV GI suspensions by an in situ capture-RT-qPCR method, suggesting that HuNoVs are very sensitive to aged-GTE treatment at 37 °C. Moreover, the potential application of aged-GTE was evaluated using model foods and simulated gastric conditions. Then, aged-GTE samples prepared in orange juice, apple juice, horchata, and milk, respectively, were individually mixed with each virus and incubated overnight at 37 °C. Aged-GTE at 5 mg/ml in apple juice reduced MNV infectivity to undetectable levels and from 1.0 to 1.8 log in milk, horchata and orange juice. Aged-GTE at 5 mg/ml in orange juice, apple juice, horchata and milk reduced HAV infectivity by 1.2, 2.1, 1.5, and 1.7 log, respectively. Additionally, aged-GTE at 5 mg/ml in simulated intestinal fluid reduced MNV titers to undetectable levels and reduced HAV infectivity by ca. 2.0 log. The results show a potential for aged-GTE as a suitable natural option for preventive strategies for foodborne viral diseases.
publishDate 2018
dc.date.none.fl_str_mv 2018
2018
2018
dc.type.none.fl_str_mv info:eu-repo/semantics/article
http://purl.org/coar/resource_type/c_6501
format article
dc.identifier.none.fl_str_mv http://hdl.handle.net/10261/173620
url http://hdl.handle.net/10261/173620
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv Sí
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:DIGITAL.CSIC. Repositorio Institucional del CSIC
instname:Consejo Superior de Investigaciones Científicas (CSIC)
instname_str Consejo Superior de Investigaciones Científicas (CSIC)
reponame_str DIGITAL.CSIC. Repositorio Institucional del CSIC
collection DIGITAL.CSIC. Repositorio Institucional del CSIC
repository.name.fl_str_mv
repository.mail.fl_str_mv
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