Laboratory of Food Microbiology and Food Preservation, Faculty of Bioscience Engineering, Ghent University, Coupure links 653, B-9000 Ghent, Belgium.
J Food Prot. 2012 Jul;75(7):1350-4. doi: 10.4315/0362-028X.JFP-12-002.
The effects of 13 food extracts and juices, including shellfish, fruits, and vegetables, on the binding ability of human norovirus (NoV) were examined, using P particles of human NoV GII.4 as a research surrogate. The enhancements (positive values) or reductions (negative values) of NoV P particle detection (changes in optical density at 450 nm) in the presence of different food extracts and juices as compared with P particles diluted in phosphate-buffered saline were tested by saliva-binding, enzyme-linked immunosorbent assay in triplicate. In the presence of different food extracts and juices at different concentrations, an increase or decrease of the receptor-binding ability of the NoV P particles was observed. Due to a higher specific binding and thus a higher accumulation of the viral particles, oysters may be contaminated with human NoV more often than other shellfish species (mussel, hard clams, and razor clams). Cranberry and pomegranate juices were shown to reduce the specific binding ability of human NoV P particles. No such binding inhibition effects were observed for the other tested extracts of fresh produce (strawberry, blackberry, blueberry, cherry tomato, spinach, romaine lettuce) or, notably, for raspberry, which has been associated with human NoV outbreaks.
研究人员采用人诺如病毒（NoV）GII.4 的 P 颗粒作为研究替代物，检测了包括贝类、水果和蔬菜在内的 13 种食物提取物和果汁对人诺如病毒结合能力的影响。通过唾液结合、酶联免疫吸附试验在一式三份的情况下检测到与磷酸盐缓冲盐水稀释的 P 颗粒相比，不同食物提取物和果汁存在时的 NoV P 颗粒检测（在 450nm 处的光密度变化）的增强（正值）或减少（负值）。在不同浓度的不同食物提取物和果汁存在的情况下，观察到 NoV P 颗粒的受体结合能力增加或减少。由于更高的特异性结合，从而导致病毒颗粒的更高积累，牡蛎可能比其他贝类（贻贝、硬蛤和 razor 蛤）更容易受到人类 NoV 的污染。蔓越莓和石榴汁被证明会降低人诺如病毒 P 颗粒的特异性结合能力。对于其他测试的新鲜农产品提取物（草莓、黑莓、蓝莓、樱桃番茄、菠菜、生菜），或者特别对于覆盆子，并没有观察到这种结合抑制作用，因为覆盆子与人 NoV 爆发有关。
