Aboubakr Hamada A, El-Banna Amr A, Youssef Mohammed M, Al-Sohaimy Sobhy A A, Goyal Sagar M
Department of Veterinary Population Medicine, College of Veterinary Medicine, University of Minnesota, 1333 Gortner Ave, St. Paul, MN, 55108, USA.
Veterinary Diagnostic Laboratory, College of Veterinary Medicine, University of Minnesota, 1333 Gortner Ave, St. Paul, MN, 55108, USA.
Food Environ Virol. 2014 Dec;6(4):282-9. doi: 10.1007/s12560-014-9164-2. Epub 2014 Aug 17.
Foodborne viruses, particularly human norovirus (NV) and hepatitis virus type A, are a cause of concern for public health making it necessary to explore novel and effective techniques for prevention of foodborne viral contamination, especially in minimally processed and ready-to-eat foods. This study aimed to determine the antiviral activity of a probiotic lactic acid bacterium (LAB) against feline calicivirus (FCV), a surrogate of human NV. Bacterial growth medium filtrate (BGMF) of Lactococcus lactis subsp. lactis LM0230 and its bacterial cell suspension (BCS) were evaluated separately for their antiviral activity against FCV grown in Crandell-Reese feline kidney (CRFK) cells. No significant antiviral effect was seen when CRFK cells were pre-treated with either BGMF (raw or pH 7-adjusted BGMF) or BCS. However, pre-treatment of FCV with BGMF and BCS resulted in a reduction in virus titers of 1.3 log10 tissue culture infectious dose (TCID)50 and 1.8 log10 TCID50, respectively. The highest reductions in FCV infectivity were obtained when CRFK cells were co-treated with FCV and pH 7-adjusted BGMF or with FCV and BCS (7.5 log10 TCID50 and 6.0 log10 TCID50, respectively). These preliminary results are encouraging and indicate the need for continued studies on the role of probiotics and LAB on inactivation of viruses in various types of foods.
食源性病毒，尤其是人诺如病毒（NV）和甲型肝炎病毒，是公共卫生领域关注的问题，因此有必要探索预防食源性病毒污染的新颖有效技术，特别是在最少加工和即食食品方面。本研究旨在确定一种益生菌乳酸菌（LAB）对猫杯状病毒（FCV，人NV的替代物）的抗病毒活性。分别评估了乳酸乳球菌乳酸亚种LM0230的细菌生长培养基滤液（BGMF）及其细菌细胞悬液（BCS）对在克兰德尔-里斯猫肾（CRFK）细胞中生长的FCV的抗病毒活性。当用BGMF（未处理的或pH值调至7的BGMF）或BCS对CRFK细胞进行预处理时，未观察到明显的抗病毒效果。然而，用BGMF和BCS对FCV进行预处理分别导致病毒滴度降低1.3个对数10组织培养感染剂量（TCID）50和1.8个对数10 TCID50。当CRFK细胞与FCV和pH值调至7的BGMF或与FCV和BCS共同处理时，FCV感染性的降低最为显著（分别为7.5个对数10 TCID50和6.0个对数10 TCID50）。这些初步结果令人鼓舞，表明需要继续研究益生菌和LAB在各类食品中使病毒失活的作用。
