Oh Mi, Chung Mi Sook
Department of Food and Nutrition, Duksung Women's University, Seoul 132-714, Republic of Korea.
Evid Based Complement Alternat Med. 2014;2014:135797. doi: 10.1155/2014/135797. Epub 2014 Dec 18.
Human noroviruses are the most frequent cause of foodborne viral disease and are responsible for the vast majority of nonbacterial gastroenteritis. However, no specific therapies are available for the efficient control or prevention of foodborne viral disease. Here, we determined the antiviral activities of oils from seeds of Zanthoxylum schinifolium (ZSO) against foodborne viral surrogates, feline calicivirus-F9 (FCV-F9), and murine norovirus-1 (MNV-1), using plaque assay. Time-of-addition experiments were designed to determine the antiviral mechanism of action of ZSO against the surrogates. Maximal antiviral effect was observed upon pretreatment of FCV-F9 or MNV-1 with ZSO, which comprised oleic acid, linoleic acid, palmitic acid, and linolenic acid as the major fatty acids. FCV-F9 was more sensitive to ZSO than MNV-1, and the 50% effective concentration of ZSO against pretreatment of FCV-F9 was 0.0007%. However, essential oils from Z. schinifolium (ZSE), which comprised 42% estragole, showed no inhibitory effects against FCV-F9 and MNV-1. These results suggest that the inhibitory activities of ZSO were exerted by direct interaction of FCV-F9 or MNV-1 virion with ZSO, which may be a food material candidate for control of foodborne viral disease.
人诺如病毒是食源性病毒疾病最常见的病因，也是绝大多数非细菌性肠胃炎的致病源。然而，目前尚无特效疗法可有效控制或预防食源性病毒疾病。在此，我们采用噬斑测定法，测定了青花椒种子油（ZSO）对食源性病毒替代物猫杯状病毒-F9（FCV-F9）和小鼠诺如病毒-1（MNV-1）的抗病毒活性。通过添加时间实验来确定ZSO对替代物的抗病毒作用机制。在用ZSO预处理FCV-F9或MNV-1后观察到最大抗病毒效果，ZSO的主要脂肪酸成分为油酸、亚油酸、棕榈酸和亚麻酸。FCV-F9对ZSO比MNV-1更敏感，ZSO对FCV-F9预处理的50%有效浓度为0.0007%。然而，含42%草蒿脑的青花椒挥发油（ZSE）对FCV-F9和MNV-1均无抑制作用。这些结果表明，ZSO的抑制活性是通过FCV-F9或MNV-1病毒粒子与ZSO的直接相互作用发挥的，ZSO可能是一种控制食源性病毒疾病的食品原料候选物。
