Department of Microbiology and Ecology, University of Valencia, Av. Dr. Moliner, 50. 46100 Burjassot, Valencia, Spain; Department of Preservation and Food Safety Technologies, IATA-CSIC, Avda. Agustin Escardino 7, 46980 Paterna, Valencia, Spain.
Department of Microbiology and Ecology, University of Valencia, Av. Dr. Moliner, 50. 46100 Burjassot, Valencia, Spain; Institute for Clinical Research of the Hospital Clínico Universitario (INCLIVA), Valencia, Spain.
Int J Food Microbiol. 2019 Mar 2;292:101-106. doi: 10.1016/j.ijfoodmicro.2018.12.019. Epub 2018 Dec 21.
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.
陈年老茶提取物（GTE）已被证明可以降低甲型肝炎病毒（HAV）和诺如病毒（MNV）的感染力，MNV 是诺如病毒的一种人类替代物，无论是在体外还是在洗涤液中都是如此。最初，通过猪胃粘蛋白（PGM）-酶联免疫吸附试验（ELISA）和透射电子显微镜（TEM）评估了陈年老茶提取物对人诺如病毒（HuNoV）基因组 I（GI）病毒样颗粒（VLPs）的作用，并通过原位捕获-RT-qPCR 方法评估了 HuNoV GI 悬浮液的作用，这表明 HuNoVs 对 37°C 下的陈年老茶提取物处理非常敏感。此外，还使用模型食品和模拟胃液条件评估了陈年老茶提取物的潜在应用。然后，分别在橙汁、苹果汁、horchata 和牛奶中制备陈年老茶提取物样品，将每种病毒分别与陈年老茶提取物样品混合，并在 37°C 下孵育过夜。在苹果汁中浓度为 5mg/ml 的陈年老茶提取物将 MNV 感染力降低至无法检测的水平，在牛奶、horchata 和橙汁中则将 MNV 感染力降低了 1.0 到 1.8 个对数级。在橙汁、苹果汁、horchata 和牛奶中浓度为 5mg/ml 的陈年老茶提取物分别将 HAV 感染力降低了 1.2、2.1、1.5 和 1.7 个对数级。此外，在模拟肠液中浓度为 5mg/ml 的陈年老茶提取物将 MNV 滴度降低至无法检测的水平，并将 HAV 感染力降低了约 2.0 个对数级。这些结果表明，陈年老茶提取物作为食源病毒性疾病预防策略的一种合适的天然选择具有潜力。
