评估精油和天然提取物对食源性病原体的抑制活性。
Evaluation of inhibitory activity of essential oils and natural extracts on foodborne viruses.
机构信息
Department of Food Sciences, Institute of Nutrition and Functional Foods (INAF), Université Laval, Québec, PQ, G1V 0A6, Canada.
出版信息
J Appl Microbiol. 2024 Sep 2;135(9). doi: 10.1093/jambio/lxae221.
AIMS
Enteric viruses are recognized as a major concern in health care and in the food sector in Canada. Novel clean-label strategies for controlling enteric viruses are sought in the food industry. In this study, we examined the antiviral potential of plant extracts and essential oils on murine norovirus 1 (MNV-1), hepatitis A virus (HAV), and herpes simplex virus 1 (HSV-1).
METHODS AND RESULTS
Inactivation of the viruses by grape seed, blueberry, green tea, and cranberry extracts and by rosemary and thyme essential oils was measured using plaque formation assay. Concentrations ranging from 50 to 200 000 ppm with a contact time of 90 min were tested. Grape seed extract at 10 000 ppm was the most effective (P < 0.05) at reducing MNV-1 and HAV infectious titers, respectively, by 2.85 ± 0.44 log10 and 1.94 ± 0.17 log10. HSV-1 titer was reduced by 3.81 ± 0.40 log10 at 1000 ppm grape seed extract.
CONCLUSIONS
Among the plant products tested, grape seed extract was found the most effective at reducing the infectious titers of MNV-1, HAV, and HSV.
目的
肠病毒被认为是加拿大医疗保健和食品领域的主要关注点。食品行业正在寻求控制肠病毒的新型无标签策略。在这项研究中，我们研究了植物提取物和精油对鼠诺如病毒 1（MNV-1）、甲型肝炎病毒（HAV）和单纯疱疹病毒 1（HSV-1）的抗病毒潜力。
方法和结果
使用噬斑形成测定法测量了葡萄籽油、蓝莓、绿茶和蔓越莓提取物以及迷迭香和百里香精油对病毒的灭活作用。测试了 50 至 200000ppm 的浓度，接触时间为 90 分钟。葡萄籽油提取物在 10000ppm 时最有效（P<0.05），分别使 MNV-1 和 HAV 的感染滴度降低了 2.85±0.44log10 和 1.94±0.17log10。葡萄籽油提取物在 1000ppm 时使 HSV-1 的滴度降低了 3.81±0.40log10。
结论
在所测试的植物产品中，葡萄籽油提取物在降低 MNV-1、HAV 和 HSV 的感染滴度方面最有效。
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