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柠檬汁对猫杯状病毒(诺如病毒替代物)的杀病毒活性

Virucidal Activity of Lemon Juice Against Feline Calicivirus, Surrogate of Norovirus.

作者信息

Lanave Gianvito, Pellegrini Francesco, Catella Cristiana, Mateos Helena, Palazzo Gerardo, Gentile Arturo, Diakoudi Georgia, Burgio Matteo, Tempesta Maria, Martella Vito, Camero Michele

机构信息

Department of Veterinary Medicine, University Aldo Moro of Bari, 70010 Valenzano, Italy.

Department of Chemistry and CSGI (Centre for Colloid and Surface Science), University Aldo Moro of Bari, 70121 Bari, Italy.

出版信息

Antibiotics (Basel). 2025 Mar 7;14(3):273. doi: 10.3390/antibiotics14030273.

DOI:10.3390/antibiotics14030273
PMID:40149084
原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC11939639/
Abstract

Noroviruses are a major cause of acute gastroenteritis, often transmitted through contaminated food and water. In this study, lemon juice (LJ), rich in citric acid (CA) and flavonoids, was tested against Feline Calicivirus (FCV), used as a surrogate of human norovirus. Significant virucidal activity was observed for pure LJ (pH = 2.3), with a reduction in viral titers as high as 4.50 log TCID/50 µL after 30 s and complete inactivation after 1 min. LJ also showed limited virucidal activity at a dilution of 1:2000 (pH = 6.7), with a reduction in viral titer of 0.75 log TCID/50 µL. CA (at the same molarity as CA in pure LJ and adjusted to pH = 2.3) exhibited virucidal effects comparable to pure LJ, with a decrease in viral titers as high as 3.75 log TCID/50 µL, whilst diluted CA (pH = 6.7) did not show significant effects. This study demonstrated the virucidal efficacy of LJ, suggesting the role of pH and, eventually, of LJ bioactive compounds against a norovirus surrogate. Due to its large use in food preparation, LJ has the potential to enhance the safety of raw food. Also, broader applications in personal hygiene and surface disinfection could be devised.

摘要

诺如病毒是急性肠胃炎的主要病因,通常通过受污染的食物和水传播。在本研究中,对富含柠檬酸(CA)和类黄酮的柠檬汁(LJ)进行了测试,以对抗猫杯状病毒(FCV),FCV被用作人类诺如病毒的替代物。观察到纯LJ(pH = 2.3)具有显著的杀病毒活性,30秒后病毒滴度降低高达4.50 log TCID/50 µL,1分钟后完全失活。LJ在1:2000稀释度(pH = 6.7)时也表现出有限的杀病毒活性,病毒滴度降低0.75 log TCID/50 µL。CA(与纯LJ中的CA摩尔浓度相同并调至pH = 2.3)表现出与纯LJ相当的杀病毒效果,病毒滴度降低高达3.75 log TCID/50 µL,而稀释后的CA(pH = 6.7)未显示出显著效果。本研究证明了LJ的杀病毒功效,表明pH值以及最终LJ生物活性化合物对诺如病毒替代物的作用。由于LJ在食品制备中大量使用,它有潜力提高生食的安全性。此外,还可以设计在个人卫生和表面消毒方面更广泛的应用。

https://cdn.ncbi.nlm.nih.gov/pmc/blobs/b439/11939639/64c6f29cb314/antibiotics-14-00273-g003.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/b439/11939639/3be2114a2b4b/antibiotics-14-00273-g001.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/b439/11939639/d7bfa8ae938e/antibiotics-14-00273-g002.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/b439/11939639/64c6f29cb314/antibiotics-14-00273-g003.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/b439/11939639/3be2114a2b4b/antibiotics-14-00273-g001.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/b439/11939639/d7bfa8ae938e/antibiotics-14-00273-g002.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/b439/11939639/64c6f29cb314/antibiotics-14-00273-g003.jpg

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