کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
6391473 | 1628415 | 2015 | 8 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Protective effects of red wine and resveratrol for foodborne virus surrogates
ترجمه فارسی عنوان
اثرات محافظتی شراب قرمز و رزوراترول برای جایگزین های ویروسی غذا
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کلمات کلیدی
نوروویروس موش، کالیکویروس گربه، اثر ضد ویروسی، شراب قرمز، رزوراترول،
موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
دانش تغذیه
چکیده انگلیسی
Norovirus is a major pathogen of acute gastroenteritis epidemics and causes significant morbidity and mortality worldwide. Antiviral effects of red wine and resveratrol on foodborne viral surrogates, murine norovirus-1 (MNV-1) and feline calicivirus-F9 (FCV-F9), were identified using plaque assay. Complete inhibitory effect of plaque formation was obtained in the co-treatment with red wine at 1% concentration during MNV-1 infection. Resveratrol among many polyphenol compounds of red wine exhibited notable antiviral effects against MNV-1 and FCV-F9. Co-treatment of MNV-1 with resveratrol revealed antiviral effect with the half maximal inhibitory concentration (IC50) of 7.7 μM. In the case of FCV-F9, IC50 was 49.8 μM. Both red wine and resveratrol reduced the level of viral RNA in a dose-dependent manner. However, resveratrol displayed little effect on MNV-1 polymerase, with the KD of 0.51 mM. These findings suggest that red wine and resveratrol can affect the foodborne viral surrogates at an early stage of infection. Red wine and resveratrol have the potential to be developed for control of norovirus-mediated foodborne disease.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Control - Volume 47, January 2015, Pages 502-509
Journal: Food Control - Volume 47, January 2015, Pages 502-509
نویسندگان
Mi Oh, Ji-Hye Lee, Seon Young Bae, Jong Hyeon Seok, Sella Kim, Yeon Bin Chung, Kang Rok Han, Kyung Hyun Kim, Mi Sook Chung,