Inhibitory Effects of Goishi Tea against Influenza Virus Infection

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著者

    • NOGUCHI Akane
    • Department of Sciences of Functional Foods, Graduate School of Agriculture, Shinshu University
    • HAMAUZU Yasunori
    • Department of Sciences of Functional Foods, Graduate School of Agriculture, Shinshu University
    • YASUI Hisako
    • Department of Sciences of Functional Foods, Graduate School of Agriculture, Shinshu University

抄録

We investigated the possible anti-influenza virus function of Goishi tea, which is a Japanese traditional microbial fermented tea, in in vitro and in vivo tests. We found that Goishi tea hot water extract (GTE) inhibited hemagglutination caused by influenza A/ Puerto Rico/ 8/ 34 (PR8, H1N1) and influenza A/ Guizhou/ 54/ 89 (Guizhou, H3N2) viruses, viral growth in Mardin-Darby canine kidney (MDCK) cells caused by PR8, and viral infection of mice caused by nasal inoculation of PR8. Furthermore, we investigated the functional fractions of GTE and found that a high-molecular-weight fraction of GTE inhibited viral adsorption to MDCK cells and that low-molecular-weight fractions inhibited subsequent stages of infection, such as viral invasion, genomic multiplication, and release, after adsorption. These results indicate that GTE exerts an inhibitory property against influenza virus infection by inhibiting various stages of infection.

We investigated the possible anti–influenza virus function of <I>Goishi</I> tea, which is a Japanese traditional microbial fermented tea, in <I>in vitro</I> and <I>in vivo</I> tests. We found that <I>Goishi</I> tea hot water extract (GTE) inhibited hemagglutination caused by influenza A/ Puerto Rico/ 8/ 34 (PR8, H1N1) and influenza A/ Guizhou/ 54/ 89 (Guizhou, H3N2) viruses, viral growth in Mardin-Darby canine kidney (MDCK) cells caused by PR8, and viral infection of mice caused by nasal inoculation of PR8. Furthermore, we investigated the functional fractions of GTE and found that a high-molecular-weight fraction of GTE inhibited viral adsorption to MDCK cells and that low-molecular-weight fractions inhibited subsequent stages of infection, such as viral invasion, genomic multiplication, and release, after adsorption. These results indicate that GTE exerts an inhibitory property against influenza virus infection by inhibiting various stages of infection.

収録刊行物

  • Food science and technology research  

    Food science and technology research 14(3), 277-284, 2008-05-01 

    Japanese Society for Food Science and Technology

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各種コード

  • NII論文ID(NAID)
    10021185403
  • NII書誌ID(NCID)
    AA11320122
  • 本文言語コード
    ENG
  • 資料種別
    ART
  • ISSN
    13446606
  • データ提供元
    CJP書誌  CJP引用  IR  J-STAGE 
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