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Effect of (−)-epigallocatechin gallate at different pH conditions on enteric viruses.

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Effect of (−)-epigallocatechin gallate at different pH conditions on enteric viruses.

dc.contributor.author	Falcó Ferrando, Irene Lourdes
dc.contributor.author	Randazzo, Walter
dc.contributor.author	Gómez Mascaraque, Laura
dc.contributor.author	Aznar, Rosa
dc.contributor.author	López Rubio, Amparo
dc.contributor.author	Sánchez, Gloria
dc.date.accessioned	2023-05-29T10:23:51Z
dc.date.available	2023-05-29T10:23:51Z
dc.date.issued	2017
dc.identifier.citation	Falcó Ferrando, Irene Lourdes Randazzo, Walter Gómez Mascaraque, Laura Aznar, Rosa López Rubio, Amparo Sánchez, Gloria 2017 Effect of (−)-epigallocatechin gallate at different pH conditions on enteric viruses. Lwt-Food Science And Technology 81 250 257
dc.identifier.uri	https://hdl.handle.net/10550/87035
dc.description.abstract	Epigallocatechin gallate (EGCG), a flavonoid from green tea, is said to have extensive antimicrobial activity in a wide range of food spoilage or pathogenic fungi, yeast and bacteria. In this work, the antiviral activity of EGCG was assessed against hepatitis A virus (HAV) and murine norovirus (MNV), a human norovirus surrogate, at different temperatures, contact times and pH conditions by cell-culture methods. EGCG was effective in reducing the titers of HAV and MNV in a dose-dependent manner at neutral pH and 25 and 37 °C, while no effect was reported at 4 °C. HAV and MNV infectivity was completely removed after overnight treatment with EGCG at 2.5 mg/mL at 37 °C. Furthermore, results also revealed that EGCG was very effective inactivating MNV and HAV at neutral and alkaline pH but was ineffective at pH 5.5. Results from cell-culture assays and viability RT-qPCR assays indicated that EGCG did not dramatically affect viral capsid, which instead may suffer subtle alterations of proteins. Moreover, HPLC/MS analysis of catechin solutions at different pHs indicated that antiviral activity was most likely due to catechin derivatives rather than EGCG itself, given the evolution of these compounds at the various pH conditions tested. These findings suggest that green tea catechins appear to be a suitable natural option for foodborne viral reduction.
dc.language.iso	eng
dc.relation.ispartof	Lwt-Food Science And Technology, 2017, vol. 81, p. 250-257
dc.title	Effect of (−)-epigallocatechin gallate at different pH conditions on enteric viruses.
dc.type	journal article
dc.date.updated	2023-05-29T10:23:51Z
dc.identifier.doi	10.1016/j.lwt.2017.03.050
dc.identifier.idgrec	159616
dc.rights.accessRights	open access