TY - JOUR
T1 - Antiviral effects of Lindera obtusiloba leaf extract on murine norovirus-1 (MNV-1), a human norovirus surrogate, and potential application to model foods
AU - Solis-Sanchez, Diana
AU - Rivera-Piza, Adriana
AU - Lee, Soyoung
AU - Kim, Jia
AU - Kim, Bomi
AU - Choi, Joo Bong
AU - Kim, Ye Won
AU - Ko, Gwang Pyo
AU - Song, Moon Jung
AU - Lee, Sung Joon
N1 - Funding Information:
This research was supported by a grant (14162MFDS973) from the Korean Ministry of Food and Drug Safety and the National Research Foundation (NRF) of Korea grant funded by the Korean government (No. NRF-2018R1A4A1022589). The authors would thank the School of Life Sciences and Biotechnology for BK21 PLUS, Korea University for their support.
Funding Information:
Funding: This research was supported by a grant (14162MFDS973) from the Korean Ministry of Food and Drug Safety and the National Research Foundation (NRF) of Korea grant funded by the Korean government (No. NRF-2018R1A4A1022589).
Publisher Copyright:
© 2020 by the authors.
PY - 2020/10
Y1 - 2020/10
N2 - Noroviruses are the leading cause of acute gastroenteritis and food poisoning worldwide. In this study, we investigated the anti-noroviral activity of Lindera obtusiloba leaf extract (LOLE) using murine norovirus (MNV-1), a surrogate of human norovirus. Preincubation of MNV-1 with LOLE at 4, 8, or 12 mg/mL for 1 h at 25 °C significantly reduced viral infectivity, by 51.8%, 64.1%, and 71.2%, respectively. Among LOLE single compounds, β-pinene (49.7%), α-phellandrene (26.2%), and (+)-limonene (17.0%) demonstrated significant inhibitory effects on viral infectivity after pretreatment with MNV-1, suggesting that the anti-noroviral effects of LOLE may be due to the synergetic activity of several compounds, with β-pinene as a key molecule. The inhibitory effect of LOLE was tested on the edible surfaces of lettuce, cabbage, and oysters, as well as on stainless steel. After one hour of incubation at 25°C, LOLE (12 mg/mL) pretreatment significantly reduced MNV-1 plaque formation on lettuce (76.4%), cabbage (60.0%), oyster (38.2%), and stainless-steel (62.8%). These results suggest that LOLE effectively inhibits norovirus on food and metal surfaces. In summary, LOLE, including β-pinene, may inactivate norovirus and could be used as a natural agent promoting food safety and hygiene.
AB - Noroviruses are the leading cause of acute gastroenteritis and food poisoning worldwide. In this study, we investigated the anti-noroviral activity of Lindera obtusiloba leaf extract (LOLE) using murine norovirus (MNV-1), a surrogate of human norovirus. Preincubation of MNV-1 with LOLE at 4, 8, or 12 mg/mL for 1 h at 25 °C significantly reduced viral infectivity, by 51.8%, 64.1%, and 71.2%, respectively. Among LOLE single compounds, β-pinene (49.7%), α-phellandrene (26.2%), and (+)-limonene (17.0%) demonstrated significant inhibitory effects on viral infectivity after pretreatment with MNV-1, suggesting that the anti-noroviral effects of LOLE may be due to the synergetic activity of several compounds, with β-pinene as a key molecule. The inhibitory effect of LOLE was tested on the edible surfaces of lettuce, cabbage, and oysters, as well as on stainless steel. After one hour of incubation at 25°C, LOLE (12 mg/mL) pretreatment significantly reduced MNV-1 plaque formation on lettuce (76.4%), cabbage (60.0%), oyster (38.2%), and stainless-steel (62.8%). These results suggest that LOLE effectively inhibits norovirus on food and metal surfaces. In summary, LOLE, including β-pinene, may inactivate norovirus and could be used as a natural agent promoting food safety and hygiene.
KW - Anti-noroviral activity
KW - Lindera obtusiloba leaf extract
KW - MNV-1
KW - β-pinene
UR - http://www.scopus.com/inward/record.url?scp=85092942237&partnerID=8YFLogxK
U2 - 10.3390/antibiotics9100697
DO - 10.3390/antibiotics9100697
M3 - Article
AN - SCOPUS:85092942237
VL - 9
SP - 1
EP - 14
JO - Antibiotics
JF - Antibiotics
SN - 2079-6382
IS - 10
M1 - 697
ER -