NDLI: In vitro effects of pomegranate juice and pomegranate polyphenols on foodborne viral surrogates.

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In vitro effects of pomegranate juice and pomegranate polyphenols on foodborne viral surrogates.

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In vitro effects of pomegranate juice and pomegranate polyphenols on foodborne viral surrogates.

Content Provider	World Health Organization (WHO)-Global Index Medicus
Author	Su, Xiaowei Sangster, Mark Y. D'Souza, Doris H.
Description	Country affiliation: United States Author Affiliation: Su X ( Department of Food Science and Technology, University of Tennessee, Knoxville, Tennessee 37996, USA.)
Abstract	Pomegranate juice (PJ) has gained popularity because of its associated antioxidant, antimicrobial, anticancer, and anti-inflammatory properties. However, its effects against epidemiologically significant foodborne viruses have not been investigated. In the absence of culturable human noroviruses, feline calicivirus (FCV-F9), murine norovirus (MNV-1), and MS2 (ssRNA) bacteriophage were used as foodborne viral surrogates. The aim of this research was to study the effects of PJ and pomegranate polyphenols (PP) on foodborne viral infectivity. Viruses at high (â¼ 7 log(10) PFU/mL) or low (â¼ 5 log(10) PFU/mL) titers were mixed with equal volumes of PJ, 8, 16, and 32 mg/mL of PP, or water (control) and incubated for 1 h at room temperature. Viral infectivity after treatments was evaluated using standardized plaque assays. PJ decreased the titer of FCV-F9, MNV-1, and MS2 by 2.56, 1.32, and 0.32 log(10) PFU/mL, respectively, for low titers and 1.20, 0.06, and 0.63 log(10) PFU/mL, respectively, for high titers. Interestingly, FCV-F9 was undetectable after exposure to the three tested PP solutions using both low and high titers. MNV-1 at low initial titers was reduced by 1.30, 2.11, and 3.61 log(10) PFU/mL and at high initial titers by 1.56, 1.48, and 1.54 log(10) PFU/mL with 4, 8, and 16 mg/mL of PP treatment, respectively. MS2 at low initial titers was reduced by 0.41, 0.45, and 0.93 log(10) PFU/mL and at high initial titers by 0.32, 0.41, and 0.72 log(10) PFU/mL after 4, 8, and 16 mg/mL of PP treatment, respectively. PJ and PP resulted in titer reductions of foodborne virus surrogates after 1 h exposure, showing promise for use in hurdle technologies and/or for therapeutic or preventive use. To suggest the use of PJ and PP as natural remedies for foodborne viral illness prevention, their mechanism of action against viral infectivity needs to be further investigated.
File Format	HTM / HTML
ISSN	15353141
Issue Number	12
Volume Number	7
e-ISSN	15567125
Journal	Foodborne Pathogens and Disease
Language	English
Publisher	Mary Ann Liebert, Inc.
Publisher Date	2010-12-01
Publisher Place	United States
Access Restriction	Subscribed
Subject Keyword	Discipline Microbiology Discipline Parasitology Discipline Nutritional Sciences Antiviral Agents Pharmacology Flavonoids Phenols Punicaceae Chemistry Animals Calicivirus, Feline Isolation & Purification Pathogenicity Cats Cell Line Foodborne Diseases Prevention & Control Mice Norovirus Polyphenols Viral Plaque Assay Journal Article Research Support, Non-u.s. Gov't
Content Type	Text
Resource Type	Article
Subject	Animal Science and Zoology Microbiology Applied Microbiology and Biotechnology Food Science

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