| Title: | Inactivation of food-borne viruses using natural biochemical substances |
| Author(s): | Li D; Baert L; Uyttendaele M; |
| Address: | "Laboratory of Food Microbiology and Food Preservation, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, B-9000 Ghent, Belgium. Dan.Li@UGent.be" |
| ISSN/ISBN: | 1095-9998 (Electronic) 0740-0020 (Linking) |
| Abstract: | "Food-borne viruses such as human Noroviruses (NoVs), hepatitis A virus (HAV), Rotaviruses (RoVs) are a public health concern worldwide. Biochemical substances, which occur naturally in plants, animals or microorganisms, might possess considerable antimicrobial properties. In this study, the reported effects of biochemical substances on food-borne viruses are reviewed. The biochemical substances are grouped into several categories including (i) polyphenols and proanthocyanins, (ii) saponin, (iii) polysaccharides, (iv) organic acids, (v) proteins and polypeptides, (vi) essential oils. Although not fully understood, the mechanism of action for the antiviral activity of the natural compounds is presented. Generally, it is thought to be the prevention of the viral attachment to host cells, either by causing damage on the viral capsids or change of the receptors on the cell membranes. It is recommended that further studies are undertaken not only on the wide-range screening for novel antiviral substances, but also on the mechanism in-depth as well as the exploration for their potential application in controlling virus contamination in foods or food processing" |
| Keywords: | Anthocyanins/pharmacology Antiviral Agents/*pharmacology Biological Products/*pharmacology Food Contamination/*prevention & control Food Microbiology/methods Hepatitis A virus/*drug effects/growth & development Norovirus/*drug effects/growth & development; |
| Notes: | "MedlineLi, Dan Baert, Leen Uyttendaele, Mieke eng Research Support, Non-U.S. Gov't Review England 2013/05/01 Food Microbiol. 2013 Aug; 35(1):1-9. doi: 10.1016/j.fm.2013.02.009. Epub 2013 Mar 1" |
