Effects of Hop Water Extracts on Hemagglutination Reaction of Influenza A Virus and Influenza A Virus-Induced Mortality in Mice

DOI 31 References Open Access
  • SEGAWA Shuichi
    Frontier Laboratories of Value Creation, Sapporo Breweries
  • NOGUCHI Akane
    Sciences of Functional Foods, Graduate School of Agriculture, Shinshu University
  • KANEDA Hirotaka
    Frontier Laboratories of Value Creation, Sapporo Breweries
  • WATARI Junji
    Frontier Laboratories of Value Creation, Sapporo Breweries
  • YASUI Hisako
    Sciences of Functional Foods, Graduate School of Agriculture, Shinshu University

Search this article

Description

In this study, the inhibitory effect of hop water extract (HWE) on influenza A virus infection was examined by the hemagglutination inhibition (HI) test, inhibition of virus growth in MDCK cells (in vitro) and the morbidity and mortality of mice after nasal infection of the virus (in vivo). HWE significantly inhibited the hemagglutination of influenza A virus at a total polyphenol concentration of 0.6 mg/ml. HWEpretreated influenza A virus could not infect MDCK cells. The 50% tissue culture infectious dose (TCID50) of HWE was 28.6 μg/ml. Furthermore, a treatment of 50 mg/ml of HWE for influenza A virus significantly inhibited the mortality of mice against nasal infection with influenza A virus. HWE exerted an inhibitory effect against viral infection by inhibiting the binding of hemagglutinins of Flu and the sialic acid-containing glycoproteins of epithelial cells. HWE seems to be a promising agent to prevent the influenza A virus infection.

Journal

References(31)*help

See more

Keywords

Details 詳細情報について

  • CRID
    1390001204455936000
  • NII Article ID
    10024288676
  • NII Book ID
    AA11320122
  • DOI
    10.3136/fstr.14.409
  • ISSN
    18813984
    13446606
  • Text Lang
    en
  • Data Source
    • JaLC
    • Crossref
    • CiNii Articles
    • OpenAIRE
  • Abstract License Flag
    Disallowed

Report a problem

Back to top