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首页> 外文期刊>Food microbiology >Heat sensitization of hepatitis A virus and Tulane virus using grape seed extract, gingerol and curcumin
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Heat sensitization of hepatitis A virus and Tulane virus using grape seed extract, gingerol and curcumin

机译：使用葡萄种子提取物，姜酚和姜黄素热致敏甲型肝炎病毒和杜兰病毒

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Human noroviruses (HNoV) and hepatitis A virus (HAV) are predominantly linked to foodborne outbreaks worldwide. As cell-culture systems to propagate HNoV in laboratories are not easily available, Tulane virus (TV) is used as a cultivable HNoV surrogate to determine inactivation. Heat-sensitization of HAV and TV by "generally recognized as safe" (GRAS) substances can potentially reduce their time-temperature inactivation parameters during processing to ensure food safety. Curcumin, gingerol (from ginger), and grape seed extract (GSE) reportedly have anti-inflammatory, immune-modulating and antiviral properties. The objective of this study was to determine and compare the D-values and z-values of HAV and TV at 52-68 °C with or without curcumin (0.015 mg/ml), gingerol (0.1 mg/ml), or GSE (1 mg/ml) in 2-ml glass vials. HAV at ～7 log PFU/ml and TV at ～6 log PFU/ml were diluted in phosphate buffered saline (PBS) and added to two sets of six 2-mL sterile glass vials. One set served as the control and the second set had the three extracts individually added for thermal treatments in a circulating water bath for 0-10 min. The D-values for TV in PBS ranged from 4.55 ± 0.28 to 1.08 ± 0.16 min, and for HAV in PBS ranged from to 9.21 ± 0.24 to 0.67 ± 0.19 min at 52-68 °C. Decreased D-values (52-58 °C) for TV with curcumin ranging from 4.32 ± 0.25 to 0.62 ± 0.17 min, gingerol from 4.09 ± 0.18 to 0.72 ± 0.09 min and GSE from 3.82 ± 0.18 to 0.80 ± 0.07 min, with similar trends for HAV were observed. The linear model showed significant differences (p ＜ 0.05) between the D-values of HAV and TV with and without plant extracts for most tested temperatures. This suggests that GRAS substances can potentially lower temperature and time regimens needed to inactivate HAV and TV.
机译：人类甘露病毒（HNOV）和甲型肝炎病毒（HAV）主要与全世界的食源性爆发相关联。作为在实验室中繁殖HNOV的细胞培养系统不易获得，杜兰病毒（TV）用作可培养的HNOV替代物以确定灭活。通过“通常被认为是安全”（GRAS）物质的热敏和电视的热敏敏化可以在加工过程中潜在地降低它们的时间 - 温度灭活参数，以确保食品安全。据报道，姜黄素，姜醇（来自姜），葡萄种子提取物（GSE）具有抗炎，免疫调节和抗病毒性质。本研究的目的是在52-68℃下测定和比较HAV和电视的D值和Z值，或没有姜黄素（0.015mg / ml），gingerol（0.1mg / ml）或GSE（ 1mg / ml）在2ml玻璃瓶中。在〜7 log Pfu / ml和电视时，在〜6 log pfu / ml中被稀释于磷酸盐缓冲盐水（PBS）中，并加入两组六种2ml无菌玻璃瓶。作为对照和第二组的一组具有单独添加的三种提取物，用于循环水浴中的热处理0-10分钟。 PBS电视的D值范围从4.55±0.28至1.08±0.16分钟，并且PBS中的存在范围为9.21±0.24至0.67±0.19分钟，52-68°C。降低D值（52-58°C），用于姜黄素的电视从4.32±0.25至0.62±0.17分钟，从4.09±0.18至0.72±0.09 min，GSE为3.82±0.18至0.80±0.07分钟，具有相似观察到HAV的趋势。线性模型在具有和没有植物提取物的MAV和TV的D值之间显示出显着的差异（P <0.05），并且没有用于大多数测试的温度。这表明GRAS物质可能会潜在地降低灭活HAV和电视所需的温度和时间方案。

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