Effect of pH on Anti-Rotavirus Activity by Comestible Juices and Proanthocyanidins in a Cell-Free Assay System

摘要: Cranberry (Vaccinium macrocarpon) and grape (Vitis labrusca) juices, these species' secondary plant metabolites [i.e., proanthocyanidins (PACs)] possess antiviral activity. An understanding of the mechanism(s) responsible for juices their polyphenolic constituents' direct effect on enteric virus integrity, however, remains poorly defined. Using rotavirus (RTV) as a model system, manufacturer-supplied commercially purchased [Ocean Spray Pure 100 % Unsweetened Juice (CJ), Welch's Grape (GJ), Concord (PG) Niagara (NG)] cranberry (C-PACs) PACs (G-PACs) was investigated. Loss viral capsid integrity in cell-free suspension by PACs, factor pH, identified an antigen capture enzyme-linked immunosorbent assay. At native artificially increased at or near pH 7, loss infectivity occurred after 5 min, order CJ > NG = GJ PG, PG CJ, respectively. Antiviral activity inversely related to pH. Grape, but not displayed comparatively greater anti-RTV 6.7. Anti-RTV C-PACs regained upon reduction RTV-cranberry PAC suspensions 4. alteration modification Type A (of V. structural physiologic is suggested have impacted this molecule's antivirus B were refractive alternations Significantly, findings from pure system RTV-PAC testing paralleled turn, supported those RTV-juice studies. Electron microscopy showed enshroudment RTV particles, suggesting blockage antigenic binding determinants. The implications our work are significant, especially interpretation (and PAC-containing food)-RTV interactions differing [pH] conditions gastrointestinal tract.