Survival and inactivation of human norovirus surrogates in blueberry juice by high-pressure homogenization

The New Face of Berries: A Review of Their Antiviral Proprieties

Due to rising consumer preference for natural remedies, the search for natural antiviral agents has accelerated considerably in recent years. Among the natural sources of compounds with potential antiviral proprieties, berries are interesting candidates, due to their association with health-promoting properties, including antioxidant, antimutagenic, anticancer, antimicrobial, anti-inflammatory, and neuroprotective properties. The past two decades have witnessed a flurry of new findings. Studies suggest promising antiviral proprieties against enveloped and non-enveloped viruses, particularly of cranberries, blueberries, blackcurrants, black raspberries, and pomegranates. The aim of this review is to assemble these findings, to list the implied mechanisms of action, and thereby point out promising subjects for research in this field, in the hope that compounds obtainable from natural sources such as berries may be used someday to treat, or even prevent, viral infections.

Berry derived constituents in suppressing viral infection: Potential avenues for viral pandemic management

Berries are acknowledged as a rich source of major dietary antioxidants and the fact that berry phenolics exhibit antioxidant property is widely accepted. Berries are abundant in Vitamin C and polyphenols such as anthocyanins, flavonoids, and phenolic acids. Polyphenols are found to have several therapeutic effects such as anti-inflammatory, antioxidant, and antimicrobial properties. Increasing studies are focusing on natural products and their components for alternative therapeutics against viral infections. In particular, berries such as elderberry, blueberry, raspberry, and cranberry have proven to be effective against viral infections. Of note, the decoction of Honeysuckle (Lonicera japonica) has been shown to treat viral epidemic diseases. Owing to the rich source of various antiviral constituents, berries could be an alternative source for managing viral infections. In this review, we provide insights into how berry derived components inhibit viral infection and their clinical usefulness in viral disease management.

Dietary Modulation of Bacteriophages as an Additional Player in Inflammation and Cancer

Natural compounds such as essential oils and tea have been used successfully in naturopathy and folk medicine for hundreds of years. Current research is unveiling the molecular role of their antibacterial, anti-inflammatory, and anticancer properties. Nevertheless, the effect of these compounds on bacteriophages is still poorly understood. The application of bacteriophages against bacteria has gained a particular interest in recent years due to, e.g., the constant rise of antimicrobial resistance to antibiotics, or an increasing awareness of different types of microbiota and their potential contribution to gastrointestinal diseases, including inflammatory and malignant conditions. Thus, a better knowledge of how dietary products can affect bacteriophages and, in turn, the whole gut microbiome can help maintain healthy homeostasis, reducing the risk of developing diseases such as diverse types of gastroenteritis, inflammatory bowel disease, or even cancer. The present review summarizes the effect of dietary compounds on the physiology of bacteriophages. In a majority of works, the substance class of polyphenols showed a particular activity against bacteriophages, and the primary mechanism of action involved structural damage of the capsid, inhibiting bacteriophage activity and infectivity. Some further dietary compounds such as caffeine, salt or oregano have been shown to induce or suppress prophages, whereas others, such as the natural sweeter stevia, promoted species-specific phage responses. A better understanding of how dietary compounds could selectively, and specifically, modulate the activity of individual phages opens the possibility to reorganize the microbial network as an additional strategy to support in the combat, or in prevention, of gastrointestinal diseases, including inflammation and cancer.

Strategies for Microbial Decontamination of Fresh Blueberries and Derived Products

Increasing consumption of blueberries is associated with appreciation of their organoleptic properties together with their multiple health benefits. The increasing number of outbreaks caused by pathogenic microorganisms associated with their consumption in the fresh state and the rapid spoilage of this product which is mainly caused by moulds, has led to the development and evaluation of alternatives that help mitigate this problem. This article presents different strategies ranging from chemical, physical and biological technologies to combined methods applied for microbial decontamination of fresh blueberries and derived products. Sanitizers such as peracetic acid (PAA), ozone (O3), and electrolyzed water (EOW), and physical technologies such as pulsed light (PL) and cold plasma (CP) are potential alternatives to the use of traditional chlorine. Likewise, high hydrostatic pressure (HHP) or pulsed electrical fields (PEF) successfully achieve microbial reductions in derivative products. A combination of methods at moderate intensities or levels is a promising strategy to increase microbial decontamination with a minimal impact on product quality.

Nanobody-Mediated Neutralization Reveals an Achilles Heel for Norovirus

Human norovirus frequently causes outbreaks of acute gastroenteritis. Although discovered more than five decades ago, antiviral development has, until recently, been hampered by the lack of a reliable human norovirus cell culture system. Nevertheless, a lot of pathogenesis studies were accomplished using murine norovirus (MNV), which can be grown routinely in cell culture. In this study, we analyzed a sizeable library of nanobodies that were raised against the murine norovirus virion with the main purpose of developing nanobody-based inhibitors. We discovered two types of neutralizing nanobodies and analyzed the inhibition mechanisms using X-ray crystallography, cryo-electron microscopy (cryo-EM), and cell culture techniques. The first type bound on the top region of the protruding (P) domain. Interestingly, this nanobody binding region closely overlapped the MNV receptor-binding site and collectively shared numerous P domain-binding residues. In addition, we showed that these nanobodies competed with the soluble receptor, and this action blocked virion attachment to cultured cells. The second type bound at a dimeric interface on the lower side of the P dimer. We discovered that these nanobodies disrupted a structural change in the capsid associated with binding cofactors (i.e., metal cations/bile acid). Indeed, we found that capsids underwent major conformational changes following addition of Mg²⁺ or Ca²⁺ Ultimately, these nanobodies directly obstructed a structural modification reserved for a postreceptor attachment stage. Altogether, our new data show that nanobody-based inhibition could occur by blocking functional and structural capsid properties.IMPORTANCE This research discovered and analyzed two different types of MNV-neutralizing nanobodies. The top-binding nanobodies sterically inhibited the receptor-binding site, whereas the dimeric-binding nanobodies interfered with a structural modification associated with cofactor binding. Moreover, we found that the capsid contained a number of vulnerable regions that were essential for viral replication. In fact, the capsid appeared to be organized in a state of flux, which could be important for cofactor/receptor-binding functions. Blocking these capsid-binding events with nanobodies directly inhibited essential capsid functions. Moreover, a number of MNV-specific nanobody binding epitopes were comparable to human norovirus-specific nanobody inhibitors. Therefore, this additional structural and inhibition information could be further exploited in the development of human norovirus antivirals.

Antiviral effects of blueberry proanthocyanidins against Aichi virus

Blueberry polyphenols are known for their high antioxidant and antimicrobial potential. Aichi virus (AiV) is an emerging human enteric virus that causes gastroenteritis outbreaks worldwide. This study aimed to (1) determine the time- and dose-dependent effects of blueberry proanthocyanidins (B-PAC) against AiV over 24 h at 37 °C; (2) gain insights on their mode of action using pre- and post-treatment of host cells and Transmission Electron Microscopy; and (3) determine their anti-AiV effects in model foods and under simulated gastric conditions. AiV at ∼5 log PFU/ml was incubated with equal volumes of commercial blueberry juice (BJ, pH 2.8), neutralized BJ (pH 7.0), B-PAC (2, 4, and 10 mg/ml) prepared either in 10% ethanol, apple juice (AJ), 2% milk, simulated gastric fluid (SGF, pH 1.5) or simulated intestinal fluid (SIF, pH 7.5), and controls (malic acid (pH 3.0), phosphate buffered saline (pH 7.2), apple juice (pH 3.6) and 2% milk) over 24 h at 37 °C, followed by standard plaque assays. Each experiment was replicated thrice and data were statistically analyzed. Differences in AiV titers with 1 mg/ml B-PAC were 2.13 ± 0.06 log PFU/ml lower after 24 h and ≥3 log PFU/ml (undetectable levels) lower with 2 and 5 mg/ml B-PAC compared to AiV titers in PBS after 24 h and 3 h, respectively. BJ at 37 °C resulted in titer differences (lower titers compared to PBS) of 0.17 ± 0.06, 1.27 ± 0.01, and 1.73 ± 0.23 log PFU/ml after 1, 3, and 6 h and ≥3 log PFU/ml after 24 h. Pre- and post-treatment of host cells with 0.5 mg/ml B-PAC caused titer decreases of 0.62 ± 0.33 and 0.30 ± 0.06 log PFU/ml, respectively suggesting a moderate effect on viral-host cell binding. B-PAC at 2 mg/ml in AJ caused titer differences of ≥3 log PFU/ml after 0.5 h, while differences of 0.84 ± 0.03 log PFU/ml with 5 mg/ml B-PAC in milk, and ≥3 log PFU/ml with B-PAC at 5 mg/ml in SIF after 30 min were obtained. This study shows the ability of BJ and B-PAC to decrease AiV titers to potentially prevent AiV-related illness and outbreaks.

Norovirus: The Burden of the Unknown

Human noroviruses (HNoVs) are primarily transmitted by the fecal-oral route, either by person-to-person contact, or by ingestion of contaminated food or water as well as by aerosolization. Moreover, HNoVs significantly contribute to foodborne diseases being the causative agent of one-fifth of acute gastroenteritis worldwide. As a consequence of globalization, transnational outbreaks of foodborne infections are reported with increasing frequency. Therefore, in this review, state-of-the-art information regarding molecular procedures for human norovirus detection in food as well common food processing technologies have been summarized. Besides, the purpose of this chapter is to consolidate basic information on various aspects of HNoVs and to summarize food processing technologies that can potentially be applied in the food industry.

Reduction of Enteric Viruses by Blueberry Juice and Blueberry Proanthocyanidins

Blueberry and blueberry extracts are known for their health benefits and antimicrobial properties. Natural therapeutic or preventive options to decrease the incidences of foodborne viral illnesses are becoming popular and being researched. This study aimed to determine the antiviral effects of blueberry juice (BJ) and blueberry proanthocyanidins (BB-PAC, B-type PAC structurally different from A-type PAC found in cranberries) against the infectivity of hepatitis A virus (HAV) and human norovirus surrogates (feline calicivirus (FCV-F9) and murine norovirus (MNV-1)) at 37 °C over 24 h using standard plaque assays. Viruses at ~5 log PFU/ml were mixed with equal volumes of BJ (pH 2.8), neutralized BJ (pH 7.0), BB-PAC (1, 2, 4, and 10 mg/ml), malic acid (pH 3.0), or phosphate-buffered saline (pH 7.2) and incubated over 24 h at 37 °C. Each experiment was carried out in duplicate and replicated thrice. FCV-F9 titers were found to be reduced to undetectable levels with 1 and 2 mg/ml BB-PAC after 5 min, with 0.5 mg/ml BB-PAC after 1-h, and with BJ after 3-h. MNV-1 titers were reduced to undetectable levels after 3 h with 1, 2, and 5 mg/ml BB-PAC and after 6 h with BJ. HAV titers were reduced to undetectable levels after 30 min with 2 and 5 mg/ml BB-PAC, after 3 h with 1 mg/ml BB-PAC, and by ~2 log PFU/ml with BJ after 24-h. BB-PAC shows preventive potential against infection by the tested enteric viruses in a dose- and time-dependent manner, although further in vitro studies in model food systems and in vivo studies using animal models are warranted.

Survival of hepatitis A virus and Aichi virus in cranberry-based juices at refrigeration (4 °C)

Viral foodborne illness continues to be a health-concern globally, with numerous fruit and juice outbreaks of Hepatitis A virus (HAV) reported worldwide. Aichi virus (AiV) is an emerging pathogen with limited epidemiological data. Both, HAV and AiV are resistant to low pH and can survive under adverse environmental conditions leading to transmission ease. The objective of this study was to evaluate the survival of HAV and AiV in commercially-available cranberry-based juices (Cranberry juice cocktail, CJ and a 100% juice with cranberry, MJ) over 21 days at refrigeration (4 °C). Equal volumes of juice was mixed with each virus individually (final titer of 6 log PFU/mL) and stored at refrigeration over 21 days. At each time interval, the inoculated juices were serially diluted in cell culture media and infectious virus survival was determined by standard plaque assays. Each experiment was carried out in duplicate and replicated thrice. Reductions of 0.72 ± 0.06 (after day 1) to 2.3 ± 0.18 log PFU/mL (after day 21) and 0.63 ± 0.02 (after day 1) to 1.84 ± 0.14 log PFU/mL (after day 21) were obtained for AiV with MJ and CJ, respectively. Reductions ranging from 0.67 ± 0.03 (after day 1) to 1.09 ± 0.1 log PFU/mL (after day 21) and 0.93 ± 0.27 (after day1) to 1.49 ± 0.18 log PFU/mL (after day 21) were obtained for HAV at refrigeration in MJ and CJ, respectively. HAV showed greater survival than AiV in these juices over refrigerated storage. These results provide survival data of HAV and AiV in cranberry-based juices that can be used in risk-modeling and risk assessment studies.

Antimicrobial effects of vinegar against norovirus and Escherichia coli in the traditional Korean vinegared green laver (Enteromorpha intestinalis) salad during refrigerated storage

In Korea, edible seaweeds are potentially regarded as high-risk foods with respect to enteric norovirus (NoV) and non-pathogenic generic Escherichia coli. This study investigated the antimicrobial effects of 5%, 10%, and 15% vinegar (6% acetic acid) on the survival of murine norovirus-1 (MNV-1), a human NoV surrogate, and E. coli, a fecal indicator in experimentally contaminated raw fresh green lavers (Enteromorpha intestinalis) during a 7-d storage period at 4°C. Both MNV-1 titers and E. coli counts significantly (p<0.05) decreased with stepwise increase in vinegar concentration and storage time, except in E. coli of the 0% vinegar-containing lavers; however, MNV-1 was more resistant to vinegar than E. coli. The overall average MNV-1 titers were significantly (p<0.05) higher in 0% vinegar-containing lavers (3.6log₁₀PFU/ml) than in 5-15% vinegar-containing lavers (3.3-3.1log₁₀PFU/ml) throughout the 7days of storage. A 1-log reduction in the MNV-1 titer was observed in 0% vinegar-containing laver samples after 5days of storage and 5-15% vinegar-containing laver samples after 3days of storage. The overall E. coli count was also significantly (p<0.05) decreased in the 15% (6.8log₁₀CFU/g) vinegar-containing lavers than in the 10% (7.3log₁₀CFU/g) and 5% (7.6log₁₀CFU/g) vinegar-containing lavers. A >1-log reduction in the E. coli count was observed in 10-15% vinegar-containing laver samples just after 1day of storage. A 2-log reduction in the E. coli count was also observed in 10-15% vinegar-containing laver samples after 5days of storage. Using the non-linear Weibull model, this study showed that the d_R-values (1-log reduction) of MNV-1 were 4.90days for 0%, 4.28days for 5%, 3.79days for 10%, and 2.88days for 15% vinegar-containing lavers, whereas those for E. coli were 1.12day for 5%, 1.03day for 10%, and 0.90day for 15% vinegar-containing lavers stored at 4°C. Vinegar with over the storage time can be used as an antimicrobial ingredient against NoV and E. coli in Korean conventional foods. Specifically, this study suggests that ~1day of storage is required for 1-log reduction in the E. coli count in the vinegar-containing (5-15%) lavers, whereas 3-5days of storage at 4°C is adequate for 1-log reduction in the MNV-1 count in the vinegar-containing and non-vinegar-containing lavers.

Fate of Foodborne Viruses in the "Farm to Fork" Chain of Fresh Produce

Norovirus (NoV) and hepatitis A virus (HAV) are the most important foodborne viruses. Fresh produce has been identified as an important vehicle for their transmission. In order to supply a basis to identify possible prevention and control strategies, this review intends to demonstrate the fate of foodborne viruses in the farm to fork chain of fresh produce, which include the introduction routes (contamination sources), the viral survival abilities at different stages, and the reactions of foodborne viruses towards the treatments used in food processing of fresh produce. In general, the preharvest contamination comes mainly from soli fertilizer or irrigation water, while the harvest and postharvest contaminations come mainly from food handlers, which can be both symptomatic and asymptomatic. Foodborne viruses show high stabilities in all the stages of fresh produce production and processing. Low-temperature storage and other currently used preservation techniques, as well as washing by water have shown limited added value for reducing the virus load on fresh produce. Chemical sanitizers, although with limitations, are strongly recommended to be applied in the wash water in order to minimize cross-contamination. Alternatively, radiation strategies have shown promising inactivating effects on foodborne viruses. For high-pressure processing and thermal treatment, efforts have to be made on setting up treatment parameters to induce sufficient viral inactivation within a food matrix and to protect the sensory and nutritional qualities of fresh produce to the largest extent.

Norovirus

Norovirus, an RNA virus of the family Caliciviridae, is a human enteric pathogen that causes substantial morbidity across both health care and community settings. Several factors enhance the transmissibility of norovirus, including the small inoculum required to produce infection (<100 viral particles), prolonged viral shedding, and its ability to survive in the environment. In this review, we describe the basic virology and immunology of noroviruses, the clinical disease resulting from infection and its diagnosis and management, as well as host and pathogen factors that complicate vaccine development. Additionally, we discuss overall epidemiology, infection control strategies, and global reporting efforts aimed at controlling this worldwide cause of acute gastroenteritis. Prompt implementation of infection control measures remains the mainstay of norovirus outbreak management.

Phytocompounds for the control of human enteric viruses

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Plant extracts have been researched for antiviral properties and health benefits.

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Plant polyphenols that show activity against human enteric viruses are summarized.

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Plant extracts appear to be promising alternatives to help control human enteric viruses.

Plant extracts and associated polyphenols are known for their varied health benefits that include antioxidant effects and antimicrobial properties. The increasing consumer demand for cost-effective and natural alternatives to chemically-synthesized antimicrobials and therapeutics that are also sustainable makes the field of phytochemical research rather intriguing and challenging. Human enteric viruses are increasingly recognized worldwide as significant causes of human disease in adults and children, alike. In the absence of available vaccines for the human noroviruses, plant extracts are gaining popularity for the prevention and treatment of viral diseases. Research on plant extracts (particularly polyphenols derived from fruits) for human enteric virus control will be briefly summarized in this article.