Abstract
Human noroviruses (HuNoV) are the dominant cause of viral gastroenteritis in all age groups worldwide. In this study, we investigated the effects of pomegranate peel extract (PPE) on the reduction of HuNoV in different food models, on surfaces of fresh produce (green onion and cherry tomato), in low-fat milk, and simulated gastrointestinal fluids. The antiviral efficacy of PPE against HuNoV was evaluated by quantifying the number of residual virus genomes using a quantitative reverse transcription PCR (qRT-PCR) assay. Pomegranate peel, considered as a waste product of industrial processing, is known for beneficial health effects and broad antimicrobial activity due to the high content of phenolic compounds and tannins. PPE showed significant antiviral properties against HuNoV both in phosphate-buffered saline (PBS) and simulated gastric fluid. The reduction of HuNoV by pomegranate juice was lower than with PPE, which could be attributed to the lower content of antimicrobial compounds. A pretreatment of cherry tomato and green onion surfaces with PPE significantly reduced the amount of HuNoV particles that adhered to those surfaces during subsequent virus suspension treatment. A detrimental effect of PPE on HuNoV structure was confirmed by transmission electron microscopy. Our results indicate that PPE is a natural antiviral agent effective against food-borne noroviruses.
Highlights
Human noroviruses (HuNoV) are the predominant cause of viral gastroenteritis in all age groups worldwide
The HuNoV suspension in phosphate-buffered saline (PBS) was used to test the influence of Pomegranate peel extract (PPE) treatment and persistence in pomegranate juice (PJ), simulated gastric fluid (SGF), Simulated intestinal fluid (SIF), and milk
This study shows that PPE and PJ had a significant effect on HuNoV reduction
Summary
Human noroviruses (HuNoV) are the predominant cause of viral gastroenteritis in all age groups worldwide. Potential norovirus vaccines are in development, currently, none are licensed for public use that would prevent the occurrence of diseases. Another approach to preventing food contamination is to inactivate virus particles before food consumption. Pomegranate (Punica granatum L.) peel, a byproduct of the juice processing industry, is known for its beneficial health effects and broad antimicrobial activity. Ellagitannins and anthocyanins from PPE and PJ act as prebiotics and have a synergistic effect in promoting probiotic properties. They inhibit pathogens and stimulate beneficial microbiota growth in human guts [5] and may be important natural additives for the food
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