Significant Inactivation of SARS-CoV-2 In Vitro by a Green Tea Catechin, a Catechin-Derivative, and Black Tea Galloylated Theaflavins.

Eriko Ohgitani,Hitoshi Kinugasa,Makoto Kobayashi,Masaki Ichitani,Masaharu Shin-Ya,Osam Mazda,Masaya Kawamoto,Takanobu Takihara

doi:10.3390/molecules26123572

Eriko Ohgitani, Hitoshi Kinugasa + Show 6 more

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https://doi.org/10.3390/molecules26123572

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Abstract

Potential effects of tea and its constituents on SARS-CoV-2 infection were assessed in vitro. Infectivity of SARS-CoV-2 was decreased to 1/100 to undetectable levels after a treatment with black tea, green tea, roasted green tea, or oolong tea for 1 min. An addition of (−) epigallocatechin gallate (EGCG) significantly inactivated SARS-CoV-2, while the same concentration of theasinensin A (TSA) and galloylated theaflavins including theaflavin 3,3′-di-O-gallate (TFDG) had more remarkable anti-viral activities. EGCG, TSA, and TFDG at 1 mM, 40 µM, and 60 µM, respectively, which are comparable to the concentrations of these compounds in tea beverages, significantly reduced infectivity of the virus, viral RNA replication in cells, and secondary virus production from the cells. EGCG, TSA, and TFDG significantly inhibited interaction between recombinant ACE2 and RBD of S protein. These results suggest potential usefulness of tea in prevention of person-to-person transmission of the novel coronavirus.

Highlights

The pandemic of novel coronavirus is expanding across the world with nearly 170 million confirmed cases, and global death toll from COVID-19 has exceeded 3.5 million
SARS-CoV-2 Was Significantly Inactivated by an Exposure to Tea black tea, while Matcha green tea, roasted green tea (Hojicha), and oolong tea deTovirus explore natural substances or food that inhibit
As for the mechanisms of the virus inactivation, our data strongly suggest that epigallocatechin gallate (EGCG), theasinensin A (TSA), and TFDG may interact with virions rather than cells, because pretreatment of virion but not cells with the compounds significantly suppressed infection (Figure 4b,d)

Summary

Introduction

The pandemic of novel coronavirus is expanding across the world with nearly 170 million confirmed cases, and global death toll from COVID-19 has exceeded 3.5 million. The. SARS-CoV-2 is a Group IV single-stranded positive-sense RNA virus and requires RNAdependent RNA polymerase for replication [1]. We have explored food ingredients that inactivate SARS-CoV-2, because, if such materials are available, patients as well as healthy people can safely ingest them to eliminate virus from oral cavity and oto- and laryngo-pharynx, and to prevent person-to-person transmission of the virus through droplets. Tea, including green tea, black tea, and oolong tea, has beneficial effects to human health, such as prevention of neoplasms as well as of cardiovascular, metabolic, neurological, and infectious diseases [2,3,4]. Tea catechins are polyphenolic compounds contained in green tea and contribute to its various biological effects including virus inactivation [5,6,7]

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