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Anti-Influenza Virus Activity of Adlay Tea Components

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Abstract

Our previous study showed anti-influenza virus activity in adlay tea prepared from adlay seeds, naked barley seeds, soybean, and cassia seeds. In this study, we evaluated the anti-influenza virus activity of each component of this tea and analyzed their active ingredients. Each component was roasted and extracted in hot water; the extracts were tested for antiviral activity and their mechanisms of action were studied. All the tea components showed antiviral activity against the H1N1 and H3N2 influenza subtypes and against influenza B. The viral stages inhibited by the components were virus adsorption and replication in proliferative process, suggesting that the action mechanisms of the components might differ from those of oseltamivir acid. Of the tea components, soybean showed the strongest activity. Therefore, we analyzed its active ingredients by liquid chromatography quadruple time-of-flight mass spectrometry (LC/qTOF-MS) and daidzein and glycitein were detected as active ingredients. Here, anti-influenza virus action of glycitein was the first report.

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Abbreviations

IFV:

Influenza virus

CDC:

Centers for Disease Control and Prevention

MDCK:

Madin–Darby canine kidney

FBS:

Fetal bovine serum

EMEM:

Eagle’s minimum essential medium

DMEM:

Dulbecco’s modified Eagle’s medium

BSA:

Bovine serum albumin

MOI:

Multiplicity of infection

FFRA:

Focus-forming reduction assay

SD:

Standard deviation

IC50 :

Half maximal inhibitory concentration

CC50 :

50% cytotoxicity concentration

SIM:

Selected ion monitoring

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Acknowledgments

This research was supported by JSPS KAKENHI (Grant Numbers JP 24501017). We would like to thank Editage (www.editage.com) for English language editing.

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Authors and Affiliations

  1. Department of Food Science, Ishikawa Prefectural University, Nonoichi, Ishikawa, 921-8836, Japan

    Emiko Nagai & Toshiki Enomoto

  2. Department of Food Sciences and Nutrition, Mukogawa Women’s University, Ikebiraki, Nishinomiya, Hyogo, 663-8558, Japan

    Miwa Iwai, Yuri Suzuki, Ryosuke Morimoto & Yuji Isegawa

  3. Research Foundation for Microbial Diseases of Osaka University, Osaka University, Suita, Osaka, 565-0871, Japan

    Ritsuko Koketsu

  4. Osaka Institute of Public Health, Osaka, 537-0025, Japan

    Yoshinobu Okuno

  5. Toyo Institute of Food Technology, Kawanishi, Hyogo, 666-0026, Japan

    Hidenobu Sumitani

  6. Genomics Program, Nagahamabio Institute of Bio-Science and Technology, Nagahama, Shiga, 526-0829, Japan

    Atsushi Ohshima

Authors
  1. Emiko Nagai
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Correspondence to Yuji Isegawa.

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The authors whose names are listed immediately below certify that they have no affiliations with or involvement in any organization or entity with any financial interest (such as honoraria; educational grants; participation in speakers’ bureaus; membership, employment, consultancies, stock ownership, or other equity interest; and expert testimony or patent-licensing arrangements), or non-financial interest (such as personal or professional relationships, affiliations, knowledge or beliefs) in the subject matter or materials discussed in this manuscript.

Author names: Emiko Nagai, Miwa Iwai, Ritsuko Koketsu, Yoshinobu Okuno, Yuri Suzuki, Ryosuke Morimoto, Hideki Sumitani, Atsushi Ohshima, Toshiki Enomoto, and Yuji Isegawa.

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Nagai, E., Iwai, M., Koketsu, R. et al. Anti-Influenza Virus Activity of Adlay Tea Components. Plant Foods Hum Nutr 74, 538–543 (2019). https://doi.org/10.1007/s11130-019-00773-3

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