Antiviral effect of commercial juices and beverages.

Nineteen commercial juices or beverages were tested for inactivation of poliovirus type 1. Grape and apple juices and tea were particularly antiviral. Although antiviral in aqueous solution, ascorbic acid was ineffective after addition to juices.     

Antiviral effect of apple beverages.

A variety of apple beverages were tested for antiviral activity against poliovirus 1 or coxsackievirus B5. Freshly prepared apple juice was particularly antiviral, but its activity declined more readily than that of commercial juice in response to heat and storage. The component responsible for activity was located both in the pulp and skin; after ultrafiltration, activity was present in fractions greater and less than molecular weight 10,000. Virus infectivity was not restored from virus-apple juice complexes with gelatin, serum, Tween 80, or polyethylene glycol.     

Antiviral effect of apple beverages.

A variety of apple beverages were tested for antiviral activity against poliovirus 1 or coxsackievirus B5. Freshly prepared apple juice was particularly antiviral, but its activity declined more readily than that of commercial juice in response to heat and storage. The component responsible for activity was located both in the pulp and skin; after ultrafiltration, activity was present in fractions greater and less than molecular weight 10,000. Virus infectivity was not restored from virus-apple juice complexes with gelatin, serum, Tween 80, or polyethylene glycol.     

Oral fluid therapy: sodium and potassium content and osmolality of some commercial "clear" soups,juices and beverages.

Analysis of nearly 90 commercial "clear" fluids, including soups, juices, fruit-flavoured drinks and ices, carbonated beverages and gelatins, showed a range of 0.1 to 251 mmol of sodium and 0.0 to 65 mmol of potassium per litre; the osmolality ranged from 246 to more than 2000 mOsm/kg of water. Knowledge of these values is useful in the home or hospital management of patients for whom control of fluid and electrolyte intake is indicated. The results of the analyses are presented in tabular form for use by physicians and nutritionists when counselling patients to ingest clear-type fluids for various illnesses. Examples are given using these data to show how clear-fluid therapy can be tailored in one such illness--gastroenteritis (infectious diarrhea).     

Membrane processing of fruit juices and beverages: a review

Membrane technology for the processing of fruit juices and beverages has been applied mainly for clarification using ultrafiltration and microfiltration, and for concentration using reverse osmosis. The effects of product preparation, membrane selection, and operating parameters are important factors influencing filtration rate and product quality. Technological advances related to the development of new membranes, improvement in process engineering, and better understanding of fruit beverage constituents have expanded the range of membrane separation processes. Developments in novel membrane processes, including electrodialysis and pervaporation, increased the array of applications in combination with other technologies for alternate uses in fruit juices and beverages.     

Antiviral activity of commercial immunoglobulin preparations

Immunoglobulin preparations for intravenous use of five different firms--Biotest, Hoechst, Merieux, Sandoz, WWSS--were used for the study. Antibody level for Epstein-Barr, cytomegalia, herpes simplex, varicella-zoster and measles viruses was determined in these preparations stored at 4 degrees C and in order to determine their stability they were tested after incubation at 37 degrees C and 61 degrees C. The influence of immunoglobulin (Bioglobulin and Sandoglobulin) on mouse survival infected with HSV-1 was determined. Results of serological studies revealed differentiated antibody level for particular virus antigens both in various series of a given preparation as well as between immunoglobulins of different producers. Protective activity of immunoglobulin was mainly found when given 24 hours before challenge with HSV-1. This was the case not only when preparations stored at 4 degrees C were given but also for those which were incubated at 37 degrees C for months. Forty percent higher rate of survival of mice as compared to control group was seen when immunoglobulin were given 8 hours after infection.     

Assessment of microbial quality of commercial and home-made tiger-nut beverages

Aims: We aimed to assess the microbiological quality of Spanish commercial tiger‐nut beverages as well as home‐made samples collected from supermarkets, street vendors, juice bars and ice‐cream parlours located in Valencia. Methods and Results: Microbiological analysis of 44 tiger‐nut beverages samples were carried out according to International Standard Organization (ISO) norms and published works which included the total viable count, Enterobacteriaceae, Escherichia coli, Staphylococcus aureus, Salmonella, Bacillus cereus, yeasts, moulds, Yersinia enterocolitca, Clostridium perfringens, Vibrio spp. and Listeria monocytogenes. The obtained results indicated that all the commercial samples were below the detection limit for the viable microorganisms. Results of analysis of those home‐made tiger‐nut samples revealed that 67% (16 samples) harboured total plate counts while the rest of samples were free from these microorganisms. Enterobacteriaceae were detected in 62% (15 samples). E. coli were found in only one sample (4%), yeasts and moulds were detected in 62% (15 samples) each, Shigella was found in 21% (five samples); however, all samples were free from S. aureus, Salmonella, Y. enterocolotica, C. perfringens, Vibrio spp. and L. monocytogenes. Conclusions: These results reflected that there exists a rather high contamination level in home‐made tiger‐nut beverages indicating the need to apply correct and strict HACCP system(s) during manufacturing and storage of these food products. Significance and Impact of Study: This study demonstrates the great need to carry out microbiological tests frequently in these products and even more the need to apply correct HACCP system (s). Tiger‐nut beverages are especially well‐known products in Spain, hence it is extremely important to ensure an adequate microbiological quality to guarantee consumers health.     

Anticandidal effect of berry juices and extracts from Ribes species

The biological activities of fruit juices and pomace (skin, seeds) extracts from blackcurrant (Ribes nigrum), gooseberry (Ribes uva-crispa) and their hybrid plant (jostaberry, Ribes × nidigrolaria) were evaluated against the most frequently isolated twelve human pathogenic Candida species by broth dilution tests. The phenolic content of juice, water and methanol extracts were measured and the relationship with antifungal activity was assessed. Growth of the most Candida species was inhibited, with the exception of C. albicans, C. krusei, C. lusitaniae and C. pulcherrima. R. nigrum, with the highest phenol content, was observed to have the highest anticandidal activity, indicating a positive correlation between phenol content and antifungal activity.     

Analysis of wines, grape juices and cranberry juices forAlternaria toxins

Sixty six samples of red and white wine from Ontario (VQA), British Columbia (VQA), Québec (“vins artisanaux”), imported wines (from Italy, South America and USA) and Canadian and US grape and cranberry juices were analysed for theAlternaria mycotoxins alternariol (AOH) and alternariol monomethyl ether (AME). After cleanup on aminopropyl SPE columns, AOH and AME were initially determined by reversed phase LC with UV detection. Positive sample extracts were re-analysed by LC-tandem negative ion electrospray mass spectrometry (MS/MS) in multiple reaction mode. Overall mean method recoveries measured by LC-UV were 93% for AOH and 81% for AME. Limits of detection in wine (and juice) by LC-UV for AOH were 0.8 (0.4) ng/ml and for AME were 0.5 (0.4) ng/ml; they were below 0.01 ng/ml by LC-MS/MS. As determined by LC-MS/MS, AOH was found in 13/17 Canadian red wines at levels of 0.03 to 5.02 ng/ml and in 7/7 imported red wines at 0.27–19.4 ng/ml, usually accompanied by lower concentrations of AME. Red grape juices (5 positive/10 samples) contained only sub ng/ml levels of AOH or AME except for one sample (39 ng AME/ml). White wines (3/23 samples), white grape juices (0/4 samples) and cranberry juices (1/5 samples) contained little AOH/AME (≤1.5 ng/ml). Presented at the World Mycotoxin Forum, Noordwijk, The Netherlands, November 10–11, 2005     

Antiviral activity of benzimidazole derivatives. II. Antiviral activity of 2-phenylbenzimidazole derivatives

Seventy-six 2-phenylbenzimidazole derivatives were synthesized and evaluated in cell-based assays for cytotoxicity and antiviral activity against a panel of 10 RNA and DNA viruses. The most commonly affected viruses were, in decreasing order, CVB-2, BVDV, Sb-1, HSV-1, and YFV, while HIV-1 and VSV were not affected, and RSV, VV and Reo-1 were only susceptible to a few compounds. Thirty-nine compounds exhibited high activity (EC₅₀ = 0.1–10 μM) against at least one virus, and four of them were outstanding for their high and selective activity against VV (24, EC₅₀ = 0.1 μM) and BVDV (50, 51, and 53 with EC₅₀ = 1.5, 0.8, and 1.0 μM, respectively). The last compounds inhibited at low micromolar concentrations the NS5B RdRp of BVDV and also of HCV, the latter sharing structural similarity with the former. The considered compounds represent attractive leads for the development of antiviral agents against poxviruses, pestiviruses and even HCV, which are important human and veterinary pathogens.