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Tea crude extracts effectively inactivate severe acute respiratory syndrome coronavirus 2 |
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| Authors: | K Ishimoto N Hatanaka S Otani S Maeda B Xu M Yasugi JE Moore M Suzuki S Nakagawa S Yamasaki |
| Institution: | 1. Laboratory of Innovative Food Science, Graduate School of Pharmaceutical Sciences, Osaka University, Suita, Osaka, Japan
Global Center for Medical Engineering and Informatic, Osaka University, Osaka, Japan;2. Department of Veterinary Science, Graduate School of Life and Environmental Sciences, Osaka Prefecture University, Izumisano, Osaka, Japan Asian Health Science Research Institute, Osaka Prefecture University, Izumisano, Osaka, Japan Osaka International Research Center for Infectious Diseases, Osaka Prefecture University, Izumisano, Osaka, Japan;3. Laboratory of Innovative Food Science, Graduate School of Pharmaceutical Sciences, Osaka University, Suita, Osaka, Japan R&D Group, Mitsui Norin Co. Ltd, Fujieda, Shizuoka, Japan;4. Department of Veterinary Science, Graduate School of Life and Environmental Sciences, Osaka Prefecture University, Izumisano, Osaka, Japan;5. Northern Ireland Public Health Laboratory, Nightingale (Belfast City) Hospital, Belfast, UK;6. Laboratory of Innovative Food Science, Graduate School of Pharmaceutical Sciences, Osaka University, Suita, Osaka, Japan |
| Abstract: | It is well known that black and green tea extracts, particularly polyphenols, have antimicrobial activity against various pathogenic microbes including viruses. However, there is limited data on the antiviral activity against severe acute respiratory syndrome coronavirus 2 (SARS-CoV-2), which emerged rapidly in China in late 2019 and which has been responsible for coronavirus disease 2019 (COVID-19) pandemic globally. In this study, 20 compounds and three extracts were obtained from black and green tea and found that three tea extracts showed significant antiviral activity against SARS-CoV-2, whereby the viral titre decreased about 5 logs TCID50 per ml by 1·375 mg ml−1 black tea extract and two-fold diluted tea bag infusion obtained from black tea when incubated at 25°C for 10 s. However, when concentrations of black and green tea extracts were equally adjusted to 344 µg ml−1, green tea extracts showed more antiviral activity against SARS-CoV-2. This simple and highly respected beverage may be a cheap and widely acceptable means to reduce SARS-CoV-2 viral burden in the mouth and upper gastrointestinal and respiratory tracts in developed as well as developing countries. |
| Keywords: | antiviral activity black and green tea extracts COVID-19 SARS-CoV-2 tea bag infusion (black tea) tea-derived polyphenol |