Antiviral activities of cell-free supernatants of yogurts metabolites against some RNA viruses

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dc.contributor.authorHwa-Jung Choi-
dc.contributor.authorJ H Song-
dc.contributor.authorY J Ahn-
dc.contributor.authorS H Baek-
dc.contributor.authorDur Han Kwon-
dc.date.accessioned2017-04-19T09:13:28Z-
dc.date.available2017-04-19T09:13:28Z-
dc.date.issued2009-
dc.identifier.issn1438-2377-
dc.identifier.uri10.1007/s00217-009-1009-0ko
dc.identifier.urihttps://oak.kribb.re.kr/handle/201005/8886-
dc.description.abstractThe antiviral activity of the cell-free supernatants (CFS) containing the metabolites of five yogurts fermented under anaerobic conditions with Lactobacillus acidophilus, Lactobacillus rhamnosus, Lactobacillus plantarum, Streptococcus thermophilus and Bifidobacterium bifidum, respectively, was initially evaluated against seven RNA viruses using virus-induced cytopathic effects reduction method, while comparing that of De Man, Rogosa, and Sharpe (MRS) broths containing metabolites fermented with the same bacteria. All the CFS of yogurt showed high antiviral activity against seven RNA viruses, while the CFS of MRS broth exhibited similar or lower antiviral activity. Each CFS of yogurt and MRS broth showed no cytotoxicity with normal morphology in Vero or MDCK cells. Furthermore, CFS of each yogurt was more effective than that of MRS broth against the three enteroviruses and CFS of yogurt containing metabolites fermented with L. plantarum exhibited strong anti-influenza virus activity among that of the other yogurt and MRS broth. Therefore, CFS of the yogurt containing metabolites fermented with probiotic bacteria showed high potential to be used for developing fermented milk-based foods or drugs.-
dc.publisherSpringer-
dc.titleAntiviral activities of cell-free supernatants of yogurts metabolites against some RNA viruses-
dc.title.alternativeAntiviral activities of cell-free supernatants of yogurts metabolites against some RNA viruses-
dc.typeArticle-
dc.citation.titleEuropean Food Research and Technology-
dc.citation.number6-
dc.citation.endPage950-
dc.citation.startPage945-
dc.citation.volume228-
dc.contributor.affiliatedAuthorHwa-Jung Choi-
dc.contributor.affiliatedAuthorDur Han Kwon-
dc.contributor.alternativeName최화정-
dc.contributor.alternativeName송재형-
dc.contributor.alternativeName안영준-
dc.contributor.alternativeName백승화-
dc.contributor.alternativeName권두한-
dc.identifier.bibliographicCitationEuropean Food Research and Technology, vol. 228, no. 6, pp. 945-950-
dc.identifier.doi10.1007/s00217-009-1009-0-
dc.subject.keywordAntiviral activity-
dc.subject.keywordCytotoxicity-
dc.subject.keywordMRS broth-
dc.subject.keywordRNA viruses-
dc.subject.keywordYogurt-
dc.subject.localAntiviral activity-
dc.subject.localantiviral activity-
dc.subject.localCytotoxicity-
dc.subject.localcytotoxicity-
dc.subject.localMRS broth-
dc.subject.localRNA viruses-
dc.subject.localRNA virus-
dc.subject.localyogurt-
dc.subject.localYogurt-
dc.description.journalClassY-
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