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.

中文翻译：

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薏仁茶成分的抗流感病毒活性

我们之前的研究表明，由薏仁种子、裸大麦种子、大豆和肉桂种子制成的薏仁茶具有抗流感病毒活性。在这项研究中，我们评估了这种茶的每个成分的抗流感病毒活性，并分析了它们的活性成分。每种成分都在热水中烘烤和提取；测试了提取物的抗病毒活性，并研究了它们的作用机制。所有茶成分均对H1N1和H3N2流感亚型及乙型流感病毒均表现出抗病毒活性。该成分抑制的病毒阶段是增殖过程中的病毒吸附和复制，表明该成分的作用机制可能与奥司他韦酸不同. 在茶成分中，大豆表现出最强的活性。所以，我们通过液相色谱四极杆飞行时间质谱 (LC/qTOF-MS) 分析了其活性成分，检测到黄豆苷元和黄豆黄素为活性成分。在这里，黄豆黄素的抗流感病毒作用是首次报道。