Human noroviruses (HNoV) and hepatitis A virus (HAV) are predominantly linked to foodborne outbreaks worldwide. As cell-culture systems to propagate HNoV in laboratories are not easily available, Tulane virus (TV) is used as a cultivable HNoV surrogate to determine inactivation. Heat-sensitization of HAV and TV by "generally recognized as safe'' (GRAS) substances can potentially reduce their time-temperature inactivation parameters during processing to ensure food safety. Curcumin, gingerol (from ginger), and grape seed extract (GSE) reportedly have anti-inflammatory, immune-modulating and antiviral properties. The objective of this study was to determine and compare the D-values and z-values of HAV and TV at 52-68 °C with or without curcumin (0.015 mg/ml), gingerol (0.1 mg/ml), or GSE (1 mg/ml) in 2-ml glass vials. HAV at ~7 log PFU/ml and TV at ~6 log PFU/ml were diluted in phosphate buffered saline (PBS) and added to two sets of six 2-mL sterile glass vials. One set served as the control and the second set had the three extracts individually added for thermal treatments in a circulating water bath for 0-10 min. The D-values for TV in PBS ranged from 4.55 ± 0.28 to 1.08 ± 0.16 min, and for HAV in PBS ranged from to 9.21 ± 0.24 to 0.67 ± 0.19 min at 52-68 °C. Decreased D-values (52-58 °C) for TV with curcumin ranging from 4.32 ± 0.25 to 0.62 ± 0.17 min, gingerol from 4.09 ± 0.18 to 0.72 ± 0.09 min and GSE from 3.82 ± 0.18 to 0.80 ± 0.07 min, with similar trends for HAV were observed. The linear model showed significant differences (p < 0.05) between the D-values of HAV and TV with and without plant extracts for most tested temperatures. This suggests that GRAS substances can potentially lower temperature and time regimens needed to inactivate HAV and TV.

中文翻译：

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使用葡萄籽提取物，生姜醇和姜黄素对A型肝炎病毒和Tulane病毒进行热敏化。

人类诺如病毒（HNoV）和甲型肝炎病毒（HAV）主要与全世界的食源性暴发有关。由于很难在实验室中繁殖HNOV的细胞培养系统，因此使用杜兰病毒（TV）作为可培养的HNoV替代品来确定灭活。姜黄素，姜黄素（来自生姜）和葡萄籽提取物（GSE）对HAV和TV产生“普遍公认的安全”（GRAS）物质热敏性可潜在地降低其在加工过程中的时间-温度失活参数，以确保食品安全。据报道具有抗炎，免疫调节和抗病毒特性，本研究的目的是确定和比较在有或没有姜黄素（0.015 mg / ml）下52-68°C下HAV和TV的D值和z值。 ），姜油（0.1 mg / ml）或GSE（1 mg / ml）装在2毫升玻璃小瓶中。将〜7 log PFU / ml的HAV和〜6 log PFU / ml的TV稀释在磷酸盐缓冲盐水（PBS）中，并添加到两组六个6 mL 2-mL无菌玻璃小瓶中。一组用作对照，第二组分别添加三种提取物，用于在循环水浴中进行0-10分钟的热处理。在52-68°C下，PBS中TV的D值范围为4.55±0.28至1.08±0.16分钟，而PBS中HAV的D值范围为至9.21±0.24至0.67±0.19 min。姜黄素范围从4.32±0.25至0.62±0.17分钟的电视D值（52-58°C）降低，姜黄醇从4.09±0.18至0.72±0.09分钟的G值降低，GSE从3.82±0.18至0.80±0.07分钟的GSE降低的值观察到HAV的趋势。线性模型显示，在大多数测试温度下，有无植物提取物的HAV和TV的D值之间存在显着差异（p <0.05）。