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Natto extract, a Japanese fermented soybean food, directly inhibits viral infections including SARS-CoV-2 in vitro
Natto, a traditional Japanese fermented soybean food, is well known to be nutritious and beneficial for health. In this study, we examined whether natto impairs infection by viruses, such as severe acute respiratory syndrome coronavirus 2 (SARS-CoV-2) as well as bovine herpesvirus 1 (BHV-1). Interes...
Autores principales: | , , , , , , , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
The Authors. Published by Elsevier Inc.
2021
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8276596/ https://www.ncbi.nlm.nih.gov/pubmed/34271432 http://dx.doi.org/10.1016/j.bbrc.2021.07.034 |
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author | Oba, Mami Rongduo, Wen Saito, Akatsuki Okabayashi, Tamaki Yokota, Tomoko Yasuoka, Junko Sato, Yoko Nishifuji, Koji Wake, Hitoshi Nibu, Yutaka Mizutani, Tetsuya |
author_facet | Oba, Mami Rongduo, Wen Saito, Akatsuki Okabayashi, Tamaki Yokota, Tomoko Yasuoka, Junko Sato, Yoko Nishifuji, Koji Wake, Hitoshi Nibu, Yutaka Mizutani, Tetsuya |
author_sort | Oba, Mami |
collection | PubMed |
description | Natto, a traditional Japanese fermented soybean food, is well known to be nutritious and beneficial for health. In this study, we examined whether natto impairs infection by viruses, such as severe acute respiratory syndrome coronavirus 2 (SARS-CoV-2) as well as bovine herpesvirus 1 (BHV-1). Interestingly, our results show that both SARS-CoV-2 and BHV-1 treated with a natto extract were fully inhibited infection to the cells. We also found that the glycoprotein D of BHV-1 was shown to be degraded by Western blot analysis and that a recombinant SARS-CoV-2 receptor-binding domain (RBD) was proteolytically degraded when incubated with the natto extract. In addition, RBD protein carrying a point mutation (UK variant N501Y) was also degraded by the natto extract. When the natto extract was heated at 100 °C for 10 min, the ability of both SARS-CoV-2 and BHV-1 to infect to the cells was restored. Consistent with the results of the heat inactivation, a serine protease inhibitor inhibited anti-BHV-1 activity caused by the natto extract. Thus, our findings provide the first evidence that the natto extract contains a protease(s) that inhibits viral infection through the proteolysis of the viral proteins. |
format | Online Article Text |
id | pubmed-8276596 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2021 |
publisher | The Authors. Published by Elsevier Inc. |
record_format | MEDLINE/PubMed |
spelling | pubmed-82765962021-07-14 Natto extract, a Japanese fermented soybean food, directly inhibits viral infections including SARS-CoV-2 in vitro Oba, Mami Rongduo, Wen Saito, Akatsuki Okabayashi, Tamaki Yokota, Tomoko Yasuoka, Junko Sato, Yoko Nishifuji, Koji Wake, Hitoshi Nibu, Yutaka Mizutani, Tetsuya Biochem Biophys Res Commun Article Natto, a traditional Japanese fermented soybean food, is well known to be nutritious and beneficial for health. In this study, we examined whether natto impairs infection by viruses, such as severe acute respiratory syndrome coronavirus 2 (SARS-CoV-2) as well as bovine herpesvirus 1 (BHV-1). Interestingly, our results show that both SARS-CoV-2 and BHV-1 treated with a natto extract were fully inhibited infection to the cells. We also found that the glycoprotein D of BHV-1 was shown to be degraded by Western blot analysis and that a recombinant SARS-CoV-2 receptor-binding domain (RBD) was proteolytically degraded when incubated with the natto extract. In addition, RBD protein carrying a point mutation (UK variant N501Y) was also degraded by the natto extract. When the natto extract was heated at 100 °C for 10 min, the ability of both SARS-CoV-2 and BHV-1 to infect to the cells was restored. Consistent with the results of the heat inactivation, a serine protease inhibitor inhibited anti-BHV-1 activity caused by the natto extract. Thus, our findings provide the first evidence that the natto extract contains a protease(s) that inhibits viral infection through the proteolysis of the viral proteins. The Authors. Published by Elsevier Inc. 2021-09-17 2021-07-13 /pmc/articles/PMC8276596/ /pubmed/34271432 http://dx.doi.org/10.1016/j.bbrc.2021.07.034 Text en © 2021 The Authors Since January 2020 Elsevier has created a COVID-19 resource centre with free information in English and Mandarin on the novel coronavirus COVID-19. The COVID-19 resource centre is hosted on Elsevier Connect, the company's public news and information website. Elsevier hereby grants permission to make all its COVID-19-related research that is available on the COVID-19 resource centre - including this research content - immediately available in PubMed Central and other publicly funded repositories, such as the WHO COVID database with rights for unrestricted research re-use and analyses in any form or by any means with acknowledgement of the original source. These permissions are granted for free by Elsevier for as long as the COVID-19 resource centre remains active. |
spellingShingle | Article Oba, Mami Rongduo, Wen Saito, Akatsuki Okabayashi, Tamaki Yokota, Tomoko Yasuoka, Junko Sato, Yoko Nishifuji, Koji Wake, Hitoshi Nibu, Yutaka Mizutani, Tetsuya Natto extract, a Japanese fermented soybean food, directly inhibits viral infections including SARS-CoV-2 in vitro |
title | Natto extract, a Japanese fermented soybean food, directly inhibits viral infections including SARS-CoV-2 in vitro |
title_full | Natto extract, a Japanese fermented soybean food, directly inhibits viral infections including SARS-CoV-2 in vitro |
title_fullStr | Natto extract, a Japanese fermented soybean food, directly inhibits viral infections including SARS-CoV-2 in vitro |
title_full_unstemmed | Natto extract, a Japanese fermented soybean food, directly inhibits viral infections including SARS-CoV-2 in vitro |
title_short | Natto extract, a Japanese fermented soybean food, directly inhibits viral infections including SARS-CoV-2 in vitro |
title_sort | natto extract, a japanese fermented soybean food, directly inhibits viral infections including sars-cov-2 in vitro |
topic | Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8276596/ https://www.ncbi.nlm.nih.gov/pubmed/34271432 http://dx.doi.org/10.1016/j.bbrc.2021.07.034 |
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