scholarly journals A Gnotobiotic Pig Model for Determining Human Norovirus Inactivation by High-Pressure Processing

2015 ◽  
Vol 81 (19) ◽  
pp. 6679-6687 ◽  
Author(s):  
Fangfei Lou ◽  
Mu Ye ◽  
Yuanmei Ma ◽  
Xinhui Li ◽  
Erin DiCaprio ◽  
...  
Keyword(s):  
High Pressure ◽  
Small Intestine ◽  
Viral Replication ◽  
Binding Assay ◽  
High Pressure Processing ◽  
Pig Model ◽  
Viral Rna ◽  
Human Norovirus ◽  
Gnotobiotic Pig ◽  
Gnotobiotic Piglets

ABSTRACTHuman norovirus (NoV) is responsible for over 90% of outbreaks of acute nonbacterial gastroenteritis worldwide and accounts for 60% of cases of foodborne illness in the United States. Currently, the infectivity of human NoVs is poorly understood due to the lack of a cell culture system. In this study, we determined the survival of a human NoV genogroup II, genotype 4 (GII.4) strain in seeded oyster homogenates after high-pressure processing (HPP) using a novel receptor binding assay and a gnotobiotic pig model. Pressure conditions of 350 MPa at 0°C for 2 min led to a 3.7-log10reduction in the number of viral RNA copies in oysters, as measured by the porcine gastric mucin-conjugated magnetic bead (PGM-MB) binding assay and real-time RT-PCR, whereas pressure conditions of 350 MPa at 35°C for 2 min achieved only a 1-log10reduction in the number of RNA copies. Newborn gnotobiotic piglets orally fed oyster homogenate treated at 350 MPa and 0°C for 2 min did not have viral RNA shedding in feces, histologic lesions, or viral replication in the small intestine. In contrast, gnotobiotic piglets fed oysters treated at 350 MPa and 35°C for 2 min had high levels of viral shedding in feces and exhibited significant histologic lesions and viral replication in the small intestine. Collectively, these data demonstrate that (i) human NoV survival estimated by anin vitroPGM-MB virus binding assay is consistent with the infectivity determined by anin vivognotobiotic piglet model and (ii) HPP is capable of inactivating a human NoV GII.4 strain at commercially acceptable pressure levels.

scholarly journals Inactivation of a Norovirus by High-Pressure Processing

2006 ◽  
Vol 73 (2) ◽  
pp. 581-585 ◽  
Author(s):  
David H. Kingsley ◽  
Daniel R. Holliman ◽  
Kevin R. Calci ◽  
Haiqiang Chen ◽  
George J. Flick
Keyword(s):  
High Pressure ◽  
Pressure Range ◽  
Room Temperature ◽  
Initial Temperature ◽  
High Pressure Processing ◽  
Inactivation Kinetics ◽  
Virus Inactivation ◽  
Pressure Treatment ◽  
Murine Norovirus ◽  
Human Norovirus

ABSTRACT Murine norovirus (strain MNV-1), a propagable norovirus, was evaluated for susceptibility to high-pressure processing. Experiments with virus stocks in Dulbecco's modified Eagle medium demonstrated that at room temperature (20°C) the virus was inactivated over a pressure range of 350 to 450 MPa, with a 5-min, 450-MPa treatment being sufficient to inactivate 6.85 log10 PFU of MNV-1. The inactivation of MNV-1 was enhanced when pressure was applied at an initial temperature of 5°C; a 5-min pressure treatment of 350 MPa at 30°C inactivated 1.15 log10 PFU of virus, while the same treatment at 5°C resulted in a reduction of 5.56 log10 PFU. Evaluation of virus inactivation as a function of treatment times ranging from 0 to 150 s and 0 to 900 s at 5°C and 20°C, respectively, indicated that a decreasing rate of inactivation with time was consistent with Weibull or log-logistic inactivation kinetics. The inactivation of MNV-1 directly within oyster tissues was demonstrated; a 5-min, 400-MPa treatment at 5°C was sufficient to inactivate 4.05 log10 PFU. This work is the first demonstration that norovirus can be inactivated by high pressure and suggests good prospects for inactivation of nonpropagable human norovirus strains in foods.

scholarly journals The Effects of Simvastatin or Interferon-α on Infectivity of Human Norovirus Using a Gnotobiotic Pig Model for the Study of Antivirals

PLoS ONE ◽  
2012 ◽  
Vol 7 (7) ◽  
pp. e41619 ◽  
Author(s):  
Kwonil Jung ◽  
Qiuhong Wang ◽  
Yunjeong Kim ◽  
Kelly Scheuer ◽  
Zhenwen Zhang ◽  
...  
Keyword(s):  
Pig Model ◽  
Interferon Α ◽  
Human Norovirus ◽  
Gnotobiotic Pig

scholarly journals Variable High-Pressure-Processing Sensitivities for Genogroup II Human Noroviruses

2016 ◽  
Vol 82 (19) ◽  
pp. 6037-6045 ◽  
Author(s):  
Fangfei Lou ◽  
Erin DiCaprio ◽  
Xinhui Li ◽  
Xianjun Dai ◽  
Yuanmei Ma ◽  
...  
Keyword(s):  
High Pressure ◽  
Real Time ◽  
Receptor Binding ◽  
High Pressure Processing ◽  
Blood Group Antigens ◽  
Rt Pcr ◽  
Human Norovirus ◽  
Genotype 4 ◽  
Processing Technologies

ABSTRACTHuman norovirus (HuNoV) is a leading cause of foodborne diseases worldwide. High-pressure processing (HPP) is one of the most promising nonthermal technologies for the decontamination of viral pathogens in foods. However, the survival of HuNoVs after HPP is poorly understood because these viruses cannot be propagatedin vitro. In this study, we estimated the survival of different HuNoV strains within genogroup II (GII) after HPP treatment using viral receptor-binding ability as an indicator. Four HuNoV strains (one GII genotype 1 [GII.1] strain, two GII.4 strains, and one GII.6 strain) were treated at high pressures ranging from 200 to 600 MPa. After treatment, the intact viral particles were captured by porcine gastric mucin-conjugated magnetic beads (PGM-MBs) that contained histo-blood group antigens, the functional receptors for HuNoVs. The genomic RNA copies of the captured HuNoVs were quantified by real-time reverse transcriptase PCR (RT-PCR). Two GII.4 HuNoVs had similar sensitivities to HPP. The resistance of HuNoV strains against HPP ranked as follows: GII.1 > GII.6 > GII.4, with GII.4 being the most sensitive. Evaluation of temperature and matrix effects on HPP-mediated inactivation of HuNoV GII.4, GII.1, and GII.6 strains showed that HuNoV was more easily inactivated at lower temperatures and at a neutral pH. In addition, phosphate-buffered saline (PBS) and minimal essential medium (MEM) can provide protective effects against HuNoV inactivation compared to H2O. Collectively, this study demonstrated that (i) different HuNoV strains within GII exhibited different sensitivities to high pressure, and (ii) HPP is capable of inactivating HuNoV GII strains by optimizing pressure parameters.IMPORTANCEHuman norovirus (HuNoV) is a leading cause of foodborne disease worldwide. Noroviruses are highly diverse, both antigenically and genetically. Genogroup II (GII) contains the majority of HuNoVs, with GII genotype 4 (GII.4) being the most prevalent. Recently, GII.1 and GII.6 have emerged and caused many outbreaks worldwide. However, the survival of these GII HuNoVs is poorly understood because they are uncultivablein vitro. Using a novel receptor-binding assay conjugated with real-time RT-PCR, we found that GII HuNoVs had variable susceptibilities to high-pressure processing (HPP), which is one of the most promising food-processing technologies. The resistance of HuNoV strains to HPP ranked as follows: GII.1 > GII.6 > GII.4. This study highlights the ability of HPP to inactivate HuNoV and the need to optimize processing conditions based on HuNoV strain variability and sample matrix.

scholarly journals High-Pressure Inactivation of Human Norovirus Virus-Like Particles Provides Evidence that the Capsid of Human Norovirus Is Highly Pressure Resistant

2012 ◽  
Vol 78 (15) ◽  
pp. 5320-5327 ◽  
Author(s):  
Fangfei Lou ◽  
Pengwei Huang ◽  
Hudaa Neetoo ◽  
Joshua B. Gurtler ◽  
Brendan A. Niemira ◽  
...  
Keyword(s):  
High Pressure ◽  
Culture Method ◽  
High Pressure Processing ◽  
Murine Norovirus ◽  
Binding Assays ◽  
Human Norovirus ◽  
Virus Like Particles ◽  
Nonthermal Processing ◽  
The Times ◽  
And Function

ABSTRACTHuman norovirus (NoV) is the leading cause of nonbacterial acute gastroenteritis epidemics worldwide. High-pressure processing (HPP) has been considered a promising nonthermal processing technology to inactivate food- and waterborne viral pathogens. Due to the lack of an effective cell culture method for human NoV, the effectiveness of HPP in inactivating human NoV remains poorly understood. In this study, we evaluated the effectiveness of HPP in disrupting the capsid of human NoV based on the structural and functional integrity of virus-like particles (VLPs) and histo-blood group antigen (HBGA) receptor binding assays. We found that pressurization at 500 to 600 MPa for 2 min, a pressure level that completely inactivates murine norovirus and feline calicivirus, was not sufficient to disrupt the structure and function of human NoV VLPs, even with a holding time of 60 min. Degradation of VLPs increased commensurate with increasing pressure levels more than increasing time. The times required for complete disruption of human NoV VLPs at 700, 800, and 900 MPa were 45, 15, and 2 min, respectively. Human NoV VLPs were more resistant to HPP in their ability to bind type A than type B and O HBGAs. Additionally, the 23-nm VLPs appeared to be much more stable than the 38-nm VLPs. Taken together, our results demonstrated that the human NoV capsid is highly resistant to HPP. While human NoV VLPs may not be fully representative of viable human NoV, destruction of the VLP capsid is highly suggestive of a typical response for viable human NoV.

scholarly journals Inactivation of a Human Norovirus Surrogate by High-Pressure Processing: Effectiveness, Mechanism, and Potential Application in the Fresh Produce Industry

2010 ◽  
Vol 77 (5) ◽  
pp. 1862-1871 ◽  
Author(s):  
Fangfei Lou ◽  
Hudaa Neetoo ◽  
Haiqiang Chen ◽  
Jianrong Li
Keyword(s):  
High Pressure ◽  
Capsid Protein ◽  
Fresh Produce ◽  
Frozen Storage ◽  
High Pressure Processing ◽  
Viral Capsid ◽  
Murine Norovirus ◽  
Human Norovirus ◽  
Variable Effect ◽  
Minimal Impact

ABSTRACTFresh produce is often a high-risk food for norovirus contamination because it can become contaminated at both preharvest and postharvest stages and it undergoes minimal or no processing. Currently, there is no effective method to eliminate the viruses from fresh produce. This study systematically investigated the effectiveness of high-pressure processing (HPP) on inactivating murine norovirus (MNV-1), a surrogate for human norovirus, in aqueous medium and fresh produce. We demonstrated that MNV-1 was effectively inactivated by HPP. More than a 5-log-PFU/g reduction was achieved in all tested fresh produce when it was pressurized at 400 MPa for 2 min at 4°C. We found that pressure, pH, temperature, and food matrix affected the virus survival in foods. MNV-1 was more effectively inactivated at 4°C than at 20°C in both medium and fresh produce. MNV-1 was also more sensitive to HPP at neutral pH than at acidic pH. We further demonstrated that disruption of viral capsid structure, but not degradation of viral genomic RNA, is the primary mechanism of virus inactivation by HPP. However, HPP does not degrade viral capsid protein, and the pressurized capsid protein was still antigenic. Overall, HPP had a variable effect on the sensorial quality of fresh produce, depending on the pressure level and type of product. Taken together, HPP effectively inactivated a human norovirus surrogate in fresh produce with a minimal impact on food quality and thus can provide a novel intervention for processing fruits intended for frozen storage and related products such as purees, sauces, and juices.

Effect of High Pressure Processing on the Shelf Life of Seasoned Squid

2011 ◽  
Vol 40 (8) ◽  
pp. 1136-1140 ◽  
Author(s):  
Jing-Yu Gou ◽  
Yun-Yun Zou ◽  
Geun-Pyo Choi ◽  
Young-Beom Park ◽  
Ju-Hee Ahn
Keyword(s):  
High Pressure ◽  
Shelf Life ◽  
High Pressure Processing

Effect of high pressure processing on migration characteristics of polypropylene used in food contact materials

2021 ◽  
Vol 38 (3) ◽  
pp. 513-531
Author(s):  
Yoon S. Song ◽  
John L. Koontz ◽  
Rima O. Juskelis ◽  
Eduardo Patazca ◽  
William Limm ◽  
...  
Keyword(s):  
High Pressure ◽  
High Pressure Processing ◽  
Contact Materials ◽  
Food Contact Materials ◽  
Food Contact

Development and evaluation of an immunoenzymometric assay for the chicken progesterone receptor

1991 ◽  
Vol 129 (2) ◽  
pp. 189-196 ◽  
Author(s):  
M. K. Bläuer ◽  
P. J. Tuohimaa ◽  
P. J. Vilja
Keyword(s):  
Monoclonal Antibodies ◽  
Small Intestine ◽  
Horseradish Peroxidase ◽  
Progesterone Receptor ◽  
Ligand Binding ◽  
Binding Assay ◽  
Ligand Binding Assay ◽  
Coefficients Of Variation ◽  
First Time ◽  
Determination Range

ABSTRACT A specific and sensitive immunoenzymometric assay (IEMA) was developed for measuring the quantity of chicken progesterone receptor (PR) in tissue cytosol. The assay uses two monoclonal antibodies to the PR. One is used to capture the PR. The second (labelled with biotin) reacts first with the captured receptor and subsequently with avidin-labelled horseradish peroxidase to provide an enzymatic end-point. The method has a determination range from 0·3 to 60 pmol/l. Intra- and interassay coefficients of variation were 3·7% and 9·0% respectively. The assay can be performed with equal results as a rapid (3 h) or an overnight procedure. The IEMA is convenient, especially for signal measurement and the calculation of results. No ultracentrifugation of samples is needed, since the IEMA can be performed on low-speed cytosol samples. Assay results correlated well (r = 0·927) with those obtained by the conventional ligand-binding assay used in our laboratory. Similar results were obtained with the IEMA and the ligand-binding assay after exposure of cytosol samples to increased temperatures: at 20 °C the PR remained stable for the 4-h period examined, whereas at 37 °C almost complete degradation of the PR was observed in 30 min. Being more than 100 times as sensitive as the ligand-binding assay, the IEMA enabled the quantification of PR for the first time in such tissues as the bursa and small intestine even of immature animals. Journal of Endocrinology (1991) 129, 189–196

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