Significant Inactivation of SARS-CoV-2 In Vitro by a Green Tea Catechin,a Catechin-Derivative,and Black Tea Galloylated Theaflavins |
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| Authors: | Eriko Ohgitani Masaharu Shin-Ya Masaki Ichitani Makoto Kobayashi Takanobu Takihara Masaya Kawamoto Hitoshi Kinugasa Osam Mazda |
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| Institution: | 1.Department of Immunology, Kyoto Prefectural University of Medicine, Kamigyo, Kyoto 602-8566, Japan; (E.O.); (M.S.-Y.); (M.K.);2.Central Research Institute, ITO EN, Ltd., Makinohara, Shizuoka 421-0516, Japan; (M.I.); (M.K.); (T.T.); (H.K.) |
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| Abstract: | Potential effects of tea and its constituents on SARS-CoV-2 infection were assessed in vitro. Infectivity of SARS-CoV-2 was decreased to 1/100 to undetectable levels after a treatment with black tea, green tea, roasted green tea, or oolong tea for 1 min. An addition of (−) epigallocatechin gallate (EGCG) significantly inactivated SARS-CoV-2, while the same concentration of theasinensin A (TSA) and galloylated theaflavins including theaflavin 3,3′-di-O-gallate (TFDG) had more remarkable anti-viral activities. EGCG, TSA, and TFDG at 1 mM, 40 µM, and 60 µM, respectively, which are comparable to the concentrations of these compounds in tea beverages, significantly reduced infectivity of the virus, viral RNA replication in cells, and secondary virus production from the cells. EGCG, TSA, and TFDG significantly inhibited interaction between recombinant ACE2 and RBD of S protein. These results suggest potential usefulness of tea in prevention of person-to-person transmission of the novel coronavirus. |
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| Keywords: | novel coronavirus COVID-19 tea catechin theaflavin polyphenol |
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