Apple Pomace, a By-Product from the Asturian Cider Industry, Inhibits Herpes Simplex Virus Types 1 and 2 In Vitro Replication: Study of Its Mechanisms of Action Journal of Medicinal Food Author information Ángel L. Álvarez,1 Santiago Melón,2 Kevin P. Dalton,1 Inés Nicieza,1 Annele Roque,3 Belén Suárez,4 and Francisco Parra1 1Asturias Institute of Biotechnology, Department of Biochemistry and Molecular Biology, University of Oviedo, Oviedo, Spain. 2Microbiology Service, Laboratory of Virology, Central University Hospital of Asturias, Oviedo, Spain. 3Department of Microbiology and Virology, Faculty of Biology, University of Havana, Havana, Cuba. 4Area of Food Technology, Regional Service of Agrofood Research and Development, Villaviciosa, Spain. Address correspondence to: Ángel L. Álvarez, M.Sc., Instituto Universitario de Biotecnología de Asturias, Departamento de Bioquímica y Biología Molecular, Universidad de Oviedo, c/Fernando Bongera s/n, 33006 Oviedo, Spain, E-mail: [email protected] ABSTRACT The anti–herpes simplex virus type 1 and anti–herpes simplex virus type 2 effects of apple pomace, a by-product from the cider-processing industry, were investigated. The mechanisms of antiviral action were assessed using a battery of experiments targeting sequential steps in the viral replication cycle. The anti-herpetic mechanisms of apple pomaces included the inhibition of virus attachment to the cell surface and the arrest of virus entry and uncoating. Quercitrin and procyanidin B2 were found to play a crucial role in the antiviral activity.
Posted on: Sun, 04 Aug 2013 07:56:15 +0000