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 (Biochemical and biophysical research communications, 2021)
Keywords: Animals; Antiviral effect; Bacillus subtilis; BHV-1; Bovine alphaherpesvirus 1; Cattle; Cells, Cultured; Chlorocebus aethiops; COVID-19 - metabolism; COVID-19 - pathology; COVID-19 - virology; COVID-19 Drug Treatment; fermentation; Glycine max - chemistry; Glycoprotein D; glycoproteins; heat inactivation; Herpesviridae Infections - drug therapy; Herpesviridae Infections - metabolism; Herpesviridae Infections - pathology; Herpesviridae Infections - virology; Herpesvirus 1, Bovine - drug effects; Herpesvirus 1, Bovine - isolation & purification; Herpesvirus 1, Bovine - pathogenicity; Humans; natto; Plant Extracts - chemistry; Plant Extracts - pharmacology; point mutation; proteinase inhibitors; proteolysis; Receptor binding domain; SARS-CoV-2; SARS-CoV-2 - drug effects; SARS-CoV-2 - isolation & purification; SARS-CoV-2 - pathogenicity; serine proteinases; Severe acute respiratory syndrome coronavirus 2; Soy Foods; soybeans; Viral Proteins - antagonists & inhibitors; Viral Proteins - metabolism; Western blotting; BHV-1; Glycoprotein D; SARS-CoV-2; Antiviral effect; Receptor binding domain; Bacillus subtilis