Inactivation of SARS-CoV-2 by Catechins from Green Tea

• Published in: Japanese Journal of Infectious Diseases Vol. 74; no. 5; pp. 421 - 423
• Main Authors: Nishimura, Hidekazu, Okamoto, Michiko, Dapat, Isolde, Katsumi, Masanori, Oshitani, Hitoshi
• Format: Journal Article
• Language: English
• Published: Japan National Institute of Infectious Diseases, Japanese Journal of Infectious Diseases Editorial Committee 30.09.2021; Japan Science and Technology Agency
• Subjects: Catechin; catechin mixture from green tea; Cell culture; Cell viability; Chemical reduction; Coronaviruses; COVID-19; Deactivation; Green tea; Inactivation; Inoculation; Reagents; Respiratory diseases; Room temperature; SARS-CoV-2; Severe acute respiratory syndrome coronavirus 2; Tea; Viral diseases; COVID-19; SARS-CoV-2; catechin mixture from green tea; inactivation
• ISSN: 1344-6304; 1884-2836; 1884-2836
• DOI: 10.7883/yoken.JJID.2020.902

Green tea extracts effectively inactivated severe acute respiratory syndrome coronavirus 2 (SARS-CoV-2) in vitro in a dose-dependent manner. Ten-fold serially diluted solutions of catechin mixture reagent from green tea were mixed with the viral culture fluid at a volume ratio of 9:1, respectively, and incubated at room temperature for 5 min. The solution of 10 mg/mL catechin reagent reduced the viral titer by 4.2 log and 1.0 mg/mL solution by one log. Pre-infection treatment of cells with the reagent alone did not affect viral growth. In addition, cells treated with only the reagent were assayed for host cell viability using the WST-8 system, and almost no host cell damage by the treatment was observed. These findings suggested that the direct treatment of virus with the reagent before inoculation decreased the viral activity and that catechins might have the potential to suppress SARSCoV-2 infection.