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Article

Rapid Inactivation In Vitro of SARS-CoV-2 in Saliva by Black Tea and Green Tea

1
Department of Immunology, Kyoto Prefectural University of Medicine, Kamigyo, Kyoto 602-8566, Japan
2
Central Research Institute, ITO EN, Ltd., Makinohara, Shizuoka 421-0516, Japan
*
Author to whom correspondence should be addressed.
These authors equally contributed to the study.
Academic Editor: Anna Honko
Pathogens 2021, 10(6), 721; https://doi.org/10.3390/pathogens10060721
Received: 5 May 2021 / Revised: 1 June 2021 / Accepted: 4 June 2021 / Published: 8 June 2021
(This article belongs to the Collection SARS-CoV Infections)
Saliva plays major roles in the human-to-human transmission of SARS-CoV-2. If the virus in saliva in SARS-CoV-2-infected individuals can be rapidly and efficiently inactivated by a beverage, the ingestion of the beverage may attenuate the spread of virus infection within a population. Recently, we reported that SARS-CoV-2 was significantly inactivated by treatment with black tea, green tea, roasted green tea and oolong tea, as well as their constituents, (-) epigallocatechin gallate (EGCG), theasinensin A (TSA), and galloylated theaflavins. However, it remains unclear to what extent tea inactivates the virus present in saliva, because saliva contains various proteins, nitrogenous products, electrolytes, and so on, which could influence the antivirus effect of tea. Here, we assessed whether tea inactivated the SARS-CoV-2 which was added in human saliva. A virus was added in healthy human saliva in vitro, and after treatment with black tea or green tea, the infectivity of the virus was evaluated by TCID50 assays. The virus titer fell below the detectable level or less than 1/100 after treatment with black tea or green tea for 10 s. The black tea-treated virus less remarkably replicated in cells compared with the untreated virus. These findings suggest the possibility that the ingestion of tea may inactivate SARS-CoV-2 in saliva in infected individuals, although clinical studies are required to determine the intensity and duration of the anti-viral effect of tea in saliva in humans. View Full-Text
Keywords: novel coronavirus; COVID-19; tea; catechin; theaflavin; saliva novel coronavirus; COVID-19; tea; catechin; theaflavin; saliva
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MDPI and ACS Style

Ohgitani, E.; Shin-Ya, M.; Ichitani, M.; Kobayashi, M.; Takihara, T.; Kawamoto, M.; Kinugasa, H.; Mazda, O. Rapid Inactivation In Vitro of SARS-CoV-2 in Saliva by Black Tea and Green Tea. Pathogens 2021, 10, 721. https://doi.org/10.3390/pathogens10060721

AMA Style

Ohgitani E, Shin-Ya M, Ichitani M, Kobayashi M, Takihara T, Kawamoto M, Kinugasa H, Mazda O. Rapid Inactivation In Vitro of SARS-CoV-2 in Saliva by Black Tea and Green Tea. Pathogens. 2021; 10(6):721. https://doi.org/10.3390/pathogens10060721

Chicago/Turabian Style

Ohgitani, Eriko, Masaharu Shin-Ya, Masaki Ichitani, Makoto Kobayashi, Takanobu Takihara, Masaya Kawamoto, Hitoshi Kinugasa, and Osam Mazda. 2021. "Rapid Inactivation In Vitro of SARS-CoV-2 in Saliva by Black Tea and Green Tea" Pathogens 10, no. 6: 721. https://doi.org/10.3390/pathogens10060721

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