Natto extract inhibits infection caused by the Aujeszky

Aujeszky's disease virus (ADV), also known as Suid alphaherpesvirus 1, which mainly infects swine, causes life-threatening neurological disorders. This disease is a serious global risk factor for economic losses in the swine industry. The development of new anti-ADV drugs is highly anticipated and required. Natto, a traditional Japanese fermented food made from soybeans, is a well-known health food. In our previous study, we confirmed that natto has the potential to inhibit viral infections by severe acute respiratory syndrome coronavirus 2 and bovine alphaherpesvirus 1 through their putative serine protease(s). In this study, we found that an agent(s) in natto functionally impaired ADV infection in cell culture assays. In addition, ADV treated with natto extract lost viral infectivity in the mice. We conducted an HPLC gel-filtration analysis of natto extract and molecular weight markers and confirmed that Fraction No. 10 had ADV-inactivating ability. Furthermore, the antiviral activity of Fraction No. 10 was inhibited by the serine protease inhibitor 4-(2-Aminoethyl) benzene sulfonyl fluoride hydrochloride (AEBSF). These results also suggest that Fraction No. 10, adjacent to the 12.5 kDa peak of the marker in natto extract, may inactivate ADV by proteolysis. Our findings provide new avenues of research for the prevention of Aujeszky's disease.

 

Comments:

The research findings you've described are intriguing and suggest a potential avenue for developing antiviral treatments against Aujeszky's disease using natto, a traditional Japanese fermented food. The inhibitory effects of natto on ADV infection in cell culture assays and in mice indicate its potential as a natural antiviral agent. The identification of Fraction No. 10, which possesses ADV-inactivating ability, is a significant discovery.

The fact that the antiviral activity of Fraction No. 10 was inhibited by the serine protease inhibitor AEBSF suggests that the inactivation of ADV might occur through proteolysis. This finding aligns with your previous study, where natto was shown to inhibit viral infections by other viruses through serine protease inhibition. Serine proteases play a crucial role in viral entry and replication, so inhibiting these proteases could prevent viral infections.

Continued research in this area could involve further characterization of the specific component(s) in Fraction No. 10 responsible for inhibiting ADV infection. Isolating and identifying these components could lead to the development of targeted antiviral drugs. Additionally, investigating the mechanisms by which these components interact with ADV could provide valuable insights into the virus's lifecycle and potential vulnerabilities.

Moreover, conducting animal studies and clinical trials to assess the safety and efficacy of natto-derived treatments for Aujeszky's disease would be crucial before any practical applications in the swine industry. If proven effective and safe, natto-derived antiviral treatments could offer a natural and potentially cost-effective solution for controlling ADV infections in swine populations, thereby mitigating economic losses in the swine industry and promoting animal welfare.