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Title: Prevention of Japanese encephalitis virus infections by low-degree-polymerization sulfated saccharides from Gracilaria sp. and Monostroma nitidum
Authors: Bartosz Kazłowski;Ya-Huang Chiu;Katarzyna Kazłowska;Chorng-Liang Pan;Chang-Jer Wu
Contributors: 國立臺灣海洋大學:食品科學系
Date: 2012-08
Issue Date: 2016-12-07T08:40:27Z
Publisher: Food Chemistry
Abstract: Abstract: Many researchers have utilised undigested sulfated polysaccharides as effective in vitro antiviral agents; however, their in vivo activity remains controversial. Here we report the utility of novel low-degree-polymerisation (low-DP) sulfated saccharides from two algae, Gracilaria sp. and Monostroma nitidum, in the prevention of Japanese encephalitis virus (JEV) infection both in vitro and in vivo. During in vitro studies performed by MTT or plaque assays, low-DP sulfated saccharides have slightly lower antiviral activities than their undigested polysaccharides (PS). However low-DP sulfated saccharides bind to the JEV envelope protein at least as strongly as PS. In addition, the low-DP sulfated saccharides have a distinctly higher positive effect on survivability in JEV-infected C3H/HeN mice in comparison to PS. The in vivo antiviral activity seems to be connected with better absorption of low-DP sulfated saccharides than undigested PS. Our results point out that the low-DP sulfated saccharides are promising candidates for further development as antiviral agents.
Relation: 133
Appears in Collections:[Department of Food Science] Periodical Articles

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