COVID-19: Nara Medical University: Inactivated virus with persimmon astringency? : Infectivity 1 / 10,000
Nara Medical University
MBT Research Institute,
MBT Consortium
On September 15th, it announced that it had succeeded in inactivating the new coronavirus using high-purity persimmon tannin.
High-purity persimmon astringency:
“In vitro, tannins in persimmon astringency reduce the infectious virus to less than 1 / 10,000.”
In the future, we will openly solicit joint research companies for practical use.
It will be applied to food products within a few months, aiming for worldwide distribution.
Kakishibu is food safe:
Kakishibu has a proven track record as a food product and is highly safe.
Ame, chewing gum, etc.
The policy is to develop it in a form that can maintain the concentration of tannin in the mouth.
Aim for practical use as a preventive food.
results of the experiment:
The experiment was conducted under conditions close to those in the oral cavity.
Put saliva and new coronavirus in a test tube,
The extracted persimmon tannin was added to a high concentration.
Mix lightly and leave for 10 minutes.
The number of infectious viruses has decreased to less than 1 / 10,000.
However, tannin diluted to a fraction is less effective.
It was judged that a certain concentration or higher was necessary.
Mechanism of inactivation:
The mechanism of inactivation is not clear.
Similar to influenza virus, it is presumed that “tannin blocks the invasion route of the virus into cells in advance”.
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