The virus-inhibiting activity of a preparation obtained from a mussel hydrolysate

Antiviral properties were found with a preparation obtained from mussel meat by acid hydrolysis. In the experiments in vitro this mussel hydrolysate reduced the infectious activity of influenza viruses in neutralization tests by 3-6 log. Applications of the preparation to mice infected with a toxige...

Full description

Saved in:

Bibliographic Details
Published in:	Voprosy virusologiĭ Vol. 39; no. 3; p. 134
Main Authors:	Bichurina, M A, Nikitina, L E, Sovetova, M G, Rekhina, N I, Besedina, T V, Boĭkov, Iu A, Noskov, F S
Format:	Journal Article
Language:	Russian
Published:	Russia (Federation) 01-05-1994
Subjects:	Animals Antiviral Agents - isolation & purification Antiviral Agents - pharmacology Antiviral Agents - therapeutic use Bivalvia Cells, Cultured Chick Embryo Depression, Chemical Drug Evaluation, Preclinical Influenza A virus - drug effects Influenza B virus - drug effects Meat Mice Orthomyxoviridae Infections - drug therapy Orthomyxoviridae Infections - mortality Protein Hydrolysates - isolation & purification Protein Hydrolysates - pharmacology Protein Hydrolysates - therapeutic use
Online Access:	Get more information
Tags:	Add Tag No Tags, Be the first to tag this record!

Description
Summary:	Antiviral properties were found with a preparation obtained from mussel meat by acid hydrolysis. In the experiments in vitro this mussel hydrolysate reduced the infectious activity of influenza viruses in neutralization tests by 3-6 log. Applications of the preparation to mice infected with a toxigenic influenza virus strain protected from death 66-84% of the animals, the survival rate in controls being from 9 to 16%. The protective effect of mussel hydrolysate was observed both after intranasal and oral administrations. The optimal protective effect was obtained when the preparation was used 5-24 hours before inoculation.
ISSN:	0507-4088