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10.1016/j.bbrc.2021.07.034 http://scihub22266oqcxt.onion/10.1016/j.bbrc.2021.07.034 34271432!8276596!34271432     free     free     free Deprecated: Implicit conversion from float 235.6 to int loses precision in C:\Inetpub\vhosts\kidney.de\httpdocs\pget.php on line 534 Deprecated: Implicit conversion from float 235.6 to int loses precision in C:\Inetpub\vhosts\kidney.de\httpdocs\pget.php on line 534 Deprecated: Implicit conversion from float 235.6 to int loses precision in C:\Inetpub\vhosts\kidney.de\httpdocs\pget.php on line 534 Deprecated: Implicit conversion from float 235.6 to int loses precision in C:\Inetpub\vhosts\kidney.de\httpdocs\pget.php on line 534 Deprecated: Implicit conversion from float 235.6 to int loses precision in C:\Inetpub\vhosts\kidney.de\httpdocs\pget.php on line 534 Deprecated: Implicit conversion from float 235.6 to int loses precision in C:\Inetpub\vhosts\kidney.de\httpdocs\pget.php on line 534 Deprecated: Implicit conversion from float 269.2 to int loses precision in C:\Inetpub\vhosts\kidney.de\httpdocs\pget.php on line 534 Deprecated: Implicit conversion from float 269.2 to int loses precision in C:\Inetpub\vhosts\kidney.de\httpdocs\pget.php on line 534       Biochem+Biophys+Res+Commun 2021 ; 570 (ä): 21-25 Nephropedia Template TP {{tp|p=34271432|t=2021. Natto extract, a Japanese fermented soybean food, directly inhibits viral infections including SARS-CoV-2 in vitro |pdf=|usr=}}{{34271432}} gab.com Text Natto extract, a Japanese fermented soybean food, directly inhibits viral infections including SARS-CoV-2 in vitro JO: Biochem Biophys Res Commun http://www.kidney.de/pget.php?&tw=1&pmid=34271432 #FOAvip Natto, a traditional Japanese fermented soybean food, is well known to be nutritious and beneficial for health. In this study, we examined whether natto impairs infection by viruses, such as severe acute respiratory syndrome coronavirus 2 (SARS-CoV-2) as well as bovine herpesvirus 1 (BHV-1). Interestingly, our results show that both SARS-CoV-2 and BHV-1 treated with a natto extract were fully inhibited infection to the cells. We also found that the glycoprotein D of BHV-1 was shown to be degraded by Western blot analysis and that a recombinant SARS-CoV-2 receptor-binding domain (RBD) was proteolytically degraded when incubated with the natto extract. In addition, RBD protein carrying a point mutation (UK variant N501Y) was also degraded by the natto extract. When the natto extract was heated at 100 degrees C for 10 min, the ability of both SARS-CoV-2 and BHV-1 to infect to the cells was restored. Consistent with the results of the heat inactivation, a serine protease inhibitor inhibited anti-BHV-1 activity caused by the natto extract. Thus, our findings provide the first evidence that the natto extract contains a protease(s) that inhibits viral infection through the proteolysis of the viral proteins. Twit Text FOAVip Natto extract, a Japanese fermented soybean food, directly inhibits viral infections including SARS-CoV-2 in vitro ????Biochem Biophys Res Commun http://www.kidney.de/pget.php?&tw=1&pmid=34271432 #FOAvip Twit Text # Free Paper on # # # # # LINK http://www.kidney.de/pget.php?&tw=1&pmid=34271432 #FOAvip English Wikipedia <ref>{{Cite pmid|34271432}}</ref> Natto extract, a Japanese fermented soybean food, directly inhibits viral infections including SARS-CoV-2 in vitro #MMPMID34271432 Oba M; Rongduo W; Saito A; Okabayashi T; Yokota T; Yasuoka J; Sato Y; Nishifuji K; Wake H; Nibu Y; Mizutani T Biochem Biophys Res Commun 2021[Sep]; 570 (ä): 21-25 PMID34271432show ga Natto, a traditional Japanese fermented soybean food, is well known to be nutritious and beneficial for health. In this study, we examined whether natto impairs infection by viruses, such as severe acute respiratory syndrome coronavirus 2 (SARS-CoV-2) as well as bovine herpesvirus 1 (BHV-1). Interestingly, our results show that both SARS-CoV-2 and BHV-1 treated with a natto extract were fully inhibited infection to the cells. We also found that the glycoprotein D of BHV-1 was shown to be degraded by Western blot analysis and that a recombinant SARS-CoV-2 receptor-binding domain (RBD) was proteolytically degraded when incubated with the natto extract. In addition, RBD protein carrying a point mutation (UK variant N501Y) was also degraded by the natto extract. When the natto extract was heated at 100 degrees C for 10 min, the ability of both SARS-CoV-2 and BHV-1 to infect to the cells was restored. Consistent with the results of the heat inactivation, a serine protease inhibitor inhibited anti-BHV-1 activity caused by the natto extract. Thus, our findings provide the first evidence that the natto extract contains a protease(s) that inhibits viral infection through the proteolysis of the viral proteins. |*COVID-19 Drug Treatment[MESH] |*Soy Foods[MESH] |Animals[MESH] |COVID-19/metabolism/pathology/virology[MESH] |Cattle[MESH] |Cells, Cultured[MESH] |Chlorocebus aethiops[MESH] |Glycine max/*chemistry[MESH] |Herpesviridae Infections/drug therapy/metabolism/pathology/virology[MESH] |Herpesvirus 1, Bovine/drug effects/isolation & purification/pathogenicity[MESH] |Humans[MESH] |Plant Extracts/chemistry/*pharmacology[MESH] |SARS-CoV-2/*drug effects/isolation & purification/pathogenicity[MESH]Natto extract, a Japanese fermented soybean food, directly inhibits vi(epmc).pdf DeepDyve Pubget Overpricing