UV-C treatment for hepatitis A Virus inactivation in Ulva lactuca edible seaweed
The presence of hepatitis A virus (HAV) contamination stands as a notable contributing factor to acute hepatitis, sometimes leading to acute liver failure. HAV transmission is predominantly associated with the ingestion of water and food contaminated with the virus, as well as through sexual contact...
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| Format: | Article |
| Language: | English |
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Elsevier
2024-12-01
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| Series: | Applied Food Research |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2772502224002579 |
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| author | Pantu Kumar Roy Anamika Roy Eun Bi Jeon Shin Young Park |
| author_facet | Pantu Kumar Roy Anamika Roy Eun Bi Jeon Shin Young Park |
| author_sort | Pantu Kumar Roy |
| collection | DOAJ |
| description | The presence of hepatitis A virus (HAV) contamination stands as a notable contributing factor to acute hepatitis, sometimes leading to acute liver failure. HAV transmission is predominantly associated with the ingestion of water and food contaminated with the virus, as well as through sexual contact among men who engage in sexual activity. The effectiveness of UV-C on the viable reduction of a HAV strain on edible seaweed Ulva lactuca was tested at different conditions (control, 72, 216, 360, and 504 mWs/cm2 of UV-C dose) and the result of treatment on seaweed quality. To identify infectious and noninfectious virus components, the HAV was exposed using RT-qPCR with propidium monoazide/sarkosyl. HAV was decreased in seaweed when treatment with UV-C (control, 72, 216, 360, and 504 mWs/cm2) in non-PMA (0.94, 1.09, 1.67, and 2.32 log) and PMA + Sarkosyl-treated (1.03, 1.47, 1.94, and 3.02 log) reduction titers, respectively. The pH and Hunter color of the control and UV-C exposure seaweed were exhibited significant different (P > 0.05), while but sensory characteristics not significantly different. These results suggest the potential utility of PMA/RT-qPCR in identifying HAV infectivity without compromising the quality of seaweed following UV-C treatment. HAV can be inactivated in the food matrix at commercially satisfactory treatment of UV-C 504 mWs/cm2. |
| format | Article |
| id | doaj-art-cfc79e5d2f304971aa7ed62566b1e2c5 |
| institution | Kabale University |
| issn | 2772-5022 |
| language | English |
| publishDate | 2024-12-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Applied Food Research |
| spelling | doaj-art-cfc79e5d2f304971aa7ed62566b1e2c52024-12-18T08:55:07ZengElsevierApplied Food Research2772-50222024-12-0142100647UV-C treatment for hepatitis A Virus inactivation in Ulva lactuca edible seaweedPantu Kumar Roy0Anamika Roy1Eun Bi Jeon2Shin Young Park3Institute of Marine Industry, Department of Seafood Science and Technology, Gyeongsang National University, Tongyeong 53064, Republic of KoreaInstitute of Marine Industry, Department of Seafood Science and Technology, Gyeongsang National University, Tongyeong 53064, Republic of KoreaInstitute of Marine Industry, Department of Seafood Science and Technology, Gyeongsang National University, Tongyeong 53064, Republic of KoreaCorresponding author: Department of Seafood Science and Technology, Gyeongsang National University, Tongyeong 53064, Republic of Korea.; Institute of Marine Industry, Department of Seafood Science and Technology, Gyeongsang National University, Tongyeong 53064, Republic of KoreaThe presence of hepatitis A virus (HAV) contamination stands as a notable contributing factor to acute hepatitis, sometimes leading to acute liver failure. HAV transmission is predominantly associated with the ingestion of water and food contaminated with the virus, as well as through sexual contact among men who engage in sexual activity. The effectiveness of UV-C on the viable reduction of a HAV strain on edible seaweed Ulva lactuca was tested at different conditions (control, 72, 216, 360, and 504 mWs/cm2 of UV-C dose) and the result of treatment on seaweed quality. To identify infectious and noninfectious virus components, the HAV was exposed using RT-qPCR with propidium monoazide/sarkosyl. HAV was decreased in seaweed when treatment with UV-C (control, 72, 216, 360, and 504 mWs/cm2) in non-PMA (0.94, 1.09, 1.67, and 2.32 log) and PMA + Sarkosyl-treated (1.03, 1.47, 1.94, and 3.02 log) reduction titers, respectively. The pH and Hunter color of the control and UV-C exposure seaweed were exhibited significant different (P > 0.05), while but sensory characteristics not significantly different. These results suggest the potential utility of PMA/RT-qPCR in identifying HAV infectivity without compromising the quality of seaweed following UV-C treatment. HAV can be inactivated in the food matrix at commercially satisfactory treatment of UV-C 504 mWs/cm2.http://www.sciencedirect.com/science/article/pii/S2772502224002579Hepatitis a virusPropidium monoazideSodium lauroyl sarcosinateSeaweeds Ulva LactucaUV-C |
| spellingShingle | Pantu Kumar Roy Anamika Roy Eun Bi Jeon Shin Young Park UV-C treatment for hepatitis A Virus inactivation in Ulva lactuca edible seaweed Applied Food Research Hepatitis a virus Propidium monoazide Sodium lauroyl sarcosinate Seaweeds Ulva Lactuca UV-C |
| title | UV-C treatment for hepatitis A Virus inactivation in Ulva lactuca edible seaweed |
| title_full | UV-C treatment for hepatitis A Virus inactivation in Ulva lactuca edible seaweed |
| title_fullStr | UV-C treatment for hepatitis A Virus inactivation in Ulva lactuca edible seaweed |
| title_full_unstemmed | UV-C treatment for hepatitis A Virus inactivation in Ulva lactuca edible seaweed |
| title_short | UV-C treatment for hepatitis A Virus inactivation in Ulva lactuca edible seaweed |
| title_sort | uv c treatment for hepatitis a virus inactivation in ulva lactuca edible seaweed |
| topic | Hepatitis a virus Propidium monoazide Sodium lauroyl sarcosinate Seaweeds Ulva Lactuca UV-C |
| url | http://www.sciencedirect.com/science/article/pii/S2772502224002579 |
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