Effect of acetic acid inactivation of SARS-CoV-2

被引:9
|
作者
Amruta, Narayanappa [1 ]
Maness, Nicholas J. [2 ,3 ]
Gressett, Timothy E. [1 ,4 ]
Tsuchiya, Yoshihiro [5 ]
Kishi, Mikiya [5 ]
Bix, Gregory [1 ,4 ,6 ]
机构
[1] Tulane Univ, Clin Neurosci Res Ctr, Dept Neurosurg, Sch Med, New Orleans, LA 70118 USA
[2] Tulane Univ, Tulane Natl Primate Res Ctr, Covington, LA USA
[3] Tulane Univ, Dept Microbiol & Immunol, Sch Med, New Orleans, LA USA
[4] Tulane Univ, Tulane Brain Inst, New Orleans, LA 70118 USA
[5] Mizkan Holdings Co Ltd Aichi, Cent Res Inst, Handa, Japan
[6] Tulane Univ, Dept Neurol, Sch Med, New Orleans, LA 70118 USA
来源
PLOS ONE | 2023年 / 18卷 / 02期
关键词
ELECTRON-MICROSCOPY; STABILITY;
D O I
10.1371/journal.pone.0276578
中图分类号
O [数理科学和化学]; P [天文学、地球科学]; Q [生物科学]; N [自然科学总论];
学科分类号
07 ; 0710 ; 09 ;
摘要
Effective measures are needed to prevent the spread and infectivity of SARS-CoV-2 that causes COVID-19. Chemical inactivation may help to prevent the spread and transmission of this and other viruses. Hence, we tested the SARS-CoV-2 antiviral activity of acetic acid, the main component of vinegar, in vitro. Inactivation and binding assays suggest that acetic acid is virucidal. We found that 6% acetic acid, a concentration typically found in white distilled vinegar, effectively inactivated SARS-CoV-2 after 15-min incubation with a complete loss of replication of competent virus as measured by TCID50. Transmission electron microscopy further demonstrated that 6% acetic acid disrupts SARS-CoV-2 virion structure. In addition, 6% acetic acid significantly inhibits and disrupts the binding of SARS-CoV-2 spike protein binding to ACE2, the primary SARS-CoV-2 cell receptor, after contact with spike protein for 5, 10, 30 and 60 minutes incubation. Taken together, our findings demonstrate that acetic acid possesses inactivating activity against SARS-CoV-2 and may represent a safe alternative to commonly used chemical disinfectants to effectively control the spread of SARS-CoV-2.
引用
收藏
页数:10
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