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Mechanism of inactivation of murine norovirus-1 by high pressure processing

Qingjuan Tang1, Dan Li, Jie Xu

  • 1College of Food Science and Engineering, Ocean University of China, No 5, Yushan Road, Qingdao, Shandong Province 266003, PR China.

International Journal of Food Microbiology
|December 26, 2009
PubMed

Insights

High pressure processing (HPP) inactivates murine norovirus-1 (MNV) by preventing viral binding to host cells, not by damaging the capsid. This mechanism offers insights into norovirus inactivation strategies.

Area of Science:

  • Virology
  • Food Science
  • Microbiology

Background:

  • Murine norovirus-1 (MNV) serves as a key surrogate for studying human norovirus.
  • Understanding norovirus inactivation mechanisms is crucial for food safety and public health.

Purpose of the Study:

  • To investigate the mechanism by which high pressure processing (HPP) inactivates MNV-1.
  • To determine if HPP affects viral capsid integrity or receptor binding.

Main Methods:

  • MNV-1 was subjected to high pressure processing (HPP).
  • The ability of HPP-treated MNV-1 to bind to its target receptor was assessed.
  • Viral capsid integrity was evaluated, including sensitivity to proteinase K digestion.

Main Results:

  • HPP-treated MNV-1 lost its ability to bind to the target receptor.
  • The overall integrity of the viral capsid remained unaffected by HPP.
  • Partial motif changes in the viral capsid were detected, indicated by increased sensitivity to proteinase K.

Conclusions:

  • HPP inactivates MNV-1 by disrupting its receptor-binding capability, not by compromising capsid structure.
  • The findings suggest that HPP is a viable method for norovirus inactivation, preserving capsid integrity while blocking infectivity.

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