Effect of acetic acid inactivation of SARS-CoV-2
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, i...
| Main Authors: | , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Public Library of Science (PLoS)
2023-01-01
|
| Series: | PLoS ONE |
| Online Access: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9907812/?tool=EBI |
| _version_ | 1828036965606359040 |
|---|---|
| author | Narayanappa Amruta Nicholas J. Maness Timothy E. Gressett Yoshihiro Tsuchiya Mikiya Kishi Gregory Bix |
| author_facet | Narayanappa Amruta Nicholas J. Maness Timothy E. Gressett Yoshihiro Tsuchiya Mikiya Kishi Gregory Bix |
| author_sort | Narayanappa Amruta |
| collection | DOAJ |
| description | 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. |
| first_indexed | 2024-04-10T16:04:53Z |
| format | Article |
| id | doaj.art-79d06456a03e467e92ec86be155ab9f5 |
| institution | Directory Open Access Journal |
| issn | 1932-6203 |
| language | English |
| last_indexed | 2024-04-10T16:04:53Z |
| publishDate | 2023-01-01 |
| publisher | Public Library of Science (PLoS) |
| record_format | Article |
| series | PLoS ONE |
| spelling | doaj.art-79d06456a03e467e92ec86be155ab9f52023-02-10T05:31:53ZengPublic Library of Science (PLoS)PLoS ONE1932-62032023-01-01182Effect of acetic acid inactivation of SARS-CoV-2Narayanappa AmrutaNicholas J. ManessTimothy E. GressettYoshihiro TsuchiyaMikiya KishiGregory BixEffective 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.https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9907812/?tool=EBI |
| spellingShingle | Narayanappa Amruta Nicholas J. Maness Timothy E. Gressett Yoshihiro Tsuchiya Mikiya Kishi Gregory Bix Effect of acetic acid inactivation of SARS-CoV-2 PLoS ONE |
| title | Effect of acetic acid inactivation of SARS-CoV-2 |
| title_full | Effect of acetic acid inactivation of SARS-CoV-2 |
| title_fullStr | Effect of acetic acid inactivation of SARS-CoV-2 |
| title_full_unstemmed | Effect of acetic acid inactivation of SARS-CoV-2 |
| title_short | Effect of acetic acid inactivation of SARS-CoV-2 |
| title_sort | effect of acetic acid inactivation of sars cov 2 |
| url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9907812/?tool=EBI |
| work_keys_str_mv | AT narayanappaamruta effectofaceticacidinactivationofsarscov2 AT nicholasjmaness effectofaceticacidinactivationofsarscov2 AT timothyegressett effectofaceticacidinactivationofsarscov2 AT yoshihirotsuchiya effectofaceticacidinactivationofsarscov2 AT mikiyakishi effectofaceticacidinactivationofsarscov2 AT gregorybix effectofaceticacidinactivationofsarscov2 |