Potential effects of tea and its constituents on SARS-CoV-2 infection were assessed in vitro. Infectivity of SARS-CoV-2 was decreased to 1/100 to undetectable levels after a treatment with black tea, green tea, roasted green tea, or oolong tea for 1 min. An addition of (−) epigallocatechin gallate (EGCG) significantly inactivated SARS-CoV-2, while the same concentration of theasinensin A (TSA) and galloylated theaflavins including theaflavin 3,3′-di-O-gallate (TFDG) had more remarkable anti-viral activities. EGCG, TSA, and TFDG at 1 mM, 40 µM, and 60 µM, respectively, which are comparable to the concentrations of these compounds in tea beverages, significantly reduced infectivity of the virus, viral RNA replication in cells, and secondary virus production from the cells. EGCG, TSA, and TFDG significantly inhibited interaction between recombinant ACE2 and RBD of S protein. These results suggest potential usefulness of tea in prevention of person-to-person transmission of the novel coronavirus.

中文翻译：

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绿茶儿茶素、儿茶素衍生物和红茶没食子酰化茶黄素在体外显着灭活 SARS-CoV-2


在体外评估了茶及其成分对 SARS-CoV-2 感染的潜在影响。用红茶、绿茶、烘焙绿茶或乌龙茶处理 1 分钟后，SARS-CoV-2 的感染性降低至 1/100 至检测不到的水平。添加 (−) 表没食子儿茶素没食子酸酯 (EGCG) 可显着灭活 SARS-CoV-2，而相同浓度的茶素 A (TSA) 和没食子酰化茶黄素（包括茶黄素 3,3'-二-O-没食子酸酯 (TFDG)）则具有更显着的灭活作用。抗病毒活性。 EGCG、TSA 和 TFDG 浓度分别为 1 mM、40 µM 和 60 µM，与茶饮料中这些化合物的浓度相当，可显着降低病毒的感染性、细胞中病毒 RNA 的复制以及二次病毒的产生。细胞。 EGCG、TSA和TFDG显着抑制重组ACE2和S蛋白RBD之间的相互作用。这些结果表明茶在预防新型冠状病毒人际传播方面具有潜在用途。