Inhibitory Effects of Caffeic Acid, a Coffee-Related Organic Acid, on the Propagation of Hepatitis C Virus

Japanese Journal of Infectious Diseases

Ryosuke Suzuki²  Ryo Abe¹  Kentaro Hanada³  Masayoshi Fukasawa³  Takaji Wakita²  Yoshitaka Shirasago³  Isei Tanida³ 

[1] Research Institute for Biomedical Sciences, Tokyo University of Science;Department of Virology II, National Institute of Infectious Diseases;Department of Biochemistry and Cell Biology, National Institute of Infectious Diseases

关键词: coffee;    caffeic acid;    hepatocellular carcinoma;    chlorogenic acid;    HCV;   

DOI  :  10.7883/yoken.JJID.2014.309

学科分类：传染病学

来源: National Institute of Infectious Diseases

【 摘 要 】

References(37)Cited-By(4)Multipurpose cohort studies have demonstrated that coffee consumption reduces the risk of hepatocellular carcinoma (HCC). Given that one of the main causes of HCC is hepatitis C virus (HCV) infection, we examined the effect of caffeic acid, a major organic acid derived from coffee, on the propagation of HCV using an in vitro naïve HCV particle-infection and production system within human hepatoma-derived Huh-7.5.1-8 cells. When cells were treated with 1% coffee extract or 0.1% caffeic acid for 1-h post HCV infection, the amount of HCV particles released into the medium at 3 and 4 days post-infection considerably decreased. In addition, HCV-infected cells cultured with 0.001% caffeic acid for 4 days, also released less HCV particles into the medium. Caffeic acid treatment inhibited the initial stage of HCV infection (i.e., between virion entry and the translation of the RNA genome) in both HCV genotypes 1b and 2a. These results suggest that the treatment of cells with caffeic acid may inhibit HCV propagation.

【 授权许可】

Unknown