Experimental chewing gum may reduce virus spread
An experimental chewing gum containing a protein that “traps” coronavirus particles could limit the amount of virus in saliva and help curb transmission when infected people are talking, breathing or coughing, researchers believe.
The gum contains copies of the ACE2 protein found on cell surfaces, which the virus uses as a gateway to break into cells and infect them. In test-tube experiments using saliva and swab samples from infected individuals, virus particles attached themselves to the ACE2 “receptors” in the chewing gum.
As a result, the viral load in the samples fell by more than 95%, the research team from the University of Pennsylvania reported in Molecular Therapy. The gum feels and tastes like conventional chewing gum, can be stored for years at normal temperatures, and chewing it does not damage the ACE2 protein molecules, the researchers said.
Using gum to reduce viral loads in saliva, they suggest, would add to the benefit of vaccines and would be particularly useful in countries where vaccines are not yet available or affordable. [Reuters]
