This technology utilizes juice or extracts derived from black raspberry seeds as an active ingredient to create an antiviral composition that inhibits the proliferation and replication of H3N2 and influenza B viruses, as well as a food composition for preventing and improving infectious diseases. It repurposes black raspberry seeds that are typically discarded after juice and alcohol production.
Influenza is difficult to vaccinate against due to frequent antigenic variation, and with reports of resistant strains emerging against existing neuraminidase-targeting drugs like Tamiflu and Relenza, there is an urgent need for new therapeutic materials. While the antioxidant and antibacterial effects of black raspberries are well-known, there has been little research into using the seeds—which are discarded in large quantities after juicing—as an anti-influenza agent.
This technology uses various extraction methods, including hot water, ultrasonic, low-grade alcohol, and acetic acid, to process black raspberry seeds, creating a composition that prevents digestive and respiratory diseases by blocking viral proliferation and replication. The food composition can be provided as a food additive, beverage, or beverage additive. It can be applied to immune-boosting drinks during flu season, functional food additives for institutional catering, and respiratory health supplements for the elderly, offering an alternative to synthetic antivirals prone to resistance while upcycling black raspberry processing by-products into high-value materials.
This invention was developed with support from the Ministry of Health and Welfare for the discovery of novel antiviral targets based on virus-host innate immune interactions.
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