HP-OVA
A chemically modified chicken egg protein.
General information
HP-OVA is an experimental anhydride-modified formulation of ovalbumin(Wikipedia) isolated from chicken eggs. It has anti-viral properties, including anti-coronaviral activity in vitro. HP-OVA was observed to inhibit SARS-CoV-2 S protein-mediated cell-to-cell fusion (Liang et al., 2021).
Synonyms
3-hydroxyphthalic anhydride-modified chicken ovalbumin
Supporting references
| Link | Tested on | Impact factor | Notes | Publication date |
|---|---|---|---|---|
|
3-Hydroxyphthalic Anhydride-Modified Chicken Ovalbumin as a Potential Candidate Inhibits SARS-CoV-2 Infection by Disrupting the Interaction of Spike Protein With Host ACE2 Receptor
Protein factor In vitro |
in vitro binding assay; Huh 7 cells (cytotoxicity assay only); HEK-293T cells (cell-to-cell fusion assay); Vero E6 cells; 293T/ACE2 cells; SARS-CoV-2 pseudovirus; SARS-CoV-2 live virus | 4.23 | HP-OVA inhibited SARS-CoV-2 pseudovirus infection in Vero E6 and ACE2/293T cells with IC50 values of 0.7 μM and 1.21 μM, respectively. It also inhibited SARS-CoV-2 live virus infection in Vero E6 cells with IC50 of 4.78 μM. In all tested experimental setups, the selectivity index of HP-OVA was measured to be 150 or higher. |
Jan/14/2021 |
