Fig 1.
Vinegar (6% acetic acid) inactivates SARS-CoV-2.
SARS-CoV-2 (1x10^5 TCID50, WA1/2020 isolate) was incubated with 6% acetic acid (or distilled water negative control) for 15min at a 1:10 ratio. The sample was then diluted 1:100 using water and tested for live virus by TCID50. TCID50 was read 10 days after experimental set up but left in culture for an additional week to ensure that no additional viral outgrowth occurred. Data represent mean ±SD, n = 2 *p < 0.05.
Fig 2.
Effect of vinegar on SARS-CoV-2 viral particles by transmission electron microscope (TEM).
(A-B) Representative TEM images. (A) The untreated cells, water (- vinegar) SARS-CoV-2 viral particles shows morphodiagnostic features of family Coronaviridae with morphologically intact structure whereas (B) Cells treated with 6% acetic acid (+ vinegar) SARS-CoV-2 viral particles showing presence of abnormal viral morphodiagnostic with misshapen structure with fewer viral particles, and disorganized virion structure. Scale bar = A-B 100nm. Insets are shown from additional images of the same sample.
Fig 3.
Acetic acid effects on SARS-CoV-2 spike and ACE2 binding.
Enzyme-linked immunosorbent assay data indicates that Acetic Acid or Vinegar (Acetic Acid at 1M, or at 2 M) alters binding of Spike to human angiotensin-converting enzyme (ACE2). (A-D) When spike-coated plates are incubated with concentrations of Acetic Acid and the effect of Acetic acid was tested when in contact with spike protein for (A) 5 minutes; (B) 10 minutes; (C) 30 minutes; (D) 60 minutes; as well as (E) when ACE2 coated plates are incubated with Spike RBD protein and different concentrations of Acetic Acid was tested when in contact with spike protein for 30 minutes. Data was normalized to no-Acetic Acid vehicle control (stats as compared to respective vehicle). Data represent mean ±SD, n = 3 *p < 0.05; **p < 0.01; ***p < 0.001; ****p < 0.0001.