In experiments using saliva samples from COVID-19 patients, the gum, which contains the ACE2 protein, neutralized Achewing gum laced with a plant-grown protein serves as a “trap” for the SARS-CoV-2 virus, reducing viral load in saliva and potentially tamping down transmission, according to a new study.
The work, led by Henry Daniell at Penn’s School of Dental Medicine and performed in collaboration with scientists at the Perelman School of Medicine and School of Veterinary Medicine, as well as at The Wistar Institute and Fraunhofer USA, could lead to a low-cost tool in the arsenal against the COVID-19 pandemic. Their study was published in the journal Molecular Therapy.
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