Fig. 4. Virus infection inhibitory activities of a 60% ethanol extract of Echinacea purpurea (EPE) and chicoric acid (CA) determined by viral gene expression quantification using quantitative real-time polymerase chain reaction (qRT-PCR). Comparison results of relative expression levels of viral genes for (A) H1N1, (B) influenza B virus (IVB), and (C) respiratory syncytial virus subtype A (RSV-A) following 1,000 µg/mL EPE or 189.75 µg/mL CA treatment are shown. Gene expression levels for each treatment group are analyzed relative to the viral control. Relative expression is calculated using the 2^—ΔΔCT method. Data are presented as mean±SD (n=3). *P<0.05 vs. the virus control group; **P<0.01 vs. the virus control group. DMSO, dimethyl sulfoxide.

Prev Nutr Food Sci 2024;29:332~344 https://doi.org/10.3746/pnf.2024.29.3.332