VIRUS-INHIBITING ACTIVITY OF A PREPARATIO N OBTAINED ON THE BASIS OF MUSSEL MEAT HYDROLYSATE

Antiviral properties were found with a preparation obtained from musse l meat by acid hydrolysis. In the experiments in vitro this mussel hyd rolysate reduced the infectious activity of influenza viruses in neutr alization tests by 3-6 log. Applications of the preparation to mice in fected with a toxigenic influenza virus strain protected from death 66 -84 % of the animals, the survival rate in controls being from 9 to 16 %. The protective effect of mussel hydrolysate was observed both afte r intranasal and oral administrations. The optimal protective effect w as obtained when the preparation was used 5-24 hours before inoculatio n.