a gum with a protein that traps coronavirus particles could be crucial in limiting the spread of SARS-CoV-2, the pathogen that causes COVID-19.
According to a study published in the online edition of Molecular Theory, this gummy contains copies of a protein, ACE2, which is found on the surface of cells and which the virus uses as input to infect cells. According to laboratory experiments, where saliva from infected individuals has been used, virus particles were trapped in the protein contained in said chewing gum.
Thus, the viral load of the samples was reduced more than 95%, according to this study by the University of Pennsylvania.
The gum tastes the same as a traditional chewing gum and can be stored for years in normal temperatures. Furthermore, the proteins are not affected by the chewing gum itself. Researchers now believe that using this treat could be beneficial, especially for countries where vaccines are not yet available.
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