[The virus-inhibiting activity of a preparation obtained from a mussel hydrolysate].

Antiviral properties were found with a preparation obtained from mussel meat by acid hydrolysis. In the experiments in vitro this mussel hydrolysate reduced the infectious activity of influenza viruses in neutralization tests by 3-6 log. Applications of the preparation to mice infected with a toxigenic influenza virus strain protected from death 66-84% of the animals, the survival rate in controls being from 9 to 16%.