Researchers in the United States have developed an experimental chewing gum that may help reduce the amount of certain viruses present in saliva, potentially lowering the risk of transmission.

The study, carried out by scientists at the University of Pennsylvania, focuses on a gum infused with specially engineered plant-based proteins designed to bind to viruses in the mouth and prevent them from attaching to human cells.

One of the key components is a modified ACE2 protein, which works as a decoy target for SARS-CoV-2, the virus responsible for COVID-19. Another ingredient, derived from lablab beans, contains a protein known as FRIL that has shown the ability to attach to influenza and herpes virus particles.

In laboratory experiments, the gum reduced viral levels in saliva samples by more than 95% for certain tested viruses after exposure. Researchers say the approach works by trapping virus particles directly in the oral cavity, where many respiratory infections begin and spread through speaking, coughing, or close contact.

The concept is being explored as a simple preventive tool that could be useful in high-risk environments such as healthcare facilities, schools, and crowded public spaces. However, scientists stress that the findings are still based on early-stage research, and human trials are required before any practical or commercial use can be confirmed.

At this stage, the chewing gum remains an experimental idea and is not approved as a medical treatment or replacement for existing infection control measures.