Eman Elsharkawy, May Alqurashi, Mona Alshathly, A. K. M. Moyeenul Huq
{"title":"Antiviral Activity of Curcuminoids Derived from Deverra tortuosa Plant","authors":"Eman Elsharkawy, May Alqurashi, Mona Alshathly, A. K. M. Moyeenul Huq","doi":"10.1155/2024/5548871","DOIUrl":null,"url":null,"abstract":"<div>\n <p>Curcuminoids are natural products with widespread biological activity mostly extracted from <i>Curcuma longa</i> and its family. In the current study, we report the first time to isolate curcuminoids from another phyto source. Three compounds (curcumin, desmethoxycurcumin (DMC), and bisdemethoxycurcumin (BDMC)) were isolated from the plant Deverra tortuosa using methanolic extract, which was then fractionated and separated by puriFlash. The purity of compounds was monitored by thin-layer chromatography and confirmed by high-performance liquid chromatography. The mass spectrometry identified the isolated compound by their electrospray ionisation. Molecular docking then demonstrated that curcumin and BDMC bind at the same cavity (187 Å) on SARS-CoV-2 M<sup>pro</sup> protein indicating similarities while DMC binds to a cavity with a larger size (372 Å). Among the three curcuminoids, BDMC was shown to give the highest binding energy (−7.5 kcal/mol) followed by curcumin (−7.4 kcal/mol) and DMC (−7.3 kcal/mol). Calculating the half-maximal cytotoxic concentration and inhibitory median concentration of both DMC and BDMC showed low-to-moderate antiviral activity against SARS-CoV-2.</p>\n </div>","PeriodicalId":15802,"journal":{"name":"Journal of Food Biochemistry","volume":"2024 1","pages":""},"PeriodicalIF":3.5000,"publicationDate":"2024-07-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/2024/5548871","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of Food Biochemistry","FirstCategoryId":"97","ListUrlMain":"https://onlinelibrary.wiley.com/doi/10.1155/2024/5548871","RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"BIOCHEMISTRY & MOLECULAR BIOLOGY","Score":null,"Total":0}
引用次数: 0
Abstract
Curcuminoids are natural products with widespread biological activity mostly extracted from Curcuma longa and its family. In the current study, we report the first time to isolate curcuminoids from another phyto source. Three compounds (curcumin, desmethoxycurcumin (DMC), and bisdemethoxycurcumin (BDMC)) were isolated from the plant Deverra tortuosa using methanolic extract, which was then fractionated and separated by puriFlash. The purity of compounds was monitored by thin-layer chromatography and confirmed by high-performance liquid chromatography. The mass spectrometry identified the isolated compound by their electrospray ionisation. Molecular docking then demonstrated that curcumin and BDMC bind at the same cavity (187 Å) on SARS-CoV-2 Mpro protein indicating similarities while DMC binds to a cavity with a larger size (372 Å). Among the three curcuminoids, BDMC was shown to give the highest binding energy (−7.5 kcal/mol) followed by curcumin (−7.4 kcal/mol) and DMC (−7.3 kcal/mol). Calculating the half-maximal cytotoxic concentration and inhibitory median concentration of both DMC and BDMC showed low-to-moderate antiviral activity against SARS-CoV-2.
期刊介绍:
The Journal of Food Biochemistry publishes fully peer-reviewed original research and review papers on the effects of handling, storage, and processing on the biochemical aspects of food tissues, systems, and bioactive compounds in the diet.
Researchers in food science, food technology, biochemistry, and nutrition, particularly based in academia and industry, will find much of great use and interest in the journal. Coverage includes:
-Biochemistry of postharvest/postmortem and processing problems
-Enzyme chemistry and technology
-Membrane biology and chemistry
-Cell biology
-Biophysics
-Genetic expression
-Pharmacological properties of food ingredients with an emphasis on the content of bioactive ingredients in foods
Examples of topics covered in recently-published papers on two topics of current wide interest, nutraceuticals/functional foods and postharvest/postmortem, include the following:
-Bioactive compounds found in foods, such as chocolate and herbs, as they affect serum cholesterol, diabetes, hypertension, and heart disease
-The mechanism of the ripening process in fruit
-The biogenesis of flavor precursors in meat
-How biochemical changes in farm-raised fish are affecting processing and edible quality