When the outbreak of human novel coronavirus was first reported in Wuhan, China at the end of 2019, the epidemic spread rapidly around the world and finally became a pandemic in 2020. In order to seek effective drugs to treat the Covid-19 infected patients for emergent use and for the disease prevention, researchers examined numerous existed antiviral drugs that may have the potential for Covid-19 treatment. At the same time, antibody treatment and vaccines development were ongoing simultaneously. The aim of this review is to introduce antibody therapy, vaccine development and potential antiviral treatments on Covid-19 and to discuss the future perspective on the Covid-19 pandemic.
{"title":"The prevention and treatment of Covid-19 and related development during pandemic","authors":"Chin-Kun Wang, Yuan-Ti Lee, Chao-Bin Yeh, Chi-Ho Chan","doi":"10.31665/jfb.2021.16290","DOIUrl":"https://doi.org/10.31665/jfb.2021.16290","url":null,"abstract":"When the outbreak of human novel coronavirus was first reported in Wuhan, China at the end of 2019, the epidemic spread rapidly around the world and finally became a pandemic in 2020. In order to seek effective drugs to treat the Covid-19 infected patients for emergent use and for the disease prevention, researchers examined numerous existed antiviral drugs that may have the potential for Covid-19 treatment. At the same time, antibody treatment and vaccines development were ongoing simultaneously. The aim of this review is to introduce antibody therapy, vaccine development and potential antiviral treatments on Covid-19 and to discuss the future perspective on the Covid-19 pandemic.","PeriodicalId":15882,"journal":{"name":"Journal of Food Bioactives","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-12-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"84849842","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
V. Parthsarathy, C. McLaughlin, S. Sharkey, P. Harnedy-Rothwell, R. Lafferty, P. Allsopp, E. McSorley, R. Fitzgerald, F. O'Harte
There is increasing interest in dietary protein for management of Type 2 diabetes mellitus (T2DM) and obesity. The effects of twice-daily oral administration of a salmon skin gelatin hydrolysate (SSGH, 50 mg/kg), boarfish protein hydrolysate (BPH, (50 mg/kg), metformin (200 mg/kg), or saline control, were investigated in ob/ob mice. Non-fasting blood glucose was significantly reduced with SSGH (p<0.01), BPH (p<0.001) and metformin (p<0.001), which were reflected in reductions in glycated haemoglobin (HbA1c) (p<0.001, p<0.01 and p<0.01, respectively). Responses to oral and intraperitoneal glucose tolerance were improved (p<0.05-0.01), as well as circulating plasma lipid profiles (p<0.05-0.001). Chronic BPH treatment increased circulating plasma insulin (p<0.01), whereas SSGH improved insulin sensitivity (p<0.05), versus respective controls. All treatments significantly reduced energy intake (p<0.05-<0.001) versus (ob/ob) controls, without affecting overall bodyweight. These findings suggest that fish hydrolysates mediate potent anti-diabetic actions similar to metformin and might be suitable for the management and prevention of T2DM.
{"title":"Protein hydrolysates from boarfish (Capros aper) and Atlantic salmon (Salmo salar) skin gelatin improve metabolic control in genetically obese diabetic (ob/ob) mice","authors":"V. Parthsarathy, C. McLaughlin, S. Sharkey, P. Harnedy-Rothwell, R. Lafferty, P. Allsopp, E. McSorley, R. Fitzgerald, F. O'Harte","doi":"10.31665/jfb.2021.16292","DOIUrl":"https://doi.org/10.31665/jfb.2021.16292","url":null,"abstract":"There is increasing interest in dietary protein for management of Type 2 diabetes mellitus (T2DM) and obesity. The effects of twice-daily oral administration of a salmon skin gelatin hydrolysate (SSGH, 50 mg/kg), boarfish protein hydrolysate (BPH, (50 mg/kg), metformin (200 mg/kg), or saline control, were investigated in ob/ob mice. Non-fasting blood glucose was significantly reduced with SSGH (p<0.01), BPH (p<0.001) and metformin (p<0.001), which were reflected in reductions in glycated haemoglobin (HbA1c) (p<0.001, p<0.01 and p<0.01, respectively). Responses to oral and intraperitoneal glucose tolerance were improved (p<0.05-0.01), as well as circulating plasma lipid profiles (p<0.05-0.001). Chronic BPH treatment increased circulating plasma insulin (p<0.01), whereas SSGH improved insulin sensitivity (p<0.05), versus respective controls. All treatments significantly reduced energy intake (p<0.05-<0.001) versus (ob/ob) controls, without affecting overall bodyweight. These findings suggest that fish hydrolysates mediate potent anti-diabetic actions similar to metformin and might be suitable for the management and prevention of T2DM.","PeriodicalId":15882,"journal":{"name":"Journal of Food Bioactives","volume":"12 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-12-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"88377481","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pauline Morin, L. Howard, J. Tipton, Laura Lavefve, C. Brownmiller, Sun-Ok Lee, I. Gu, R. Liyanage, J. Lay
The anti-inflammatory activity of blackberries has been attributed to phenolic compounds, especially anthocyanins. The present study hypothesized that volatiles could contribute to anti-inflammatory activity as well. The anti-inflammatory properties of three blackberry genotypes varying in total volatile and phenolic contents were assessed by measuring concentrations of nitric oxide (NO), interleukin-6 (IL-6) and tumor necrosis factor -α (TNF-α) within LPS-inflamed RAW264.7 murine macrophage cells after a preventive treatment of either a phenolic or a volatile extract. Extracts from blackberry genotypes A2528T, A2587T and Natchez had total phenolic contents of 4315, 3369 and 3680 µg/mL, respectively, and total volatile contents of 283, 852 and 444 ng/mL, respectively. Phenolic and volatile extracts of all genotypes significantly lowered the secretion of NO, IL-6 and TNF-α in ranges varying between 20-42%, 34-60% and 28-73% inhibition, respectively. Volatile extracts exhibited greater anti-inflammatory properties than phenolic extracts, despite being present at much lower concentrations in the berries. Further research is needed to assess bioavailability and anti-inflammatory effect of blackberry volatiles in vivo.
{"title":"Blackberry phenolic and volatile extracts inhibit cytokine secretion in LPS-inflamed RAW264.7 cells","authors":"Pauline Morin, L. Howard, J. Tipton, Laura Lavefve, C. Brownmiller, Sun-Ok Lee, I. Gu, R. Liyanage, J. Lay","doi":"10.31665/jfb.2021.16291","DOIUrl":"https://doi.org/10.31665/jfb.2021.16291","url":null,"abstract":"The anti-inflammatory activity of blackberries has been attributed to phenolic compounds, especially anthocyanins. The present study hypothesized that volatiles could contribute to anti-inflammatory activity as well. The anti-inflammatory properties of three blackberry genotypes varying in total volatile and phenolic contents were assessed by measuring concentrations of nitric oxide (NO), interleukin-6 (IL-6) and tumor necrosis factor -α (TNF-α) within LPS-inflamed RAW264.7 murine macrophage cells after a preventive treatment of either a phenolic or a volatile extract. Extracts from blackberry genotypes A2528T, A2587T and Natchez had total phenolic contents of 4315, 3369 and 3680 µg/mL, respectively, and total volatile contents of 283, 852 and 444 ng/mL, respectively. Phenolic and volatile extracts of all genotypes significantly lowered the secretion of NO, IL-6 and TNF-α in ranges varying between 20-42%, 34-60% and 28-73% inhibition, respectively. Volatile extracts exhibited greater anti-inflammatory properties than phenolic extracts, despite being present at much lower concentrations in the berries. Further research is needed to assess bioavailability and anti-inflammatory effect of blackberry volatiles in vivo.","PeriodicalId":15882,"journal":{"name":"Journal of Food Bioactives","volume":"74 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-12-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"86357491","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Oral administration of food protein hydrolysate and naturally occurring peptides exert beneficial effects beyond conventional nutritional functions by supplying amino acids for protein synthesis. These peptides are referred to as food-derived bioactive peptides. The coronavirus disease 2019 (COVID-19) is caused by sever acute respiratory syndrome coronavirus 2 (SARS-CoV-2) infection. Some host and viral proteins are involved in the entry of SARS-CoV-2 into cells and their replication. Peptides with specific sequences can interact with these proteins and have potential prophylactic and therapeutic activities against COVID-19. However, it is difficult to deliver food-derived peptides to target organs without degradation by exopeptidases in the body. Alternatively, food-derived peptides and amino acid metabolites have been suggested to decrease risk factors of COVID-19 by modulating the renin-angiotensin system, the innate immune system, and the antioxidant system. This mini-review is based on in vivo responses to food-derived peptides and aims to introduce potential targets for these peptides in decreasing the risk and severity of COVID-19.
{"title":"Potential target for mitigation of COVID-19 by food-derived bioactive peptides","authors":"Kenji Sato","doi":"10.31665/jfb.2021.16287","DOIUrl":"https://doi.org/10.31665/jfb.2021.16287","url":null,"abstract":"Oral administration of food protein hydrolysate and naturally occurring peptides exert beneficial effects beyond conventional nutritional functions by supplying amino acids for protein synthesis. These peptides are referred to as food-derived bioactive peptides. The coronavirus disease 2019 (COVID-19) is caused by sever acute respiratory syndrome coronavirus 2 (SARS-CoV-2) infection. Some host and viral proteins are involved in the entry of SARS-CoV-2 into cells and their replication. Peptides with specific sequences can interact with these proteins and have potential prophylactic and therapeutic activities against COVID-19. However, it is difficult to deliver food-derived peptides to target organs without degradation by exopeptidases in the body. Alternatively, food-derived peptides and amino acid metabolites have been suggested to decrease risk factors of COVID-19 by modulating the renin-angiotensin system, the innate immune system, and the antioxidant system. This mini-review is based on in vivo responses to food-derived peptides and aims to introduce potential targets for these peptides in decreasing the risk and severity of COVID-19. ","PeriodicalId":15882,"journal":{"name":"Journal of Food Bioactives","volume":"51 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-12-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"76547377","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
According to the concept of trained immunity (TRIM), by stimulating the immune response with one pathogen, one can strengthen it against infection by another. With this understanding, one can take advantage of such immune responses with a stimulant such as β-glucan, which does not actually cause disease in humans, but has the advantage of generating primed immune cells that will respond to a variety of deadly infections. Mushroom β-glucans are known to act as training agents that leads to an increase in immune responses when these trained cells are subjected to a secondary stimulus. Understanding whether the TRIM processes are responsible for antiviral responses will undoubtedly provide a deeper understanding of other potential antiviral strategies, as the new SARS-CoV-2 is not the first- or last-time humanity has to deal with viral pandemics. More studies and clinical evidence are necessary for better understanding of the role of β-glucans in viral infections and COVID-19.
{"title":"Potential role of mushroom beta-glucans in immunity and inflammation in viral infections and COVID-19","authors":"V. Konusova, Eugene Vorbeychikov, M. Shamtsyan","doi":"10.31665/jfb.2021.16288","DOIUrl":"https://doi.org/10.31665/jfb.2021.16288","url":null,"abstract":"According to the concept of trained immunity (TRIM), by stimulating the immune response with one pathogen, one can strengthen it against infection by another. With this understanding, one can take advantage of such immune responses with a stimulant such as β-glucan, which does not actually cause disease in humans, but has the advantage of generating primed immune cells that will respond to a variety of deadly infections. Mushroom β-glucans are known to act as training agents that leads to an increase in immune responses when these trained cells are subjected to a secondary stimulus. Understanding whether the TRIM processes are responsible for antiviral responses will undoubtedly provide a deeper understanding of other potential antiviral strategies, as the new SARS-CoV-2 is not the first- or last-time humanity has to deal with viral pandemics. More studies and clinical evidence are necessary for better understanding of the role of β-glucans in viral infections and COVID-19.","PeriodicalId":15882,"journal":{"name":"Journal of Food Bioactives","volume":"45 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-12-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"77118938","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Food processing includes a chain of events that starts in the farm and continues to the serving plate. These may include washing, dehydration, blanching, heat processing, and packaging, among others. While processing is essential for providing a safe food supply by eliminating harmful microorganisms and certain undesirable components, as well as revealing the desirable flavor of food, there has been much recent attempt to condemn food processing. Thus, loss of certain nutrients during processing and use of additives in ready to eat food as well as high levels of salt, sugar and fat/oil have been noted as being responsible for many non-communicable diseases due to increased incidence of obesity, diabetes and cardiovascular disease. These have all been categorised as ultra-processed food but attention to the definitions and details is most important.
{"title":"The Power of Food Science and Technology and Nutrition for Sustainable Planet Health: Food Processing Saves Lives","authors":"F. Shahidi","doi":"10.31665/jfb.2021.16286","DOIUrl":"https://doi.org/10.31665/jfb.2021.16286","url":null,"abstract":"Food processing includes a chain of events that starts in the farm and continues to the serving plate. These may include washing, dehydration, blanching, heat processing, and packaging, among others. While processing is essential for providing a safe food supply by eliminating harmful microorganisms and certain undesirable components, as well as revealing the desirable flavor of food, there has been much recent attempt to condemn food processing. Thus, loss of certain nutrients during processing and use of additives in ready to eat food as well as high levels of salt, sugar and fat/oil have been noted as being responsible for many non-communicable diseases due to increased incidence of obesity, diabetes and cardiovascular disease. These have all been categorised as ultra-processed food but attention to the definitions and details is most important.","PeriodicalId":15882,"journal":{"name":"Journal of Food Bioactives","volume":"439 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-12-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"76678662","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Y. Wong, Chi-Ho Chan, K. Venkatakrishnan, H. Chiu, You-Cheng Shen, Oksana Glovinskaia, Yi-Chun Han, Chin-Kun Wang
The world health organization (WHO) announced that coronavirus 2019 (COVID-19) is a pandemic. Considering the pandemic spread of Covid-19, many researchers have shown immense interest in various functional foods/nutraceuticals and dietary supplements to improve immune function and overall health status and thus lower the risk of COVID-19 infection. Studies have indicated that a balanced diet rich in various nutrients especially micronutrients plays a huge role in recovering and preventing COVID-19 related health issues. Improvement of obesity could reduce the risk of COVID-19 infection owing to the less angiotensin-conversion enzyme 2 receptors and increase the effect of vaccination. This review signifies the importance of various food bioactives along with dietary supplements (balanced diet) rich in various micronutrients against COVID-19 and its related anomalies. Moreover, this contribution helps non-specialists to understand the importance of various functional foods/nutraceuticals based on the dietary/supplementation recommendations indicated by various popular nutritional or dietary or health organizations. To sum up this contribution, healthy life style and balanced nutrition play important role on immune system. Reducing obesity becomes a critical point on the COVID-19 infection. The most important is to find the potential and effective food bioactives, which might act as supportive or complementary therapy (prophylactic) for mitigating the risk and comorbidity associated with COVID-19.
{"title":"Impact of dietary nutrients (functional foods/nutraceuticals) and micronutrients on COVID-19: A review","authors":"Y. Wong, Chi-Ho Chan, K. Venkatakrishnan, H. Chiu, You-Cheng Shen, Oksana Glovinskaia, Yi-Chun Han, Chin-Kun Wang","doi":"10.31665/jfb.2021.15280","DOIUrl":"https://doi.org/10.31665/jfb.2021.15280","url":null,"abstract":"The world health organization (WHO) announced that coronavirus 2019 (COVID-19) is a pandemic. Considering the pandemic spread of Covid-19, many researchers have shown immense interest in various functional foods/nutraceuticals and dietary supplements to improve immune function and overall health status and thus lower the risk of COVID-19 infection. Studies have indicated that a balanced diet rich in various nutrients especially micronutrients plays a huge role in recovering and preventing COVID-19 related health issues. Improvement of obesity could reduce the risk of COVID-19 infection owing to the less angiotensin-conversion enzyme 2 receptors and increase the effect of vaccination. This review signifies the importance of various food bioactives along with dietary supplements (balanced diet) rich in various micronutrients against COVID-19 and its related anomalies. Moreover, this contribution helps non-specialists to understand the importance of various functional foods/nutraceuticals based on the dietary/supplementation recommendations indicated by various popular nutritional or dietary or health organizations. To sum up this contribution, healthy life style and balanced nutrition play important role on immune system. Reducing obesity becomes a critical point on the COVID-19 infection. The most important is to find the potential and effective food bioactives, which might act as supportive or complementary therapy (prophylactic) for mitigating the risk and comorbidity associated with COVID-19.","PeriodicalId":15882,"journal":{"name":"Journal of Food Bioactives","volume":"21 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-09-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"82735072","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Oats being important sources of β-glucan were incorporated at 10, 20 and 30% level in a wheat-based traditional Arabian breakfast cereal called Jereesh and evaluated for sensory acceptability. Sensory analysis reflected that the products with 10 and 20% oats incorporation were acceptable in terms of color, appearance, taste, aroma, mouthfeel, after taste and overall quality as indicated by the sensory scores which revealed no substantial differences between control jereesh (CJ) and oats incorporated jereesh (OJ). However, jereesh with 30% oats incorporation was very sticky (viscous) and scored low in sensory evaluation. Thus, nutritionally important starch fractions were measured in jereesh with 20% oats incorporation using a controlled in vitro multi-enzymatic method. Results indicated that, addition of oats at 20% level resulted in a substantial decrease (p<0.05) in total starch (TS), rapidly available glucose (RAG), and resistant starch content (RS), as well as a significant increase (p<0.05) in slowly digestible starch (SDS) compared to the control jereesh. The starch digestibility index remained unchanged. The findings of the study suggest that incorporation of oats helps in value addition of jereesh in terms of slow digestibility with increased soluble dietary fiber content that might lower glycemic index.
{"title":"Redistribution of nutritionally important starch fractions beneficial to diabetic population by using oats as a functional ingredient in a wheat-based food product – Jereesh","authors":"Faiyaz Ahmed","doi":"10.31665/jfb.2021.15284","DOIUrl":"https://doi.org/10.31665/jfb.2021.15284","url":null,"abstract":"Oats being important sources of β-glucan were incorporated at 10, 20 and 30% level in a wheat-based traditional Arabian breakfast cereal called Jereesh and evaluated for sensory acceptability. Sensory analysis reflected that the products with 10 and 20% oats incorporation were acceptable in terms of color, appearance, taste, aroma, mouthfeel, after taste and overall quality as indicated by the sensory scores which revealed no substantial differences between control jereesh (CJ) and oats incorporated jereesh (OJ). However, jereesh with 30% oats incorporation was very sticky (viscous) and scored low in sensory evaluation. Thus, nutritionally important starch fractions were measured in jereesh with 20% oats incorporation using a controlled in vitro multi-enzymatic method. Results indicated that, addition of oats at 20% level resulted in a substantial decrease (p<0.05) in total starch (TS), rapidly available glucose (RAG), and resistant starch content (RS), as well as a significant increase (p<0.05) in slowly digestible starch (SDS) compared to the control jereesh. The starch digestibility index remained unchanged. The findings of the study suggest that incorporation of oats helps in value addition of jereesh in terms of slow digestibility with increased soluble dietary fiber content that might lower glycemic index.","PeriodicalId":15882,"journal":{"name":"Journal of Food Bioactives","volume":"261 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-09-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"77821083","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
S. Banik, R. Ghosh, B. Downs, Sanjoy Chakraborty, M. Bagchi, Tandra R. Chakraborty, D. Bagchi
SARS-COV2 has emerged as the second biggest threat to humanity of all times, after the Spanish Flu massacre. Due to its brisk rate of mutation, especially that of the host receptor docking Spike protein, a safe immunization is still questioned by some, and protection or recovery has been dependent largely on immune system competence and overall bio-constitutional strength. In order to ensure optimal performance of the body’s immune cells, proper nutrition fortified with functional food ingredients is indispensable. Especially in a scenario where targeted therapeutics against life threatening pandemics like SARS-CoV2 are yet to be invented, formulation of dietary supplements rich in antioxidants, vitamins, and minerals is the need of the hour to promote greater immuno-competence and a heightened immune response; decrease the overall metabolic burden; and restore homeostasis in an infected individual. This review highlights our current understanding and advances made in the regimen of functional foods designed to combat viral diseases together with the shortcomings involved therein.
{"title":"Functional Foods Beyond Nutrition: Therapeutic Interventions to Combat COVID-19 and Other Viral Diseases","authors":"S. Banik, R. Ghosh, B. Downs, Sanjoy Chakraborty, M. Bagchi, Tandra R. Chakraborty, D. Bagchi","doi":"10.31665/jfb.2021.15283","DOIUrl":"https://doi.org/10.31665/jfb.2021.15283","url":null,"abstract":"SARS-COV2 has emerged as the second biggest threat to humanity of all times, after the Spanish Flu massacre. Due to its brisk rate of mutation, especially that of the host receptor docking Spike protein, a safe immunization is still questioned by some, and protection or recovery has been dependent largely on immune system competence and overall bio-constitutional strength. In order to ensure optimal performance of the body’s immune cells, proper nutrition fortified with functional food ingredients is indispensable. Especially in a scenario where targeted therapeutics against life threatening pandemics like SARS-CoV2 are yet to be invented, formulation of dietary supplements rich in antioxidants, vitamins, and minerals is the need of the hour to promote greater immuno-competence and a heightened immune response; decrease the overall metabolic burden; and restore homeostasis in an infected individual. This review highlights our current understanding and advances made in the regimen of functional foods designed to combat viral diseases together with the shortcomings involved therein.","PeriodicalId":15882,"journal":{"name":"Journal of Food Bioactives","volume":"16 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-09-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"88545075","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Coronavirus Disease 2019 (COVID-19) is a global pandemic, caused by severe acute respiratory syndrome coronavirus 2 (SARS- CoV-2). The rising number of cases of this highly transmissible infection has pressed for the urgent need to find effective therapeutics. The life cycle of SARS-CoV-2 includes the viral entry, viral replication, viral assembly and release. The symptoms associated with viral infection often leads to fatal outcome with pneumonia, myocarditis, acute respiratory distress syndrome, hypercoagulability, and/or multi-organ failure. Recent studies have reported that phytochemicals such as emodin, epigallocatechin gallate, and berberine could, albeit modestly, inhibit different stages of SARS-CoV-2 life cycle. The phytochemicals have been shown to disrupt viral infection and replication by blocking viral-surface spike protein binding to entry receptor angiotensin-converting enzyme (ACE2), inhibiting viral membrane fusion with host cells, inhibiting RNA-dependent RNA polymerase involved in viral replication, and/or pathological host- responses in vitro. The focus of this review is to evaluate the efficacies of these phytochemicals on inhibiting SARS-CoV-2 viral infection, growth, or disease progression as well as to provide a perspective on the potential use of these phytochemicals in the development of novel therapeutics against SARS-CoV-2
{"title":"Phytochemicals: Potential Lead Compounds for COVID-19 Therapeutics","authors":"S. Kashyap, Revathy Nadhan, D. Dhanasekaran","doi":"10.31665/jfb.2021.15279","DOIUrl":"https://doi.org/10.31665/jfb.2021.15279","url":null,"abstract":"Coronavirus Disease 2019 (COVID-19) is a global pandemic, caused by severe acute respiratory syndrome coronavirus 2 (SARS- CoV-2). The rising number of cases of this highly transmissible infection has pressed for the urgent need to find effective therapeutics. The life cycle of SARS-CoV-2 includes the viral entry, viral replication, viral assembly and release. The symptoms associated with viral infection often leads to fatal outcome with pneumonia, myocarditis, acute respiratory distress syndrome, hypercoagulability, and/or multi-organ failure. Recent studies have reported that phytochemicals such as emodin, epigallocatechin gallate, and berberine could, albeit modestly, inhibit different stages of SARS-CoV-2 life cycle. The phytochemicals have been shown to disrupt viral infection and replication by blocking viral-surface spike protein binding to entry receptor angiotensin-converting enzyme (ACE2), inhibiting viral membrane fusion with host cells, inhibiting RNA-dependent RNA polymerase involved in viral replication, and/or pathological host- responses in vitro. The focus of this review is to evaluate the efficacies of these phytochemicals on inhibiting SARS-CoV-2 viral infection, growth, or disease progression as well as to provide a perspective on the potential use of these phytochemicals in the development of novel therapeutics against SARS-CoV-2","PeriodicalId":15882,"journal":{"name":"Journal of Food Bioactives","volume":"108 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-09-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"80810865","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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