从鹿角菜中提取的姜黄素的抗病毒活性

IF 3.5 2区 农林科学 Q2 BIOCHEMISTRY & MOLECULAR BIOLOGY Journal of Food Biochemistry Pub Date : 2024-07-12 DOI:10.1155/2024/5548871
Eman Elsharkawy, May Alqurashi, Mona Alshathly, A. K. M. Moyeenul Huq
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引用次数: 0

摘要

姜黄素是一种具有广泛生物活性的天然产物,主要从姜黄及其家族中提取。在本研究中,我们首次从另一种植物来源中分离出姜黄素。我们利用甲醇提取物从姜黄草(Deverra tortuosa)植物中分离出三种化合物(姜黄素、去甲氧基姜黄素(DMC)和双去甲氧基姜黄素(BDMC)),然后用 puriFlash 对其进行分馏和分离。化合物的纯度由薄层色谱法监测,并由高效液相色谱法确认。质谱通过电喷雾离子化鉴定了分离出的化合物。分子对接结果表明,姜黄素和 BDMC 与 SARS-CoV-2 Mpro 蛋白上的相同空腔(187 Å)结合,表明两者具有相似性,而 DMC 则与较大的空腔(372 Å)结合。在三种姜黄素中,BDMC 的结合能最高(-7.5 kcal/mol),其次是姜黄素(-7.4 kcal/mol)和 DMC(-7.3 kcal/mol)。计算 DMC 和 BDMC 的半数最大细胞毒性浓度和抑制中位浓度后发现,这两种药物对 SARS-CoV-2 的抗病毒活性为中低水平。
本文章由计算机程序翻译,如有差异,请以英文原文为准。

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Antiviral Activity of Curcuminoids Derived from Deverra tortuosa Plant

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.

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来源期刊
Journal of Food Biochemistry
Journal of Food Biochemistry 生物-生化与分子生物学
CiteScore
7.80
自引率
5.00%
发文量
488
审稿时长
3.6 months
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
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