Potential Immunomodulatory Properties of Biologically Active Components of Spices Against SARS-CoV-2 and Pan β-Coronaviruses

The severe acute respiratory syndrome coronavirus 2 (SARS-CoV-2)-induced COVID-19 has emerged as a defining global health crisis in current times. Data from the World Health Organization shows demographic variations in COVID-19 severity and lethality. Diet may play a significant role in providing be...

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Vydáno v:Frontiers in cellular and infection microbiology Ročník 11; s. 729622
Hlavní autoři: Sengupta, Sourodip, Bhattacharyya, Debina, Kasle, Grishma, Karmakar, Souvik, Sahu, Omkar, Ganguly, Anirban, Addya, Sankar, Das Sarma, Jayasri
Médium: Journal Article
Jazyk:angličtina
Vydáno: Lausanne Frontiers Media SA 27.08.2021
Frontiers Media S.A
Témata:
Antioxidants
Antiviral activity
Antiviral agents
bioactive components
Biological activity
Cellular and Infection Microbiology
Chemokines
Coronaviruses
COVID-19
Diet
Fatalities
Heme oxygenase (decyclizing)
Homeostasis
hypercytokinemia
hyperinflammation
Immune response
Immunity
Immunomodulation
Inflammation
Lethality
Lymphocytes
Middle East respiratory syndrome
Monocyte chemoattractant protein 1
Mortality
Oxidative stress
Public health
Severe acute respiratory syndrome coronavirus 2
Spices
Tumor necrosis factor-α
East Asia
ISSN:2235-2988, 2235-2988
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Shrnutí:The severe acute respiratory syndrome coronavirus 2 (SARS-CoV-2)-induced COVID-19 has emerged as a defining global health crisis in current times. Data from the World Health Organization shows demographic variations in COVID-19 severity and lethality. Diet may play a significant role in providing beneficial host cell factors contributing to immunity against deadly SARS-CoV-2 pathogenesis. Spices are essential components of the diet that possess anti-inflammatory, antioxidant, and antiviral properties. Hyperinflammation, an aberrant systemic inflammation associated with pneumonia, acute respiratory failure, and multiorgan dysfunction, is a major clinical outcome in COVID-19. Knowing the beneficial properties of spices, we hypothesize that spice-derived bioactive components can modulate host immune responses to provide protective immunity in COVID-19. This study emphasizes that biologically active components of spices might alleviate the sustained pro-inflammatory condition by inhibiting the activity of tumor necrosis factor-alpha (TNF-α), interleukins (IL6, IL8), and chemokine (CCL2) known to be elevated in COVID-19. Spices may potentially prevent the tissue damage induced by oxidative stress and pro-inflammatory mediators during SARS-CoV-2 infection. The current study also highlights the effects of spices on the antioxidant pathways mediated by Nrf2 (nuclear factor erythroid 2-related factor 2) and Hmox1 (heme oxygenase 1) to restore oxidative homeostasis and protect from aberrant tissue damage. Taken together, the anti-inflammatory and antioxidant activities of bioactive components of spices may hold a promise to target the cellular pathways for developing antivirals against SARS-CoV-2 and pan β-coronaviruses.
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These authors have contributed equally to this work
Reviewed by: David De Jong, University of São Paulo Ribeirão Preto, Brazil; Brandt D. Pence, University of Memphis, United States; Marilia Zaluar P. Guimaraes, Federal University of Rio de Janeiro, Brazil
This article was submitted to Virus and Host, a section of the journal Frontiers in Cellular and Infection Microbiology
Edited by: Henry Puerta-Guardo, Universidad Autónoma de Yucatán, Mexico
ISSN:2235-2988
2235-2988
DOI:10.3389/fcimb.2021.729622