تأثیر عملکرد کورکومین در جلوگیری از بیماری‌زایی ویروس‌ها

نوع مقاله : مقاله ترویجی

نویسندگان

1 مرکز تحقیقات بیوشیمی و بیوفیزیک، دانشگاه تهران، تهران، ایران

2 پژوهشگاه استاندارد،پژوهشکده صنایع غذایی و فرآورده‌های کشاورزی،

چکیده

کورکومین، ترکیب طبیعی مشتق شده از زردچوبه، فعالیت‌های آنتی‌اکسیدانی، ضدتوموری و ضدالتهابی دارد. شواهد بسیاری، نشان می‌دهد که این ترکیب نقش مهاری در عفونت‌های ایجاد شده ویروسی نیز دارد. کورکومین، فعالیت ضدویروسی خود را از طریق مکانیسم‌های مختلف، روی ویروس‌های مختلف اعمال می‌کند. این مکانیسم‌ها شامل مهار مستقیم سیستم تکثیر سلولی و یا مهار مسیرهای پیام‌رسانی لازم در تکثیر ویروس است. مطالعات بسیاری اندرکنش مستقیم کورکومین را با پروتئین‌های درون سلولی برای مهار تکثیر ویروس نشان می‌دهد. علاوه بر این، کورکومین با خصوصیات شیمیایی ویژه‌ای که دارد، می‌تواند با تأثیر بر روی غشا ویروسی به دلیل خاصیت آبگریزی خود و نیز اندرکنش با گلیکوپروتئین‌های سطحی، مانع ورود ویروس به داخل سلول میزبان شود. در حقیقت کورکومین مانع اتصال ویروس به سطح سلول می‌شود. این خصوصیت بالقوه می‌تواند کورکومین ‌را به‌عنوان یک ترکیب ضدویروسی در توسعه داروهای جدید با افزایش ویژگی فراهمی زیستی آن معرفی کند. علاوه بر این، در این مقاله پیشنهاد شده است که برای بررسی تأثیر کورکومین بر روی ویروس کووید-19، مطالعات آزمایشگاهی صورت پذیرد؛ زیرا این ویروس از نوع ویروس‌های غشادار است و شاید کورکومین با توجه به ویژگی آبگریزی خود، با تغییر سیالیت غشا، بتواند از ورود ویروس به سلول میزبان جلوگیری نماید.

کلیدواژه‌ها


عنوان مقاله [English]

Effect of Curcumin on Diminishing Pathogenicity of Viruses

نویسندگان [English]

  • Ali Akbar Moosavi-Movahedi 1
  • Mahdie Rahban 1
  • Mansooreh Mazaheri 2
1 Institute of Biochemistry and Biophysics, University of Tehran, Tehran, Iran.
2 Standard Research Institute, Food and Agricultural Products
چکیده [English]

Curcumin, a natural compound derived from turmeric, has antioxidant, anti-tumor and anti-inflammatory activities. Accumulated evidence indicated curcumin plays an inhibitory role against infection of numerous viruses. Curcumin exerts its antiviral activity on various viruses through different mechanisms. These mechanisms involve either a direct interference of viral replication machinery or suppression of cellular signaling pathways essential for viral replication. Many studies have shown a direct interaction of curcumin with intracellular proteins to prevent viral replication. In addition, curcumin, due to its chemical properties can inhibit the viral infection of the host cell by interfering the viral membrane of enveloped viruses due to its hydrophobic properties and interaction with surface glycoproteins. In fact, curcumin reduces viral replication by inhibiting viral binding at the cell surface. This potential property of curcumin can be make it a candidate for an anti-viral drug design by increasing its bioavailability. In this article, it is suggested that the effect of curcumin on the coronavirus-19 be studied experimentally because this virus belongs to enveloped viruses and curcumin may be able to prevent the virus from entering the host cell by altering membrane fluidity due to its hydrophobic properties.

کلیدواژه‌ها [English]

  • curcumin
  • Enveloped Viruses
  • Cell Signaling Pathways
  • Viral Replication
  • Bioavailability
  • Suggestion For COVID-19 Virus
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[3]. Zhu, L., Ding, X., Zhang, D., Yuan, CH., Wang, J., Ndegwa, E., & Zhu, G. (2013) Curcumin inhibits bovine herpesvirus type 1 entry into MDBK cells, Acta Virologica, vol. 57, no. 4, pp. 389–396.
[4]. Noureddin, S. A., El-Shishtawy, R. M., & Al-Footy, K. O. (2019) Curcumin analogues and their hybrid molecules as multifunctional drugs, European Journal of Medicinal Chemistry, vol. 182, pp. 111631-111671.
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[10]. Von Rhein, C., Weidner, T., Henß, L., Martin, J., Weber, C., Sliva, K., & Schnierle, B. S. (2016) Curcumin and Boswellia serrata gum resin extract inhibit chikungunya and vesicular stomatitis virus infections in vitro, Antiviral Research, vol. 125, pp. 51–57.
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[1]. Mathew, D., & Hsu, W. (2018) Antiviral potential of curcumin, Journal of Functional Foods, vol. 40, pp. 692–699.
[2]. Mofidi Najjar, F., Taghavi, F., Ghadari, R., Sheibani, N., & Moosavi-Movahedi, A. A. (2017) Destructive effect of non-enzymatic glycation on catalase and remediation via curcumin, Archives of Biochemistry and Biophysics, vol. 630, pp. 81–90.
[3]. Zhu, L., Ding, X., Zhang, D., Yuan, CH., Wang, J., Ndegwa, E., & Zhu, G. (2013) Curcumin inhibits bovine herpesvirus type 1 entry into MDBK cells, Acta Virologica, vol. 57, no. 4, pp. 389–396.
[4]. Noureddin, S. A., El-Shishtawy, R. M., & Al-Footy, K. O. (2019) Curcumin analogues and their hybrid molecules as multifunctional drugs, European Journal of Medicinal Chemistry, vol. 182, pp. 111631-111671.
[5]. Li, H., Zhong, C., Wang, Q., Chen, W., & Yuan, Y. (2019) Curcumin is an APE1 redox inhibitor and exhibits an antiviral activity against KSHV replication and pathogenesis, Antiviral Research, vol. 167, pp. 98–103.
[6]. Shinojima, N., Yokoyama, T., Kondo, Y., & Kondo, S. (2007) Erratum: Roles of the Akt/mTOR/p70S6K and ERK1/2 signaling pathways in curcumin-induced autophagy (Autophagy), Autophagy, vol. 3, no. 6. pp. 635–637.
[7]. Shome, S., Das, A., Dutta, M., & Kanti, M. (2016) Curcumin as potential therapeutic natural product : a nanobiotechnological perspective, Journal of Pharmacy and Pharmacology, vol. 68, pp. 1481–1500.
[8]. Lv, Y., Lei, N., Wang, D., An, Z., Li, G., Han, F., Liu, H., & Liu, L. (2014) Protective effect of curcumin against cytomegalovirus infection in Balb/c mice, Environmental Toxicology and Pharmacology, vol. 37, no. 3, pp. 1140–1147.
[9]. Mounce, B. C., Cesaro, T., Carrau, L., Vallet, T., & Vignuzzi, M. (2017) Curcumin inhibits Zika and chikungunya virus infection by inhibiting cell binding, Antiviral Research, vol. 142, pp. 148–157.
[10]. Von Rhein, C., Weidner, T., Henß, L., Martin, J., Weber, C., Sliva, K., & Schnierle, B. S. (2016) Curcumin and Boswellia serrata gum resin extract inhibit chikungunya and vesicular stomatitis virus infections in vitro, Antiviral Research, vol. 125, pp. 51–57.
[11]. Chen, T. Y., Chen, D.Y., Wen, H. W., Ou, J. L., Chiou, S. S., Chen, J. M., Wong, M. L., & Hsu, W. L. (2013) Inhibition of Enveloped Viruses Infectivity by Curcumin, PLoS One, vol. 8, no. 5, pp. 1–11.
[12]. Anggakusuma, Colpitts, C. C., Schang, L., M. Rachmawati, H., Frentzen, A., Pfaender, S., Behrendt, P., Brown, R. J. P., Bankwitz, D., Steinmann, J., Ott, M., Meuleman, P., Rice, A., Ploss, C. M., Pietschmann, T., & Steinmann, E. (2014) Turmeric curcumin inhibits entry of all hepatitis C virus genotypes into human liver cells, Gut, vol. 63, no. 7, pp. 1137–1149.
[13]. Yang, M., Lee, G., Si, J., Lee, S., You, H. J., & Ko, G. (2016) Curcumin Shows Antiviral Properties against Norovirus, Molecule, vol. 21, no. 10, pp. 1401–1415.
[14]. Sui, Z., Salto, R., Li, J., Craik, C., & de Montellano, P. R. O. (1993) Inhibition of the HIV-1 and HIV-2 proteases by curcumin and curcumin boron complexes, Bioorganic & Medicinal Chemistry, vol. 1, no. 6, pp. 415–422.
[15]. Mazumder, A., Raghavan, K., Weinstein, J., Kohn, K. W., & Pommier, Y. (1995) Inhibition of human immunodeficiency virus type-1 integrase by curcumin, Biochemical Pharmacology, vol. 49, no. 8, pp. 1165–1170.
[16]. Praditya, D., Kirchhoff, L., Brüning, J., Rachmawati, H., Steinmann, J., & Steinmann, E. (2019) Anti-infective properties of the golden spice curcumin, Frontiers in Microbiology, vol. 10, pp. 912-928.
[17]. Ali, A., & Banerjea, A. C. (2016) “Curcumin inhibits HIV-1 by promoting Tat protein degradation, Scientific Reports, vol. 6, pp. 1–9.
[18]. Kim, K. J., Kim, K. H., Kim, H. Y., Cho, H. K., Sakamoto, N., & Cheong, J. H. (2010) Curcumin inhibits hepatitis C virus replication via suppressing the Akt-SREBP-1 pathway, FEBS Letters, vol. 584, no. 4, pp. 707–712.
[19]. Ludwig S., & Planz, O. (2008) Influenza viruses and the NF-κB signaling pathway - Towards a novel concept of antiviral therapy, Biological Chemistry, vol. 389, no. 10, pp. 1307–1312.
[20]. Chen, D. Y., Shien, J. H., Tiley, L., Chiou, S. S., Wang, S. Y., Chang, T. J., Lee, Y. J., Chan, K. W., & Hsu, W. L. (2010) Curcumin inhibits influenza virus infection and haemagglutination activity, Food Chemistry, vol. 119, no. 4, pp. 1346–1351.
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