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I know who will say what but mee siam mai harm, no hum drinking green piss right ? Even if pak cham oredi . lol...........
https://cellandbioscience.biomedcentral.com/articles/10.1186/s13578-021-00680-8
SARS-CoV-2 infection is initiated when the receptor binding domain (RBD) of S protein binds to angiotensin-converting enzyme 2 (ACE2) receptor on the surface of host cells [6]. Because of the key role of S protein in SARS-CoV-2 infection, intervention with highly potent and cost-effective inhibitors that target at entry step of SARS-CoV-2 infection is an ideal strategy for slowing the COVID-19 pandemic. To date, multiple studies have reported discovery and characterization of potent neutralizing antibodies, inhibitors, as well as soluble ACE2 targeting on SARS-CoV-2 entry. However, there is still a need for low toxicity and cost-effective therapeutics to prevent/treat SARS-CoV-2 transmission and infection [7,8,9,10,11].
Green tea is one of the most widely consumed beverages in the world, particularly in Asian countries where the morbidity and mortality of COVID-19 are relatively low [12]. Green tea is known to have many physiological and pharmacological health benefits [13]. The major active ingredients in green tea are the catechins, including ( −)-epigallocatechin gallate (EGCG), ( −)-epigallocatechin (EGC), ( −)-epicatechin gallate (ECG) and ( −)-epicatechin (EC). EGCG is the most abundant catechin in green tea [14]. Because of its unique polyphenolic structure, EGCG possesses antioxidant and anti-inflammatory properties [14, 15]. In addition, EGCG has been reported to have a broad-spectrum antiviral effect on several pathologic human viruses [16,17,18,19,20,21,22], including those causing respiratory diseases [23]. Previous in vitro and in vivo studies [24,25,26] have shown that the green tea catechins could inhibit adsorption, replication, and neuraminidase activity of influenza A virus. A recent study [27] demonstrated that the green tea catechins adsorbed on the murine pharyngeal mucosa reduced influenza A virus infection. In addition, the epidemiological studies from randomized controlled trials suggested that the regular consumption of green tea decreased influenza infection rates [28, 29]. Furthermore, results from a placebo-controlled and single-blind study showed that consumption of green tea catechins-containing beverage could prevent acute upper respiratory tract infections [30].
Accumulating evidence indicates that green tea and its major ingredients (catechins) are beneficial for fighting COVID-19 [31]. Green tea catechins are known to have impact on the factors associated with COVID-19 mortality, including antioxidative, anti-hypertensive, anti-proliferative, anti-thrombogenic, and lipid/cholesterol-lowering effects [12]. EGCG’s anti-inflammatory property may reduce overactivity of the immune system and ameliorate severity of COVID-19 [32]. A recent in vitro study showed that EGCG can inhibit SARS-CoV-2 3CL-protease, an important enzyme for coronavirus infection/replication in the host [33]. These observations indicate that green tea could directly and indirectly reduce overall risks related to COVID-19. This assumption is further supported by a most recent ecological study [12] showing that countries with higher level of green tea consumption had less morbidity and mortality of COVID-19, suggesting a possible etiological correlation between green tea consumption and incidence of SARS-CoV-2 infection. Therefore, there is a need of more experimental and mechanistic investigations to directly evaluate the impact of green tea and its major ingredients on SARS-CoV-2 infection. In this study, we examined whether green tea beverage (GTB) and the tea catechins (EGCG, EGC, ECG and EC) can inhibit infection of live SARS-CoV-2 and the pseudoviruses with spikes of the newly emerged variants (UK-B.1.1.7, SA-B.1.351, and CA-B.1.429). We also determined whether EGCG can block SARS-CoV-2 S protein binding to ACE2 of the host cells in vitro.
Full report with graphs etc :
https://cellandbioscience.biomedcentral.com/articles/10.1186/s13578-021-00680-8
https://cellandbioscience.biomedcentral.com/articles/10.1186/s13578-021-00680-8
- Research
- Open Access
- Published: 30 August 2021
Epigallocatechin gallate from green tea effectively blocks infection of SARS-CoV-2 and new variants by inhibiting spike binding to ACE2 receptor
- Jinbiao Liu,
- Brittany H. Bodnar,
- Fengzhen Meng,
- Adil I. Khan,
- Xu Wang,
- Sami Saribas,
- Tao Wang,
- Saroj Chandra Lohani,
- Peng Wang,
- Zhengyu Wei,
- Jinjun Luo,
- Lina Zhou,
- Jianguo Wu,
- Guangxiang Luo,
- Qingsheng Li,
- Wenhui Hu &
- Wenzhe Ho
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Abstract
Background
As the COVID-19 pandemic rages on, the new SARS-CoV-2 variants have emerged in the different regions of the world. These newly emerged variants have mutations in their spike (S) protein that may confer resistance to vaccine-elicited immunity and existing neutralizing antibody therapeutics. Therefore, there is still an urgent need of safe, effective, and affordable agents for prevention/treatment of SARS-CoV-2 and its variant infection.Results
We demonstrated that green tea beverage (GTB) or its major ingredient, epigallocatechin gallate (EGCG), were highly effective in inhibiting infection of live SARS-CoV-2 and human coronavirus (HCoV OC43). In addition, infection of the pseudoviruses with spikes of the new variants (UK-B.1.1.7, SA-B.1.351, and CA-B.1.429) was efficiently blocked by GTB or EGCG. Among the 4 active green tea catechins at noncytotoxic doses, EGCG was the most potent in the action against the viruses. The highest inhibitory activity was observed when the viruses or the cells were pre-incubated with EGCG prior to the infection. Mechanistic studies revealed that EGCG blocked infection at the entry step through interfering with the engagement of the receptor binding domain (RBD) of the viral spikes to angiotensin-converting enzyme 2 (ACE2) receptor of the host cells.Conclusions
These data support further clinical evaluation and development of EGCG as a novel, safe, and cost-effective natural product for prevention/treatment of SARS-CoV-2 transmission and infection.Introduction
Severe acute respiratory syndrome coronavirus-2 (SARS-CoV-2), the causative agent of the pandemic coronavirus disease 2019 (COVID-19), has resulted in over 205 million confirmed cases and more than 4.3 million of deaths worldwide as August 13, 2021. Worst of all, as the COVID-19 pandemic rages on, there have emerged variants of SARS-CoV-2 in the different regions of the world, including the United Kingdom (UK), South Africa (SA), Brazil, and the United States [1,2,3]. These new variants have multiple mutations in their spike (S) protein, the key glycoprotein for SARS-CoV-2 infection, host immune response and antiviral therapy. Emerging of the SARS-CoV-2 with mutant S has sparked a great concern of whether the current COVID-19 vaccines are effective against the new variants. It has been demonstrated that these variants with increased infectivity may escape vaccine-induced immunity against COVID-19 and resist existing therapeutics [4, 5]. Therefore, there is still an urgent need of safe, effective, and affordable prevention/treatment agents for SARS-CoV-2 infection.SARS-CoV-2 infection is initiated when the receptor binding domain (RBD) of S protein binds to angiotensin-converting enzyme 2 (ACE2) receptor on the surface of host cells [6]. Because of the key role of S protein in SARS-CoV-2 infection, intervention with highly potent and cost-effective inhibitors that target at entry step of SARS-CoV-2 infection is an ideal strategy for slowing the COVID-19 pandemic. To date, multiple studies have reported discovery and characterization of potent neutralizing antibodies, inhibitors, as well as soluble ACE2 targeting on SARS-CoV-2 entry. However, there is still a need for low toxicity and cost-effective therapeutics to prevent/treat SARS-CoV-2 transmission and infection [7,8,9,10,11].
Green tea is one of the most widely consumed beverages in the world, particularly in Asian countries where the morbidity and mortality of COVID-19 are relatively low [12]. Green tea is known to have many physiological and pharmacological health benefits [13]. The major active ingredients in green tea are the catechins, including ( −)-epigallocatechin gallate (EGCG), ( −)-epigallocatechin (EGC), ( −)-epicatechin gallate (ECG) and ( −)-epicatechin (EC). EGCG is the most abundant catechin in green tea [14]. Because of its unique polyphenolic structure, EGCG possesses antioxidant and anti-inflammatory properties [14, 15]. In addition, EGCG has been reported to have a broad-spectrum antiviral effect on several pathologic human viruses [16,17,18,19,20,21,22], including those causing respiratory diseases [23]. Previous in vitro and in vivo studies [24,25,26] have shown that the green tea catechins could inhibit adsorption, replication, and neuraminidase activity of influenza A virus. A recent study [27] demonstrated that the green tea catechins adsorbed on the murine pharyngeal mucosa reduced influenza A virus infection. In addition, the epidemiological studies from randomized controlled trials suggested that the regular consumption of green tea decreased influenza infection rates [28, 29]. Furthermore, results from a placebo-controlled and single-blind study showed that consumption of green tea catechins-containing beverage could prevent acute upper respiratory tract infections [30].
Accumulating evidence indicates that green tea and its major ingredients (catechins) are beneficial for fighting COVID-19 [31]. Green tea catechins are known to have impact on the factors associated with COVID-19 mortality, including antioxidative, anti-hypertensive, anti-proliferative, anti-thrombogenic, and lipid/cholesterol-lowering effects [12]. EGCG’s anti-inflammatory property may reduce overactivity of the immune system and ameliorate severity of COVID-19 [32]. A recent in vitro study showed that EGCG can inhibit SARS-CoV-2 3CL-protease, an important enzyme for coronavirus infection/replication in the host [33]. These observations indicate that green tea could directly and indirectly reduce overall risks related to COVID-19. This assumption is further supported by a most recent ecological study [12] showing that countries with higher level of green tea consumption had less morbidity and mortality of COVID-19, suggesting a possible etiological correlation between green tea consumption and incidence of SARS-CoV-2 infection. Therefore, there is a need of more experimental and mechanistic investigations to directly evaluate the impact of green tea and its major ingredients on SARS-CoV-2 infection. In this study, we examined whether green tea beverage (GTB) and the tea catechins (EGCG, EGC, ECG and EC) can inhibit infection of live SARS-CoV-2 and the pseudoviruses with spikes of the newly emerged variants (UK-B.1.1.7, SA-B.1.351, and CA-B.1.429). We also determined whether EGCG can block SARS-CoV-2 S protein binding to ACE2 of the host cells in vitro.
Results
Generation of VSVΔG-based pseudoviruses bearing SARS-CoV-2 Spikes (WT and variants)
Pseudoviruses have been extensively used in diagnostics, vaccines, and high-throughput screening of entry inhibitors for some BSL-3/BSL-4 level pathogens [34,35,36,37]. VSVΔG-based pseudovirus is an ideal model for in vitro studies of SARS-CoV-2 because the native envelope protein of VSV can be replaced with S of SARS-CoV-2 (Additional file 1: Figure S1). Therefore, we generated several VSVΔG-based pseudoviruses bearing S with single mutation (K417N, E484K, N501Y, D614G) or S with full-set mutations of the newly emerged variants (UK-B.1.1.7, SA-B.1.351, and CA-B.1.429) (Fig. 1a, b). To confirm the S incorporation into VSVΔG-based pseudoviruses, we examined the S expression in the viruses and the producer cells by western blot using convalescent plasma from COVID-19 patients. As shown in Additional file 1: Figure S2a, specific bands could be detected in both the pseudovirions and the cell lysates of the producer cells. In contrast, no specific bands were observed in the control.Full report with graphs etc :
https://cellandbioscience.biomedcentral.com/articles/10.1186/s13578-021-00680-8
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