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THE ESSENTIAL
- Already known for their antioxidant or anti-inflammatory properties, some chemical compounds found in Muscat Grapes, Cocoa Powder, Green Tea or even Dark Chocolate are believed to be incorporated into the SARS-CoV-2 protease and thus inhibit its formation. . function, which would prevent its replication.
Drinking green tea or biting into dark chocolate to fight SARS-CoV-2? Obviously it’s not that simple.
But a study by researchers from North Carolina State University, published in the journal Frontiers in plant science, highlights the role of chemical compounds present in these foods that could prevent, or at least limit, the replication of SARS-CoV-2.
An inhibition of protease function
How does this mechanism work? Dark chocolate, green tea, and even grape muscadine have chemical compounds that can bind to a particular enzyme, or protease, of the SARS-CoV-2 virus and block its function.
According to Professor De-Yu Xie, lead author of the study, these proteases are important for the health and vitality of cells and viruses. If proteases are inhibited, cells cannot perform many important functions, such as replication, for example. “One of the goals of our laboratory is to find nutraceuticals (compounds that have a beneficial effect on health, he notes) in foods or medicinal plants that inhibit the way a virus attaches to human cells, or the spread of a virus into cells. human “explains the researcher, also professor of plant and microbial biology at North Carolina State University.
To determine the role played by a number of plant chemical compounds, already identified for their anti-inflammatory and antioxidant properties, the scientists used a computer model capable of simulating the SARS-CoV-2 main protease (Mpro) reaction in them. presence.
Green tea and Muscat grapes
Computer simulations showed that the chemical compounds studied from green tea, two Muscat grape varieties, cocoa powder and dark chocolate were able to bind to different portions of Mpro. More specifically, to a “pocket” of the prosthesis that was “filled with chemicals”, détaille le Pr De-Yu Xie. “When this pocket was filled, the protease lost its important function.”
In vitro experiments gave similar results. The chemicals in green tea and muscat grapes have been very successful in inhibiting the function of Mpro; the chemicals in cocoa powder and dark chocolate reduced Mpro’s activity by about half.
“Green tea has five tested chemicals that bind to different sites in the MPro pocket, essentially crushing it to inhibit its function. Muscadine grape peel and seeds contain these inhibitory chemicals. Plants use these compounds to inhibit their function. function. to protect themselves, so it is not surprising that the leaves and peels of plants contain these beneficial compounds “, concluded the Pr De-Yu Xie.
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