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Ye L, Fan S, Zhao P, Wu C, Liu M, Hu S, Wang P, Wang H, Bi H. Potential herb‒drug interactions between anti-COVID-19 drugs and traditional Chinese medicine. Acta Pharm Sin B 2023:S2211-3835(23)00203-4. [PMID: 37360014 PMCID: PMC10239737 DOI: 10.1016/j.apsb.2023.06.001] [Citation(s) in RCA: 14] [Impact Index Per Article: 14.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/27/2023] [Revised: 03/21/2023] [Accepted: 04/20/2023] [Indexed: 06/28/2023] Open
Abstract
Coronavirus disease 2019 (COVID-19), caused by severe acute respiratory syndrome coronavirus 2 (SARS-CoV-2), has spread worldwide. Effective treatments against COVID-19 remain urgently in need although vaccination significantly reduces the incidence, hospitalization, and mortality. At present, antiviral drugs including Nirmatrelvir/Ritonavir (PaxlovidTM), Remdesivir, and Molnupiravir have been authorized to treat COVID-19 and become more globally available. On the other hand, traditional Chinese medicine (TCM) has been used for the treatment of epidemic diseases for a long history. Currently, various TCM formulae against COVID-19 such as Qingfei Paidu decoction, Xuanfei Baidu granule, Huashi Baidu granule, Jinhua Qinggan granule, Lianhua Qingwen capsule, and Xuebijing injection have been widely used in clinical practice in China, which may cause potential herb-drug interactions (HDIs) in patients under treatment with antiviral drugs and affect the efficacy and safety of medicines. However, information on potential HDIs between the above anti-COVID-19 drugs and TCM formulae is lacking, and thus this work seeks to summarize and highlight potential HDIs between antiviral drugs and TCM formulae against COVID-19, and especially pharmacokinetic HDIs mediated by metabolizing enzymes and/or transporters. These well-characterized HDIs could provide useful information on clinical concomitant medicine use to maximize clinical outcomes and minimize adverse and toxic effects.
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Affiliation(s)
- Ling Ye
- NMPA Key Laboratory for Research and Evaluation of Drug Metabolism & Guangdong Provincial Key Laboratory of New Drug Screening,School of Pharmaceutical Sciences,Southern Medical University,Guangzhou 510515,China
| | - Shicheng Fan
- NMPA Key Laboratory for Research and Evaluation of Drug Metabolism & Guangdong Provincial Key Laboratory of New Drug Screening,School of Pharmaceutical Sciences,Southern Medical University,Guangzhou 510515,China
| | - Pengfei Zhao
- Guangdong Provincial Key Laboratory of New Drug Design and Evaluation,School of Pharmaceutical Sciences,Sun Yat-sen University,Guangzhou 510006,China
| | - Chenghua Wu
- NMPA Key Laboratory for Research and Evaluation of Drug Metabolism & Guangdong Provincial Key Laboratory of New Drug Screening,School of Pharmaceutical Sciences,Southern Medical University,Guangzhou 510515,China
| | - Menghua Liu
- NMPA Key Laboratory for Research and Evaluation of Drug Metabolism & Guangdong Provincial Key Laboratory of New Drug Screening,School of Pharmaceutical Sciences,Southern Medical University,Guangzhou 510515,China
| | - Shuang Hu
- NMPA Key Laboratory for Research and Evaluation of Drug Metabolism & Guangdong Provincial Key Laboratory of New Drug Screening,School of Pharmaceutical Sciences,Southern Medical University,Guangzhou 510515,China
| | - Peng Wang
- NMPA Key Laboratory for Research and Evaluation of Drug Metabolism & Guangdong Provincial Key Laboratory of New Drug Screening,School of Pharmaceutical Sciences,Southern Medical University,Guangzhou 510515,China
| | - Hongyu Wang
- NMPA Key Laboratory for Research and Evaluation of Drug Metabolism & Guangdong Provincial Key Laboratory of New Drug Screening,School of Pharmaceutical Sciences,Southern Medical University,Guangzhou 510515,China
| | - Huichang Bi
- NMPA Key Laboratory for Research and Evaluation of Drug Metabolism & Guangdong Provincial Key Laboratory of New Drug Screening,School of Pharmaceutical Sciences,Southern Medical University,Guangzhou 510515,China
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Feng Y, Zhu J, Wang Q, Cao H, He F, Guan Y, Li D, Yan J, Yang J, Xia Y, Dong M, Hu F, Cao M, Wang J, Ding X, Feng Y, Zou H, Han Y, Sun S, Zhang J, Tang A, Jiang M, Deng Y, Gao J, Jia Y, Zhao W, Zhang F. White common bean extract remodels the gut microbiota and ameliorates type 2 diabetes and its complications: A randomized double-blinded placebo-controlled trial. Front Endocrinol (Lausanne) 2022; 13:999715. [PMID: 36303868 PMCID: PMC9594986 DOI: 10.3389/fendo.2022.999715] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 07/21/2022] [Accepted: 09/23/2022] [Indexed: 12/03/2022] Open
Abstract
OBJECTIVE Excessive carbohydrate intake is a high risk factor for increased morbidity of type 2 diabetes (T2D). A novel regimen for the dietary care of diabetes that consists of a highly active α-amylase inhibitor derived from white common bean extract (WCBE) and sufficient carbohydrates intake was applied to attenuate T2D and its complications. Furthermore, the role of gut microbiota in this remission was also investigated. METHODS We conducted a 4-month randomized double-blinded placebo-controlled trial. During the intense intervention period, ninety subjects were randomly assigned to the control group (Group C) and WCBE group (Group W). Subjects in Group C were supplemented with 1.5 g of maltodextrin as a placebo. Subjects in Group W took 1.5 g of WCBE half an hour before a meal. Fifty-five participants continued the maintenance intervention receiving the previous dietary intervention whereas less frequent follow-up. The variation in biochemical, vasculopathy and neuropathy indicators and the structure of the fecal microbiota during the intervention was analyzed. RESULT Glucose metabolism and diabetic complications showed superior remission in Group W with a 0.721 ± 0.742% decline of glycosylated hemoglobin after 4 months. The proportion of patients with diabetic peripheral neuropathy (Toronto Clinical Scoring System, TCSS ≥ 6) was significantly lower in Group W than in Group C. Both the left and right sural sensory nerve conduction velocity (SNCV-left sural and SNCV-right sural) slightly decreased in Group C and slightly increased in Group W. Additionally, the abundances of Bifidobacterium, Faecalibacterium and Anaerostipes were higher in Group W, and the abundances of Weissella, Klebsiella, Cronobacter and Enterobacteriaceae_unclassified were lower than those in Group C at month 2. At the end of month 4, Bifidobacterium remained more abundant in Group W. CONCLUSION To our knowledge, this is the first report of improvement to diabetes complications by using a dietary supplement in such a short-term period. The enrichment of SCFA-producing bacteria might be responsible for the attenuation of T2D and its complications. CLINICAL TRIAL REGISTRATION NUMBER http://www.chictr.org.cn/edit.aspx?pid=23309&htm=4, identifier ChiCTR-IOR-17013656.
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Affiliation(s)
- Yuwei Feng
- Department of Nutrition, Affiliated Hospital of Jiangnan University, Wuxi, China
- Clinical Evaluation Center for Functional Food, Affiliated Hospital of Jiangnan University, Wuxi, China
- Wuxi School of Medicine Jiangnan University, Wuxi, China
| | - Jie Zhu
- Clinical Evaluation Center for Functional Food, Affiliated Hospital of Jiangnan University, Wuxi, China
- Department of Infection Control, Affiliated Hospital of Jiangnan University, Wuxi, China
| | - Qinyue Wang
- Department of Nutrition, Affiliated Hospital of Jiangnan University, Wuxi, China
- Clinical Evaluation Center for Functional Food, Affiliated Hospital of Jiangnan University, Wuxi, China
| | - Hong Cao
- Department of Nutrition, Affiliated Hospital of Jiangnan University, Wuxi, China
- Clinical Evaluation Center for Functional Food, Affiliated Hospital of Jiangnan University, Wuxi, China
- Department of Endocrinology, Affiliated Hospital of Jiangnan University, Wuxi, China
| | - Fang He
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, China
- School of Public Health (Shenzhen), Sun Yat-sen University, Guangzhou, China
| | - Yin Guan
- Yinglongqiao Community Health Service Center, Health Commision of Liangxi District, Wuxi, China
| | - Dan Li
- Department of Nutrition, Affiliated Hospital of Jiangnan University, Wuxi, China
- Clinical Evaluation Center for Functional Food, Affiliated Hospital of Jiangnan University, Wuxi, China
| | - Jiai Yan
- Department of Nutrition, Affiliated Hospital of Jiangnan University, Wuxi, China
- Clinical Evaluation Center for Functional Food, Affiliated Hospital of Jiangnan University, Wuxi, China
| | - Ju Yang
- Department of Nutrition, Affiliated Hospital of Jiangnan University, Wuxi, China
- Clinical Evaluation Center for Functional Food, Affiliated Hospital of Jiangnan University, Wuxi, China
| | - Yanping Xia
- Department of Nutrition, Affiliated Hospital of Jiangnan University, Wuxi, China
- Clinical Evaluation Center for Functional Food, Affiliated Hospital of Jiangnan University, Wuxi, China
| | - Meihua Dong
- Department of Health Promotion, Wuxi Center for Disease Control and Prevention, Wuxi, China
| | - Feng Hu
- Department of Functional Examination, Affiliated Hospital of Jiangnan University, Wuxi, China
| | - Min Cao
- Special Ward, Affiliated Hospital of Jiangnan University, Wuxi, China
| | - Jian Wang
- Department of Urology, Affiliated Hospital of Jiangnan University, Wuxi, China
| | - Xiaoying Ding
- Department of Endocrinology and Metabolism, Shanghai General Hospital, Shanghai Jiao Tong University School of Medicine, Shanghai, China
| | - Yufei Feng
- Mashan Community Healthcare Center, Health Commision of Binhu District, Wuxi, China
| | - Hong Zou
- Guangrui and Tongjiang Community Healthcare Center, Health Commision of Liangxi District, Wuxi, China
| | - Ying Han
- Guangrui and Tongjiang Community Healthcare Center, Health Commision of Liangxi District, Wuxi, China
| | - Su Sun
- Beidajie Community Healthcare Center, Health Commision of Liangxi District, Wuxi, China
| | - Jin Zhang
- Beidajie Community Healthcare Center, Health Commision of Liangxi District, Wuxi, China
| | - Aijuan Tang
- Beidajie Community Healthcare Center, Health Commision of Liangxi District, Wuxi, China
| | - Minhong Jiang
- Yangming Community Healthcare Center, Health Commision of Liangxi District, Wuxi, Jiangsu, China
| | - Yu Deng
- Yangming Community Healthcare Center, Health Commision of Liangxi District, Wuxi, Jiangsu, China
| | - Jianfen Gao
- Shanbei Community Healthcare Center, Health Commision of Liangxi District, Wuxi, China
| | - Yanxin Jia
- Shanbei Community Healthcare Center, Health Commision of Liangxi District, Wuxi, China
| | - Wei Zhao
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Feng Zhang
- Department of Nutrition, Affiliated Hospital of Jiangnan University, Wuxi, China
- Clinical Evaluation Center for Functional Food, Affiliated Hospital of Jiangnan University, Wuxi, China
- Wuxi School of Medicine Jiangnan University, Wuxi, China
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