'BhAVI-23'-A spice-herb based dietary infusion possessing in-vitro anti-viral potential

COVID-19 in Dental Practice Is Prevented by Eugenol Responsible for the Ambient Odor Specific to Dental Offices: Possibility and Speculation

Dental professionals routinely work in proximity to patients even when either or both of them have suspected or confirmed COVID-19. The oral cavity also serves as a reservoir for SARS-CoV-2 because the virus is present in and replicates in oral secretions (saliva and gingival crevicular fluid), oral tissues (salivary gland and periodontal tissue), and oral microenvironments (gingival sulcus and periodontal pocket). Despite a high risk of SARS-CoV-2 infection, the prevalence of COVID-19 in dentists, dental hygienists, dental assistants, and their patients was similar to that in the general population even during the pandemic. We propose that eugenol, which is responsible for the ambient odor specific to dental offices, could contribute to prevention of COVID-19 in dental settings. Eugenol is not only released from dental materials (filling, cement, and sealer) but is also aerosolized by dental procedures (grinding, polishing, and restoration). Such eugenol has been suggested to possess the potential to inhibit the infectivity and replication of SARS-CoV-2, the entry of SARS-CoV-2 into human cells by binding specifically to the viral spike protein, and the protease indispensable for SARS-CoV-2 replication. It has been shown that aerosolized eugenol acts on airborne viruses to reduce their loads. This review highlights a hypothesis that the environment of dental offices impregnated with eugenol suppresses SARS-CoV-2 airborne transmission and SARS-CoV-2 contagion between dental professionals and patients, preventing COVID-19 in dental practice. Anti-COVID-19 eugenol might give insights into the safe delivery of dental treatment and oral care in the COVID-19 era.

Secondary product from strawberry (Fragaria ananassa) fruit for extended preservation and value addition

Strawberry is highly delicate and perishable fruit prone to microbial spoilage. To address these issues, secondary product(s) using strawberry pulp was prepared by adding sweetener (jaggery or sucrose) and anti-browning agent (citrate) to reduce the extent of drying induced sourness and discoloration, respectively. Subsequently, these products were LDPE packed and radiation processed (≤ 5 kGy) to ensure microbiological safety during ambient temperature storage. Physical, biochemical, functional (antioxidant and antimutagenic) and organoleptic properties (including flavor compounds) were found to be either retained or enhanced compared to dehydrated strawberry pulp. The product termed as dehydrated strawberry roll having jaggery and citrate (DSRJ) was found to be more acceptable than that having sucrose and citrate (DSRS) till 5 months. Scanning electron microscopy indicated better surface quality of DSRJ than DSRS. Electrochemical property when analyzed using cyclic voltammetry displayed strong correlation to radical scavenging antioxidant assays with marginal storage associated shift in the peak potential. GC-MS analysis indicated retention of most of the flavor compounds in DSRJ during storage. Thus, DSRJ, a value-added product could provide a solution to control post-harvest losses of the fruit by processing to a more stable form and ensuring availability beyond the season.

SUPPLEMENTARY INFORMATION

The online version contains supplementary material available at 10.1007/s13197-021-05171-9.

Targeting autophagy with natural products to prevent SARS-CoV-2 infection

Autophagy is a catabolic process that maintains internal homeostasis and energy balance through the lysosomal degradation of redundant or damaged cellular components. During virus infection, autophagy is triggered both in parenchymal and in immune cells with different finalistic objectives: in parenchymal cells, the goal is to destroy the virion particle while in macrophages and dendritic cells the goal is to expose virion-derived fragments for priming the lymphocytes and initiate the immune response. However, some viruses have developed a strategy to subvert the autophagy machinery to escape the destructive destiny and instead exploit it for virion assembly and exocytosis. Coronaviruses (like SARS-CoV-2) possess such ability. The autophagy process requires a set of proteins that constitute the core machinery and is controlled by several signaling pathways. Here, we report on natural products capable of interfering with SARS-CoV-2 cellular infection and replication through their action on autophagy. The present study provides support to the use of such natural products as adjuvant therapeutics for the management of COVID-19 pandemic to prevent the virus infection and replication, and so mitigating the progression of the disease.