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Gao B, Zhu L, Liu Z, Li Y, He X, Wu X, Pehrsson P, Sun J, Xie Z, Slavin M, Yu LL. Chemical Composition of Honeysuckle ( Lonicerae japonicae) Extracts and Their Potential in Inhibiting the SARS-CoV-2 Spike Protein and ACE2 Binding, Suppressing ACE2, and Scavenging Radicals. J Agric Food Chem 2023:acs.jafc.3c00584. [PMID: 37021496 PMCID: PMC10081835 DOI: 10.1021/acs.jafc.3c00584] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 01/31/2023] [Revised: 03/04/2023] [Accepted: 03/21/2023] [Indexed: 06/19/2023]
Abstract
Honeysuckle (Lonicerae japonicae) has been used in functional tea products. The chemical compositions of the water and ethanol extracts of honeysuckle were examined in the present study, along with their potential in inhibiting SARS-CoV-2 spike protein binding to ACE2, suppressing ACE2 activity, and scavenging reactive free radicals. Thirty-six compounds were tentatively identified from the honeysuckle extracts using HPLC-MS/MS, with ten reported for the first time in honeysuckle. Both honeysuckle extracts inhibited the binding of SARS-CoV-2 spike protein to ACE2, as well as ACE2 activity. The ethanol extract exhibited a 100% inhibition on binding of the SARS-CoV-2 spike protein to ACE2 at 100 mg botanical equivalent/mL, whereas the water extract had a 65% binding inhibition at the same concentration. Furthermore, the water extract exhibited 90% ACE2 activity inhibition, which was stronger than that of the ethanol extract (62% inhibition) at the same botanical weight concentration. In addition, higher total phenolic contents and greater scavenging activities against hydroxyl (HO•), DPPH•, and ABTS•+ radicals were observed in the water extract than the ethanol extract counterpart on a dry botanical weight concentration basis. These findings suggest honeysuckle has the potential to reduce the risk of SARS-CoV-2 infection and the development of severe COVID-19 symptoms.
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Affiliation(s)
- Boyan Gao
- Institute of Food and Nutraceutical Science, School of
Agriculture and Biology, Shanghai Jiao Tong University,
Shanghai 200240, China
| | - Lin Zhu
- Institute of Food and Nutraceutical Science, School of
Agriculture and Biology, Shanghai Jiao Tong University,
Shanghai 200240, China
| | - Zhihao Liu
- Department of Nutrition and Food Science,
University of Maryland, College Park, Maryland 20742,
United States
- Methods and Application of Food Composition Laboratory,
Beltsville Human Nutrition Research Center, Agricultural Research Service,
United States Department of Agriculture, Beltsville, Maryland
20705, United States
| | - Yanfang Li
- Department of Nutrition and Food Science,
University of Maryland, College Park, Maryland 20742,
United States
- Methods and Application of Food Composition Laboratory,
Beltsville Human Nutrition Research Center, Agricultural Research Service,
United States Department of Agriculture, Beltsville, Maryland
20705, United States
| | - Xiaohua He
- Western Regional Research Center, Agricultural
Research Service, United States Department of Agriculture,
Albany, California 94710, United States
| | - Xianli Wu
- Methods and Application of Food Composition Laboratory,
Beltsville Human Nutrition Research Center, Agricultural Research Service,
United States Department of Agriculture, Beltsville, Maryland
20705, United States
| | - Pamela Pehrsson
- Methods and Application of Food Composition Laboratory,
Beltsville Human Nutrition Research Center, Agricultural Research Service,
United States Department of Agriculture, Beltsville, Maryland
20705, United States
| | - Jianghao Sun
- Methods and Application of Food Composition Laboratory,
Beltsville Human Nutrition Research Center, Agricultural Research Service,
United States Department of Agriculture, Beltsville, Maryland
20705, United States
| | - Zhuohong Xie
- Department of Nutrition and Food Science,
University of Maryland, College Park, Maryland 20742,
United States
| | - Margaret Slavin
- Department of Nutrition and Food Science,
University of Maryland, College Park, Maryland 20742,
United States
| | - Liangli Lucy Yu
- Department of Nutrition and Food Science,
University of Maryland, College Park, Maryland 20742,
United States
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