Synergic effect of curcumin and its structural analogue (Monoacetylcurcumin) on anti-influenza virus infection

Publication date: July 2018Source: Journal of Food and Drug Analysis, Volume 26, Issue 3Author(s): Sarah M. Richart, Yi-Lin Li, Yoshiyuki Mizushina, Yuan-Yen Chang, Tse-Yu Chung, Guan-Heng Chen, Jason Tze-Cheng Tzen, Kak-Shan Shia, Wei-Li HsuAbstractCurcumin (Cur), a polyphenolic compound extracted from spice and common food colourant turmeric, contains versatile bio-activities. Monoacetylcurcumin (MAC), a structural analogue of Cur, differs from Cur by acetyl modification, but retains enone groups. Comparative analysis revealed MAC effectively inhibited influenza virus infection (IAV) to a similar extent as, if not superior to, curcumin. Both compounds mildly reduced viral NA activity. Surprisingly, unlike Cur, the MAC inhibition of IAV did not occur through the blocking of HA activity. However, MAC strongly dampened Akt phosphorylation, the prerequisite signalling for efficient IAV propagation. A much stronger inhibition effect on IAV infection was observed when MAC treatment was in combination with Cur. Collectively, MAC demonstrated clear antiviral activity, and likely inhibited IAV via multiple mechanisms that were not identical to Cur. Importantly, Cur and MAC in combination synergistically inhibited IAV infection.Graphical abstract

Source: Journal of Food and Drug Analysis - July 11, 2018 Category: Food Science Source Type: research