蜂粮、蜜蜂采集的花粉及人工发酵花粉对甲型流感病毒的抗病毒活性

Antiviral Activity of Beebread, Bee-Collected Pollen and Artificially Fermented Follen against Influenza A Virus.

作者信息

Dimitriou Tilemachos G, Asoutis Didaras Nikos, Barda Christina, Skopeliti Dimitra, Kontogianni Katerina, Karatasou Katerina, Skaltsa Helen, Mossialos Dimitris

机构信息

Laboratory of Microbial Biotechnology, Molecular Bacteriology-Virology, Department of Biochemistry and Biotechnology, School of Health Sciences, University of Thessaly, 42500 Larissa, Greece.

Department of Pharmacognosy and Chemistry of Natural Products, Faculty of Pharmacy, School of Health Sciences, National and Kapodistrian, University of Athens, Zografou, 15771 Athens, Greece.

出版信息

Foods. 2023 May 13;12(10):1978. doi: 10.3390/foods12101978.

DOI:10.3390/foods12101978

PMID:37238799

原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC10217140/

Abstract

Bee-collected pollen (BCP) and the naturally fermented BCP product known as bee bread (BB) are functional foods renowned for their nutritious, antioxidant, antibacterial and other therapeutic properties. This is the first study employed to assess the antiviral activity of BCP and BB against influenza A virus (IAV) H1N1 along with their proteinaceous, aqueous and -butanol fractions. Additionally, artificially fermented BCP has been evaluated against IAV (H1N1). Antiviral activity was assessed in vitro by comparative real-time PCR assay. IC values ranged from 0.022 to 10.04 mg/mL, and Selectivity Index (SI) values ranged from 1.06 to 338.64. Artificially fermented BCP samples AF5 and AF17 demonstrated higher SI values than unfermented BCP, and proteinaceous fractions demonstrated the highest SI values. The chemical profile of BCP and BB samples, analyzed using NMR and LC-MS, revealed the presence of specialized metabolites that may contribute toward the antiviral activity. Overall, the significant anti-IAV activity of BB and BCP harvested in Thessaly (Greece) could be attributed to chemical composition (especially undiscovered yet proteinaceous compounds) and possibly to microbiome metabolism. Further research regarding the antiviral properties of BCP and BB will elucidate the mode of action and could lead to new treatments against IAV or other viral diseases.

摘要

蜂采花粉（BCP）和被称为蜂粮（BB）的天然发酵BCP产品是功能性食品，以其营养、抗氧化、抗菌和其他治疗特性而闻名。这是第一项评估BCP和BB对甲型流感病毒（IAV）H1N1及其蛋白质、水和丁醇级分的抗病毒活性的研究。此外，还评估了人工发酵的BCP对IAV（H1N1）的作用。通过比较实时PCR测定法在体外评估抗病毒活性。IC值范围为0.022至10.04mg/mL，选择性指数（SI）值范围为1.06至338.64。人工发酵的BCP样品AF5和AF17的SI值高于未发酵的BCP，蛋白质级分的SI值最高。使用NMR和LC-MS分析的BCP和BB样品的化学图谱显示存在可能有助于抗病毒活性的特殊代谢物。总体而言，在希腊色萨利采集的BB和BCP的显著抗IAV活性可能归因于化学成分（特别是尚未发现的蛋白质化合物）以及可能的微生物群代谢。关于BCP和BB抗病毒特性的进一步研究将阐明其作用方式，并可能导致针对IAV或其他病毒性疾病的新治疗方法。