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Inhibitory activities of marine sulfated polysaccharides against SARS-CoV-2.
Song, Shuang; Peng, Haoran; Wang, Qingling; Liu, Zhengqi; Dong, Xiuping; Wen, Chengrong; Ai, Chunqing; Zhang, Yujiao; Wang, Zhongfu; Zhu, Beiwei.
  • Song S; National Engineering Research Center of Seafood, School of Food Science and Technology, Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China.. zhubeiwei@163.com.
  • Peng H; Department of Biomedical Defense, Faculty of Naval Medicine, Naval Medical University (Second Military Medical University), Shanghai 200433, China.
  • Wang Q; CAS Key Laboratory of Pathogenic Microbiology and Immunology, Institute of Microbiology, Chinese Academy of Sciences, Beijing 100101, China.
  • Liu Z; National Engineering Research Center of Seafood, School of Food Science and Technology, Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China.. zhubeiwei@163.com and Beijing Advanced Innovation Center for Food Nutrition and Human Health, Coll
  • Dong X; National Engineering Research Center of Seafood, School of Food Science and Technology, Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China.. zhubeiwei@163.com.
  • Wen C; National Engineering Research Center of Seafood, School of Food Science and Technology, Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China.. zhubeiwei@163.com.
  • Ai C; National Engineering Research Center of Seafood, School of Food Science and Technology, Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China.. zhubeiwei@163.com.
  • Zhang Y; National Engineering Research Center of Seafood, School of Food Science and Technology, Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China.. zhubeiwei@163.com.
  • Wang Z; Key Laboratory of Resource Biology and Biotechnology in Western China, Ministry of Education and Provincial Key Laboratory of Biotechnology, College of Life Sciences, Northwest University, Xi'an 710069, China.
  • Zhu B; National Engineering Research Center of Seafood, School of Food Science and Technology, Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China.. zhubeiwei@163.com.
Food Funct ; 11(9): 7415-7420, 2020 Sep 23.
Article in English | MEDLINE | ID: covidwho-786676
ABSTRACT
Coronavirus disease 2019 (COVID-19) caused by the severe acute respiratory syndrome coronavirus 2 (SARS-CoV-2) has spread around the world at an unprecedented rate. In the present study, 4 marine sulfated polysaccharides were screened for their inhibitory activity against SARS-CoV-2, including sea cucumber sulfated polysaccharide (SCSP), fucoidan from brown algae, iota-carrageenan from red algae, and chondroitin sulfate C from sharks (CS). Of them, SCSP, fucoidan, and carrageenan showed significant antiviral activities at concentrations of 3.90-500 µg mL-1. SCSP exhibited the strongest inhibitory activity with IC50 of 9.10 µg mL-1. Furthermore, a test using pseudotype virus with S glycoprotein confirmed that SCSP could bind to the S glycoprotein to prevent SARS-CoV-2 host cell entry. The three antiviral polysaccharides could be employed to treat and prevent COVID-19.
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Full text: Available Collection: International databases Database: MEDLINE Main subject: Antiviral Agents / Polysaccharides / Sea Cucumbers / Phaeophyta / Rhodophyta / Betacoronavirus Limits: Animals / Humans Language: English Journal: Food Funct Year: 2020 Document Type: Article Affiliation country: D0fo02017f

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Full text: Available Collection: International databases Database: MEDLINE Main subject: Antiviral Agents / Polysaccharides / Sea Cucumbers / Phaeophyta / Rhodophyta / Betacoronavirus Limits: Animals / Humans Language: English Journal: Food Funct Year: 2020 Document Type: Article Affiliation country: D0fo02017f