hfbHealth, Food & BiotechnologyHealth, Food & Biotechnology2712-7648РОСБИОТЕХ10.36107/hfb.2023.i1.s162hfb-162Research ArticleЗДОРОВЬЕHEALTHВлияние незаменимых аминокислот на синтез полипротеинов вируса SARS-CoV-2 в патогенезе COVID-19Influence of Essential Amino Acids on the Synthesis of Polyproteins of the SARS-CoV-2 Virus in the COVID-19 Pathogenesishttps://orcid.org/0000-0003-2141-5494ПономаренкоСофия ВасильевнаPonomarenkoSophiasp@sophigen.comSophiGen inGrГерманияSophigen inGrGermany202327042023511934Copyright © Пономаренко С.В., 20232023Пономаренко С.В.Ponomarenko S.Данная работа распространяется под лицензией Creative Commons Attribution 4.0.This work is licensed under a Creative Commons Attribution 4.0 License.https://www.hfb-journal.ru/jour/article/view/162Введение

Введение. Диета является решающим фактором в развитии вирусного патогенеза. Предварительно было показано, что высокое потребление животных белков напрямую коррелирует с опасными исходами инфекции SARS-CoV-2. Анализ биохимии метаболических отношений хозяина и возбудителя необходим для выяснения роли животных белков в развитии COVID-19.

Цель

Цель. Выявить диетический фактор, влияющий критически на развитие заболевания COVID-19. Сравнить аминокислотный состав животных и растительных белков с неструктурными полипротеинами вируса SARS-CoV-2. Проанализировать влияние незаменимых аминокислот (ЕАА) на развитие инфекционного заболевания COVID-19.

Материалы и методы

Материалы и методы. Научные данные и информация, необходимые для этого анализа, были найдены в публикациях и СМИ, доступных в Интернете, а также взяты из статистических баз данных, с использованием необходимых ключевых слов для одного тега или в различных их сочетаниях. Статистические выборки формировались из источников и фактов, доступных в Интернете. Аминокислотные последовательности белков были получены из баз данных (https://www.ncbi.nlm.nih.gov/, https://www.uniprot.org/uniprot/). Для выявления статистической взаимосвязи применялся коэффициент корреляции Пирсона (r).

Результаты и обсуждение

Результаты и обсуждение. Анализ статистических данных и оценка факторов питания в период развития 22-месячной пандемии в 20 странах, с наибольшим числом инфицированных пациентов, показали, что исход заболевания COVID-19 усугублялся избыточным потреблением белков животного происхождения. Количество зарегистрированных случаев заражения вирусом SARS-CoV-2 (RPr) и смертей (IFR) от болезни COVID-19 на тысячу жителей было значительно ниже в регионах, где потреблялась преимущественно растительная пища с минимальным содержанием EAA. Выявлена ​​положительная связь между патогенностью SARS-CoV-2 и количеством поступающих в организм животных белков с коэффициентами корреляции r = 0,83 для RPr и r = 0,61 для IFR. Коронавирусы человека содержат гораздо больше ЕАА, чем клеточные организмы. Съедобные растительные белки содержат в 2-3 раза меньше лейцина, лизина и особенно треонина и валина (LKTV), чем полипептиды SARS-CoV-2. Для оптимального синтеза полипротеинов Pp1a и Pp1ab вируса SARS-CoV-2 требуется своевременное поступление большого количества этих четырех EAA.

Выводы

Выводы. Лимит ЕАА в пище может быть конкурентным метаболическим фактором, снижающим или подавляющим скорость внутриклеточного синтеза неструктурных полипротеинов вирионов SARS-CoV-2. Дефицит ЕАА, особенно свободного валина и треонина, может подавлять раннюю трансляцию белков Рр1а и Рр1аb вируса SARS-CoV-2. Предполагается, что диета с низким содержанием EAA и особенно LKTV может предотвратить быструю, высокопродуктивную репликацию вируса и патогенное развитие COVID-19.

Introduction. Diet is a critical factor in the development of viral pathogenesis. Previously it was shown that a high intake of animal proteins correlated directly with dangerous outcomes of SARS-CoV-2 infection. It is necessary to analyze the biochemistry of the metabolic relations of the host and pathogen to explain the contribution of proteins in the development of COVID-19.Purpose. Identify a risk factor influencing the development of the COVID-19 disease. Compare the amino acid composition of animal and plant proteins with non-structural polyproteins of the SARS-CoV-2 virus. Analyze the impact of dietary essential amino acids (EAAs) in the COVID-19 infectious disease.Materials and Methods. The scientific data and information needed for this analysis were found in publications and media available on the Internet, as well as taken from statistical databases. Statistical samples were formed from sources and facts available on the Internet. Amino acid sequences of proteins were obtained from databases (https://www.ncbi.nlm.nih.gov/, https://www.uniprot.org/uniprot/).Results and Discussion. Analysis of statistical data and assessment of nutritional factors during the development of the 22-month pandemic in 20 countries indicated that the outcomes of COVID-19 disease were worsened by excessive consumption of animal proteins. The numbers of reported cases of SARS-CoV-2 virus (RPr) infection and deaths (IFR) from the COVID-19 disease per one thousand inhabitants were significantly lower in regions that predominantly consumed plant-based foods with minimal EAAs. A positive relationship was found between the pathogenicity of SARS-CoV-2 and the amount of animal protein ingested, with correlation coefficients r = 0.83 for RPr and r = 0.61 for IFR. Human Coronaviruses are composed of higher proportion of EAAs than cellular organisms. Edible plant proteins contain 2-3 times less leucine, lysine, and especially threonine and valine (LKTV) than SARS-CoV-2 polypeptides. Optimal synthesis of the SARS-CoV-2 virus Pp1a and Pp1ab polyproteins requires a rapidly large amount of these four EAAs.Conclusions. A deficiency of EAAs, especially free valine, and threonine, could suppress the early translation of SARS-CoV-2 nonstructural polyproteins. It was concluded that a diet low in EAAs and especially LKTV may prevent rapid, highly productive viral replication and pathogenic development of COVID-19

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The authors declare that there are no conflicts of interest present.