The role of food science in understanding host defense functions among humans during the SARS-CoV-2 pandemic, IAFoST Scientific Roundtable Discussion was held on March 16 2022. Background and SRD Summary here.
Background: Coronavirus Disease 2019 (COVID-19) is pandemic and is caused by severe acute respiratory syndrome coronavirus 2 (SARS- CoV-2). The rising number of cases of this highly transmissible infection has prompted an urgent need to identify and develop effective antiviral interventions that may reduce the health risks associated with this disease. The life cycle of SARS-CoV-2 includes a viral entry, viral replication, viral assembly and release. The symptoms associated with viral infection often lead to fatal outcomes with pneumonia, myocarditis, acute respiratory distress syndrome, hypercoagulability, and/or multi-organ failure.
Recent studies have reported that plant-derived substances, such as quercetin, emodin, epigallocatechin gallate, and berberine may, albeit modestly, inhibit different stages of SARS-CoV-2 life cycle in the host. For example, these substances in some in vitro and in vivo model systems appear to disrupt viral infection and replication by blocking viral-surface spike protein binding to entry receptor angiotensin-converting enzyme (ACE2), inhibiting viral membrane fusion with host cells, inhibiting main proteinase (Mpro) and RNA-dependent RNA polymerase involved in viral replication, and/or pathological host- responses in vitro.
Various functional foods/nutraceuticals, even though not defined by the US government, and dietary supplements may modulate host defense function(s) and overall health status, and thus possibly lower the risk of COVID-19 infection. However, these data are inconsistent and need further clinical evaluation.
Some studies suggest that a balanced diet rich in various nutrients especially specific micronutrients may have a significant role in reducing risks associated with COVID-19 and during the recovery phase. Obesity, type 2 diabetes, and cardiovascular disease are among the non-communicable diseases associated with increased inflammation. A decrease in obesity, which is multifactorial in etiology, may reduce the risk of severe COVID-19 inflammatory responses. This response may be due to fewer ACE2 receptors (depending on tissue type), changes in their binding affinity or alterations in associated proteases and an array of genetic factors.
An increased awareness in food science and dietary components may represent important and critical roles in reducing the risk of SARS-CoV-2 viral infection, growth, and disease progression as well as provide a perspective on the potential use of these plant-derived substances in the development of novel interventions against SARS-CoV-2.
Summary:
A dynamic discussion regarding the intersection of SARS-CoV-2 and food science was a feature of the latest IUFoST/IAFoST Scientific Roundtable held on March 16. The panel from an international amalgam of experts in food science, nutrition, microbiology and medicine advanced critical clinical hypotheses and scientific themes associated with the current pandemic.
Dr. Narain Naidu, from the USA, emphasized that COVID-19 is a virus-induced ‘host metabolic reprogram’ (HMR) with clinical onset of iron (Fe)-redox dysregulation (FeRD). He noted that the severe imbalance in iron metabolism among SARS-CoV-2 infected individuals is prominent during all three symptomatic (mild, moderate to severe) clinical phases of COVID-19. Accordingly, the Fe-redox restoration is a host biomarker-driven potential combat strategy for an effective clinical and post-recovery management of COVID-19.
Dr. Chin-Kun Wang, from Taiwan, outlined the role of various “functional foods/nutraceuticals” and a balanced diet rich in various nutrients (i.e., vitamin C, vitamin D, omega 3 polyunsaturated fatty acids, probiotics, and zinc) in restoring and reducing the risk of COVID-19-related health problems. He also presented the results of his ongoing clinical research on electrolyzed (redox) water as a potentially effective antimicrobial intervention to reduce the risks and comorbidities associated with COVID-19.
Dr. Fereidoon Shahidi, from Canada, suggested that phenolic and polyphenolic compounds have the potential to strengthen antioxidant defenses, decrease viral entry, inhibit the binding of virus to its angiotensin converting enzyme 2 (ACE2) receptor, upregulate the immune system, and reduce COVID-19 cytokine storm. Dietary compounds/mixtures/extracts that are able to offer this inhibition may serve as interventions targets for COVID-19. These interactions need validation and quantification through clinical research before specific recommendations can be advanced.
Dr. Kenji Sato, from Japan, explained the potential of specific bioactive peptides to decrease risk factors for COVID-19. He explained the ability of specific bioactive peptides to decrease angiotensin II, the host inflammatory peptide. Also, he suggested that oral administration of glutathione (GSH) and its precursor N-acetyl-cysteine (NAC) may, depending on one’s genetics, ameliorate hypo-glutathione in COVID-10 positive individuals and possibly decrease disease severity.
This Scientific Roundtable Discussion (SRD), one of an ongoing series initiated by IUFoST, was organised and hosted by IAFoST, the International Academy of Food Science and Technology. Outcomes include publication of findings by speakers and panelists and further inter-disciplinary work between medical sciences, nutritional sciences, and food science and technology.
Programme:
Co-Chairs: Dr. Aman Wirakartakusumah (Academy President) and Dr. Charles Aworh (Academy President-Elect)
1. 08:05~08:25
Narain Naidu (President/CEO Nterminus, Yorba Linda, CA 92887) Understanding the complexities of COVID-19 pathogenesis and the role of dietary components in reducing associated pathologies
2. 08:25~08:40
Chin-Kun Wang (Chung Shan Medical University, Taiwan): Impact of dietary nutrients (functional foods/nutraceuticals) and micronutrients on COVID-19 pathologies
3. 08:40~08:55
Fereidoon Shahidi (Memorial University of Newfoundland, Canada): Role of phenolics on immune for reducing risks associated with COVID-19 inflammation
4. 08.55 ~09:10
Kenji Sato (University of Kyoto, Japan): Role of food protein and hydrolyzed peptides on the modulation of immune functions among humans
09:10~09:30 Discussion and Summary
Roger Clemens (IAFoST Past President), Roundtable summary and presentation of action items for the scientific/medical community
