Matrine and oxymatrine; natural products with antiviral potentials

IF 4 2区 农林科学 Q2 FOOD SCIENCE & TECHNOLOGY
Kianush Charoghdoozi , Amirreza Khoshniat , Amirhossein Eskandarifar , Mahvash Sadeghi , Sina Eshaghi , Sajad Dehnavi , Mojgan Mohammadi
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Abstract

Viral infections continue to pose a major global health threat due to limited treatment options and the rapid emergence of resistant strains. Natural compounds have gained increasing attention as potential antiviral agents with diverse mechanisms of action and favorable safety profiles. Matrine and oxymatrine, two major alkaloids derived from Sophora species, have demonstrated a broad spectrum of antiviral activities against both RNA and DNA viruses. This review highlights their immunomodulatory effects, such as the regulation of Th1/Th2 cytokine balance, enhancement of cytotoxic T lymphocyte function, and modulation of key signaling pathways, including TLR, NF-κB, and MAPK. Additionally, we discuss their direct antiviral actions, such as inhibition of viral replication, suppression of viral protein expression, and prevention of virus-host cell interactions. By summarizing current in vitro, in vivo, and clinical findings, this article underscores the therapeutic promise of matrine and oxymatrine as effective antiviral agents and encourage further research into their clinical application.

Abstract Image

苦参碱和氧化苦参碱;具有抗病毒潜力的天然产物
由于治疗选择有限和耐药菌株的迅速出现,病毒感染继续对全球健康构成重大威胁。天然化合物作为具有多种作用机制和良好安全性的潜在抗病毒药物,越来越受到人们的关注。苦参碱和氧化苦参碱是从苦参属植物中提取的两种主要生物碱,对RNA和DNA病毒具有广泛的抗病毒活性。本文综述了其免疫调节作用,如调节Th1/Th2细胞因子平衡,增强细胞毒性T淋巴细胞功能,调节关键信号通路,包括TLR, NF-κB和MAPK。此外,我们还讨论了它们的直接抗病毒作用,如抑制病毒复制、抑制病毒蛋白表达和预防病毒与宿主细胞的相互作用。本文通过总结目前体外、体内和临床研究结果,强调了苦参碱和氧化苦参碱作为有效抗病毒药物的治疗前景,并鼓励进一步研究其临床应用。
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来源期刊
Journal of Functional Foods
Journal of Functional Foods FOOD SCIENCE & TECHNOLOGY-
CiteScore
9.60
自引率
1.80%
发文量
428
审稿时长
76 days
期刊介绍: Journal of Functional Foods continues with the same aims and scope, editorial team, submission system and rigorous peer review. We give authors the possibility to publish their top-quality papers in a well-established leading journal in the food and nutrition fields. The Journal will keep its rigorous criteria to screen high impact research addressing relevant scientific topics and performed by sound methodologies. The Journal of Functional Foods aims to bring together the results of fundamental and applied research into healthy foods and biologically active food ingredients. The Journal is centered in the specific area at the boundaries among food technology, nutrition and health welcoming papers having a good interdisciplinary approach. The Journal will cover the fields of plant bioactives; dietary fibre, probiotics; functional lipids; bioactive peptides; vitamins, minerals and botanicals and other dietary supplements. Nutritional and technological aspects related to the development of functional foods and beverages are of core interest to the journal. Experimental works dealing with food digestion, bioavailability of food bioactives and on the mechanisms by which foods and their components are able to modulate physiological parameters connected with disease prevention are of particular interest as well as those dealing with personalized nutrition and nutritional needs in pathological subjects.
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