Alpha Linolenic and Stearic Acids Modulate Genes Related to Viral Entry and Inflammatory Response in THP-1 Derived Macrophages Exposed to SARS-CoV-2

IF 3.8 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Food Science & Nutrition Pub Date : 2025-09-26 DOI:10.1002/fsn3.70529

Aline Rosa Maia, Bruna Rafaela dos Santos Silva, Pierina Lorencini Parise, Camila Lopes Simeoni, Luana Satelis Meira, José Luiz Proença Módena, Eliana Pereira Araújo, Licio Augusto Velloso, Gabriel Forato Anhê, Joseane Morari

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Abstract

Obesity plays a role in the poor prognosis of COVID-19. The study was designed to elucidate if alpha linolenic (Ala) and stearic (Est) acids could modulate the inflammatory response to SARS-CoV-2. Firstly, scRNA-seq data analysis from COVID-19 patients revealed that major changes in the expression of genes related to virus entry to the cell and inflammatory response were found in macrophages rather than in alveolar epithelial cells. In vitro experiments were performed with Beas2B (human bronchial epithelial cells) and THP-1 (human monocytes/macrophages) cells to verify the putative effects of Ala and Est in the response to either Spike protein (S3) or the full SARS-CoV-2. Both Ala and Est exacerbated the increase in the expression of genes related to virus entry into the cell and pro-inflammatory cytokines in THP-1 derived macrophages. These data suggest that NEFAs may play a role in the poor prognosis seen in individuals with obesity affected by COVID-19.

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α -亚麻酸和硬脂酸调节暴露于SARS-CoV-2的THP-1衍生巨噬细胞中病毒进入和炎症反应相关的基因

肥胖与COVID-19预后不良有关。该研究旨在阐明α -亚麻酸（Ala）和硬脂酸（Est）是否可以调节对SARS-CoV-2的炎症反应。首先，对COVID-19患者的scRNA-seq数据分析显示，与病毒进入细胞和炎症反应相关的基因表达发生重大变化的是巨噬细胞，而不是肺泡上皮细胞。利用Beas2B（人支气管上皮细胞）和THP-1（人单核/巨噬细胞）细胞进行体外实验，验证Ala和Est在Spike蛋白（S3）或全SARS-CoV-2应答中的作用。Ala和Est均加剧了THP-1源性巨噬细胞中病毒进入细胞相关基因和促炎细胞因子表达的增加。这些数据表明，nefa可能在受COVID-19影响的肥胖患者的不良预后中发挥作用。

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来源期刊

Food Science & Nutrition Agricultural and Biological Sciences-Food Science

CiteScore

7.40

自引率

5.10%

发文量

434

审稿时长

24 weeks

期刊介绍： Food Science & Nutrition is the peer-reviewed journal for rapid dissemination of research in all areas of food science and nutrition. The Journal will consider submissions of quality papers describing the results of fundamental and applied research related to all aspects of human food and nutrition, as well as interdisciplinary research that spans these two fields.