Micronutrients Role in the Proinflammatory Cytokine Gene Expression Regulation in COVID-19 and Post-COVID-19 Syndromes

Abstract

A number of micronutrients in the diet are substances capable of inhibiting the genes expression of cyclooxygenases COX-1 and COX-2 and inducible NO synthase that are markers of the inflammatory process in COVID-19. The study aims at the development of the composition micronutrients – an inhibitor of hyperinflammatory reaction as an effective component of personalized nutrition in COVID and post-COVID syndromes. The thesis presents the anti-inflammatory potential of some micronutrients; proves the impact of flavonoids, ascorbic acid, glycyrrhizic acid and zinc on different targets; describes developed two-, three- and four-component compositions of the listed micronutrients in different ratios, which will ensure effectiveness against a larger number of targets. For preclinical studies of anti-inflammatory activity, a man selected six composition samples with maximum values of antioxidant activity using regression analysis; determined the biological activity of the composition samples: in vitro – using specific enzyme biotest systems based on inducible NO synthase and appropriate software, in vivo – on a model of acute aseptic and chronic inflammation in 220 outbred male Wistar rats. In vitro experiment confirms that the anti-inflammatory activity of experimental samples of the micronutrients composition decreases in the following series: III-2 > III-1 > VI-2 > VI-1 > I. The blood plasma analysis of rats in vivo proves that with prolonged course use, micronutrients composition samples III-1, III-2, VI-1 and VI-2 exhibit a pronounced antiexudative effect and lead to a significant decrease in COX-2. The course micronutrients composition introduction at a dose of 25 mg/kg leads to a significant decrease in the COX-2 concentration in all the studied animal groups. There is the COX-2 activity suppression in sample III-2 to a greater extent. The authors recommend the three-component composition including a micronized purified flavonoid fraction of sea buckthorn meal, glycyrrhizic and ascorbic acids in a ratio of 30:10:100 as a biologically active food additive in the diet of personalized nutrition for COVID and post-COVID syndromes.