使用超声波研究抗病毒活性与i-Carrageenan结构之间的关系
Oshrat Levy-Ontman1, Eiman Abu-Galiyun1, Mahmoud Huleihel2
1Department of Chemical and Green Engineering, Shamoon College of Engineering, Beer-Sheva 8410802, Israel.
International journal of molecular sciences
|September 28, 2023
概括
超声波增强i-carrageenan的抗病毒特性,通过增加其水性和创建纳米粒子. 这一过程提高了它对简单疹病毒1型 (HSV-1) 和疹病毒 (VZV) 的有效性.
科学领域:
- 生物化学 生物化学
- 病毒学 病毒学
- 材料科学 材料科学 材料科学
背景情况:
- 一种宏藻多糖体i-carrageenan具有抗病毒性质,但由于溶解性差和粘度高而受到限制.
- 这些局限性降低了其吸附效率,阻碍了其对病毒感染的治疗应用.
研究的目的:
- 研究超声波对i-carrageenan的结构和物理化学特性的影响.
- 确定这些修改如何影响其对疹病毒的抗病毒生物活性.
主要方法:
- 里埃变换红外光谱 (FTIR) 用于分析结构变化.
- 风湿学分析以评估凝强度和结构完整性.
- 斑块检测用于评估对HSV-1和VZV的抗病毒活性.
- 基于分子重量的超声波i-carrageenan的分化.
主要成果:
- 超声波增加了i-carrageenan的水友性,而没有改变功能组.
- 扩展超声波导致纳米粒子的形成和凝结构的完全丧失.
- 对HSV-1和VZV的抗病毒活性随着超声波时间的延长而显著增加.
- 超声波i-carrageenan的较高分子量分数显示出更大的抗病毒功效.
结论:
- 超声波有效地改变了i-carrageenan的物理化学特性,提高了其抗病毒功效.
- 这项研究确定了超声波化i-carrageenan作为对抗疹病毒抗病毒疗法的有希望的候选人.
- 准分子重量对于优化改性i-carrageenan的抗病毒活性至关重要.
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