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Journal of Plant Sciences
  Year: 2022 | Volume: 17 | Issue: 1 | Page No.: 33-52
DOI: 10.3923/jps.2022.33.52
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Investigation on the Impact of Potential Phytocompounds from Curcuma longa Against COVID-19

D. Jini , R.M.H. Rajapaksha, S.S. Ariya and Baby Joseph

Background and Objective: COVID-19 is a new viral infectious disease caused by SARS-CoV-2 and there are no vaccines or drugs available to treat this deadly disease. Curcuma longa is a well-known medicinal plant with the antiviral property. So, the present study aims to evaluate the antiviral activity of phytocompounds from Curcuma longa against SARS-CoV-2. Materials and Methods: The phytocompounds from the Curcuma longa were docked with the main protease of SARS-CoV-2 (SARS-CoV-2 Mpro) by Autodock 4.2 to analyze the possibility of inhibiting the SARS-CoV-2 Mpro. Protein-ligand interaction profiler and ligplot+v.1.4.5 were used to analyze the interactions between the ligand and protein molecules. The toxicity and pharmacophore of the phytocompounds were determined by SWISSADME and PharmaGist web server. Results: Among the 85 and 20 compounds showed binding energy in the range of -10.12 to -7.52 which were considered as active compounds against SARS-CoV-2. Beta-Carotene was the highest active compound with the binding energy of -10.12 kcal mol1. All the 20 active compounds interacted with the LYS5 and TYR126 amino acid residues of SARS-CoV-2 Mpro through hydrophobic and hydrogen bond interaction except Beta-Carotene. Moreover, all the 20 active compounds are present in the rhizome of Curcuma longa and are obeying Lipkin’s rule except Beta-Carotene. Conclusion: Based on the binding energy score, all the active compounds can be suggested to test against COVID-19. In addition, the rhizome of Curcuma longa can be recommended as a potential herbal medicine for the treatment of COVID-19.
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How to cite this article:

D. Jini, R.M.H. Rajapaksha, S.S. Ariya and Baby Joseph, 2022. Investigation on the Impact of Potential Phytocompounds from Curcuma longa Against COVID-19. Journal of Plant Sciences, 17: 33-52.

DOI: 10.3923/jps.2022.33.52






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