Ácidos grasos de cadena corta y media como precursores para inhibir los síntomas del coronavirus

Abstract

Short chain fatty acids (acetic C2:0, propionic C3:0 and butyric C4:0), medium (caproic C6:0, caprylic C8:0, capric C10:0 and lauric C12:0), originate from the fermentation of dietary fiber intake, carried out by microorganisms in the intestinal tract, and they are found in some foods, its consumption exerts an anti-inflammatory and antiviral effect, due to of reducing the expression of proinflammatory cytokines such as TNFα, IL-6, IL-12 and the mediation of IL-10 and are antimicrobial against fungi, viruses and bacteria; because they destroy their cell membrane respectively. The main purpose of this work was to review the effect of short and medium chain fatty acids, as precursors to inhibit the symptoms of coronavirus. Many scientific researchs has been carried out through electronic databases and studies have shown that C2:0, C3:0 and C4:0 at a concentration of 200 mM, 50 mM and 5 mM respectively, reduce inflammation by means of activation of various GPCRs, which suppress the expression of adhesion molecules in inflammatory cells and endothelial cells, preventing monocyte chemotaxis at the inflammatory site. While C12:0 at 250 mM is antimicrobial and inhibits the late maturation stage of the virus replication cycle. In conclusion, the intake of C2:0, C3:0, C4:0 and C12:0 could reduce or inhibit the symptoms of the coronavirus family, such as COVID-19.