Accessibility of Essential Amino Acids, Synthesis of SARS-CoV-2 Virus Polyproteins, and the Outcomes of COVID-19 Pathogenesis

Abstract

Aim. To identify: a risk factor influencing the development of COVID-19 disease. Compare the amino acid composition of animal and plant proteins with non-structural polyproteins of the SARS-CoV-2 virus. To analyze: the impact of dietary essential amino acids (EAAs) on the development of infectious disease COVID-19.
 Materials and methods. The scientific data and information needed for this analysis was found in publications and media available on the Internet, as well as taken from statistical databases, using the necessary keywords for a single tag or in various combinations of them. Statistical samples were formed from sources and facts available on the Internet. Amino acid sequences of proteins were obtained from databases (https://www.ncbi.nlm.nih.gov/, https://www.uniprot.org/uniprot/).
 Results and discussion. Analysis of statistical data and assessment of nutritional factors during the development of the 22-month pandemic in different countries confirmed that the outcome of COVID-19 disease was aggravated by excessive consumption of animal proteins. The number of reported cases of SARS-CoV-2 virus (RPr) infection and deaths (IFR) from COVID-19 disease per one thousand inhabitants was significantly lower in regions with consumed predominantly plant-based foods minimal in EAAs. A positive relationship was found between the pathogenicity of SARS-CoV-2 and the amount of animal proteins ingested, with correlation coefficients r = 0.83 for RPr and r = 0.61 for IFR. Human coronaviruses contain much more EAAs than cellular organisms. Edible plant proteins contain 2-3 times less leucine, lysine, and especially threonine and valine (LKTV) than SARS-CoV-2 polypeptides. Optimal synthesis of the SARS-CoV-2 virus Pp1a polyprotein requires timely a huge amount of these free four EAAs.
 Conclusions. The limit of EAAs in food can be a competitive metabolic factor that reduces or inhibits the rate of intracellular synthesis of nonstructural polyproteins of SARS-CoV-2 virions. Deficiency of EAAs, especially free valine and threonine, can suppress the early translation of SARS-CoV-2 virus proteins. A diet low in EAAs and especially LKTV may prevent rapid, highly productive viral replication and pathogenic development of COVID-19.