Assessment of Polyunsaturated Fatty Acids on COVID-19-Associated Risk Reduction

Abstract

Pooled evidence conveys the association between polyunsaturated fatty acids and infectious disease. SARS-CoV-2, an enveloped mRNA virus, was also reported to interact with polyunsaturated fatty acids. The present review explores the possible mode of action, immunology, and consequences of these polyunsaturated fatty acids during the viral infection. Polyunsaturated fatty acids control protein complex formation in lipid rafts associated with the function of two SARS-CoV-2 entry gateways: angiotensin-converting enzyme-2 and cellular protease transmembrane protease serine-2. Therefore, the viral entry can be mitigated by modulating polyunsaturated fatty acids contents in the body. α-Linolenic acid is the precursor of two clinically important eicosanoids eicosapentaenoic acid and docosahexaenoic acid, the members of ω-3 fats. Resolvins, protectins, and maresins derived from docosahexaenoic acid suppress inflammation and augment phagocytosis that lessens microbial loads. Prostaglandins of 3 series, leukotrienes of 5 series, and thromboxane A 3 from eicosapentaenoic acid exhibit anti-inflammatory, vasodilatory, and platelet anti-aggregatory effects that may also contribute to the control of pre-existing pulmonary and cardiac diseases. In contrast, ω-6 linoleic acid-derived arachidonic acid increases the prostaglandin G 2 , lipoxins A 4 and B 4 , and thromboxane A 2 . These cytokines are pro-inflammatory and enhance the immune response but aggravate the COVID-19 severity. Therefore, the rational intake of ω-3-enriched foods or supplements might lessen the complications in COVID-19 and might be a preventive measure.

Relationships between plasma fatty acids in adults with mild, moderate, or severe COVID-19 and the development of post-acute sequelae

“…Similar to the effect of linoleic acid previously described, omega-3 fatty acids, such as EPA and DHA, have been found to interfere with SARS-CoV-2 spike protein conformation to prevent interaction with host cells and indeed, EPA levels were significantly lower in the adults with moderate and mild disease compared to the uninfected ( 35 ). These findings support the postulations of Baral et al and Mazidimoradi et al in demonstrating that polyunsaturated fatty acids may act as important mediators in determining COVID-19 disease severity ( 36 , 37 ).…”

Aloe vera and Streptozotocin-Induced Diabetes Mellitus

“…This study also discussed that humans consuming MUFA-dens diets had better inflammatory profile and more proper insulin sensitivity than those consuming diets high in saturated fat (Finucane et al 2015). The rational intake of omega-3-enriched foods or supplements might lessen the complications in COVID-19 and might be a preventive measure (Baral et al 2022).…”

The effect of polyunsaturated fatty acids on the severity and mortality of COVID patients: A systematic review

“…The most well characterised SPMs are grouped into four families, lipoxins (LXs), resolvins (RVs), protectins (PDs), and maresins (MaRs), which halt the progression of acute to chronic inflammation [60] . DHA and EPA lipid mediators named resolvins D and E, respectively; as well as EPA lipid mediators named protectins and maresins [61] , [62] . These metabolites are synthesized by COX and LOX pathways in the presence and absence of aspirin [63] , [64] .…”

“…Since PUFAs are components of membrane phospholipids, they can control membrane characteristics such as membrane fluidity and protein complex formation in lipid rafts. Entry gateway receptors for SARSCoV are mostly present in lipid rafts [61] , [85] . The changes in membrane fluidity may disrupt the conformation of the host and be determining for the SARS-CoV-2 virus interaction.…”