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    Home > Active Ingredient News > Infection > EMBO Reports Can adjusting the amount of dietary salt improve antiviral immunity?

    EMBO Reports Can adjusting the amount of dietary salt improve antiviral immunity?

    • Last Update: 2021-12-06
    • Source: Internet
    • Author: User
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    Virus infection has always been with the progress of human civilization
    .

    Not only that, the mutation of the virus often makes people unprepared and difficult to deal with, and eventually causes the virus to spread in large numbers, and people's health and lives are seriously threatened
    .

    Therefore, studying broad-spectrum antiviral strategies is a very important and arduous scientific task
    .

    In addition to looking forward to the invention of antiviral drugs and vaccines, people are also very concerned about how to change their daily habits to improve antiviral defenses, so that they can effectively resist viral infections during the epidemic
    .

    Diet occupies a pivotal position in people's daily lives.
    Can we improve people's three meals a day to enhance antiviral immunity? To this end, on November 15, 2021, Professor Zheng Hui from Soochow University led the team to publish an article High Salt Activates p97 to Lower Host Antiviral Ability by Restricting Viperin Protein Induction on EMBO Reports, which analyzed in-depth the effects of salt content in the diet on the body’s antiviral effects.
    The impact of virus capacity
    .

    High-salt diet has long been considered one of the culprits leading to high blood pressure and cardiovascular disease
    .

    Recent studies have shown that high salt is also closely related to inflammation and immunity
    .

    These results have made important contributions to people's understanding of the relationship between high-salt diet and disease
    .

    Interestingly, Professor Zheng Hui's team found that the long-term high-salt diet has no significant effect on the body's antiviral ability
    .

    However, within a short period of time after ingesting high salt, the antiviral immunity of the body and cells is significantly suppressed
    .

    This result shows that the high-salt diet reduces the body's antiviral immunity for a certain period of time, leading to an increase in the body's susceptibility to viruses during this period, and this effect will be weakened in the long-term high-salt diet
    .

    Importantly, Professor Zheng Hui's team further discovered that appropriately reducing the salt content in the diet during viral infections will significantly enhance the body's antiviral immunity
    .

    This discovery provides guidance for people to increase their antiviral immunity by adjusting the amount of salt they consume
    .

    Professor Zheng Hui’s team further revealed the mechanism by which high salt regulates antiviral immunity
    .

    The study found that high salt induced the acetylation modification of Lys 663 of the endoplasmic reticulum-related degradation (ERAD) protein p97
    .

    Acetyl-activated p97 further promotes the degradation of ubiquitinated proteins in the cell
    .

    This degradation significantly reduces the level of deubiquitinating enzyme USP33
    .

    The study further found that USP33 is the key molecule for stabilizing the antiviral protein Viperin, and Viperin protein has recently been reported to be a broad-spectrum and powerful protein against DNA viruses and RNA viruses
    .

    The decrease in the level of USP33 caused by high salt severely destroys the stability of Viperin protein, causing the body's cells to be unable to effectively produce Viperin protein to resist viral infections, and ultimately weakening the body's antiviral immunity to a large extent
    .

    Importantly, low-salt diet can inhibit the acetylation of p97 and up-regulate the expression of USP33, which in turn promotes the expression of Viperin protein during viral infection and significantly enhances the body's antiviral immunity (Figure 1)
    .

    Figure 1 The role model of high salt in regulating the body's antiviral immunity.
    This study reveals for the first time that high salt causes an acute damage to the body—inhibition of antiviral immunity
    .

    At the same time, the study identified multiple signaling molecules and p97 degradation pathways in cells regulated by high salt, and discovered a key deubiquitinating enzyme USP33, an important antiviral protein Viperin
    .

    In summary, the research promotes people's understanding of the relationship between dietary salt and disease, and provides dietary advice for people to fight against viral infections daily
    .

    It is reported that Professor Zheng Hui from the Institute of Biomedical Research of Soochow University is the corresponding author of this article.
    The work was mainly done by Associate Professor Yuan Yukang, and was assisted by many members of Professor Zheng Hui's team and many experts from the Affiliated Hospital of Soochow University
    .

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    .

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