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Cyanidin-3-O-sambubioside isolation by preparative HPLC from kokum fruit rind and evaluation of SARS-CoV-2 main protease inhibition by in silico and in vitro studies
Prachi Aparichita, Patra and Drishya, Palakkandi and Ramesh, Gunturu and Sarma, Mutturi and Nagarajan, Subban (2025) Cyanidin-3-O-sambubioside isolation by preparative HPLC from kokum fruit rind and evaluation of SARS-CoV-2 main protease inhibition by in silico and in vitro studies. Journal of Food Bioscience, 68. pp. 1-9.
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Abstract
Cyanidin-3-O-sambubioside (C3S), the purple-colored disaccharide of anthocyanin, from kokum fruit rind has been extracted and isolated by a facile preparative HPLC method developed based on the UHPLC analysis. It was extracted using methanol containing 1 % formic acid and co-eluted with the analogue cyanidin-3-O-glucoside (C3G). The preparative HPLC conditions were optimized for better resolution using an amide column containing 0.1 % formic acid in water and 100 % acetonitrile as the mobile phase. The isolated compounds were charac terized by HRMS and 1H NMR. Since C3G has already been investigated for its biological activity, the present study is focused on the binding characteristics of C3S to the main protease (Mpro), which is a significant factor in SARS virus multiplication. Molecular docking revealed the relatively high affinity of C3S and was compared with GC376, a standard main protease inhibitor. Further, it was validated with the in vitro SARS-CoV-2 main protease assay kit method. Accordingly, the C3S showed about 79 % inhibition at 100 μM concentration. Thus, the separation of C3S, which is present in kokum rind in a lesser proportion (C3S: C3G is 0.13 %: 0.27 %), is sig nificant concerning the main protease activity, which plays a major role in antiviral activity.
| Item Type: | Article |
|---|---|
| Uncontrolled Keywords: | Cyanidin-3-O-Sambubioside, Preparative HPLC, Main protease, Molecular docking, Garcinia indica Choisy |
| Subjects: | 600 Technology > 08 Food technology > 11 Food Biochemistry 600 Technology > 08 Food technology > 24 Fruits |
| Divisions: | Plantation Products Spices and Flavour Technology Food Microbiology |
| Depositing User: | Somashekar K S |
| Date Deposited: | 24 Jun 2025 08:14 |
| Last Modified: | 24 Jun 2025 08:14 |
| URI: | http://ir.cftri.res.in/id/eprint/19557 |
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