Central Food Technological Research Institute
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Preparation of low sugar high moisture food product (lshm-fp) from carrot puree and it’s physicochemical characterization and microbial analysis
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Formulation and development of tamarind candy using sugar alternatives: A no added sugar approach
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Quality evaluation of food additives in traditional sweets (milk and cereal based sweets) and fruits and vegetable sauces
No full textDesign and evaluation of 3, 3’-diindolylmethane patches for complementary treatment for breast cancer
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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
No full textCyanidin-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