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Study of the effects of natural bioactive compounds in vitro on Huh-7.5 cells lipids metabolism and the interactions with hepatitis C virus replication cycle in cells expressing the SGR JFH1

Abstract

HCV infection is a major public health problem worldwide and affects approximately 150 million people chronically, being associated with the development of cirrhosis and liver cancer related deaths. Presently there is no vaccine available to prevent the disease, and the standard treatment, which consists of ribavirin combined with pegylated interferon-±, might not be efficient for half of the treated cases and for many genotypes, it may also lead to intense adverse effects. Great efforts have been applied to the research of natural bioactive compounds (NBCs), in the form of nutraceuticals or therapeutic supplements, as to act in synergy with the treatment courses already instated, interfering directly or indirectly in different stages of viral replication and enhancing therapeutic results. Moreover, HCV description is relatively recent (1989), and not all molecular mechanisms involved in replication, assembly and release of virus particles are completely characterized, henceforth this study aims to analyze the effects of in vitro treatment with NBCs over Huh-7.5 cells and cells expressing the SGR-JFH1, on lipids metabolism and, at the same time, on virus replication, to elucidate and detail these molecular mechanisms in order to hinder the infection without prejudice to the host organism or increase of viral genetic barrier. (AU)

Articles published in Agência FAPESP Newsletter about the research grant:
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VEICULO: TITULO (DATA)
VEICULO: TITULO (DATA)

Scientific publications
(References retrieved automatically from Web of Science and SciELO through information on FAPESP grants and their corresponding numbers as mentioned in the publications by the authors)
SANTANA, MOEMA S.; LOPES, RUTE; PERON, ISABELA H.; CRUZ, CARLA R.; GASPAR, ANA M. M.; COSTA, PAULO, I. Natural Bioactive Compounds as Adjuvant Therapy for Hepatitis C Infection. CURRENT NUTRITION & FOOD SCIENCE, v. 17, n. 5, p. 12-pg., . (17/04500-9)