Shiv Nadar University Develops a Molecule with Potential to Cure COVID-19
Food & Health|May 2020
The molecule has the potential to be developed into a drug that can cure Acute Respiratory Distress Syndrome (ARDS) in COVID-19 patients Breakthrough study conducted by Professor Subhabrata Sen, Shiv Nadar University (India) in collaboration with Professor Ralf Jockers, an expert molecular biologist from Institut Cochin (INSERM, CNRS, Université de Paris, France) Animal trials to begin soon as a prelude to human trials
Subhabrata Sen
Shiv Nadar University Develops a Molecule with Potential to Cure COVID-19

India’s leading multidisciplinary and research-based university, today announced a potential breakthrough solution in the global battle against COVID-19. A team of researchers led by Dr Subhabrata Sen from the Department of Chemistry, Shiv Nadar University, India along with his collaborator Professor Ralf Jockers, Institut Cochin (INSERM, CNRS, Université de Paris, France), has discovered a set of New Chemical Entities (NCEs) with the ability to cure Acute Respiratory Distress Syndrome (ARDS) or Acute Lung Injury (ALI) induced by COVID-19 (SARS-CoV-2) or other Severe Acute Respiratory Syndrome (SARS) and Middle East Respiratory Syndrome (MERS), which are also caused by coronaviruses.

The two-fold strategy devised by the research team involved (a) application of the NCEs to inhibit attachment, entry and infection of the new SARS-CoV-2 through a known target on the virus; and (b) co-administration of a known drug (that modulates a set of hormonal receptors in human) and these NCEs to attenuate ARDS caused by SARS-CoV-2. The researchers believe their therapy would not only prevent COVID-19 from affecting a person’s lungs, but will also address lung injuries already inflicted by the virus, in cases the ventilators are either not proving effective or are not available altogether, bringing much relief to COVID-19 patients suffering from ARDS.

This story is from the May 2020 edition of Food & Health.

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This story is from the May 2020 edition of Food & Health.

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