Table 1.
Effect of lipids on activity of SARS-CoV-2 RdRp.
| Tested fatty acids (1.0 mg/ml) | Inhibition of RdRp activity (% ± SD) |
|---|---|
| Polyunsaturated | |
| Arachidonic acid | 100 ± 0.02* |
| Docosahexaenoic acid | 52.4 ± 3.7^ |
| Eicosapentaenoic acid | 100 ± 0.04* |
| Linoleic acid | 100* ± 0.05* |
| Linolenic acid | 100 ± 0.03* |
| Monounsaturated | |
| Palmitoleic acid | 96.3 ± 1.9^ |
| Petroselinic acid | 97.7 ± 2.1^ |
| Oleic acid | 98.9 ± 1.2^ |
| Erucic acid | 75.9.1 ± 5.8^ |
| Saturated | |
| Arachidic acid | |
| Caprylic acid | 18.6 ± 2.1 |
| Myristic acid | 19.3 ± 3.1 |
| Palmitic acid | 13.2 ± 3.9 |
| Stearic acid | 15.9 ± 2.9 |
| Undecenoic acid | 16.3 ± 3.1 |
| Lipid-soluble vitamins and others | |
| Vitamin D3 (1,25-dihydroxycholecalciferol) | 36.9 ± 6.3# |
| Vitamin E (alpha-tocopherol) | 39.2 ± 4.2# |
| Vitamin A (retinol) | 65.3 ± 3.9^ |
| Cholesterol | 46.3 ± 4.1# |
1.0 mg/ml of tested FAs, lipid-soluble vitamins, and cholesterol were first incubated with the mix containing SARS-CoV-2 RdRp for 20 min at RT and then supplemented with NTPs and template, and further incubated for an additional 2 h at 34 °C. Plates were then developed with 1 × fluorescence dye for up to 10 min. Fluorescence was measured at Ex/Em = 480/535 nm; # p ≤ 0.05, ^p ≤ 0.01, *p ≤ 0.001.