GENEVA: An international team of scientists say they have identified a compound that can fight coronaviruses, responsible for the SARS and MERS outbreaks, which currently have no cure.
Coronaviruses affected the upper and lower respiratory tracts in humans.
They are the reason for up to a third of common colds.
A more severe strain of the virus, thought to have come from bats, triggered the global SARS (Severe Acute Respiratory Syndrome) epidemic in 2002 that killed nearly 800 people.
The Middle East Respiratory Syndrome (MERS) is a new strain discovered in Saudi Arabia in 2012 and thought to have originated in camels. More deadly but less contageous, it has so far killed 193 people across 636 confirmed cases.
But now a team of scientists led by Edward Trybala from the University of Gothenburg in Sweden, and Volker Thiel from the University of Bern have discovered a compound called K22, which appears to block the ability of the virus to spread in humans.
They first noticed that K22 was able to combat a weak form of coronavirus that causes mild cold-like symptoms, and went on to show that it can fight more serious strains, including SARS and MERS.
In an article for specialist journal "PLOS Pathogens", the scientists explained that the virus reproduces in the cells that line the human respiratory system.
The virus takes over the membranes that separate different parts of human cells, reshaping them into a sort of armour around itself in order to start its production cycle.
But K22 acts at an early stage in this process, preventing the virus from taking control of the cell membranes.
"The results confirm that the use of the membrane of the host cell is a crucial step in the life-cycle of the virus," the researchers wrote.
Their work shows that "the process is highly sensitive and can be influenced by anti-viral medications."
They said the recent SARS epidemic and MERS outbreak mean there should be urgent investment in testing K22 outside the laboratory and developing medicines.
Earlier this month, experts gathered in Geneva by the World Health Organisation confirmed that MERS was spreading but had yet to reach the level of global emergency.
Most of the MERS cases and deaths so far have been in Saudi Arabia, but the virus has been imported to more than a dozen other countries.
All of those cases have involved people who became ill while in the Middle East.
Iran registered its first death from MERS on Thursday, and has registered six cases of the infection.
Scientists find compound to fight virus behind MERS and SARS
Scientists find compound to fight virus behind MERS and SARS
Ramadan recipes: Keeping it simple and fresh with a watermelon salad
DUBAI: Orestis Kotefas, global executive chef of Dubai’s GAIA and Sirene by GAIA, shares a watermelon salad recipe.
“This recipe was selected for its simplicity, reflecting GAIA’s approach to letting ingredients speak for themselves,” he said.
Born in Greece, Kotefas grew up among olive groves and farmland in a family deeply connected to food — his father a cheesemaker and his mother a cook. Early exposure to local producers and home cooking instilled a respect for quality ingredients, simplicity and bold flavours that continue to shape his culinary approach today.
Sharing meals is central to Greek culture, where families and communities come together over home-cooked food as part of everyday life. Kotefas seeks to bring that same spirit to GAIA, recreating the warmth and connection for every guest who walks through its doors.
WATERMELON SALAD
Ingredients:
250 grams Watermelon
50 grams Feta cheese
Olive oil
Almond flakes
Whole almonds
Mint
Basil
Salt to taste
Pepper to taste
Almond Preparation:
Almond flakes: roast at 180 degrees Celsius for six minutes.
Whole almonds: halve and roast at 180 degrees Celsius for eight minutes.
Method:
Cut the watermelon into evenly sized cubes and season lightly with olive oil, salt and black pepper.
Arrange a layer of watermelon on the plate, followed by crumbled feta, roasted almonds and mint.
Repeat the layering to build texture and balance.
Finish with fresh basil leaves and a final drizzle of Theo extra virgin olive oil.
Chef’s note:
The almonds are roasted first to add richness and texture. The watermelon is cut into clean cubes and lightly seasoned to enhance its natural sweetness. The salad is then assembled in layers, repeated for balance and depth. Fresh basil and extra virgin olive oil complete the dish, keeping it light, fresh and structured.
