Our exploration into the impact of fatty acids, specifically eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), on porcine coronaviruses revealed noteworthy findings. We found that these acids significantly reduce the viral load of several dangerous porcine viruses, including the ones responsible for diarrhea in pigs, like porcine epidemic diarrhea virus (PEDV). This reduction occurs during viral replication, rather than hindering the virus's ability to enter the cells, indicating a specific action against the viral lifecycle.
We confirmed that both DHA and EPA help in reducing inflammation and lowering reactive oxygen species (ROS) levels within cells infected by these viruses. By doing so, they also enhance the overall antioxidant capacity of the cells, providing a protective effect against the stress caused by the viruses. Overall, our findings suggest that EPA, along with DHA, could play a critical role in developing new approaches to managing infection and, consequently, controlling outbreaks of diarrhea-causing viruses in the swine industry.
These findings are particularly relevant as we look for effective treatments to combat the viral threats facing livestock and, by extension, the agricultural economy. Thus, the antiviral properties of these fatty acids provide a promising avenue for future research and therapeutic development.