D1.108 - Grape polyphenols increase the concentration of BPI in asthma patients who have had SARS-CoV-2

Grape polyphenols have a number of positive effects, helping to fight oxidation, as well as modulating the intestinal microflora, increasing the number of "beneficial" bacteria. Bactericidal/permeability-increasing protein (BPI) is a protector on the pathway of lipopolysaccharide, which is an important link in the pathogenesis of asthma and  post-covid syndrome.

The study included 70 patients with a verified diagnosis of asthma who had SARS-CoV-2. The patients were divided into two groups. The intervention Group 1 (n=40), in addition to standard treatment, received a concentrate of grapes polyphenols, according to the manufacturer's instructions in a dosage of 1 teaspoon per day during meals. Group 2 was a control group, and consisted of 30 patients who were comparable in gender and age to the experimental group. All patients had the content of BPI (Me (Q1-Q3); pg/mL) in plasma determined by quantitative high-sensitivity enzyme-linked immunosorbent assay using an ELISA test manufactured by Cloud Clone corp. (Wuhan, Hubei, China).

In patients of Group 1, after a course of polyphenol concentrate, a significant increase in the level of plasma BPI from 59.1 [56.0-65.1] to 78.9 [66.6-95.6] (p<0.001) was seen There were no significant changes in the level of BPI in Group 2 (p>0.05).

The use of grape polyphenols increases the concentration of BPI, which can have a positive effect on  protection from endotoxin and decrease the level of systemic inflammation.