Rapid identification of α-glucosidase inhibitors from

Poria molecular docking rapid identification spectrum-effect relationships α-glucosidase

Journal

Frontiers in nutrition
ISSN: 2296-861X
Titre abrégé: Front Nutr
Pays: Switzerland
ID NLM: 101642264

Informations de publication

Date de publication:
2023
Historique:
received: 04 11 2022
accepted: 11 07 2023
medline: 28 8 2023
pubmed: 28 8 2023
entrez: 28 8 2023
Statut: epublish

Résumé

Poria In this study, the fingerprint of the Poria methanol extract characterized by high-performance liquid chromatography (HPLC) and the model of the corresponding spectrum-effect relationship for α-glucosidase was first established to screen the active compounds from Poria. Then, the predicted bioactive compounds were knocked out and identified using mass spectrometry. Finally, the potential binding sites and main bonds of each compound with α-glucosidase were studied using molecular docking. The results have shown that at least 11 compounds from Poria could inhibit α-glucosidase effectively. Moreover, eight individual compounds, i.e., poricoic acid B The possible inhibitory mechanism of them based on molecular docking showed that the binding sites are mainly found in the rings A, B, and C of these compounds, and C-3 C-16 and side chains of C-17, with the phenylalanine, arginine, tyrosine, histidine, and valine of α-glucosidase. The main interactions among them might be alkyl and hydrogen bonds, which theoretically verified the inhibitory activity of these compounds on α-glucosidase. The achievements of this study provided useful references for discovering bioactive compounds with hypoglycemic effects from Poria.

Identifiants

pubmed: 37637945
doi: 10.3389/fnut.2023.1089829
pmc: PMC10448901
doi:

Types de publication

Journal Article

Langues

eng

Pagination

1089829

Informations de copyright

Copyright © 2023 Ma, Lu, Ren, Wang, Li, Xi and Liu.

Déclaration de conflit d'intérêts

The authors declare that the research was conducted in the absence of any commercial or financial relationships that could be construed as a potential conflict of interest.

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Auteurs

Changyang Ma (C)

National R&D Center for Edible Fungus Processing Technology, Henan University, Kaifeng, China.
Shenzhen Research Institute of Henan University, Shenzhen, China.
Joint International Research Laboratory of Food and Medicine Resource Function, Kaifeng, Henan, China.
Henan Province Functional Food Engineering Technology Research Center, Kaifeng, Henan, China.

Jie Lu (J)

National R&D Center for Edible Fungus Processing Technology, Henan University, Kaifeng, China.
Joint International Research Laboratory of Food and Medicine Resource Function, Kaifeng, Henan, China.

Mengjie Ren (M)

National R&D Center for Edible Fungus Processing Technology, Henan University, Kaifeng, China.
Henan Province Functional Food Engineering Technology Research Center, Kaifeng, Henan, China.

Qiuyi Wang (Q)

National R&D Center for Edible Fungus Processing Technology, Henan University, Kaifeng, China.
Henan Province Functional Food Engineering Technology Research Center, Kaifeng, Henan, China.

Changqin Li (C)

National R&D Center for Edible Fungus Processing Technology, Henan University, Kaifeng, China.

Xuefeng Xi (X)

National R&D Center for Edible Fungus Processing Technology, Henan University, Kaifeng, China.
College of Physical Education, Henan University, Kaifeng, Henan, China.
Kaifeng Key Laboratory of Functional Components in Health Food, Kaifeng, China.

Zhenhua Liu (Z)

National R&D Center for Edible Fungus Processing Technology, Henan University, Kaifeng, China.
Shenzhen Research Institute of Henan University, Shenzhen, China.
Joint International Research Laboratory of Food and Medicine Resource Function, Kaifeng, Henan, China.

Classifications MeSH