1
|
Cortez D, Quispe-Sanchez L, Mestanza M, Oliva M, Yoplac I, Torres C, Chavez SG. Changes in bioactive compounds during fermentation of cocoa (Theobroma cacao) harvested in Amazonas-Peru. Curr Res Food Sci 2023; 6:100494. [PMID: 37095830 PMCID: PMC10121394 DOI: 10.1016/j.crfs.2023.100494] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/29/2023] [Revised: 03/17/2023] [Accepted: 03/22/2023] [Indexed: 04/05/2023] Open
Abstract
Cocoa (Theobroma cacao) is the main raw material for the production of chocolate; it is considered the food of the gods, as it possesses a diversity of bioactive compounds beneficial to human health. The abundance of bioactive compounds, among others, is conditioned by the post-harvest processing of cocoa beans, and fermentation is a major step in this regard. Consequently, this research evaluated the changes in phenolic compounds and methylxanthines occurred in the fermentation of Criollo and CCN-51 cocoa beans, varieties of great commercial interest for the cocoa-growing areas of Peru. For this purpose, samples were taken every 12 h of cocoa beans under fermentation for 204 h in which phenols (gallic acid, caffeic acid, catechin, and epicatechin) and methylxanthines (theobromine, caffeine and theophylline) were quantified by ultra-high performance liquid chromatography (UHPLC); total polyphenols by Folin Ciocalteu; antioxidant capacity by DPPH free radical capture method; total anthocyanins; pH; titratable acidity; and fermentation rate of beans. We found that during fermentation, phenolic content, antioxidant activity, and methylxanthines of cocoa beans decreased; on the other hand, the anthocyanin content increased slightly. Indeed, at distinctly degree, fermentation influences bioactive compounds in cocoa beans, depending on the variety cultivated.
Collapse
|
2
|
Pei J, Gao X, Pan D, Hua Y, He J, Liu Z, Dang Y. Advances in the stability challenges of bioactive peptides and improvement strategies. Curr Res Food Sci 2022; 5:2162-2170. [PMID: 36387592 PMCID: PMC9664347 DOI: 10.1016/j.crfs.2022.10.031] [Citation(s) in RCA: 15] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/13/2022] [Revised: 10/26/2022] [Accepted: 10/30/2022] [Indexed: 11/08/2022] Open
Abstract
Bioactive peptides are widely used in functional foods due to their remarkable efficacy, selectivity, and low toxicity. However, commercially produced bioactive peptides lack quality stability between batches. Furthermore, the efficacies of bioactive peptides cannot be guaranteed in vivo due to gastrointestinal digestion and rapid plasma, liver, and kidney metabolism. The problem of poor stability has restricted the development of peptides. Bioactive peptide stability assessments use different stability assays, so the results of different studies are not always comparable. This review summarizes the quality stability challenges in the enzymatic hydrolysis production of bioactive peptides and the metabolism stability challenges after oral administration. Future directions on the strategies for improving their stability are provided. It was proposed that we use fingerprinting as a quality control measure using qualitative and quantitative characteristic functional peptide sequences. The chemical modification and encapsulation of bioactive peptides in microcapsules and liposomes are widely used to improve the digestive and metabolic stability of bioactive peptides. Additionally, the establishment of a universal stability test and a unified index would greatly improve uniformity and comparability in research into bioactive peptides. In summary, the reliable evaluation of stability is an essential component of peptide characterization, and these ideas may facilitate further development and utilization of bioactive peptides. Stability challenges encountered by bioactive peptides were summarized. Strategies to improve the stability of bioactive peptides were provided. A universal stability test and unified index would improve uniformity and comparability in research into bioactive peptides. It was proposed that we use a method of traditional Chinese medicine fingerprinting as a quality control measure.
Collapse
Affiliation(s)
- Jingyan Pei
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of AgroProducts, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, 315211, Zhejiang, China
| | - Xinchang Gao
- Department of Chemistry, Tsinghua University, Beijing, 100084, China
- Corresponding author.
| | - Daodong Pan
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of AgroProducts, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, 315211, Zhejiang, China
- National R&D Center for Freshwater Fish Processing, Jiangxi Normal University, Nanchang, 330022, Jiangxi, China
| | - Ying Hua
- College of Pharmaceutical Science, Zhejiang Chinese Medical University, Hangzhou, 310053, Zhejiang, China
| | - Jun He
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of AgroProducts, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, 315211, Zhejiang, China
| | - Zhu Liu
- Zhejiang Institute for Food and Drug Control, Hangzhou, 310052, Zhejiang, China
- Corresponding author.
| | - Yali Dang
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of AgroProducts, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, 315211, Zhejiang, China
- Corresponding author. School of Food and Pharmaceutical Science, Ningbo University, Ningbo, Zhejiang, 315211, China.
| |
Collapse
|
3
|
Pizarro Meléndez GP, Valero-Jara V, Acevedo-Hernández P, Thomas-Valdés S. Impact of polyphenols on stress and anxiety: a systematic review of molecular mechanisms and clinical evidence. Crit Rev Food Sci Nutr 2022; 64:2340-2357. [PMID: 36154755 DOI: 10.1080/10408398.2022.2122925] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
Mental health is a global public concern that contributes raising disability and premature death. Anxiety undertakes around 3.6% of the global population, while psychological stress is a condition associated to anxiety with a prevalence of 36.5%. Treatment for both mental conditions consist mainly of psychological therapy and pharmacotherapy, but the long-term drugs use can trigger adverse effects. Growing evidence shows the effect of specific food compounds on stress and anxiety treatment. The aim of this systematic review is to describe the molecular mechanisms related to dietary polyphenols administration from food matrix (considering food, juices or herbal/food extracts) and their effects on stress and/or anxiety, as well as review the available clinical evidence. Search was based on PRISMA Guidelines using peer-reviewed journal articles sourced from PubMed and Web of Science. A total of 38 articles were considered as eligible. The major effects for anxiety management were: reduction of oxidative stress and inflammation; HPA axis modulation; and regulation of some serotonergic/adrenergic pathways. There is a very limited evidence to conclude about the real effect of dietary polyphenols on stress. Although pharmacological treatment for mood disorders is essential, alternative therapies are necessary using non-pharmacological compounds to improve the long-term treatment effectiveness.
Collapse
Affiliation(s)
| | - Viviana Valero-Jara
- Programa de Doctorado en Ciencias e Ingeniería para la Salud, Facultad de Medicina, Universidad de Valparaíso, Valparaiso, Chile
| | - Paula Acevedo-Hernández
- Programa de Doctorado en Ciencias mención Neurociencias, Facultad de Ciencias, Universidad de Valparaíso, Valparaiso, Chile
| | - Samanta Thomas-Valdés
- Escuela de Nutrición y Dietética, Facultad de Farmacia, Universidad de Valparaíso, Valparaiso, Chile
| |
Collapse
|
4
|
Younes A, Li M, Karboune S. Cocoa bean shells: a review into the chemical profile, the bioactivity and the biotransformation to enhance their potential applications in foods. Crit Rev Food Sci Nutr 2022; 63:9111-9135. [PMID: 35467453 DOI: 10.1080/10408398.2022.2065659] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
Abstract
During processing, cocoa bean shells (CBS) are de-hulled from the bean and discarded as waste. Undermined by its chemical and bioactive composition, CBS is abundant in dietary fiber and phenolic compounds that may serve the valorization purpose of this by-product material into prebiotic and functional ingredients. In addition, the cell-wall components of CBS can be combined through enzymatic feruloylation to obtain feruloylated oligo- and polysaccharides (FOs), further enhancing the techno-functional properties. FOs have attracted scientific attention due to their prebiotic, antimicrobial, anti-inflammatory and antioxidant functions inherent to their structural features. This review covers the chemical and bioactive compositions of CBS as well as their modifications upon cocoa processing. Physical, chemical, and enzymatic approaches to extract and bio-transform bioactive components from the cell wall matrix of CBS were also discussed. Although nonspecific to CBS, studies were compiled to investigate efforts done to extract and produce feruloylated oligo- and polysaccharides from the cell wall materials.
Collapse
Affiliation(s)
- Amalie Younes
- Department of Food Science and Agricultural Chemistry, Macdonald Campus, McGill University, Montreal, Québec, Canada
| | - Mingqin Li
- Department of Food Science and Agricultural Chemistry, Macdonald Campus, McGill University, Montreal, Québec, Canada
| | - Salwa Karboune
- Department of Food Science and Agricultural Chemistry, Macdonald Campus, McGill University, Montreal, Québec, Canada
| |
Collapse
|
5
|
Tee YK, Bariah K, Hisyam Zainudin B, Samuel Yap KC, Ong NG. Impacts of cocoa pod maturity at harvest and bean fermentation period on the production of chocolate with potential health benefits. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:1576-1585. [PMID: 34405409 DOI: 10.1002/jsfa.11494] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/01/2021] [Revised: 08/02/2021] [Accepted: 08/17/2021] [Indexed: 06/13/2023]
Abstract
BACKGROUND Cacao beans are rich sources of polyphenols with an abundance of flavonoids and methylxanthines that have positive influences on human health. The main factors affecting the formation of flavor as well as the chemical and bioactive composition of cacao beans are cacao pod maturity and post-harvest fermentation. The purpose of this research was to evaluate the effects of pod harvest maturity (mature and ripe) and post-fermentation period (1, 3, and 5 days in a controlled temperature environment) measured by pre-harvest maturity indices, post-harvest quality tests, chemical measurements, and organoleptic evaluation. RESULTS As pods developed, flavonol accumulated while nitrogen content degraded. Mature pods produced beans with a higher flavonol, catechin, and total phenolic content (TPC). As fermentation progressed, the beans' fat, TPC, antioxidant activity, and catechin content increased, regardless of pod maturity at harvest. Free fatty acid (FFA) levels were highest in 5 day fermented beans. The 3 day fermented beans contained significantly higher epicatechin, with lower FFA content. Chocolate made from mature beans with 3 day fermentation was more pleasant as it scored the highest in flavor intensity and complexity and the lowest in acidity and astringency. CONCLUSION This study suggests that cacao pods harvested at the mature stage with further fermentation for 3 days under controlled temperatures produce specialty beans with potential health benefits. © 2021 Society of Chemical Industry.
Collapse
Affiliation(s)
- Yei-Kheng Tee
- Cocoa Upstream Technology Division, Malaysian Cocoa Board, Sg. Sumun, Malaysia
| | - Khairul Bariah
- Cocoa Downstream Technology Division, Malaysian Cocoa Board, Cocoa Innovative and Technology Centre, Nilai, Malaysia
| | - Badrul Hisyam Zainudin
- Cocoa Downstream Technology Division, Malaysian Cocoa Board, Cocoa Innovative and Technology Centre, Nilai, Malaysia
| | - Kian-Chee Samuel Yap
- Cocoa Downstream Technology Division, Malaysian Cocoa Board, Cocoa Innovative and Technology Centre, Nilai, Malaysia
| | | |
Collapse
|
6
|
Bioactivities of In Vitro Transepithelial Transported Peptides from Cooked Chicken Breast. Int J Pept Res Ther 2021. [DOI: 10.1007/s10989-021-10326-5] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
|
7
|
Wang S, Sun-Waterhouse D, Neil Waterhouse GI, Zheng L, Su G, Zhao M. Effects of food-derived bioactive peptides on cognitive deficits and memory decline in neurodegenerative diseases: A review. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.04.056] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
|
8
|
Lammi C, Aiello G, Dellafiora L, Bollati C, Boschin G, Ranaldi G, Ferruzza S, Sambuy Y, Galaverna G, Arnoldi A. Assessment of the Multifunctional Behavior of Lupin Peptide P7 and Its Metabolite Using an Integrated Strategy. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:13179-13188. [PMID: 32223157 PMCID: PMC7997369 DOI: 10.1021/acs.jafc.0c00130] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/04/2023]
Abstract
LTFPGSAED (P7) is a multifunctional hypocholesterolemic and hypoglycemic lupin peptide. While assessing its angiotensin-converting enzyme (ACE) inhibitory activity, it was more effective in intestinal Caco-2 cells (IC50 of 13.7 μM) than in renal HK-2 cells (IC50 of 79.6 μM). This discrepancy was explained by the metabolic transformation mediated by intestinal peptidases, which produced two main detected peptides, TFPGSAED and LTFPG. Indeed LTFPG, dynamically generated by intestinal dipeptidyl peptidase IV as well as its parent peptide P7 were linearly absorbed by mature Caco-2 cells. An in silico study demonstrated that the metabolite was a better ligand of the ACE enzyme than P7. These results are in agreement with an in vivo study, previously performed by Aluko et al., which has shown that LTFPG is an effective hypotensive peptide. Our work highlights the dynamic nature of bioactive food peptides that may be modulated by the metabolic activity of intestinal cells.
Collapse
Affiliation(s)
- Carmen Lammi
- Department of Pharmaceutical
Sciences, University of Milan, 20133 Milan, Italy
- Telephone: +39-0250319912. Fax: +39-0250319372. E-mail:
| | - Gilda Aiello
- Department of Pharmaceutical
Sciences, University of Milan, 20133 Milan, Italy
| | - Luca Dellafiora
- Department of Food and Drug, University of Parma, 43124 Parma, Italy
| | - Carlotta Bollati
- Department of Pharmaceutical
Sciences, University of Milan, 20133 Milan, Italy
| | - Giovanna Boschin
- Department of Pharmaceutical
Sciences, University of Milan, 20133 Milan, Italy
| | - Giulia Ranaldi
- Food and Nutrition Research Centre, Council
for Agricultural Research and Economics (CREA), 00178 Rome, Italy
| | - Simonetta Ferruzza
- Food and Nutrition Research Centre, Council
for Agricultural Research and Economics (CREA), 00178 Rome, Italy
| | - Yula Sambuy
- Food and Nutrition Research Centre, Council
for Agricultural Research and Economics (CREA), 00178 Rome, Italy
| | - Gianni Galaverna
- Department of Food and Drug, University of Parma, 43124 Parma, Italy
| | - Anna Arnoldi
- Department of Pharmaceutical
Sciences, University of Milan, 20133 Milan, Italy
| |
Collapse
|
9
|
Domínguez-Pérez LA, Beltrán-Barrientos LM, González-Córdova AF, Hernández-Mendoza A, Vallejo-Cordoba B. Artisanal cocoa bean fermentation: From cocoa bean proteins to bioactive peptides with potential health benefits. J Funct Foods 2020. [DOI: 10.1016/j.jff.2020.104134] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023] Open
|
10
|
Study of Polyphenol Content and Antioxidant Properties of Various Mix of Chocolate Milk Masses with Different Protein Content. Antioxidants (Basel) 2020; 9:antiox9040299. [PMID: 32260255 PMCID: PMC7222213 DOI: 10.3390/antiox9040299] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/11/2020] [Revised: 04/01/2020] [Accepted: 04/01/2020] [Indexed: 12/15/2022] Open
Abstract
The aim of the study was to analyze the antioxidant character of conched chocolate milk masses, taking into account different protein content in milk. For the study, cocoa liquor obtained from roasted and unroasted cocoa beans from different regions, as well as milk powder obtained by spray and cylindrical drying were used. The analysis that was carried out showed that the protein content of powdered milk products ranged from about 11.6% (w/w) to over 31% (w/w). Lower content of polyphenols and lower antioxidant activity were shown in the masses to which the addition of milk with higher protein content was applied. The analysis of antioxidant character of chocolate milk masses showed higher total polyphenols content in masses prepared from unroasted cocoa beans liquor.
Collapse
|
11
|
Żyżelewicz D, Oracz J, Bojczuk M, Budryn G, Jurgoński A, Juśkiewicz J, Zduńczyk Z. Effects of Raw and Roasted Cocoa Bean Extracts Supplementation on Intestinal Enzyme Activity, Biochemical Parameters, and Antioxidant Status in Rats Fed a High-Fat Diet. Nutrients 2020; 12:nu12040889. [PMID: 32218245 PMCID: PMC7231118 DOI: 10.3390/nu12040889] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/20/2020] [Revised: 03/20/2020] [Accepted: 03/23/2020] [Indexed: 12/13/2022] Open
Abstract
The aim of the study was to analyze the influence of diet containing the polyphenol-rich material on intestinal enzyme activity, oxidative stress markers, lipid metabolism and antioxidant status of laboratory rats. The animals were fed high-fat diet supplemented with freeze-dried water extracts of raw and roasted cocoa beans of Forastero variety. The observed changes indicated the biological activity of polyphenols and other components of the prepared cocoa beans extracts (CBEs). The presence of raw and roasted CBEs in the diets diversified the activity of the enzymes of the cecal microflora of rats. Both CBEs beneficially affect the antioxidant status of the serum, even in relation to the control standard group. The experimental cocoa bean preparations showed no significant effect on the mass of rats' liver, heart, and kidneys, but varied some parameters of the antioxidant status of their organisms. The raw CBE in rats fed with the high-fat diet shows a high ability to inhibit lipid peroxidation in heart and more effectively increases hepatic reduced glutathione (GSH) concentrations compared to the roasted CBE, which did not show any significant effect. Moreover, supplementation with both CBEs significantly affects the volatile fatty acids concentration in the rats' cecum. Results of this study contribute to the evidence that dietary supplementation with raw and roasted CBEs can exert health-promoting effects, however further studies are necessary.
Collapse
Affiliation(s)
- Dorota Żyżelewicz
- Institute of Food Technology and Analysis, Faculty of Biotechnology and Food Sciences, Lodz University of Technology, 90-924 Lodz, Poland; (J.O.); (M.B.); (G.B.)
- Correspondence: ; Tel.: +48-426313461
| | - Joanna Oracz
- Institute of Food Technology and Analysis, Faculty of Biotechnology and Food Sciences, Lodz University of Technology, 90-924 Lodz, Poland; (J.O.); (M.B.); (G.B.)
| | - Małgorzata Bojczuk
- Institute of Food Technology and Analysis, Faculty of Biotechnology and Food Sciences, Lodz University of Technology, 90-924 Lodz, Poland; (J.O.); (M.B.); (G.B.)
| | - Grażyna Budryn
- Institute of Food Technology and Analysis, Faculty of Biotechnology and Food Sciences, Lodz University of Technology, 90-924 Lodz, Poland; (J.O.); (M.B.); (G.B.)
| | - Adam Jurgoński
- Department of Biological Functions of Food, Institute of Animal Reproduction and Food Research, Polish Academy of Sciences, 10-748 Olsztyn, Poland; (A.J.); (J.J.); (Z.Z.)
| | - Jerzy Juśkiewicz
- Department of Biological Functions of Food, Institute of Animal Reproduction and Food Research, Polish Academy of Sciences, 10-748 Olsztyn, Poland; (A.J.); (J.J.); (Z.Z.)
| | - Zenon Zduńczyk
- Department of Biological Functions of Food, Institute of Animal Reproduction and Food Research, Polish Academy of Sciences, 10-748 Olsztyn, Poland; (A.J.); (J.J.); (Z.Z.)
| |
Collapse
|
12
|
Cocoa, Chocolate, and Human Health. Nutrients 2020; 12:nu12030698. [PMID: 32151002 PMCID: PMC7146487 DOI: 10.3390/nu12030698] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/26/2020] [Accepted: 03/02/2020] [Indexed: 12/18/2022] Open
|
13
|
Montesano D, Gallo M, Blasi F, Cossignani L. Biopeptides from vegetable proteins: new scientific evidences. Curr Opin Food Sci 2020. [DOI: 10.1016/j.cofs.2019.10.008] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
|
14
|
Caballero J. Considerations for Docking of Selective Angiotensin-Converting Enzyme Inhibitors. Molecules 2020; 25:molecules25020295. [PMID: 31940798 PMCID: PMC7024173 DOI: 10.3390/molecules25020295] [Citation(s) in RCA: 30] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/21/2019] [Revised: 01/07/2020] [Accepted: 01/08/2020] [Indexed: 01/30/2023] Open
Abstract
The angiotensin-converting enzyme (ACE) is a two-domain dipeptidylcarboxypeptidase, which has a direct involvement in the control of blood pressure by performing the hydrolysis of angiotensin I to produce angiotensin II. At the same time, ACE hydrolyzes other substrates such as the vasodilator peptide bradykinin and the anti-inflammatory peptide N-acetyl-SDKP. In this sense, ACE inhibitors are bioactive substances with potential use as medicinal products for treatment or prevention of hypertension, heart failures, myocardial infarction, and other important diseases. This review examined the most recent literature reporting ACE inhibitors with the help of molecular modeling. The examples exposed here demonstrate that molecular modeling methods, including docking, molecular dynamics (MD) simulations, quantitative structure-activity relationship (QSAR), etc, are essential for a complete structural picture of the mode of action of ACE inhibitors, where molecular docking has a key role. Examples show that too many works identified ACE inhibitory activities of natural peptides and peptides obtained from hydrolysates. In addition, other works report non-peptide compounds extracted from natural sources and synthetic compounds. In all these cases, molecular docking was used to provide explanation of the chemical interactions between inhibitors and the ACE binding sites. For docking applications, most of the examples exposed here do not consider that: (i) ACE has two domains (nACE and cACE) with available X-ray structures, which are relevant for the design of selective inhibitors, and (ii) nACE and cACE binding sites have large dimensions, which leads to non-reliable solutions during docking calculations. In support of the solution of these problems, the structural information found in Protein Data Bank (PDB) was used to perform an interaction fingerprints (IFPs) analysis applied on both nACE and cACE domains. This analysis provides plots that identify the chemical interactions between ligands and both ACE binding sites, which can be used to guide docking experiments in the search of selective natural components or novel drugs. In addition, the use of hydrogen bond constraints in the S2 and S2′ subsites of nACE and cACE are suggested to guarantee that docking solutions are reliable.
Collapse
Affiliation(s)
- Julio Caballero
- Centro de Bioinformática y Simulación Molecular (CBSM), Universidad de Talca, 1 Poniente No. 1141, Casilla 721, Talca 3460000, Chile
| |
Collapse
|