Peramivir binding affinity with influenza A neuraminidase and research on its mutations using an induced-fit docking approach

Influenza A virus (IAV) has caused epidemic infections worldwide, with many strains resistant to inhibitors of a surface protein, neuraminidase (NA), due to point mutations on its structure. A novel NA inhibitor named peramivir was recently approved, but no exhaustive computational research regarding its binding affinity with wild-type and mutant NA has been conducted. In this study, a thorough investigation of IAV-NA PDB entries of 9 subtypes is described, providing a list of residues constituting the protein-ligand binding sites. The results of induced-fit docking approach point out key residues of wild-type NA participating in hydrogen bonds and/or ionic interactions with peramivir, among which Arg 368 is responsible for a peramivir-NA ionic interaction. Mutations on this residue greatly reduced the binding affinity of peramivir with NA, with 3 mutations R378Q, R378K and R378L (NA6) capable of deteriorating the docking performance of peramivir by over 50%. 200 compounds from 6-scaffolds were docked into these 3 mutant versions, revealing 18 compounds giving the most promising results. Among them, CMC-2012-7-1527-56 (benzoic acid scaffold, IC50 = 32 nM in inhibitory assays with IAV) is deemed the most potential inhibitor of mutant NA resisting both peramivir and zanamivir, and should be further investigated.

Synthesis and Selective Cytotoxic Activities on Rhabdomyosarcoma and Noncancerous Cells of Some Heterocyclic Chalcones

Chemically diverse heterocyclic chalcones were prepared and evaluated for cytotoxicity, aiming to push forward potency and selectivity. They were tested against rhabdomyosarcoma (RMS) and noncancerous cell line (LLC-PK1). The influence of heteroaryl patterns on rings A and B was studied. Heterocycle functionalities on both rings, such as phenothiazine, thiophene, furan and pyridine were evaluated. Notably, the introduction of three methoxy groups at positions 3, 4, 5 on ring B appears to be critical for cytotoxicity. The best compound, with potent and selective cytotoxicity (IC₅₀ = 12.51 μM in comparison with the value 10.84 μM of paclitaxel), contains a phenothiazine moiety on ring A and a thiophene heterocycle on ring B. Most of the potential compounds only show weak cytoxicity on the noncancerous cell line LLC-PK1.

A review of experimental and modeling techniques to determine properties of biopolymer-based nanocomposites

The nonbiodegradable and nonrenewable nature of plastic packaging has led to a renewed interest in packaging materials based on bio-nanocomposites (biopolymer matrix reinforced with nanoparticles such as layered silicates). One of the reasons for unique properties of bio-nanocomposites is the difference in physics at nanoscale as compared to that at macroscale. Therefore, the effect of nanoscale on the properties of bio-nanocomposites is discussed. Properties of bio-nanocomposites are governed by the extent of dispersion of nanoparticles in the biopolymer matrix and interaction between nanoparticles and the biopolymer. Selection of proper technique to determine properties of these bio-nanocomposites is very critical in assessing their performance. Experimental techniques (tensile testing, barrier property measurement, dynamic mechanical analysis, differential scanning calorimetry, thermogravimetric analysis, rheological measurement) to determine the mechanical, barrier, thermal, and rheological properties of bio-nanocomposites are discussed in terms of methodology, interpretation of results, and application in studying the properties of bio-nanocomposites. Mathematical modeling plays an important role in predicting the properties of bio-nanocomposites and comparing them to the measured properties. This comparison helps in better understanding the mechanism for much improved properties of bio-nanocomposites. Mathematical modeling is also helpful in understanding the effects of different parameters on the properties of bio-nanocomposites. Therefore, the article describes mathematical modeling of mechanical and barrier properties of bio-nanocomposites using analytical micromechanics.

Effect of type and content of modified montmorillonite on the structure and properties of bio-nanocomposite films based on soy protein isolate and montmorillonite

The nonbiodegradable and nonrenewable nature of plastic packaging has led to a renewed interest in packaging materials based on bio-nanocomposites (biopolymer matrix reinforced with nanoparticles such as layered silicates). Bio-nanocomposite films based on soy protein isolate (SPI) and modified montmorillonite (MMT) were prepared using melt extrusion. The effect of different type (Cloisite 20A and Cloisite 30B) and content (0% to 15%) of modified MMT on the structure (degree of intercalation and exfoliation) and properties (color, mechanical, dynamic mechanical, thermal stability, and water vapor permeability) of SPI-MMT bio-nanocomposite films were investigated. Extrusion of SPI and modified MMTs resulted in bio-nanocomposites with exfoliated structures at lower MMT content (5%). At higher MMT content (15%), the structure of bio-nanocomposites ranged from intercalated for Cloisite 20A to disordered intercalated for Cloisite 30B. At an MMT content of 5%, bio-nanocomposite films based on modified MMTs (Cloisite 20A and Cloisite 30B) had better mechanical (tensile strength and percent elongation at break), dynamic mechanical (glass transition temperature and storage modulus), and water barrier properties as compared to those based on natural MMT (Cloisite Na(+)). Bio-nanocomposite films based on 10% Cloisite 30B had mechanical properties comparable to those of some of the plastics that are currently used in food packaging applications. However, much higher WVP values of these films as compared to those of existing plastics might limit the application of these films to packaging of high moisture foods such as fresh fruits and vegetables.

Measurement of dielectric properties of pumpable food materials under static and continuous flow conditions

Continuous flow microwave sterilization is an emerging technology that has the potential to replace the conventional heating processes for viscous and pumpable food products. Dielectric properties of pumpable food products were measured by a new approach (under continuous flow conditions) at a temperature range of 20 to 130 degrees C and compared with those measured by the conventional approach (under static conditions). The food products chosen for this study were skim milk, green pea puree, carrot puree, and salsa con queso. Second-order polynomial correlations for the dependence of dielectric properties at 915 MHz of the food products on temperature were developed. Dielectric properties measured under static and continuous flow conditions were similar for homogeneous food products such as skim milk and vegetable puree, but they were significantly different for salsa con queso, which is a multiphase food product. The results from this study suggest that, for a multiphase product, dielectric properties measured under continuous flow conditions should be used for designing a continuous flow microwave heating system.

Rheological and physicochemical properties of starches from moist- and dry-type sweetpotatoes

Although starch makes up from 50 to 70% of sweetpotato (SP) dry matter, its role in cooked texture is unknown. The purpose of this research was to characterize raw starches isolated from SP cultivars and experimental selections (C/S) with a wide range of textural properties when cooked and to investigate the relationship between textural properties of the cooked roots and characteristics of the isolated starches. Shear stress measured by uniaxial compression of cooked SP cylinders served as an objective measure of SP texture. Starches were isolated from C/S representing three SP texture types: moist (Jewel and Beauregard); intermediate (NC10-28 and NC2-26); and dry (NC6-30 and NC8-22). The following parameters of isolated starches were measured: amylose content by colorimetric and differential scanning calorimetric (DSC) methods; swelling power, solubility, gelatinization enthalpy (DeltaH), and pasting properties by Brabender amylograph (BA) and rapid viscoanalyzer (RVA). Pasting temperatures for SP C/S measured by BA and RVA were significantly correlated. Due to high shear degradation in RVA, RVA viscosities of starch suspensions decreased as much as 40% during cooking at 95 degrees C, whereas the BA viscosities changed little at this temperature. There were no statistically significant differences among the C/S for amylose or DeltaH. However, significant C/S differences in swelling power, solubility, and pasting properties were observed. Although differences in some rheological and physical properties were observed for C/S starches, shear stress was statistically correlated only with DSC onset temperature (r = 0.78), indicating that factors other than the properties measured on isolated starches are mainly responsible for the texture of cooked SP C/S.