Abdjan Muhammad Ikhlas, Aminah Nanik Siti, Kristanti Alfinda Novi, Siswanto Imam, Ilham Baso, Wardana Andika Pramudya, Takaya Yoshiaki
Ph.D. Student of Mathematics and Natural Sciences, Faculty of Science and Technology, Universitas Airlangga Komplek Kampus C UNAIR, Jl. Mulyorejo 60115 Surabaya Indonesia.
Department of Chemistry, Faculty of Science and Technology, Universitas Airlangga Surabaya 60115 Indonesia
RSC Adv. 2023 Jan 25;13(6):3438-3447. doi: 10.1039/d2ra07537g. eCollection 2023 Jan 24.
α-glucosidase is an enzyme that catalyzes the release of α-glucose molecules through hydrolysis reactions. Regulation of this enzyme can increase sugar levels in type-2 diabetes mellitus (DM) patients. Pyranocoumarin derivatives have been identified as α-glucosidase inhibitors. Through an approach, this work studied the inhibition of three pyranocoumarin compounds against the α-glucosidase at the molecular level. Molecular docking and molecular dynamics simulation were performed to understand the dynamics behavior of pyranocoumarin derivatives against α-glucosidase. The prediction of free binding energy (Δ ) using the Quantum Mechanics/Molecular Mechanics-Generalized Born (QM/MM-GBSA) approach for each system had the following results, PC1-α-Glu: -13.97 kcal mol, PC2-α-Glu: -3.69 kcal mol, and PC3-α-Glu: -13.68 kcal mol. The interaction energy of each system shows that the grid score, Δ , and Δ values had a similar correlation, that was PC1-α-Glu > PC3-α-Glu > PC2-α-Glu. Additionally, the decomposition energy analysis (Δ ) was carried out to find out the contribution of the key binding residue. The results showed that there were 15 key binding residues responsible for stabilizing pyranocumarin binding with criteria of Δ < -1.00 kcal mol. The evaluation presented in this work could provide information on the molecular level about the inhibitory efficiency of pyranocoumarin derivatives against a-glucosidase enzyme based on computational studies.
α-葡萄糖苷酶是一种通过水解反应催化释放α-葡萄糖分子的酶。对该酶的调节可提高2型糖尿病(DM)患者的血糖水平。吡喃香豆素衍生物已被鉴定为α-葡萄糖苷酶抑制剂。通过一种方法,这项工作在分子水平上研究了三种吡喃香豆素化合物对α-葡萄糖苷酶的抑制作用。进行了分子对接和分子动力学模拟,以了解吡喃香豆素衍生物对α-葡萄糖苷酶的动力学行为。使用量子力学/分子力学-广义玻恩(QM/MM-GBSA)方法对每个系统预测自由结合能(Δ),结果如下:PC1-α-Glu:-13.97 kcal/mol,PC2-α-Glu:-3.69 kcal/mol,PC3-α-Glu:-13.68 kcal/mol。每个系统的相互作用能表明,网格得分、Δ和Δ值具有相似的相关性,即PC1-α-Glu > PC3-α-Glu > PC2-α-Glu。此外,进行了分解能分析(Δ)以找出关键结合残基的贡献。结果表明,有15个关键结合残基负责稳定吡喃香豆素的结合,标准为Δ < -1.00 kcal/mol。这项工作中提出的评估可以基于计算研究在分子水平上提供有关吡喃香豆素衍生物对α-葡萄糖苷酶抑制效率的信息。