AI Chat Paper
Note: Please note that the following content is generated by AMiner AI. SciOpen does not take any responsibility related to this content.
{{lang === 'zh_CN' ? '文章概述' : 'Summary'}}
{{lang === 'en_US' ? '中' : 'Eng'}}
Chat more with AI
Home Food Science Article
PDF (32.8 MB)
Collect
Submit Manuscript AI Chat Paper
Show Outline
Outline
Show full outline
Hide outline
Outline
Show full outline
Hide outline
Publishing Language: Chinese | Open Access

High Throughput Screening of Small Molecule Inhibitors for the Synthesis of Red Yeast Citrinin Based on Molecular Docking and Dynamic Simulation

Juxing LI1 , Jiaqi GE1, Zhiyu ZHANG1, Miao HE1, Mengfei CUI2, Qingbin GUO1, Zhenjing LI1, Changlu WANG1, Huanhuan LIU1,3 ( )
College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China
Beijing Liangwei Biotechnology Research Institute Co. Ltd., Beijing 102206, China
Tianjin Yishankang Biotechnology Co. Ltd., Tianjin 300453, China
Show Author Information

Abstract

This study investigated high-throughput screening of inhibitors for the key enzyme CitE in the synthesis of red yeast citrinin through computer simulation. First, Alphafold 2 was used to build the homology model of CitE. and it was aligned with similar sequences to predict the ligand binding region. Subsequently, a ligand library of 20000 compounds was constructed by searching for natural ligands and flavonoid skeleton analogues in the Arthur database. Afterwards, molecular docking of the CitE protein to the library of small molecule compounds was performed using Maestro to select potential CitE ligands. Gromacs kinetic simulation was used to evaluate the binding stability, and the binding free energy was calculated using MM/PBSA. The protein-ligand binding mode was analyzed, confirming that six small molecule ligands including quercetin, luteolin, apigenin, genistein, 5,4’-dihydroxyflavone, and fisetin had strong CitE binding activities. The results from solid and liquid state fermentation showed that the above compounds exhibited significant inhibitory activity against Monascus citrinin production. Specifically, the addition of these compounds in solid state fermentation (20 mg/28 g of dry material) resulted in a reduction of Monascus citrinin production by 42.52%, 48.81%, 32.54%, 32.57%, 21.02%, and 13.67%, respectively, while their addition in liquid state fermentation (0.1 g/L) led to a reduction by 33.77%, 15.58%, 33.33%, 62.34%, 58.87%, and 50.22%, respectively.In summary, this study is of reference significance for establishing an efficient and safe Monasucs fermentation system.

CLC number: TS201.3 Document code: A Article ID: 1002-6630(2024)17-0052-11

References

【1】
【1】
 
 
Food Science
Pages 52-62

{{item.num}}

Comments on this article

Go to comment

< Back to all reports

Review Status: {{reviewData.commendedNum}} Commended , {{reviewData.revisionRequiredNum}} Revision Required , {{reviewData.notCommendedNum}} Not Commended Under Peer Review

Review Comment

Close
Close
Cite this article:
LI J, GE J, ZHANG Z, et al. High Throughput Screening of Small Molecule Inhibitors for the Synthesis of Red Yeast Citrinin Based on Molecular Docking and Dynamic Simulation. Food Science, 2024, 45(17): 52-62. https://doi.org/10.7506/spkx1002-6630-20240204-011

541

Views

0

Downloads

0

Crossref

0

Scopus

0

CSCD

Received: 04 February 2024
Published: 15 September 2024
© Beijing Academy of Food Sciences 2024.

This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).