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P1‐086: MATURED HOP‐DERIVED BITTER COMPONENTS IN BEER IMPROVE HIPPOCAMPUS‐DEPENDENT MEMORY VIA VAGAL ACTIVATION
Author(s) -
Ayabe Tatsuhiro,
Ohya Rena,
Kondo Keiji,
Ano Yasuhisa
Publication year - 2018
Publication title -
alzheimer's and dementia
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 6.713
H-Index - 118
eISSN - 1552-5279
pISSN - 1552-5260
DOI - 10.1016/j.jalz.2018.06.088
Subject(s) - amnesia , microdialysis , hippocampus , chemistry , monoamine neurotransmitter , pharmacology , memory impairment , endocrinology , medicine , psychology , neuroscience , serotonin , biochemistry , receptor , cognition , extracellular , psychiatry
dock score of -7.49 and glide energy of -33.854 kcal/mol. Ellagic acid showed molecular interaction with Asn98, Trp137, Ile187, Arg189 and Tyr259.Conclusions:All the selected Phytoconstituents were docked with X-Ray crystallographic structure of BACE1 (PDBID-3L5E) and prioritized based on the dock score and glide energy. The top five lead Phytoconstituents were further studied in detail for molecular interaction with active site residues. The top lead phytoconstituent was ellagic acid with dock score of -7.49 and glide energy of -33.854 kcal/mol. Ellagic acid showed molecular interaction with Asn98, Trp137, Ile187, Arg189 and Tyr259.