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Molecular investigation of modified β-cyclodextrin and cholesterol inclusion complexes through molecular docking simulations
Author(s) -
Mochammad Arfin Fardiansyah Nasution,
H G Riyanto,
Endang Saepudin,
Tribidasari A. Ivandini
Publication year - 2020
Publication title -
iop conference series. materials science and engineering
Language(s) - English
Resource type - Journals
eISSN - 1757-899X
pISSN - 1757-8981
DOI - 10.1088/1757-899x/902/1/012017
Subject(s) - docking (animal) , cyclodextrin , chemistry , cholesterol , methylene , van der waals force , beta cyclodextrins , molecular model , molecule , stereochemistry , organic chemistry , biochemistry , medicine , nursing
Hypertension, a medical condition which commonly associated with cardiovascular diseases, the most lethal non-communicable diseases in the world, is indicated by the high blood cholesterol level. Thus, maintaining the blood cholesterol level is essential especially for hypertension-diagnosed patients. In this study, the molecular docking simulations were successfully performed between cholesterol and methylene blue (MB) with the modified β-cyclodextrin (BCD) compounds as the guest and host molecules, respectively, to investigate their molecular interaction when forming the inclusion complexes. The docking results showed that the modification on the -OH hydroxyl group at position 6 of BCD improves the binding affinity of the cholesterol when forming the inclusion complex, where the -OCH 3 modification has the highest binding affinity toward cholesterol, with ΔG binding value of -5.9 kcal/mol, followed by -OCH 2 CHO, -OCH 2 COOH and -OCOCOH(COOH) 2 , with ΔG binding value of -5.8 kcal/mol. Moreover, the hydrophobic and van der Waals interactions were observed as the most dominant interactions when both BCD-modified compounds/cholesterol and BCD-modified compounds/MB inclusion complexes were formed. Thus, the electrochemical technique can be employed toward the cholesterol and these BCD-modified compounds to validate the docking results and determine its sensitivity as cholesterol sensor.

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