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Molecular Docking of Natural Compounds for Potential Inhibition of AhR

Articolo
Data di Pubblicazione:
2023
Abstract:
The aryl hydrocarbon receptor (AhR) is a highly conserved environmental sensor, historically known for mediating the toxicity of xenobiotics. It is involved in numerous cellular processes such as differentiation, proliferation, immunity, inflammation, homeostasis, and metabolism. It exerts a central role in several conditions such as cancer, inflammation, and aging, acting as a transcription factor belonging to the basic helix-loop-helix/Per-ARNT-Sim (bHLH-PAS) protein family. A key step in the canonical AhR activation is AhR-ARNT heterodimerization followed by the binding to the xenobiotic-responsive elements (XREs). The present work aims to investigate the potential AhR inhibitory activity of selected natural compounds. Due to the absence of a complete structure of human AhRs, a model consisting of the bHLH, the PAS A, and the PAS B domains was constructed. Blind and focused docking simulations revealed the presence of further binding pockets, different from the canonical one presented in the PAS B domain, which could be important for AhR inhibition due to the possibility to impede AhR:ARNT heterodimerization, either preventing conformational changes or masking crucial sites necessary for protein-protein interaction. Two of the compounds retrieved from the docking simulations, i.e., beta-carotene and ellagic acid, confirmed their capacity of inhibiting benzo[a]pyrene (BaP)-induced AhR activation in in vitro tests on the human hepatoma cell line HepG2, validating the efficacy of the computational approach.
Tipologia CRIS:
01.01 Articolo in rivista
Keywords:
aryl hydrocarbon receptor; molecular docking; phytochemicals; benzo[a
Elenco autori:
Giordano, Deborah; Meola, ANNA MARIA IOLE; Russo, GIAN LUIGI; Facchiano, Angelo; Spagnuolo, Carmela; Moccia, Stefania
Autori di Ateneo:
FACCHIANO ANGELO
MOCCIA STEFANIA
RUSSO GIAN LUIGI
SPAGNUOLO CARMELA
Link alla scheda completa:
https://iris.cnr.it/handle/20.500.14243/459312
Pubblicato in:
FOODS
Journal
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URL

https://www.mdpi.com/2304-8158/12/10/1953
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