In vitro and in silico interaction studies with red wine polyphenols against different proteins from human serum

Raja Mohamed Beema Shafreen, Selvaraj Alagu Lakshmi, Shunmugiah Karutha Pandian, Young Mo Kim, Joseph Deutsch, Elena Katrich, Shela Gorinstein*

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

10 Scopus citations

Abstract

Previous reports have shown that consumption of wine has several health benefits; how-ever, there are different types of wine. In the present study, red wines were investigated for their compositions of active ingredients. The interaction of each component in terms of its binding mode with different serum proteins was unraveled, and the components were implicated as drug candi-dates in clinical settings. Overall, the study indicates that red wines have a composition of flavonoids, non-flavonoids, and phenolic acids that can interact with the key regions of proteins to enhance their biological activity. Among them, rutin, resveratrol, and tannic acid have shown good binding affinity and possess beneficial properties that can enhance their role in clinical applications.

Original languageEnglish
Article number6686
JournalMolecules
Volume26
Issue number21
DOIs
StatePublished - 1 Nov 2021

Bibliographical note

Publisher Copyright:
© 2021 by the authors. Licensee MDPI, Basel, Switzerland.

Keywords

  • Albumin
  • Antioxidant activities
  • Beverages
  • Binding properties
  • Fibrinogen
  • Health properties
  • Resveratrol
  • Rutin
  • Tannic acid

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