Molecular Docking Approaches in the Discovery and Development of Natural-based Functional Foods: An Opinion Study

Autores/as

  • Happy Kurnia PERMATASARI Department of Biochemistry and Biomolecular, Faculty of Medicine, University of Brawijaya
  • Nurpudji Astuti TASLIM Division of Clinical Nutrition, Department of Nutrition, Faculty of Medicine, Hasanuddin University
  • Msy Firyal Nadya AL MAHIRA Medical Study Programme, Faculty of Medicine, University of Brawijaya
  • Nurlinah AMALIA Biomedical Science Master Program, Faculty of Medicine, Brawijaya University
  • Salsabila FARRADISYA Medical Study Programme, Faculty of Medicine, University of Brawijaya
  • Ritma Ratri Ayunda PUTRI Medical Study Programme, Faculty of Medicine, University of Brawijaya
  • Astri ARNAMALIA Department of Chemistry, State Islamic University of Sunan Kalijaga (UIN Sunan Kalijaga)
  • Muhammad Agil Wijaya FARADIS Medical Study Programme, Faculty of Medicine, University of Brawijaya
  • Muhammad YUSUF Medical Study Programme, Faculty of Medicine, University of Brawijaya
  • William Ben GUNAWAN Alumnus of Nutrition Science, Faculty of Medicine, Diponegoro University
  • Reggie SURYA Department of Food Technology, Faculty of Engineering, Bina Nusantara University
  • Nelly MAYULU Department of Nutrition, Universitas Muhammadiyah Manado
  • Trina Ekawati TALLEI Department of Biology, Faculty of Mathematics and Natural Sciences, Universitas Sam Ratulangi
  • Raymond R. TJANDRAWINATA Dexa Laboratories of Biomolecular Science, Dexa Medica Group
  • Rudy KURNIAWAN Alumnus of Internal Medicine, Faculty of Medicine, University of Indonesia—Cipto Mangunkusumo Hospital
  • Fahrul Nurkolis Biological Sciences, State Islamic University of Sunan Kalijaga (UIN Sunan Kalijaga) https://orcid.org/0000-0003-2151-0854

DOI:

https://doi.org/10.12873/441permatasari

Palabras clave:

Functional Food, Molecular Docking, In Silico Study, Natural Product, Nutraceutical Developments, Biological Activity of Functional Food

Resumen

Backgrounds and Aims: Functional foods or nutraceuticals are innovative foods that contain substances that may improve health or prevent disease, as long as the concentration is safe and high enough to provide the desired benefit. Nutrients, dietary fiber, phytochemicals, other compounds, and probiotics are a few examples of added functional ingredients. Food can be deemed "functional" if it positively impacts specific bodily processes that go beyond nutritional effects to promote health and well-being and/or prevent the development of chronic diseases. Therefore, this paper aims to elaborate opinions based on the latest evidence to introduce the molecular docking simulation approach in the discovery and development of functional foods.

Results and Conclusions: In functional food research, the computer-based approach allows for the virtual screening of bioactive compounds in foods. Instead of performing extensive laboratory experiments, researchers can simulate the interactions between bioactive compounds and molecular targets using molecular docking simulations. This virtual screening process helps identify bioactive compounds in foods that have the potential to interact with specific targets, providing insights into their mechanisms of action and potential health benefits. Now the technology field continues to receive significant attention from several researchers so technological progress never goes out. This technological advancement can be integrated between functional food and digital platforms. This platform may contain personalized recommendations, track health parameters, and empower individuals to make informed choices and monitor progress.

Biografía del autor/a

Happy Kurnia PERMATASARI, Department of Biochemistry and Biomolecular, Faculty of Medicine, University of Brawijaya

Department of Biochemistry and Biomolecular, Faculty of Medicine, University of Brawijaya

Nurpudji Astuti TASLIM, Division of Clinical Nutrition, Department of Nutrition, Faculty of Medicine, Hasanuddin University

Division of Clinical Nutrition, Department of Nutrition, Faculty of Medicine, Hasanuddin University

Msy Firyal Nadya AL MAHIRA, Medical Study Programme, Faculty of Medicine, University of Brawijaya

Medical Study Programme, Faculty of Medicine, University of Brawijaya

Nurlinah AMALIA, Biomedical Science Master Program, Faculty of Medicine, Brawijaya University

Biomedical Science Master Program, Faculty of Medicine, Brawijaya University

Salsabila FARRADISYA, Medical Study Programme, Faculty of Medicine, University of Brawijaya

Medical Study Programme, Faculty of Medicine, University of Brawijaya

Ritma Ratri Ayunda PUTRI, Medical Study Programme, Faculty of Medicine, University of Brawijaya

Medical Study Programme, Faculty of Medicine, University of Brawijaya

Astri ARNAMALIA, Department of Chemistry, State Islamic University of Sunan Kalijaga (UIN Sunan Kalijaga)

Department of Chemistry, State Islamic University of Sunan Kalijaga (UIN Sunan Kalijaga)

Muhammad Agil Wijaya FARADIS, Medical Study Programme, Faculty of Medicine, University of Brawijaya

Medical Study Programme, Faculty of Medicine, University of Brawijaya

Muhammad YUSUF, Medical Study Programme, Faculty of Medicine, University of Brawijaya

Medical Study Programme, Faculty of Medicine, University of Brawijaya

William Ben GUNAWAN, Alumnus of Nutrition Science, Faculty of Medicine, Diponegoro University

Alumnus of Nutrition Science, Faculty of Medicine, Diponegoro University

Reggie SURYA, Department of Food Technology, Faculty of Engineering, Bina Nusantara University

Department of Food Technology, Faculty of Engineering, Bina Nusantara University

Nelly MAYULU, Department of Nutrition, Universitas Muhammadiyah Manado

Department of Nutrition, Universitas Muhammadiyah Manado

Trina Ekawati TALLEI, Department of Biology, Faculty of Mathematics and Natural Sciences, Universitas Sam Ratulangi

Department of Biology, Faculty of Mathematics and Natural Sciences, Universitas Sam Ratulangi

Raymond R. TJANDRAWINATA, Dexa Laboratories of Biomolecular Science, Dexa Medica Group

Dexa Laboratories of Biomolecular Science, Dexa Medica Group

Rudy KURNIAWAN, Alumnus of Internal Medicine, Faculty of Medicine, University of Indonesia—Cipto Mangunkusumo Hospital

Alumnus of Internal Medicine, Faculty of Medicine, University of Indonesia—Cipto Mangunkusumo Hospital

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Publicado

02-01-2024

Cómo citar

PERMATASARI, H. K., TASLIM, N. A., AL MAHIRA, M. F. N., AMALIA, N. ., FARRADISYA, S. . ., PUTRI, R. R. A., … Nurkolis, F. (2024). Molecular Docking Approaches in the Discovery and Development of Natural-based Functional Foods: An Opinion Study. Nutrición Clínica Y Dietética Hospitalaria, 44(1). https://doi.org/10.12873/441permatasari

Número

Vol. 44 Núm. 1 (2024)

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