Docking Studies of Piperine-Vitamin a Conjugate to Study the Increase in Bioavailability of Vitamin A

Mokkapati, Animisha; Nagumantri, Radha Krishna; Pydi, Chinna Babu; Chintala, Ramakrishna; Rentala, Satyanarayana

doi:10.5958/0974-360x.2017.00386.9

Rese. Jour. of Pharm. and Technol.

2017

DOI: 10.5958/0974-360x.2017.00386.9

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Docking Studies of Piperine-Vitamin a Conjugate to Study the Increase in Bioavailability of Vitamin A

Animisha Mokkapati¹,

Radha Krishna Nagumantri²,

Chinna Babu Pydi³

et al.

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Cited by 5 publications

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“…In addition, piperine has also been used scientifically to enhance the bioavailability of drugs 8,9 . However, piperine belongs class II based on Biopharmaceutical Classification System (BCS) due to the low solubility in water 10 .…”

mentioning

confidence: 99%

Improving Dissolution Rate of Piperine by Multicomponent Crystal Formation with Saccharin

Zaini¹,

Riska²,

Oktavia³

et al. 2020

Rese. Jour. of Pharm. and Technol.

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Piperine, a secondary metabolite of Piper nigrum L., has been known for its pharmacological activities. However, the use of piperine is still limited due to the low solubility in water. The aim of this study was to improve the physicochemical properties of piperine by preparing into multicomponent crystal (MC) using saccharin by solvent evaporation method, and ethanol was used as the solvent. The intact materials and MC were characterized by several solid-state instruments. The amount of dissolved piperine was determined by High Performance of Liquid Chromatography (HPLC) using acetonitrile: water (90:10) as the mobile phase. Both morphology of intact piperine and MC showed irregular crystals. The diffractogram showed that MC had new and specific peaks at 2Ɵ: 12.91, 15.04, 19.54 and 22.40. The thermogram presented melting point for intact piperine, saccharin and MC which were 132.81°C, 230.02°C, 197.09°C, respectively. The infra-red spectrum showed no significant shift of MC which indicated no chemical interaction between piperine and saccharin. The dissolution study pointed higher amount of piperine dissolved in 0.1 N HCl with addition of 0.5% sodium lauryl sulphate. The dissolution piperine in MC after 60 minutes was 81.29±5.91%, while intact piperine was 44.78±1.89%. In conclusion, the formation of multicomponent crystal of piperine-saccharin was able to increase the dissolution of piperine.

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mentioning

confidence: 99%

Improving Dissolution Rate of Piperine by Multicomponent Crystal Formation with Saccharin

Zaini¹,

Riska²,

Oktavia³

et al. 2020

Rese. Jour. of Pharm. and Technol.

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Synthesis, Characterisation, Anti-Cancer Activity and Docking Studies of 4-(4-(dimethylamino) phenyl)-1,3,6-triphenylpiperidin-2-one

Sumathi

Kanakam²,

Thanuja

2022

RJPT

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The newly synthesised ligand 4-(4-(dimethylamino)phenyl)-1,3,6-triphenylpiperidin-2-one [DMP] with phenyl united piperidine moieties within the main cyclic chain was synthesized through the Michael addition reaction and qualitative analysis was characterised by FT-IR, NMR (13C, 1H). The present work deals with the computational analysis of a synthetic compound as a ligand with anticancer activity. The molecule is analysed for its druggable property and biological significance using several softwares. The molecule was docked with the receptor protein bearing the PDB ID 1UNG. The results of the anti-cancer of synthesised ligand DMP are correlated with the docking calculations performed on protein Cyclin-dependent kinase 5 using ligand fit protocol available through Acclerys Discovery studio 2.1

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The use of Microvit A in the Form of a Synthetic supplement for Metabolic Processes and Localization of Protein Substances

Valoshin

Glazkov

2022

RJPT

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The purpose of this research is to study the present data on the effect of different dosages of vitamin A (retinol acetate) on the metabolism and localization of protein substances (protein) in the body of experimental animals (fattening bull calves). The authors use the concept of conversion of protein substances (protein) from the diet feed into the main nutrients of the edible part of the carcass (cuts) of bull calves fed on diets with pulp granules. The authors evaluate the morphological parameters of the animal after slaughter. For the experiment, 45 heads of black-and-white bull calves at the age of 12-13 months with a live weight of 270-290kg were selected. They were distributed according to the principle of similarity into three experimental groups of 15 heads each. The groups differed in diet, namely, an increase in the dosage of vitamin A in the second and third groups by 25 and 30% relative to the first group. According to the slaughter data and the study of the morphological composition of carcasses, the authors found that it was necessary to introduce vitamin A preparation into such diets. In this experiment, the authors used retinol acetate with the biological activity of 1 mln international units in 1 g, so that their content in the diets was 23-24 thousand international units per 100kg of live weight (optimally derived dose, depending on the live weight of the animal during the experiment). This contributed to an increase in the average daily weight gain of bull calves by 11.7% and an increase in carcass weight by 9.2%, including flesh weight by 11.1%. In the carcass flesh, the protein content increased by 15.4%, fat by 15.2%, and energy by 8.2%. The conversion rate of protein substances (protein) of the feed into the edible protein of the flesh of the carcass increased by 1.33% and the energy of the feed by 1.2%.

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Docking Studies of Piperine-Vitamin a Conjugate to Study the Increase in Bioavailability of Vitamin A

Cited by 5 publications

References 0 publications

Improving Dissolution Rate of Piperine by Multicomponent Crystal Formation with Saccharin

Improving Dissolution Rate of Piperine by Multicomponent Crystal Formation with Saccharin

Synthesis, Characterisation, Anti-Cancer Activity and Docking Studies of 4-(4-(dimethylamino) phenyl)-1,3,6-triphenylpiperidin-2-one

The use of Microvit A in the Form of a Synthetic supplement for Metabolic Processes and Localization of Protein Substances

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