New cholinesterase inhibitors for Alzheimer's disease: Structure Activity Studies (SARs) and molecular docking of isoquinolone and azepanone derivatives

A library of isoquinolinone and azepanone derivatives were screened for both acetylcholinesterase (AChE) and butyrylcholinesterase (BuChE) activity. The strategy adopted included (a) in vitro biological assays, against eel AChE (EeAChE) and equine serum BuChE (EqBuChE) in order to determine the compounds IC50 and their dose-response activity, consolidated by (b) molecular docking studies to evaluate the docking poses and interatomic interactions in the case of the hit compounds, validated by STD-NMR studies. Compound (1f) was identified as one of these hits with an IC50 of 89.5 mu M for EeAChE and 153.8 mu M for EqBuChE, (2a) was identified as a second hit with an IC50 of 108.4 mu M (EeAChE) and 277.8 mu M (EqBuChE). In order to gain insights into the binding mode and principle active site interactions of these molecules, (R)-(1f) along with 3 other analogues (also as the R-enantiomer) were docked into both RhAChE and hBuChE models. Galantamine was used as the benchmark. The docking study was validated by performing an STD-NMR study of (1f) with EeAChE using galantamine as the benchmark.

RELAZIONE TRA IL CONSUMO DI OLIO EXTRAVERGINE DI OLIVA E I CASI DI DECESSO PER MALATTIA DI ALZHEIMER IN SPAGNA

In the chemical composition of olive oil (Olea europaea L.) it is emphasized the massive presence of oleic acid (over 70%), monounsaturated fatty acid part of the family of omega 9, a 7-8% linoleic acid (omega 6) and a small presence (0.5-1%) of linolenic acid (omega 3). For its high content of monounsaturated fatty acids, olive oil is the most stable and therefore the most suitable for heating, compared to oils with a dominance of polyunsaturated fatty acids. Interest in vitamin E has increased in recent years, thanks to its high antioxidant power and its role against related diseases with age-related, visual, dermatological, cardiovascular disorders Alzheimer’s disease and more. Vegetable oils are a major source of vitamin E through diet (Sayago et al., 2007), especially with the variety of olives “Hojiblanca”. Thanks to unsaturated fatty acids cell oxidation can be prevented: this helps prevent many illness, and even premature aging. So far, the advantages acknowledged to olive oil are those of lowering cholesterol, preventing cardiovascular disease, diabetes and cancer. Among the most recent researches it is important to distinguish the studies carried out on their contribution to the prevention and treatment of breast cancer and Alzheimer’s disease. Researchers found that in addition to the benefi ts that give monounsaturated fats, in extra virgin olive oil, there is a substance called “oleocanthal”, which helps protect nerve cells damaged in Alzheimer’s disease. The importance of this discovery is enormous when one considers that only Alzheimer’s disease affects 30 million people around the world, with a different distribution depending on the type of oil in the diet (Olguín Cordero, 2012). The latest research endorses that oleocanthal works by destroying cancer cells without affecting the healthy ones, as it is stated in the Molecular and Cellular Oncology Journal. Studies carried out in different Spanish universities have concluded that thanks to the antioxidant power of olive oil, a disease such as Alzheimer can be prevented. In conclusion, we can say that the Mediterranean diet rich in extra virgin olive oil greatly infl uences on human health, reducing, delaying or even eliminating several diseases.