Conserved functional residues of ADCs that bind to substrate. ( a ) Stereo view of structural superimposition of processed MtbADC (blue), processed Thermus thermophilus ADC complexed with substrate analog fumarate (red and PDB id: 2EEO) and Helicobacter pylori ADC complexed with substrate analog isoasparagine (green, PDB id: 1UHE). The conserved and interacting residues are labeled according to MtbADC and the interactions are shown as dashed lines. ( b ) Stereo view of the active site in the dimer interface. The figure was prepared using Molscript [36] and Raster3D [37]. doi:10.1371/journal.pone.0033521.g001 

Conserved functional residues of ADCs that bind to substrate. ( a ) Stereo view of structural superimposition of processed MtbADC (blue), processed Thermus thermophilus ADC complexed with substrate analog fumarate (red and PDB id: 2EEO) and Helicobacter pylori ADC complexed with substrate analog isoasparagine (green, PDB id: 1UHE). The conserved and interacting residues are labeled according to MtbADC and the interactions are shown as dashed lines. ( b ) Stereo view of the active site in the dimer interface. The figure was prepared using Molscript [36] and Raster3D [37]. doi:10.1371/journal.pone.0033521.g001 

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L-aspartate α-decarboxylase (ADC) belongs to a class of pyruvoyl dependent enzymes and catalyzes the conversion of aspartate to β-alanine in the pantothenate pathway, which is critical for the growth of several micro-organisms, including Mycobacterium tuberculosis (Mtb). Its presence only in micro-organisms, fungi and plants and its absence in anim...

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... The previously reported and newly identified compounds that were tested in the present study for inhibitory effect against ADC are shown inFig. 1 . Oxaloacetate (K1), DL-threo-b-hydroxyaspartate (K2), L-glutamate (K3), L-cysteic acid (K4), succinate (K5), Lserine (K6), and D-serine (K7) had been tested previously, while Dtartrate (I1, ZINC00895296), L-tartrate (I2, ZINC00895301), 2,4- dihydroxypyrimidine-5-carboxylate (I3, ZINC00901606), D-tagatose (I4, ZINC03830878), (4S)-1,3-thiazolidin-3-ium-4-carboxyl- ate (I5, ZINC00967474), a-D-arabinopyranose (I6, ZINC03606295), and 1,2-dihydropyrazolo[3,4-d]pyrimidin-4-one (I7, ZINC05177572) were tested for the first time, stimulated by the hits recently identified in the chemoinformatics study [9]. The compounds were purchased from Sigma-Aldrich, Germany (K1– K7 and I1–I4), or from Labotest KG, Germany (I5–I7), in the highest commercially available purity (.97%). ...
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Background α‐Amylase and α‐glucosidase are important therapeutic targets for the management of type 2 diabetes mellitus. The inhibition of these enzymes decreases postprandial hyperglycemia. In the present study compounds found in commercially available herbs and spices, were tested for their ability to inhibit α‐amylase and α‐glucosidase. These compounds were acetyleugenol, apigenin, cinnamic acid, eriodictyol, myrcene, piperine, and rosmarinic acid. Methods The enzyme inhibitory nature of the compounds was evaluated using in silico docking analysis with Maestro software and was further confirmed by in vitro α‐amylase and α‐glucosidase biochemical assays. Results The relationship between the in silico and in vitro results were well correlated, a more negative docking score was associated with a higher in vitro inhibitory activity. There was no significant (p > 0.05) difference between the Ki value of acarbose, a widely prescribed α‐glucosidase and α‐amylase inhibitor, and those of apigenin, eriodictyol, and piperine. For α‐amylase, there was no significant (p > 0.05) difference between the Ki value of acarbose and those of apigenin, cinnamic acid, and rosmarinic acid. The effect of the herbal compounds on cell viability was assessed with the SRB assay, in C2C12 and HepG2 cells. Acetyleugenol, cinnamic acid, myrcene, piperine, and rosmarinic acid had similar (p > 0.05) IC50 values to acarbose. Conclusion Several of the herbal compounds studied could regulate postprandial hyperglycemia. Using herbal plants has several advantages including low cost, natural origin and easy cultivation. These compounds can easily be consumed as teas or as herbs and spices to flavor food. This article is protected by copyright. All rights reserved.