METHOD DEVELOPMENT FOR INTERACTION STUDY OF FOOD ADDITIVES ON CANNABINOID RECEPTOR USING IN SILICO METHODS

• Main Author: Nuriyati, Fify
• Format: Theses
• Language: Indonesia
• Online Access: https://digilib.itb.ac.id/gdl/view/48730
• Institution: Institut Teknologi Bandung

Food Additives are commonly added in the production of processed foods. To ensure its safety, safety evaluation of food additives was conducted by means of risk analysis which includes risk assessment, risk management and risk communication steps. As a part of risk assessment, in this study a method development initiation to study the interaction of food additives compounds on cannabinoid receptor (CB1) applying in silico method have been conducted. This receptor is expressed in the central nerve system and has important role for safety and toxicity aspects of a compound. Interaction study was conducted applying docking and molecular dynamic simulation methods. Drug compound cannabidiol having high affinity on cannabinoid receptor was chosen as reference and dissociation constant (Ki) was used as quantitative parameter to evaluate the interaction strength. The results showed that cannabidiol has a Ki value of 2.360 x 10 -9 nM. Food additives compounds menthyl isovalerate, menthyl valerate, curcumin, ?-carotene and bixin showed lower Ki value compared to that of cannabidiol and hence potential to have strong interaction on cannabinoid receptor. Based on overall results, it could be concluded that interaction study of food additives by means of in silico method on cannabinoid receptor (CB1) can be farther developed as a part of food additives safety evaluation.