In-silico and in-vitro analysis of Lipogenesis Effect of Shorea macrophylla Fruits’ Crude Extract

• Main Author: Ivy Yee Yen, Chew
• Format: Thesis
• Language: English; English; English
• Published: University Malaysia Sarawak (UNIMAS) 2023
• Subjects: Q Science (General); QH301 Biology
• Online Access: http://ir.unimas.my/id/eprint/43057/3/Ivy%20Chew%20Yee%20Yen_dsva.pdf; http://ir.unimas.my/id/eprint/43057/4/Master%20Thesis_Ivy%20Chew%20Yee%20Yen%20-%2024%20pages.pdf; http://ir.unimas.my/id/eprint/43057/5/Master%20Thesis_Ivy%20Chew%20Yee%20Yen.ftext.pdf; http://ir.unimas.my/id/eprint/43057/
• Institution: Universiti Malaysia Sarawak

Lipogenesis is a mechanism that enhance lipid deposits in meat, and it can increase the market value of meat as increasing of its content in meat would improve meat quality. The fruit of Shorea macrophylla (engkabang), which is the illipe nut is rich in lipid contents. As the common feed of wild animal, its’ composition is then an interested topic to be analysed. To identify if there are any lipogenesis-inducing factors in the engkabang fruit, phytochemical extraction is then carried out using various types of solvents. The isolated compound then was identified using GCMS approach and molecular docking between the lipogenesis-related proteins and identified compounds was carried out. In-vitro analysis was also carried out by treating the crude extracts on 3T3-L1 cells and MTT assay and adipogenesis assay was tested. Ethanol which has the highest polarity have the lowest extraction efficiency at 8.80% while acetone has the highest extraction efficiency at 38.30%. From the GCMS analysis of all the extracts, methyl stearate, methyl elaidate, methyl palmitate and methyl arachidate was found to be available in all the extracts. Methyl stearate is found to be the most abundant in most of the extracts except for acetone. Besides, the molecular docking results shown the four compounds achieved good docking score ranging from -6.7 kcal/mol to -7.1 kcal/mol with SREBP protein. By also considering on amino acid residues interaction, methyl elaidate is suggested to be the most potent lipogenesis-inducing factors which induce lipogenesis via regulation of SREBP protein. The suggested potent lipogenesis-inducing factors then can be included in diet of vertebrates hoping to increase the amount of fat stored in meat and improving its overall quality.