Related Experiment Video
Updated: May 17, 2025
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Functionalized Spirocyclic Heterocycle Synthesis and Cytotoxicity Assay
Published on: February 9, 2021
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Modeling the functionalized genistein-hyoscyamine derivatives
Rana Abd-ElSalam1, Nada A Khaled2, Medhat A Ibrahim3,4
1Food and Dairy Science Department, Mansoura University, El Gomhouria St., El Mansoura, 35516, Dakahlia, Egypt.
Scientific Reports
|May 13, 2025
Summary
This study developed a novel functional food additive from Genistein-Hyoscyamine composites to help manage monosymptomatic nocturnal enuresis (MNE). Composite 04 showed superior stability and bioavailability, making it suitable for functional foods targeting enuretic patients.
Area of Science:
- Food Science and Technology
- Computational Chemistry
- Pharmacology
Background:
- Growing demand for functional foods and health-conscious alternatives.
- Need for effective functional foods to address monosymptomatic nocturnal enuresis (MNE).
Purpose of the Study:
- To validate and functionalize modeled Genistein-Hyoscyamine composites as novel food additives.
- To identify the optimal composite for functional foods targeting enuretic patients.
Main Methods:
- Utilized Density Functional Theory (DFT) descriptors to model and assess composite structures.
- Evaluated composites using ADME parameters (absorption, distribution, metabolism, excretion) for suitability in food matrices.
- Analyzed electronic and thermodynamic properties for stability and bioavailability.
Main Results:
- Composites 02 and 04 exhibited favorable structures and characteristics.
- Composite 04 demonstrated higher lipophilicity, lower TPSA, and greater stability (lower enthalpy, free energy, entropy), indicating enhanced bioavailability.
- Composite 02 showed higher band gap energy and dipole moment.
Conclusions:
- Modeled Genistein-Hyoscyamine composites show promise as functional food additives.
- Composite 04 is particularly suitable for incorporation into food matrices due to its stability and bioavailability.
- This research supports the development of novel functional foods for managing MNE.
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