Food constituents for inhibition of BabA of Helicobacter pylori

Abstract

Helicobacter pylori causes several gastric pathogeneses to human, nowadays the bacterium developed incredible drug and antibiotic resistance. The bacterium starts its activities by attachment to gastric epithelia via BabA as the main player in the\is process. The study was carried out to find/discover food constituents as inhibitors. Five molecules were obtained from the screening process, 2_3_4_5_6_Penta_O_acetyl_D_glucose, N2_N2_Dimethylguanosine, 5__Methylthioadenosine, Glyceryl_5_hydroxydecanoate, Monoisopropyl_citrate , in addition to two drugs Rivoglitazone and Tiapirinol not used for  Helicobacter pylori before. The molecules were docked with considerable binding affinities with different types of interactions. The molecules were checked for the safety of different aspects, they are of good synthetic accessibility and in agreement with the Lipinski rule of 5 which is essential for Helicobacter therapy. Keywords: Helicobacter pylori, food constituents, BabA inhibition, SBDD