Анализ механизма усвоения глюкозы клетками организма человека в присутствии биологически активной добавки лецитина

Abstract

Analysis of the diet of patients with diabetes mellitus revealed a lack (4-5 g per day) in the consumption of lecithin. Theoretical and practical substantiation of the use of lecithin in food formulations with antidiabetic properties was carried out by computer chemistry methods by determining molecular properties and analyzing the electrostatic potential (EP) surface. It has been established that the molecules involved in the transport of glucose into the cell are electron acceptors. The molecular properties of the insulin receptor, insulin and glucose have been studied. The assessment of the action of lecithin on the insulin receptor was controlled by molecular docking. Based on the results of modeling, it was revealed that the interaction of these chemical compounds does not form strong complex compounds, the energy of the system increases, but insulin with glucose is not transported outside the receptor. It has been proven that the introduction of lecithin into the system promotes an increase in the activation of the system, since the potential energy of the complex increases by 387.3 kcal. To study the possibility of using lecithin as an additive in products subjected to heat treatment, the activation energy was compared with the energy state of the molecule during the action of temperature. With the help of Langevin dynamics and the method of controlling the amount of inorganic phosphorus (calorimetric method) in experimental samples of boiled sausages, the resistance of lecithin to heat treatment was confirmed.