Docking and Molecular Dynamics Simulations Clarify Binding Sites for Interactions of Novel Marine Sulfated Glycans with SARS-CoV-2 Spike Glycoprotein

Molecules. 2023 Sep 3;28(17):6413. doi: 10.3390/molecules28176413.

Abstract

The entry of SARS-CoV-2 into the host cell is mediated by its S-glycoprotein (SGP). Sulfated glycans bind to the SGP receptor-binding domain (RBD), which forms a ternary complex with its receptor angiotensin converting enzyme 2. Here, we have conducted a thorough and systematic computational study of the binding of four oligosaccharide building blocks from novel marine sulfated glycans (isolated from Pentacta pygmaea and Isostichopus badionotus) to the non-glycosylated and glycosylated RBD. Blind docking studies using three docking programs identified five potential cryptic binding sites. Extensive site-targeted docking and molecular dynamics simulations using two force fields confirmed only two binding sites (Sites 1 and 5) for these novel, highly charged sulfated glycans, which were also confirmed by previously published reports. This work showed the structural features and key interactions driving ligand binding. A previous study predicted Site 2 to be a potential binding site, which was not observed here. The use of several molecular modeling approaches gave a comprehensive assessment. The detailed comparative study utilizing multiple modeling approaches is the first of its kind for novel glycan-SGP interaction characterization. This study provided insights into the key structural features of these novel glycans as they are considered for development as potential therapeutics.

Keywords: SARS-CoV-2 spike glycoprotein; binding free energy; cryptic binding sites; glycosaminoglycans; molecular docking; molecular dynamics.

MeSH terms

  • Binding Sites
  • COVID-19*
  • Humans
  • Molecular Dynamics Simulation*
  • Polysaccharides
  • SARS-CoV-2
  • Spike Glycoprotein, Coronavirus
  • Sulfates

Substances

  • Sulfates
  • spike protein, SARS-CoV-2
  • Spike Glycoprotein, Coronavirus
  • Polysaccharides