Dent, J. C. | Search bioRxiv

bioRxiv2026

Structure-Guided Design of C5aR1-Selective Peptide Agonists

Selective peptide agonists for complement C5a receptor 1 (C5aR1) are valuable tools for dissecting receptor-specific inflammatory signalling, but their optimisation is complicated by overlap with closely related anaphylatoxin receptors and by pathway-dependent pharmacology. Here, we applied a structure-guided computational workflow to prioritise mutations within two C5a-derived peptide agonist scaffolds. FoldX-guided modelling identified position 5 as a candidate optimisation site, with hydrophobic substitutions predicted to improve C5aR1 engagement without corresponding gains at C3aR. Predicted BM1 and BM221 analogues were synthesised by solid-phase peptide synthesis and evaluated across C3aR, C5aR1 and C5aR2 using ERK1/2 phosphorylation and {beta}-arrestin recruitment assays. Position-5 substitutions enhanced C5aR1 functional preference in ERK assays, although additional replacement of Leu6 with Ala reduced target potency and revealed pathway-dependent receptor discrimination. BM1 P5M provided the clearest overall improvement across ERK and {beta}-arrestin readouts. In the BM221 series, A5Nle improved C5aR1 preference over C3aR, whereas A5Nle Abu6Ala produced the most favourable serum stability profile. These findings support position 5 as a transferable optimisation site and demonstrate that C5aR1 potency and receptor selectivity must be balanced during next-generation agonist design.

pharmacology and toxicology↗

bioRxiv2026

Consumption of processed foods impairs memory function through dietary advanced glycation end-products

Consumption of processed foods is associated with dementia, obesity, and other negative health outcomes. Sustained heat treatment, a common food processing approach to enhance flavor, induces the chemical Maillard reaction that promotes the formation of dietary advanced glycation end-products (AGEs). The neurocognitive impacts of consuming dietary AGEs are poorly understood. Here we modeled an AGE-rich diet through heat treatment fed to rats during adolescence, a critical period of neural development, to mechanistically evaluate the long-term impact of early life dietary AGEs on behavioral and neural processes. Consuming the AGE-rich diet impaired hippocampal-dependent memory function and altered the gut microbiome without inducing obesity or nonspecific behavioral deficits. AGE-induced memory deficits were coupled with impaired hippocampal glutamatergic synaptic neurotransmission and altered expression in the synapse-pruning complement system. Hippocampal synaptic deficits likely result from direct AGE-complement interactions, as our extended studies reveal competitive antagonist action of AGEs on complement receptors. Memory impairments were prevented by administration of the AGE-inhibitor, alagebrium, and by supplementation with an AGE-inhibiting bacterial taxon, Lactococcus lactis, which was depleted in the heat-treated diet. These findings reveal a functional connection between early life dietary AGEs, the microbiome, and memory impairments, thus illuminating mechanisms through which food processing negatively impacts neurocognition.

neuroscience↗