The characterization of traditional Chinese medicine natures and flavors using network pharmacology integrated strategy

Abstract

Background and aim

Due to the complexity of TCM ingredients and medication compatibility, TCM cannot be used like chemical medicines. The theory of “Four Natures and five Flavors” provides a theoretical basis for the use of TCM. “Four Natures and five Flavors” are originated from pharmacological rules based on clinical practices. Whereas, How to describe and characterize “Natures”(Warm, Hot, Cold and Cool) and “Flavors” (Pungent, Sour, Sweet, Bitter and Salty) scientifically remain the issue that needs to be solved. The aim of this study is to establish the TCM characterization models based on the integrated pharmacology network strategy and provide a deeper understanding of TCM theory.

Experimental procedure

Five “Pungent-Neutral”, nine “Sweet-Neutral and nine “Bitter-Neutral” TCMs were selected to characterize the “Flavors” (Pungent, Sweet and Bitter). Nine “Pungent-Warm” and nine “Bitter-Cold” TCMs were selected to characterize the “Natures” (Warm and Cold). The screened chemical ingredients were analyzed by classification and the screened characteristics targets were analyzed by GO and KEGG enrichment analysis.

Results and conclusion

In the “Pungent” group, flavonoids are the most. “Pungent” may have immune-regulatory effects and potential anticancer activity. In the “Sweet” group, isoflavones are the most. “Sweet” are related to effectively invigorate health. Fatty acids in the “Warm” group are the most. Flavonoids in the “Cold’ group are far more than other components. “Warm” and “Cold” are both related to fatty acid and energy metabolism.