Exploring the protection on islet β-cells and hypoglycemic effect of Moringa oleifera stem based on network pharmacology and experimental validation

IF 3.8 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Journal of Functional Foods Pub Date : 2024-10-09 DOI:10.1016/j.jff.2024.106499

Xilin Jiang , Jian Tang , Zhiqiang Gao , Caixia Chen , Wenjun Li , Lu Peng , Hongwei Li , Hongying Zhao , Yun Zhao

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Abstract

Moringa oleifera Lam. (M. oleifera) has been used as a remedy for diabetes clinically. To discover the underlying mechanism, we investigated its hypoglycemic compounds and shed light on its regulatory targets and pathways using network pharmacology. A total of 13 active compounds of stem were shot, and they may relieve diabetes through 122 core intersecting targets, mainly regulating the biological processes of inflammatory response and apoptosis. Molecular docking showed binding advantages of the active compounds with proteins in apoptosis process. In experiments conducted on MIN6 cells, an islet β-cell line, the extract of M. oleifera stem was validated to protect cells from apoptosis through reducing cellular ROS and endoplasmic reticulum stress. And consistently with its protective effect on islet β-cells, M. oleifera stem alleviated hyperglycemia in Type 2 diabetes mellitus (T2DM) mice. These results offer novel evidence for the development of functional foods to treat T2DM with M. oleifera stem.

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基于网络药理学和实验验证的辣木籽茎对胰岛β细胞的保护及降血糖作用探究

Moringa oleifera Lam.(油橄榄）在临床上一直被用作治疗糖尿病的药物。为了探索其潜在机制，我们研究了其降血糖化合物，并利用网络药理学阐明了其调控靶点和通路。结果发现，茎叶中共有 13 个活性化合物，可通过 122 个核心交叉靶点缓解糖尿病，主要调控炎症反应和细胞凋亡等生物学过程。分子对接显示，活性化合物与细胞凋亡过程中的蛋白质具有结合优势。在对胰岛β细胞株 MIN6 细胞进行的实验中，验证了油橄榄茎提取物可通过降低细胞 ROS 和内质网应激来保护细胞免于凋亡。与对胰岛β细胞的保护作用相一致，油橄榄茎能缓解2型糖尿病（T2DM）小鼠的高血糖症状。这些结果为开发油橄榄茎治疗T2DM的功能食品提供了新的证据。

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来源期刊

Journal of Functional Foods FOOD SCIENCE & TECHNOLOGY-

CiteScore

9.60

自引率

1.80%

发文量

428

审稿时长

76 days

期刊介绍： Journal of Functional Foods continues with the same aims and scope, editorial team, submission system and rigorous peer review. We give authors the possibility to publish their top-quality papers in a well-established leading journal in the food and nutrition fields. The Journal will keep its rigorous criteria to screen high impact research addressing relevant scientific topics and performed by sound methodologies. The Journal of Functional Foods aims to bring together the results of fundamental and applied research into healthy foods and biologically active food ingredients. The Journal is centered in the specific area at the boundaries among food technology, nutrition and health welcoming papers having a good interdisciplinary approach. The Journal will cover the fields of plant bioactives; dietary fibre, probiotics; functional lipids; bioactive peptides; vitamins, minerals and botanicals and other dietary supplements. Nutritional and technological aspects related to the development of functional foods and beverages are of core interest to the journal. Experimental works dealing with food digestion, bioavailability of food bioactives and on the mechanisms by which foods and their components are able to modulate physiological parameters connected with disease prevention are of particular interest as well as those dealing with personalized nutrition and nutritional needs in pathological subjects.