Exploring similarities and differences in anti-atherosclerotic potential bioactives among Dendrobium species by UPLC-Q-Exactive Orbitrap MS.

IF 6.3 1区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY
Yu Zhang, Xi Chen, Oushan Tang, Keyun Cheng, Lijun Ge, Weibo Lu, Jing Zheng, Yeshun Wu, Si-Wei Wang, Xi-Xi Zeng, Jing Xue, Yiwei Cui, Liting Ji, Qing Shen
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Abstract

Atherosclerosis is a primary cause of cardiovascular disease, straining healthcare systems. Dendrobium officinale, a widely used food-medicine homology, has demonstrated anti-atherosclerotic (anti-AS) properties, with other species listed in pharmacopoeias exhibiting similar effects. However, their efficacy varies, and the impact of interspecies variations on compounds and mechanisms in Dendrobium's anti-AS effects remains unclear. This study aimed to explore the anti-AS compounds and mechanisms across various Dendrobium species. The chemical composition of D. fimbriatum, D. officinale, D. devonianum, D. gratiosissimum, and D. catenatum was analyzed using UPLC-Q-Exactive Orbitrap MS. Network pharmacology predicted the pharmacological basis and molecular mechanisms. Molecular docking experiments assessed the binding affinity of the identified compounds with target proteins. A total of 12 different and 65 common components were identified. Key therapeutic targets included SRC, STAT3, and PIK3CA, along with relevant signaling pathways linked to AS prevention. The study provides insights into interspecies differences in Dendrobium's anti-AS properties.

UPLC-Q-Exactive Orbitrap质谱法研究石斛属植物抗动脉粥样硬化潜在生物活性的异同。
动脉粥样硬化是心血管疾病的主要原因,使医疗系统紧张。铁皮石斛(Dendrobium officinale)是一种广泛使用的食品药物同源物,具有抗动脉粥样硬化(anti-AS)的特性,药典中列出的其他物种也具有类似的作用。然而,它们的功效各不相同,种间差异对石斛抗as作用的化合物和机制的影响尚不清楚。本研究旨在探讨不同种类石斛的抗as化合物及其作用机制。采用UPLC-Q-Exactive Orbitrap ms分析了红毛草、铁皮草、泥盆子草、铁皮草和悬藤草的化学成分,预测了其药理基础和分子机制。分子对接实验评估了鉴定的化合物与靶蛋白的结合亲和力。共鉴定出12种不同成分和65种共同成分。主要治疗靶点包括SRC、STAT3和PIK3CA,以及与AS预防相关的信号通路。该研究揭示了石斛抗as特性的种间差异。
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来源期刊
NPJ Science of Food
NPJ Science of Food FOOD SCIENCE & TECHNOLOGY-
CiteScore
7.50
自引率
1.60%
发文量
53
期刊介绍: npj Science of Food is an online-only and open access journal publishes high-quality, high-impact papers related to food safety, security, integrated production, processing and packaging, the changes and interactions of food components, and the influence on health and wellness properties of food. The journal will support fundamental studies that advance the science of food beyond the classic focus on processing, thereby addressing basic inquiries around food from the public and industry. It will also support research that might result in innovation of technologies and products that are public-friendly while promoting the United Nations sustainable development goals.
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