Mechanisms of Inhibitory and Anti-Inflammatory Effects of Aloe-Emodin Against Multidrug-Resistant Escherichia coli: A Network Pharmacology and Molecular Dynamics Approach

IF 3.5 2区农林科学 Q2 BIOCHEMISTRY & MOLECULAR BIOLOGY

Journal of Food Biochemistry Pub Date : 2025-03-10 DOI:10.1155/jfbc/5709147

Xuanpan Ding, Yuan Zhao, Junfeng Li, Shuai Zhang, Dan Yao, Haotian Yang, Yong Zhang, Honggang Fan

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Abstract

Aloe vera is an important raw material for medicine and food, and aloe-emodin (AE) is one of the main extracts of Aloe vera. The aim of this study was to investigate the inhibitory effect of AE on multidrug-resistant Escherichia coli (MDR-E. coli) and the anti-inflammatory mechanism of this pathogenic bacterial infection. The minimum inhibitory concentration of AE against MDR-E. coli was determined in vitro. The potential therapeutic targets and signaling pathways of AE on inflammation were predicted by network pharmacology, and a mouse infection model was constructed by intraperitoneal injection of pathogenic bacteria and treated with AE. The results showed that AE had a better bacteriostatic effect and modulated the inflammatory response by affecting the expression of multiple inflammatory factors, and AE treatment significantly reduced symptoms such as inflammation, organ swelling, and bacterial load in the mouse model. The results suggest that AE may be an important active ingredient for Aloe vera to exert therapeutic health effects.

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芦荟大黄素对多重耐药大肠杆菌的抑制和抗炎作用机制：网络药理学和分子动力学方法

芦荟是重要的医药和食品原料，芦荟大黄素（AE）是芦荟的主要提取物之一。本研究旨在探讨AE对耐多药大肠杆菌（MDR-E）的抑制作用。大肠杆菌)和这种致病菌感染的抗炎机制。AE对MDR-E的最低抑菌浓度。体外测定大肠杆菌。通过网络药理学方法预测AE对炎症的潜在治疗靶点和信号通路，并通过腹腔注射致病菌建立小鼠感染模型，并用AE治疗。结果表明，AE具有较好的抑菌作用，通过影响多种炎症因子的表达调节炎症反应，AE治疗可显著减轻模型小鼠炎症、脏器肿胀、细菌负荷等症状。提示AE可能是芦荟发挥保健作用的重要活性成分。

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来源期刊

Journal of Food Biochemistry 生物-生化与分子生物学

CiteScore

7.80

自引率

5.00%

发文量

488

审稿时长

3.6 months

期刊介绍： The Journal of Food Biochemistry publishes fully peer-reviewed original research and review papers on the effects of handling, storage, and processing on the biochemical aspects of food tissues, systems, and bioactive compounds in the diet. Researchers in food science, food technology, biochemistry, and nutrition, particularly based in academia and industry, will find much of great use and interest in the journal. Coverage includes: -Biochemistry of postharvest/postmortem and processing problems -Enzyme chemistry and technology -Membrane biology and chemistry -Cell biology -Biophysics -Genetic expression -Pharmacological properties of food ingredients with an emphasis on the content of bioactive ingredients in foods Examples of topics covered in recently-published papers on two topics of current wide interest, nutraceuticals/functional foods and postharvest/postmortem, include the following: -Bioactive compounds found in foods, such as chocolate and herbs, as they affect serum cholesterol, diabetes, hypertension, and heart disease -The mechanism of the ripening process in fruit -The biogenesis of flavor precursors in meat -How biochemical changes in farm-raised fish are affecting processing and edible quality