Estimation and Validation of an Effective Ergothioneine Dose for Improved Sleep Quality Using Physiologically Based Pharmacokinetic Model

IF 3.8 2区 农林科学 Q2 FOOD SCIENCE & TECHNOLOGY
Hitoshi Okumura, Yudai Araragi, Kentaro Nishioka, Reiya Yamashita, Toshihide Suzuki, Hiroshi Watanabe, Yukio Kato, Norihito Murayama
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Abstract

A four-week administration of 20 mg/day ergothioneine (EGT), a strong antioxidant, improves sleep quality; however, its effect at lower doses remains unclear. This study estimated the lower effective doses of EGT using a physiologically based pharmacokinetic (PBPK) model in two clinical trials. In Study 1, participants received 5 or 10 mg/day of EGT for 8 weeks, and their plasma and blood EGT concentrations were measured. An optimized PBPK model incorporating absorption, distribution, and excretion was assembled. Our results showed that 8 mg/day of EGT for 16 weeks was optimal for attaining an effective plasma EGT concentration. In Study 2, a randomized, double-blind, placebo-controlled study, participants received 8 mg/day EGT or a placebo for 16 weeks. The subjective sleep quality was significantly improved in the EGT group than in the placebo group (p < 0.05). This is the first study to propose a strategy to estimate lower effective doses based on the PBPK model.

Abstract Image

利用基于生理的药代动力学模型估计和验证麦角硫因改善睡眠质量的有效剂量
每天服用20毫克麦角硫因(EGT)(一种强抗氧化剂)四周,可改善睡眠质量;然而,低剂量的效果尚不清楚。本研究在两项临床试验中使用基于生理的药代动力学(PBPK)模型估计EGT的较低有效剂量。在研究1中,参与者接受5或10毫克/天的EGT治疗,持续8周,并测量他们的血浆和血液EGT浓度。构建了包含吸收、分布和排泄的优化PBPK模型。我们的研究结果表明,8 mg/天的EGT持续16周是获得有效血浆EGT浓度的最佳选择。在研究2中,一项随机、双盲、安慰剂对照研究,参与者接受8mg /天EGT或安慰剂,持续16周。EGT组主观睡眠质量明显优于安慰剂组(p < 0.05)。这是第一个提出基于PBPK模型估计较低有效剂量策略的研究。
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来源期刊
Food Science & Nutrition
Food Science & Nutrition Agricultural and Biological Sciences-Food Science
CiteScore
7.40
自引率
5.10%
发文量
434
审稿时长
24 weeks
期刊介绍: Food Science & Nutrition is the peer-reviewed journal for rapid dissemination of research in all areas of food science and nutrition. The Journal will consider submissions of quality papers describing the results of fundamental and applied research related to all aspects of human food and nutrition, as well as interdisciplinary research that spans these two fields.
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