Erdi Can Aytar, Betül Aydın, Emine Incilay Torunoğlu, Alper Durmaz
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引用次数: 0
Abstract
Myosotis sylvatica has garnered attention due to its bioactive potential, yet its antioxidant capacity and phytochemical composition remain underexplored. In this study, the methanolic extract of M. sylvatica flowers was evaluated for its antioxidant activity, phytochemical content and molecular mechanisms underlying its bioactivity. The extract demonstrated notable antioxidant potential, as indicated by its DPPH radical scavenging activity (IC50: 2.9 ± 0.9 mg/mL) and was rich in flavonoids (71.8 ± 0.8 mg QE/g), proanthocyanidins (84 ± 15 mg CAE/g), and other phenolic compounds. Gas chromatography–mass spectrometry (GC–MS) analysis identified 13 volatile compounds, with thymol (37.14%) and carvacrol (10.75%) as dominant constituents. Network pharmacology analysis revealed 125 overlapping gene targets between these phytochemicals and genes related to oxidative stress. Protein–protein interaction (PPI) network analysis highlighted TNF, PTGS2, PPARG, and ESR1 as key regulatory nodes. Molecular docking studies further demonstrated strong binding affinities of sesquiterpenes, particularly aromadendrene, toward PPAR-γ and PPAR-α, supported by favourable binding energies and ligand efficiencies. The interaction profiles suggest that aromadendrene engages in extensive hydrophobic interactions within the ligand-binding domains of both receptors. These findings underscore M. sylvatica's potential as a natural antioxidant source and provide mechanistic insights that support its future pharmacological application in combating oxidative stress-related disorders.
期刊介绍:
Flavour and Fragrance Journal publishes original research articles, reviews and special reports on all aspects of flavour and fragrance. Its high scientific standards and international character is ensured by a strict refereeing system and an editorial team representing the multidisciplinary expertise of our field of research. Because analysis is the matter of many submissions and supports the data used in many other domains, a special attention is placed on the quality of analytical techniques. All natural or synthetic products eliciting or influencing a sensory stimulus related to gustation or olfaction are eligible for publication in the Journal. Eligible as well are the techniques related to their preparation, characterization and safety. This notably involves analytical and sensory analysis, physical chemistry, modeling, microbiology – antimicrobial properties, biology, chemosensory perception and legislation.
The overall aim is to produce a journal of the highest quality which provides a scientific forum for academia as well as for industry on all aspects of flavors, fragrances and related materials, and which is valued by readers and contributors alike.