Scent-Derived Bioactivity of Myosotis sylvatica Flowers: GC–MS-Based Volatile Profiling and Computational Evaluation of Antioxidant Targets

IF 2.5 3区 农林科学 Q3 CHEMISTRY, APPLIED
Flavour and Fragrance Journal Pub Date : 2026-04-07 Epub Date: 2026-01-16 DOI:10.1002/ffj.70057
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.

Abstract Image

森林肌炎花的香味生物活性:气相色谱-质谱分析和抗氧化靶点的计算评价
由于其潜在的生物活性,森林肌炎引起了人们的关注,但其抗氧化能力和植物化学成分仍未得到充分的研究。本研究对木犀草花甲醇提取物的抗氧化活性、植物化学成分及其生物活性的分子机制进行了评价。该提取物具有明显的抗氧化活性,其清除DPPH自由基的IC50值为2.9±0.9 mg/mL,富含黄酮类化合物(71.8±0.8 mg QE/g)、原花青素(84±15 mg CAE/g)和其他酚类化合物。气相色谱-质谱(GC-MS)分析鉴定出13种挥发性化合物,主要成分为百里酚(37.14%)和香芹酚(10.75%)。网络药理学分析发现,这些植物化学物质与氧化应激相关基因之间有125个重叠的基因靶点。蛋白-蛋白相互作用(PPI)网络分析强调TNF、PTGS2、PPARG和ESR1是关键的调控节点。分子对接研究进一步表明,倍半萜,特别是芳香腺烯,对PPAR-γ和PPAR-α具有很强的结合亲和力,这得益于良好的结合能和配体效率。相互作用谱表明芳香腺苷在两种受体的配体结合域内参与广泛的疏水相互作用。这些发现强调了木犀草作为天然抗氧化剂来源的潜力,并提供了支持其未来在对抗氧化应激相关疾病的药理应用的机制见解。
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来源期刊
Flavour and Fragrance Journal
Flavour and Fragrance Journal 工程技术-食品科技
CiteScore
6.00
自引率
3.80%
发文量
40
审稿时长
1 months
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.
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