基于网络药理学、分子对接、分子动力学模拟和实验验证,探索原儿茶酸通过 HIF-1 通路治疗骨质疏松症的机制

IF 3.8 2区 农林科学 Q2 FOOD SCIENCE & TECHNOLOGY
Xueqin Feng , Wei Feng , Peitong Wu , Shuo Wang , Kaiyue Zhang , Wanjie Liu , Jingwei Lv , Jingzhou Zhang , Jiaming Sun
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引用次数: 0

摘要

原儿茶酸(PCA)是一种天然多酚,在水果、蔬菜和各种植物中含量丰富,具有多种生物活性。然而,PCA 在骨质疏松症(OP)中的作用机制尚不清楚。本研究旨在通过网络药理学、虚拟筛选和实验验证等综合方法阐明五氯苯甲醚的抗骨质疏松症机制。本研究发现,PCA能改善斑马鱼骨骼发育,促进MC3T3-E1细胞增殖,提高ALP活性。此外,PCA 还能降低 ROS 和 MDA 水平,提高 SOD、GSH 和 NO 水平,减轻氧化应激程度。同时,网络药理学分析表明,PCA 可上调核心靶标水平,激活 HIF-1 信号通路,改善氧化应激,并通过促进骨形成发挥抗骨质疏松症的作用。总之,PCA可为预防和治疗OP提供一种新策略。
本文章由计算机程序翻译,如有差异,请以英文原文为准。

Exploration the mechanism underlying protocatechuic acid in treating osteoporosis by HIF-1 pathway based on network pharmacology, molecular docking, molecular dynamics simulation and experimental verification

Exploration the mechanism underlying protocatechuic acid in treating osteoporosis by HIF-1 pathway based on network pharmacology, molecular docking, molecular dynamics simulation and experimental verification
Protocatechuic acid (PCA), a naturally occurring polyphenol abundant in fruits, vegetables, and various plants, exhibits diverse biological activities. However, the mechanism of action of PCA in osteoporosis (OP) is unclear. This study aims to elucidate the anti-OP mechanisms of PCA through an integrated approach involving network pharmacology, virtual screening, and experimental validation. In this study, we found that PCA improved zebrafish skeletal development and promoted MC3T3-E1 cell proliferation, increasing ALP activity. In addition, PCA decreased the level of ROS and MDA, increased the level of SOD, GSH and NO, and mitigated the degree of oxidative stress. Concurrently, network pharmacological analysis indicated that PCA upregulated core target levels, activated the HIF-1 signaling pathway, ameliorated oxidative stress, and exerted an anti-OP effect by promoting bone formation. In conclusion, PCA may provide a new strategy in the prevention and treatment of OP.
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来源期刊
Journal of Functional Foods
Journal of Functional Foods FOOD SCIENCE & TECHNOLOGY-
CiteScore
9.60
自引率
1.80%
发文量
428
审稿时长
76 days
期刊介绍: Journal of Functional Foods continues with the same aims and scope, editorial team, submission system and rigorous peer review. We give authors the possibility to publish their top-quality papers in a well-established leading journal in the food and nutrition fields. The Journal will keep its rigorous criteria to screen high impact research addressing relevant scientific topics and performed by sound methodologies. The Journal of Functional Foods aims to bring together the results of fundamental and applied research into healthy foods and biologically active food ingredients. The Journal is centered in the specific area at the boundaries among food technology, nutrition and health welcoming papers having a good interdisciplinary approach. The Journal will cover the fields of plant bioactives; dietary fibre, probiotics; functional lipids; bioactive peptides; vitamins, minerals and botanicals and other dietary supplements. Nutritional and technological aspects related to the development of functional foods and beverages are of core interest to the journal. Experimental works dealing with food digestion, bioavailability of food bioactives and on the mechanisms by which foods and their components are able to modulate physiological parameters connected with disease prevention are of particular interest as well as those dealing with personalized nutrition and nutritional needs in pathological subjects.
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