{"title":"不同孜然精油部位对大鼠胃溃疡的治疗作用。","authors":"Shuai Lu, Feiya Suo, Wenfeng Yu, Guofeng Wu","doi":"10.1111/1750-3841.17572","DOIUrl":null,"url":null,"abstract":"<p><p>Cumin, a popular spice, is widely used to treat stomach ailments in Central Asia and Xinjiang, China. Cumin essential oil has been found to effectively treat gastric ulcers, but its pharmacodynamic basis remains unclear. In this study, cumin essential oil was directly separated using column chromatography, and its components were identified through multi-dimensional gas chromatography-mass spectrometry. Finally, the cumin essential oil was fractionated into E1, E2, and E3. The effects of these fractions on gastric ulcers were studied using an anhydrous ethanol-induced rat model. The results indicated that the three fractions decreased ulcer index, gastric fluid pH, and pepsin activity to different extents. They lowered the levels of prostaglandin E2, gastrin, and epidermal growth factor in rat serum. According to an analysis of the above indices, E3 fraction had the best anti-ulcer effect. The detection results of the oxidative stress and inflammatory factors showed that all three fractions relieved the ethanol-induced oxidative stress and reduced the release of inflammatory factors to varying degrees. The E3 fraction played the most significant role. The E3 fraction was selected to explore the relevant mechanism, and the results showed that E3 fraction significantly prevented the cleaved caspase-3 and Bax protein levels that were ethanol-induced and resisted apoptosis induced by ethanol injury. The western blot results for detecting the NF-κB-related pathway protein showed that E3 fraction significantly inhibited the activation of p-p65, p-IKKβ, and p-IκBα. The study found that the E3 fraction of cumin essential oil had the most effective anti-ulcer effect by inhibiting NF-κB activation and apoptosis, thus reducing inflammation.</p>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":" ","pages":"e17572"},"PeriodicalIF":3.2000,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"The therapeutic effect of different cumin essential oil fractions against gastric ulcer in rats.\",\"authors\":\"Shuai Lu, Feiya Suo, Wenfeng Yu, Guofeng Wu\",\"doi\":\"10.1111/1750-3841.17572\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<p><p>Cumin, a popular spice, is widely used to treat stomach ailments in Central Asia and Xinjiang, China. Cumin essential oil has been found to effectively treat gastric ulcers, but its pharmacodynamic basis remains unclear. In this study, cumin essential oil was directly separated using column chromatography, and its components were identified through multi-dimensional gas chromatography-mass spectrometry. Finally, the cumin essential oil was fractionated into E1, E2, and E3. The effects of these fractions on gastric ulcers were studied using an anhydrous ethanol-induced rat model. The results indicated that the three fractions decreased ulcer index, gastric fluid pH, and pepsin activity to different extents. They lowered the levels of prostaglandin E2, gastrin, and epidermal growth factor in rat serum. According to an analysis of the above indices, E3 fraction had the best anti-ulcer effect. The detection results of the oxidative stress and inflammatory factors showed that all three fractions relieved the ethanol-induced oxidative stress and reduced the release of inflammatory factors to varying degrees. The E3 fraction played the most significant role. The E3 fraction was selected to explore the relevant mechanism, and the results showed that E3 fraction significantly prevented the cleaved caspase-3 and Bax protein levels that were ethanol-induced and resisted apoptosis induced by ethanol injury. The western blot results for detecting the NF-κB-related pathway protein showed that E3 fraction significantly inhibited the activation of p-p65, p-IKKβ, and p-IκBα. 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引用次数: 0
摘要
孜然是一种很受欢迎的香料,在中亚和中国新疆被广泛用于治疗胃病。孜然精油已被发现能有效治疗胃溃疡,但其药效学基础尚不清楚。本研究采用柱层析法直接分离孜然精油,采用多维气相色谱-质谱法鉴定其成分。最后,将孜然精油分馏成E1、E2和E3。采用无水乙醇诱导的大鼠模型研究了这些组分对胃溃疡的影响。结果表明,三组分均能不同程度地降低溃疡指数、胃液pH和胃蛋白酶活性。它们降低了大鼠血清中前列腺素E2、胃泌素和表皮生长因子的水平。综合以上指标分析,E3部位抗溃疡效果最好。氧化应激和炎症因子检测结果显示,三组分均不同程度地缓解了乙醇诱导的氧化应激,降低了炎症因子的释放。E3部分发挥了最重要的作用。选择E3部位探讨其作用机制,结果表明,E3部位可显著抑制乙醇诱导的caspase-3和Bax蛋白的裂解水平,抑制乙醇损伤诱导的细胞凋亡。western blot检测NF-κ b相关通路蛋白结果显示,E3片段显著抑制了p-p65、p-IKKβ和p- κ b α的活化。研究发现孜然精油的E3部位通过抑制NF-κB活化和细胞凋亡,从而减轻炎症,具有最有效的抗溃疡作用。
The therapeutic effect of different cumin essential oil fractions against gastric ulcer in rats.
Cumin, a popular spice, is widely used to treat stomach ailments in Central Asia and Xinjiang, China. Cumin essential oil has been found to effectively treat gastric ulcers, but its pharmacodynamic basis remains unclear. In this study, cumin essential oil was directly separated using column chromatography, and its components were identified through multi-dimensional gas chromatography-mass spectrometry. Finally, the cumin essential oil was fractionated into E1, E2, and E3. The effects of these fractions on gastric ulcers were studied using an anhydrous ethanol-induced rat model. The results indicated that the three fractions decreased ulcer index, gastric fluid pH, and pepsin activity to different extents. They lowered the levels of prostaglandin E2, gastrin, and epidermal growth factor in rat serum. According to an analysis of the above indices, E3 fraction had the best anti-ulcer effect. The detection results of the oxidative stress and inflammatory factors showed that all three fractions relieved the ethanol-induced oxidative stress and reduced the release of inflammatory factors to varying degrees. The E3 fraction played the most significant role. The E3 fraction was selected to explore the relevant mechanism, and the results showed that E3 fraction significantly prevented the cleaved caspase-3 and Bax protein levels that were ethanol-induced and resisted apoptosis induced by ethanol injury. The western blot results for detecting the NF-κB-related pathway protein showed that E3 fraction significantly inhibited the activation of p-p65, p-IKKβ, and p-IκBα. The study found that the E3 fraction of cumin essential oil had the most effective anti-ulcer effect by inhibiting NF-κB activation and apoptosis, thus reducing inflammation.
期刊介绍:
The goal of the Journal of Food Science is to offer scientists, researchers, and other food professionals the opportunity to share knowledge of scientific advancements in the myriad disciplines affecting their work, through a respected peer-reviewed publication. The Journal of Food Science serves as an international forum for vital research and developments in food science.
The range of topics covered in the journal include:
-Concise Reviews and Hypotheses in Food Science
-New Horizons in Food Research
-Integrated Food Science
-Food Chemistry
-Food Engineering, Materials Science, and Nanotechnology
-Food Microbiology and Safety
-Sensory and Consumer Sciences
-Health, Nutrition, and Food
-Toxicology and Chemical Food Safety
The Journal of Food Science publishes peer-reviewed articles that cover all aspects of food science, including safety and nutrition. Reviews should be 15 to 50 typewritten pages (including tables, figures, and references), should provide in-depth coverage of a narrowly defined topic, and should embody careful evaluation (weaknesses, strengths, explanation of discrepancies in results among similar studies) of all pertinent studies, so that insightful interpretations and conclusions can be presented. Hypothesis papers are especially appropriate in pioneering areas of research or important areas that are afflicted by scientific controversy.