连翘精油改善东莨菪碱所致小鼠认知功能障碍的研究

IF 2.1 3区 农林科学 Q3 CHEMISTRY, APPLIED
Wei Wang, Liujing Huang, Xuyang Niu, Shanshan Li, Huimin Liu, Lan Xia, Xuewu Chen, Qinglei Liu
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引用次数: 0

摘要

本研究基于网络药理学和动物实验,探讨连翘精油(FSEO)治疗认知障碍的作用机制。通过GeneCards、PubChem、STRING等数据库收集AD疾病的共同靶点和FSEO的主要成分,建立蛋白-蛋白相互作用(PPI)网络图谱。使用DAVID和metscape数据库进行GO功能富集分析和KEGG通路富集分析,并使用东莨菪碱(SCO)认知障碍小鼠模型验证富集结果。网络药理学分析结果显示,FSEO涉及107个潜在的治疗靶点,其中MAPK1、MAPK3和ESR1是核心靶点,与MAPK级联、5-羟色胺能突触、多巴胺能突触和氧化还原酶活性的调控通路密切相关。动物实验结果显示,FSEO改善小鼠认知障碍行为,减轻小鼠脑中枢胆碱能神经元损伤和氧化应激,增加小鼠脑单胺递质含量。动物实验进一步验证了FSEO网络药理分析的结果。
本文章由计算机程序翻译,如有差异,请以英文原文为准。

Study on the Improvement of Cognitive Impairment Induced by Scopolamine in Mice by Forsythia suspensa Essential Oil

Study on the Improvement of Cognitive Impairment Induced by Scopolamine in Mice by Forsythia suspensa Essential Oil

In this study, the mechanism of Forsythia suspensa essential oil (FSEO) on cognitive disorders was investigated based on network pharmacology and animal experiments. The common targets of AD diseases and the main components of FSEO were collected through GeneCards, PubChem, STRING and other databases, and protein–protein interaction (PPI) network maps were established. GO functional enrichment analysis and KEGG pathway enrichment analysis were performed using DAVID and Metascape databases, and the enrichment results were verified using the scopolamine (SCO) cognitive impairment mouse model. The results of network pharmacological analysis showed that FSEO involved 107 potential therapeutic targets, among which MAPK1, MAPK3 and ESR1 were the core targets, which were closely related to the regulatory pathways of MAPK cascade, 5-hydroxytryptaminergic synapses, dopaminergic synapses and oxidoreductase activity. The results of animal experiments showed that FSEO improved cognitively impaired behaviours, reduced central cholinergic neuron damage and oxidative stress in the mouse brain and increased the content of monoamine transmitters in the mouse brain. Animal experiments further validated the results of the FSEO network pharmacology analysis.

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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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