通过抑制COX-2靶点治疗类风湿关节炎的植物化学特征及其生物活性成分

IF 3.8 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Journal of Functional Foods Pub Date : 2025-03-27 DOI:10.1016/j.jff.2025.106771

Shuo Tian , Ao Duan , Ping Li , Zishan Zhou , Qiqing Huang , Yifei Chen , Quanhong Zhu , Yongyan Zhu

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引用次数: 0

摘要

一种可食用的植物，有可能治疗类风湿关节炎（RA）的炎症。本文旨在研究其植物化学特征，探索其抗类风湿性关节炎的关键靶点和生物活性化合物。采用UPLC-MS联用标准物质对75个成分进行了表征。网络药理学提示COX-2可能是OPN抑制ra相关炎症的关键靶点。随后证实了OPN通过降低促炎因子IL-6水平、抑制酶催化活性和COX-2 mRNA表达来发挥炎症抑制作用。此外，还发现了11种潜在的生物活性化合物，其中cynaroside通过作用于COX-2，对脂多糖诱导的RAW264.7细胞IL-6水平有明显的降低作用。因此，我们认为cynaroside是OPN通过COX-2靶点治疗RA炎症的主要生物活性成分，这可能与OPN与COX-2蛋白的强结合并占据一些催化残基，从而阻断前列腺素的产生和炎症过程有关。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

Phytochemical profile of Pereskia aculeata Miller and its bioactive constituents for treating rheumatoid arthritis' s inflammation via inhibiting COX-2 target

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Phytochemical profile of Pereskia aculeata Miller and its bioactive constituents for treating rheumatoid arthritis' s inflammation via inhibiting COX-2 target

Pereskia aculeata Miller (OPN), an edible plant, has the potential to treat the inflammation of rheumatoid arthritis (RA). This article aimed to characterize its phytochemical profile and to explore the key target and bioactive compounds against RA. Using UPLC-MS combined with reference substances, 75 components were characterized. Network pharmacology suggested that COX-2 may be the key target for OPN in suppressing RA-related inflammation. Subsequently, it was validated OPN exerts inhibitory effect on inflammation via reducing pro-inflammatory factor IL-6 level and suppressing the enzyme catalytic activity and mRNA expression of COX-2. Moreover, 11 potential bioactive compounds were found, in which cynaroside showed potent effect on reducing IL-6 level in lipopolysaccharide-induced RAW264.7 cells by acting on COX-2. Hence, we considered cynaroside is a main bioactive ingredient of OPN in the treatment of RA's inflammation via COX-2 target, which is possibly related to a strong binding to COX-2 protein and occupying some catalytic residues, thereby blocking the production of prostaglandins and inflammatory process.

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来源期刊

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.