海龙代谢组和脂质组揭示了具有脓毒症治疗活性的生物活性功能性食品候选物。

IF 7.8 1区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY
Huixiang Wu, Miaoyu Li, Lijun Ge, Weibo Lu, Xuewei Shen, Yu Zhang, Zengyan Wu, Jianding Wang, Yonghui Wu, Huijuan Mao, Jianliang Zhang, Qingcheng Wang, Jing Xue, Qing Shen, Yuexing Tu
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引用次数: 0

摘要

海龙(Syngnathus)是一种珍贵的海洋资源,其组成和功效具有显着的种间表型相似性和差异。本研究采用多组学技术对6种合颌属植物的分子成分进行了全面分析和结构鉴定,有效筛选了种间差异标记。非靶向代谢组学共发现18类2264种代谢物,其中脂质是主要的差异代谢物。利用脂质组学对脂质进行深度检测,将代谢组学检测到的412种脂质扩大到2078种,其中从多组学结果中筛选出47种差异代谢物和138种差异脂质。网络药理学与分子对接的结合,阐明了Syngnathus发挥抗脓毒症作用的多因子机制,包括调节炎症反应和调节细胞凋亡,同时确定了IL6、STAT3和MAPK14等关键靶点。这项研究表明,它们可能具有开发抗败血症食品的天然来源的潜力。其生物利用度和体内外药效有待进一步研究。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Sea dragon metabolome and lipidome unveil bioactive functional food candidates with sepsis therapeutic activities.

Sea dragons (Syngnathus) are valuable marine resources with notable interspecific phenotypic similarities and variations in composition and efficacy. This study employed multi-omics technologies to comprehensively analyze and structurally identify the molecular components of six species of Syngnathus, effectively screening interspecific differential markers. Untargeted metabolomics revealed a total of 18 classes and 2264 metabolites, and lipids were found to be the principal differential metabolites. Lipidomics were utilized for in-depth lipid detection, expanding the original 412 lipids detected through metabolomics to 2078 lipids, among which 47 differential metabolites and 138 differential lipids were selected from multi-omics results. The integration of network pharmacology and molecular docking elucidated the multifactorial mechanisms by which Syngnathus exerts anti-sepsis effects, including modulation of inflammatory responses, and regulation of apoptosis, while identifying key targets such as IL6, STAT3, and MAPK14. This study suggests that they may have potential as natural sources for the development of anti-sepsis foods. Further studies on their bioavailability and in vitro and in vivo efficacy are required in the future.

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来源期刊
NPJ Science of Food
NPJ Science of Food FOOD SCIENCE & TECHNOLOGY-
CiteScore
7.50
自引率
1.60%
发文量
53
期刊介绍: npj Science of Food is an online-only and open access journal publishes high-quality, high-impact papers related to food safety, security, integrated production, processing and packaging, the changes and interactions of food components, and the influence on health and wellness properties of food. The journal will support fundamental studies that advance the science of food beyond the classic focus on processing, thereby addressing basic inquiries around food from the public and industry. It will also support research that might result in innovation of technologies and products that are public-friendly while promoting the United Nations sustainable development goals.
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