基于类器官和器官芯片技术的桂花水提取物对舒张性心绞痛致肝功能障碍的保护作用

IF 7 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Research International Pub Date : 2025-07-01 DOI:10.1016/j.foodres.2025.116976

Qing Feng , Hongguo Chen , Meng Ren , Yongkang Qiao , Jingjing Zou , Xiao Liang , Ling Yu , Yang Wu , Shaohui Chen , Yanling Sun , Cuiyu Bao , Xu Yang , Ping Ma , Surui Lu

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引用次数: 0

摘要

本研究旨在探讨桂花水提物（OSF）对邻苯二甲酸二丁酯（DBP）致大鼠肝损伤的保护机制。我们利用肝类器官和肝器官芯片技术在体内复制肝脏微环境。代谢组学分析显示DBP诱导氧化应激和脂质代谢紊乱；然而，在OSF干预后，相关的异常代谢物显著减少。分子对接研究证实了其活性成分与关键靶点的结合。初步结果表明，OSF可有效减轻DBP引起的肝损害。该提取物有望成为一种潜在的天然治疗剂，用于预防和治疗dbp引起的肝功能障碍，为今后的研究开发提供理论基础。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

Protective effect of osmanthus water extract on liver dysfunction caused by DBP based on organoids and organ chips technologies

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Protective effect of osmanthus water extract on liver dysfunction caused by DBP based on organoids and organ chips technologies

This study aimed to investigate the protective mechanism of Osmanthus fragrans water extract (OSF) against liver injury induced by dibutyl phthalate (DBP). We utilized liver organoids and liver organ chip technology to replicate the liver microenvironment in vivo. Metabolomic analysis revealed that DBP induced oxidative stress and lipid metabolism disorders; however, following intervention with OSF, the associated abnormal metabolites were significantly reduced. Molecular docking studies demonstrated the binding of its active ingredients to key targets. The primary findings indicate that OSF can effectively mitigate liver damage caused by DBP. This extract is anticipated to serve as a potential natural therapeutic agent for the prevention and treatment of DBP-induced liver dysfunction, thereby providing a theoretical foundation for future research and development.

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来源期刊

Food Research International 工程技术-食品科技

CiteScore

12.50

自引率

7.40%

发文量

1183

审稿时长

79 days

期刊介绍： Food Research International serves as a rapid dissemination platform for significant and impactful research in food science, technology, engineering, and nutrition. The journal focuses on publishing novel, high-quality, and high-impact review papers, original research papers, and letters to the editors across various disciplines in the science and technology of food. Additionally, it follows a policy of publishing special issues on topical and emergent subjects in food research or related areas. Selected, peer-reviewed papers from scientific meetings, workshops, and conferences on the science, technology, and engineering of foods are also featured in special issues.