紫苏的保护作用及机制研究布里顿对急性肝损伤通过药效学，肝脏代谢组学和脂质组学和网络药理学的综合策略

IF 4 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Journal of Functional Foods Pub Date : 2025-09-11 DOI:10.1016/j.jff.2025.107022

Yameng Zhu , Yuqi Fan , Lu Chen, Ye Shang, Zhoujing Feng, Linchang Fan, Huizi Ouyang, Jun He

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引用次数: 0

摘要

本研究首先比较了紫苏（Perilla frutescens）不同部位的保护作用。布里顿叶（PFo）、茎（PCa）和种子（PFr）对LPS/ d - galn诱导的大鼠急性肝损伤（ALI）的影响，筛选最有效部位。结果表明，PFo能有效改善ALI大鼠肝脏组织病理变化，显著降低ALT、AST、LDH、TBil、TNF-α、IL-1β水平，升高GSH水平。此外，PFo抑制了d - galn刺激的HepG 2细胞的凋亡和ROS的产生，并抑制了lps诱导的RAW 264.7细胞的TNF-α和IL-6的产生。随后，基于PFo抗ALI作用的最佳结果，肝脏代谢组学、脂质组学和网络药理学综合分析表明，TNF、AKT1、ALB、STAT3、ESR1、EGFR和PTGS2可能是PFo抗ALI的主要靶点，表明PFo对ALI的治疗作用可能与抑制氧化应激、炎症和细胞凋亡有关。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

Protective effect and mechanism of Perilla frutescens (L.) Britton on acute liver injury via an integrated strategy of pharmacodynamics, liver metabonomics and lipidomics, and network pharmacology

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Protective effect and mechanism of Perilla frutescens (L.) Britton on acute liver injury via an integrated strategy of pharmacodynamics, liver metabonomics and lipidomics, and network pharmacology

This study first compared the protective effects of different parts of Perilla frutescens (L.) Britton leaves (PFo), stems (PCa), and seeds (PFr) on LPS/ D-GalN-induced acute liver injury (ALI) in rats, to screen the most effective parts. The results indicated that PFo can effectively improve the histopathological changes of the liver, significantly reduce ALT, AST, LDH, TBil, TNF-α, and IL-1β levels, and increase GSH levels in ALI rats. Moreover, PFo inhibited apoptosis and ROS production in D-GalN-stimulated HepG 2 cells, and suppressed TNF-α and IL-6 production in LPS-elicited RAW 264.7 cells. Subsequently, based on the optimal results of PFo's anti-ALI effects, comprehensive analyses of liver metabonomics and lipidomics, and network pharmacology indicated that TNF, AKT1, ALB, STAT3, ESR1, EGFR, and PTGS2 might be the major targets for the anti-ALI of PFo, demonstrating that PFo exerts therapeutic properties against ALI might be related to suppressing oxidative stress, inflammation, and apoptosis.

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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.