基于网络药理学和发芽改善生物利用度的大豆精抗骨质疏松机制初步评价

IF 5.7 Q2 FOOD SCIENCE & TECHNOLOGY
eFood Pub Date : 2026-03-31 DOI:10.1002/efd2.70145
Rezeye Aili, Hong Chen, Feng Qiu
{"title":"基于网络药理学和发芽改善生物利用度的大豆精抗骨质疏松机制初步评价","authors":"Rezeye Aili,&nbsp;Hong Chen,&nbsp;Feng Qiu","doi":"10.1002/efd2.70145","DOIUrl":null,"url":null,"abstract":"<p>Sojae Semen Germinatum is a processed soybean product germinated using mature seeds of <i>Glycine max</i> (L.) Merr. with therapeutic benefits for osteoporosis. However, its action mechanism and related chemical components are unclear. Therefore, hypothesis-generating methods of network pharmacology and molecular docking were adopted to initially predict the potential mechanism of SSG in treating osteoporosis. Subsequently, experimental validation was performed using mesenchymal stem cell (MSC) proliferation assays to verify the hypothesis. The MSC proliferation-promoting activity of soybean isoflavone aglycones was greater than that of soybean isoflavone glycosides (<i>p</i> &lt; 0.05). Additionally, an LC–ESI–MS/MS method was investigated to confirm the bioavailability of those chemical components after oral administration of SSG and soybean to rats. Only small amounts of free daidzein, glycitein, and genistein were detected in rat plasma, while large amounts of them were detected after being hydrolyzed by β–glucosidase, indicating the main forms of isoflavones were their corresponding phase II metabolites. The bioavailability of total daidzein, glycitein, and genistein increased during soybean germination, reaching 143 ± 30%, 184 ± 32%, and 130 ± 24%, respectively. Soybeans are processed into SSG through germination, which increases the contents of soy isoflavone aglycones, thereby improving their bioavailability and enhancing their therapeutic effect on osteoporosis.</p>","PeriodicalId":11436,"journal":{"name":"eFood","volume":"7 2","pages":""},"PeriodicalIF":5.7000,"publicationDate":"2026-03-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://iadns.onlinelibrary.wiley.com/doi/epdf/10.1002/efd2.70145","citationCount":"0","resultStr":"{\"title\":\"Preliminary Evaluation on the Anti-Osteoporosis Mechanism of Sojae Semen Germinatum Based on Network Pharmacology and Germination-Improved Bioavailability\",\"authors\":\"Rezeye Aili,&nbsp;Hong Chen,&nbsp;Feng Qiu\",\"doi\":\"10.1002/efd2.70145\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<p>Sojae Semen Germinatum is a processed soybean product germinated using mature seeds of <i>Glycine max</i> (L.) Merr. with therapeutic benefits for osteoporosis. However, its action mechanism and related chemical components are unclear. Therefore, hypothesis-generating methods of network pharmacology and molecular docking were adopted to initially predict the potential mechanism of SSG in treating osteoporosis. Subsequently, experimental validation was performed using mesenchymal stem cell (MSC) proliferation assays to verify the hypothesis. The MSC proliferation-promoting activity of soybean isoflavone aglycones was greater than that of soybean isoflavone glycosides (<i>p</i> &lt; 0.05). Additionally, an LC–ESI–MS/MS method was investigated to confirm the bioavailability of those chemical components after oral administration of SSG and soybean to rats. Only small amounts of free daidzein, glycitein, and genistein were detected in rat plasma, while large amounts of them were detected after being hydrolyzed by β–glucosidase, indicating the main forms of isoflavones were their corresponding phase II metabolites. The bioavailability of total daidzein, glycitein, and genistein increased during soybean germination, reaching 143 ± 30%, 184 ± 32%, and 130 ± 24%, respectively. Soybeans are processed into SSG through germination, which increases the contents of soy isoflavone aglycones, thereby improving their bioavailability and enhancing their therapeutic effect on osteoporosis.</p>\",\"PeriodicalId\":11436,\"journal\":{\"name\":\"eFood\",\"volume\":\"7 2\",\"pages\":\"\"},\"PeriodicalIF\":5.7000,\"publicationDate\":\"2026-03-31\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"https://iadns.onlinelibrary.wiley.com/doi/epdf/10.1002/efd2.70145\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"eFood\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://onlinelibrary.wiley.com/doi/10.1002/efd2.70145\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q2\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"eFood","FirstCategoryId":"1085","ListUrlMain":"https://onlinelibrary.wiley.com/doi/10.1002/efd2.70145","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
引用次数: 0

摘要

大豆种子是一种用成熟的甘氨酸max (L.)种子发芽的加工大豆产品。稳定。对骨质疏松症有治疗作用。但其作用机制及相关化学成分尚不清楚。因此,我们采用网络药理学和分子对接的假设生成方法,初步预测SSG治疗骨质疏松的潜在机制。随后,使用间充质干细胞(MSC)增殖试验进行实验验证,以验证该假设。大豆异黄酮苷元对MSC增殖的促进作用大于大豆异黄酮苷元(p < 0.05)。此外,采用LC-ESI-MS /MS方法研究了大鼠口服大豆和大豆后这些化学成分的生物利用度。在大鼠血浆中只检测到少量的游离大豆苷元、糖苷元和染料木素,而经β -葡萄糖苷酶水解后检测到大量的异黄酮,说明异黄酮的主要形式是其相应的II期代谢物。总大豆苷元、糖苷元和染料木素的生物利用度在大豆萌发过程中有所提高,分别达到143±30%、184±32%和130±24%。大豆通过发芽加工成SSG,增加了大豆异黄酮苷元的含量,从而提高了大豆异黄酮苷元的生物利用度,增强了大豆异黄酮苷元对骨质疏松症的治疗效果。
本文章由计算机程序翻译,如有差异,请以英文原文为准。

Preliminary Evaluation on the Anti-Osteoporosis Mechanism of Sojae Semen Germinatum Based on Network Pharmacology and Germination-Improved Bioavailability

Preliminary Evaluation on the Anti-Osteoporosis Mechanism of Sojae Semen Germinatum Based on Network Pharmacology and Germination-Improved Bioavailability

Preliminary Evaluation on the Anti-Osteoporosis Mechanism of Sojae Semen Germinatum Based on Network Pharmacology and Germination-Improved Bioavailability

Sojae Semen Germinatum is a processed soybean product germinated using mature seeds of Glycine max (L.) Merr. with therapeutic benefits for osteoporosis. However, its action mechanism and related chemical components are unclear. Therefore, hypothesis-generating methods of network pharmacology and molecular docking were adopted to initially predict the potential mechanism of SSG in treating osteoporosis. Subsequently, experimental validation was performed using mesenchymal stem cell (MSC) proliferation assays to verify the hypothesis. The MSC proliferation-promoting activity of soybean isoflavone aglycones was greater than that of soybean isoflavone glycosides (p < 0.05). Additionally, an LC–ESI–MS/MS method was investigated to confirm the bioavailability of those chemical components after oral administration of SSG and soybean to rats. Only small amounts of free daidzein, glycitein, and genistein were detected in rat plasma, while large amounts of them were detected after being hydrolyzed by β–glucosidase, indicating the main forms of isoflavones were their corresponding phase II metabolites. The bioavailability of total daidzein, glycitein, and genistein increased during soybean germination, reaching 143 ± 30%, 184 ± 32%, and 130 ± 24%, respectively. Soybeans are processed into SSG through germination, which increases the contents of soy isoflavone aglycones, thereby improving their bioavailability and enhancing their therapeutic effect on osteoporosis.

求助全文
通过发布文献求助,成功后即可免费获取论文全文。 去求助
来源期刊
eFood
eFood food research-
CiteScore
6.00
自引率
0.00%
发文量
44
期刊介绍: eFood is the official journal of the International Association of Dietetic Nutrition and Safety (IADNS) which eFood aims to cover all aspects of food science and technology. The journal’s mission is to advance and disseminate knowledge of food science, and to promote and foster research into the chemistry, nutrition and safety of food worldwide, by supporting open dissemination and lively discourse about a wide range of the most important topics in global food and health. The Editors welcome original research articles, comprehensive reviews, mini review, highlights, news, short reports, perspectives and correspondences on both experimental work and policy management in relation to food chemistry, nutrition, food health and safety, etc. Research areas covered in the journal include, but are not limited to, the following: ● Food chemistry ● Nutrition ● Food safety ● Food and health ● Food technology and sustainability ● Food processing ● Sensory and consumer science ● Food microbiology ● Food toxicology ● Food packaging ● Food security ● Healthy foods ● Super foods ● Food science (general)
×
引用
GB/T 7714-2015
复制
MLA
复制
APA
复制
导出至
BibTeX EndNote RefMan NoteFirst NoteExpress
×
提示
您的信息不完整,为了账户安全,请先补充。
现在去补充
×
提示
您因"违规操作"
具体请查看互助需知
我知道了
×
提示
确定
请完成安全验证×
copy
已复制链接
快去分享给好友吧!
我知道了
右上角分享
点击右上角分享
0
联系我们:info@booksci.cn Book学术提供免费学术资源搜索服务,方便国内外学者检索中英文文献。致力于提供最便捷和优质的服务体验。 Copyright © 2023 布克学术 All rights reserved.
京ICP备2023020795号-1
ghs 京公网安备 11010802042870号
Book学术文献互助
Book学术文献互助群
群 号:604180095
Book学术官方微信
小红书