高文荣1,蔡建1,赵冬梅2,朱铃1,徐启贺1,刘威良1.基于网络药理学及动物实验探究辣木籽油-天麻素复合物改善睡眠作用及机制[J].中国油脂,2025,50(9):.[GAO Wenrong1, CAI Jian1, ZHAO Dongmei2, ZHU Ling1, XU Qihe1, LIU Weiliang1.Sleep improving effect and its mechanism with Moringa oleifera seed oil-gastrodin compound based on network pharmacology and animal experiment[J].China Oils and Fats,2025,50(9):.]
基于网络药理学及动物实验探究辣木籽油-天麻素复合物改善睡眠作用及机制
Sleep improving effect and its mechanism with Moringa oleifera seed oil-gastrodin compound based on network pharmacology and animal experiment
  
DOI:10.19902/j.cnki.zgyz.1003-7969.240321
中文关键词:  网络药理学  辣木籽油-天麻素复合物  改善睡眠  作用机制
英文关键词:network pharmacology  Moringa oleifera seed oil-gastrodin compound  sleep-improving  mechanism
基金项目:2022年云南省科技厅青年基础研究专项(202201AU070212);2023年度云南省地方本科高校基础研究联合专项——面上项目(202301BA070001-080,202301BA070001-076);2023年国家级大学生创新创业训练计划项目(G202310684011);曲靖市市校科技创新联合专项资金——重点项目(KJLH2023ZD04,KJLH2023ZD05)
作者单位
高文荣1,蔡建1,赵冬梅2,朱铃1,徐启贺1,刘威良1 1.曲靖师范学院 云南省高原特色果酒技术创新与应用工程研究中心云南 曲靖 655011
2.云南中博食品科技集团有限公司云南 曲靖 655011 
Author NameAffiliation
GAO Wenrong1, CAI Jian1, ZHAO Dongmei2, ZHU Ling1, XU Qihe1, LIU Weiliang1 1.Yunnan Plateau Characteristic Fruit Wine Technology Innovation and Application Engineering Research Center, Qujing Normal University, Qujing 655011, Yunnan, China
2.Yunnan Zhongbo Food Technology Group Co. , Ltd. , Qujing 655011, Yunnan, China 
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中文摘要:
      旨在为辣木籽油高值化利用及辣木籽油-天麻素复合物改善睡眠功能食品、药品的开发提供理论指导,对辣木籽油中的微量伴随物和靶向代谢组学进行了分析,以辣木籽油-天麻素复合物为灌胃材料进行动物实验,探究其改善小鼠睡眠作用,利用网络药理学预测复合物改善睡眠作用机制。结果表明,辣木籽油中微量伴随物总黄酮、总多酚、维生素E含量分别为0.94%、0.01%、74.35 μg/g,检测出11种内源性助眠物质且以腺苷含量最高。动物实验表明,辣木籽油-天麻素复合物能够显著降低小鼠自主活动次数,协同戊巴比妥钠诱导小鼠睡眠效果较好,可降低戊四氮诱导的小鼠惊厥死亡率。网络药理学分析表明:辣木籽油-天麻素复合物主要活性成分天麻素、油酸、豆甾醇中分别预测出1、11、7个交集靶标基因;天麻素、油酸、豆甾醇的KEGG富集得到90条代谢通路,GO分析显示复合物改善睡眠涉及轴突膜蛋白、神经相关膜蛋白和氯离子通道等生物过程;天麻素、油酸、豆甾醇中获取治疗睡眠障碍潜在基因分别为1、14、10个,由此构建蛋白-蛋白网络发现,AR、MAPK3、PPARG、PRKACA、NR3C1、SREBF1、RXRA、PTPN11、SLC6A3、SLC6A4、ESR1、GRIN2A、GRIN2B、GRIN2C、GRIN2D、CHRM2、RORA可能为辣木籽油-天麻素复合物改善睡眠的核心靶点基因。综上,辣木籽油-天麻素复合物具有改善睡眠作用,可用于功能食品开发。
英文摘要:
      The aim is to provide theoretical guidance for the high-value utilization of Moringa oleifera seed oil and the development of functional foods and pharmaceuticals that improve sleep based on Moringa oleifera seed oil-gastrodin compound. The trace concomitant substances and targeted metabolomics in Moringa oleifera seed oil were analyzed. Animal experiments were conducted using the Moringa oleifera seed oil-gastrodin compound as the gavage material to investigate the sleep-improving effect of the compound. Network pharmacology was used to predict the mechanism of the compound′s sleep-improving effect. The results showed that trace concomitant of total flavones, total polyphenol and VE in Moringa oleifera seed oil were 0.94%, 0.01%, 74.35 μg/g, respectively, and 11 endogenous sleep-improving substances were detected and adenosine content was the highest. Animal experiments revealed that the compound can significantly reduce the number of spontaneous locomotor activities in mice, the synergistic effect of pentobarbital sodium on inducing sleep in mice was better and reduce the seizure mortality rate in mice induced by pentylenetetrazol. Network pharmacology analysis showed that gastrodin, oleic acid, and stigmasterol were the main active component of the compound, and 1, 11 and 7 intersection targets were predicted respectively. The enrichment of KEGG of the three active components resulted in 90 signaling pathways, and GO analysis indicated that the improvement of sleep by the compound involved biological processes such as axonal membrane proteins, neuroassociated membrane proteins, and chloride ion channels. The potential genes number for treating sleep disorders obtained from gastrodin, oleic acid and stigmasterol were 1, 14 and 10, respectively. Thus, a protein-protein network was constructed and discovered. AR, MAPK3, PPARG, PRKACA, NR3C1, SREBF1, RXRA, PTPN11, SLC6A3, SLC6A4, ESR1, GRIN2A, GRIN2B, GRIN2C, GRIN2D, CHRM2 and RORA might be the key target genes for improving sleep in the compound. In conclusion, Moringa oleifera seed oil-gastrodin compound has sleep-improving effect, and can be used in the development of functional foods.
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