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原料和葡萄酒加工中的代谢物变化Corni Fructus组合代谢学与网络分析,重点关注潜在的低血糖影响
Siqian Zhou1,2, Jian Liu1, Leihong Tan3
1Center for Medical Research and Innovation, The First Hospital of Hunan University of Chinese Medicine, Changsha, China.
Frontiers in pharmacology
|August 23, 2023
概括
葡萄酒加工通过改变其化学成分来增强Corni Fructus (CF) 的低血糖作用. 这项研究确定了关键的代谢物和标,如葡萄糖激酶 (GCK),负责改善CF的血糖调节.
科学领域:
- 药理学和中国传统医学
- 代谢学和网络分析
- 细胞生物学 细胞生物学
背景情况:
- 科尔尼果实 (CF) 是一种广泛使用的中国草药,具有已知的药用和食应用.
- 临床观察表明,与原始CF相比,葡萄酒加工的CF具有更高的低血糖活性.
- 处理过的CF增强低血糖效应的潜在机制在很大程度上仍未被阐明.
研究的目的:
- 使用代谢学来比较原始和葡萄酒加工CF的化学成分.
- 在CF中识别潜在的低血糖代谢物及其分子标.
- 调查加工对CF低血糖疗效的影响.
主要方法:
- 使用超高性能液态染色学四极/飞行时间质谱学 (UPLC-QTOF-MS) 的代谢学分析.
- 网络分析以预测代谢物的功能和目标.
- 免疫光测试用于验证HepG2细胞模型中的目标参与.
主要成果:
- 在原始CF和葡萄酒加工CF之间观察到显著的组成差异,确定了34个区分标记.
- 葡萄酒加工降低了化和黄类糖化物,但可能增加了低血糖化合物.
- 已证实烯酸和乌尔索酸可上调葡萄糖激酶 (GCK) 和腺酸环酶 (ADCYs) 的表达,这是低血糖效应的关键标.
结论:
- 通过多种化合物和分子标,CF通过低血糖活动.
- 葡萄酒加工显著改变CF的化学特征,增强其降低血糖的潜力.
- 这项研究阐明了加工对中国草药疗效的影响.
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