植物化学品味对抗癌活动的相关性:统计调查
Teodora-Cristiana Grădinaru1, Marilena Gilca1, Adelina Vlad2
1Department of Functional Sciences I/Biochemistry, Faculty of Medicine, Carol Davila University of Medicine and Pharmacy, 050474 Bucharest, Romania.
International journal of molecular sciences
|November 25, 2023
概括
植物化学物质的苦味预测了抗癌活性,而甜味则没有. 这表明,准苦味受体可能有助于预防由炎症驱动的癌症进展.
科学领域:
- 植物化学 植物化学
- 分子生物学分子生物学
- 癌症研究 癌症研究
背景情况:
- 针对炎症与癌症的联系是关键的治疗策略.
- 味觉受体具有抗炎活性 (AIA).
- 植物化学物质,来自植物的化合物,正在研究治疗潜力.
研究的目的:
- 为了确定味道是否能预测植物化学品的抗癌性质.
- 研究植物化学物质抗炎和抗癌作用之间的关系.
- 为了确定最能预测植物化学物质双重生物活性的口味.
主要方法:
- 使用了来自PlantMolecularTasteDB (1527种植物化学物质) 的数据.
- 过了624个具有显著PubMed存在的化合物 (≥40个命中).
- 分析了抗炎活性 (AIA) 和抗癌活性 (ACA) 的相关性.
主要成果:
- 在植物化学物质中,AIA和ACA之间存在强烈的相关性.
- 苦味与ACA正相关;甜味与ACA负相关.
- 黄类,通常是苦的,与AIA和ACA都有积极的关联,表明味道对化学品类的预测能力.
结论:
- 味觉可以预测植物化学物质的抗癌潜力.
- 苦味对抗剂和甜味对抗剂可能会抑制因炎症引起的癌症发展.
- 这项研究强调了针对味觉受体的植物化学物质的治疗潜力.
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