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Study on Antipyretic Properties of Phenolics in Lonicerae Japonicae Flos Based on Ultrahigh Performance Liquid Chromatography-Tandem Mass Spectrometry Combined with Network Pharmacology.

Authors :
Xiong, Lewen
Huang, Wenjing
Liu, Yan
Zhao, Hongwei
Wang, Yang
Jin, Ying
Zhang, Longfei
Zhang, Yongqing
Source :
Journal of Food Biochemistry. 12/8/2023, p1-17. 17p.
Publication Year :
2023

Abstract

Objective. To identify and quantify the active phenolic components in Lonicerae japonicae flos (LJF) for fever treatment and their mechanism of action using network pharmacology and molecular docking. Methods. Based on qualitative analysis of LJF, 194 phenolics were obtained, including 81 phenolic acids and 113 flavonoids. Gene Ontology and Kyoto Encyclopedia of Genes and Genomes pathway analyses were used to identify potential targets for these components to interact with fever. Molecular docking with microsomal PGE2 synthase-1, EP1, EP2, EP3, and EP4 targets was used to determine antipyretic components. The antipyretic efficacy of the main components was verified by in vivo experiments. Finally, high-performance liquid chromatography-tandem mass spectrometry was used to quantify the main antipyretic components of LJF. Results. Phenolics in LJF may prevent and treat fever by participating in calcium signaling, regulating TRP channels, and cAMP signaling. Luteolin-7-O-glucoside, apigenin-7-O-glucoside, 3,5-O-dicaffeoylquinic acid, luteolin, and other components have a good docking effect with PGE2 synthase-1 and its four subtypes. 3,5-O-dicaffeoylquinic acid, luteolin-7-O-glucoside, and apigenin-7-O-glucoside have good antipyretic effects in a yeast-induced pyrexia model. The content of these antipyretic components varies with the developmental period of LJF. Phenolic acids are the main components that distinguish the different developmental periods of LJF. Conclusion. The potential antipyretic components and molecular mechanisms of phenolics provide a basis for the traditional medicinal effects and future development and utilization of LJF. [ABSTRACT FROM AUTHOR]

Details

Language :
English
ISSN :
01458884
Database :
Academic Search Index
Journal :
Journal of Food Biochemistry
Publication Type :
Academic Journal
Accession number :
174635873
Full Text :
https://doi.org/10.1155/2023/8883860