Antiemetic activity of Sesamol possibly through serotonergic and dopaminergic receptor interaction pathways: In vivo and in silico studies

IF 3.8 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY Journal of Functional Foods Pub Date : 2025-02-08 DOI:10.1016/j.jff.2025.106702

Touhidul Islam Tanim , Ayman M. Al-Qaaneh , Raihan Chowdhury , Md. Shimul Bhuia , Tabassum Islam , Md Showkoth Akbor , Md. Tahajul Islam , Md. Mohasin Miah , Ali Raza Ishaq , Mostafa A. Abdel-Maksoud , Mohamed A. El-Tayeb , Mohamed El-Shazly , Muhammad Torequl Islam , Heba A.S. El-Nashar

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Abstract

Sesamol (SEL) is 3,4-methylenedioxyphenol isolated from sesame seeds. This study aimed to evaluate the antiemetic activity of SEL, supported by in vivo and in silico studies. Further, molecular docking was carried out to understand the molecular interaction between selected ligands and different receptors liable for mediating emesis. SEL (25 and 50 mg/kg) showed dose-dependent elevation in latency (133.20 ± 2.19 and 293.00 ± 5.27 s) and diminishment in the retching number (16.40 ± 1.15 and 9.40 ± 1.04 times), compared to control. Additionally, SEL can antagonize the activity of ondansetron (OND; 5 mg/kg) and domperidone (DOM; 7 mg/kg), resulting in a decrease in latency (256.00 ± 9.59 and 253.00 ± 2.79 s) and enhancing the number of retches (11.80 ± 0.82 and 12.60 ± 1.04) in combination rather than OND and DOM alone. An in-silico study showed SEL has moderate binding activity (−5.9 and − 5.7 kcal/mol) for serotonin (5HT₃) and dopaminergic (D₂) receptors, respectively, via hydrogen and hydrophobic bonds with specific amino acid residues.

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来源期刊

Journal of Functional Foods FOOD SCIENCE & TECHNOLOGY-

CiteScore

9.60

自引率

1.80%

发文量

428

审稿时长

76 days

期刊介绍： Journal of Functional Foods continues with the same aims and scope, editorial team, submission system and rigorous peer review. We give authors the possibility to publish their top-quality papers in a well-established leading journal in the food and nutrition fields. The Journal will keep its rigorous criteria to screen high impact research addressing relevant scientific topics and performed by sound methodologies. The Journal of Functional Foods aims to bring together the results of fundamental and applied research into healthy foods and biologically active food ingredients. The Journal is centered in the specific area at the boundaries among food technology, nutrition and health welcoming papers having a good interdisciplinary approach. The Journal will cover the fields of plant bioactives; dietary fibre, probiotics; functional lipids; bioactive peptides; vitamins, minerals and botanicals and other dietary supplements. Nutritional and technological aspects related to the development of functional foods and beverages are of core interest to the journal. Experimental works dealing with food digestion, bioavailability of food bioactives and on the mechanisms by which foods and their components are able to modulate physiological parameters connected with disease prevention are of particular interest as well as those dealing with personalized nutrition and nutritional needs in pathological subjects.