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

IF 4 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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芝麻酚的止吐活性可能通过血清素能和多巴胺能受体相互作用途径：体内和计算机研究

芝麻醇（SEL）是从芝麻中分离出来的3,4-亚甲基二氧酚。本研究旨在评估SEL的止吐活性，并通过体内和计算机研究提供支持。此外，还进行了分子对接，以了解所选配体与介导呕吐的不同受体之间的分子相互作用。与对照组相比，25和50 mg/kg剂量组潜伏期升高（分别为133.20±2.19和293.00±5.27 s），干呕次数减少（分别为16.40±1.15和9.40±1.04次）。此外，SEL还能拮抗昂丹司琼(OND；5 mg/kg)和多潘立酮(DOM；与单独使用OND和DOM相比，联合使用可减少潜伏期（256.00±9.59和253.00±2.79 s），增加干呕次数（11.80±0.82和12.60±1.04）。一项硅研究表明，SEL通过与特定氨基酸残基的氢键和疏水键，对5 -羟色胺（5HT3）和多巴胺能（D2）受体分别具有中等的结合活性（- 5.9和- 5.7 kcal/mol）。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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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.