Mechanisms of Inhibitory and Anti-Inflammatory Effects of Aloe-Emodin Against Multidrug-Resistant Escherichia coli: A Network Pharmacology and Molecular Dynamics Approach
Xuanpan Ding, Yuan Zhao, Junfeng Li, Shuai Zhang, Dan Yao, Haotian Yang, Yong Zhang, Honggang Fan
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引用次数: 0
Abstract
Aloe vera is an important raw material for medicine and food, and aloe-emodin (AE) is one of the main extracts of Aloe vera. The aim of this study was to investigate the inhibitory effect of AE on multidrug-resistant Escherichia coli (MDR-E. coli) and the anti-inflammatory mechanism of this pathogenic bacterial infection. The minimum inhibitory concentration of AE against MDR-E. coli was determined in vitro. The potential therapeutic targets and signaling pathways of AE on inflammation were predicted by network pharmacology, and a mouse infection model was constructed by intraperitoneal injection of pathogenic bacteria and treated with AE. The results showed that AE had a better bacteriostatic effect and modulated the inflammatory response by affecting the expression of multiple inflammatory factors, and AE treatment significantly reduced symptoms such as inflammation, organ swelling, and bacterial load in the mouse model. The results suggest that AE may be an important active ingredient for Aloe vera to exert therapeutic health effects.
期刊介绍:
The Journal of Food Biochemistry publishes fully peer-reviewed original research and review papers on the effects of handling, storage, and processing on the biochemical aspects of food tissues, systems, and bioactive compounds in the diet.
Researchers in food science, food technology, biochemistry, and nutrition, particularly based in academia and industry, will find much of great use and interest in the journal. Coverage includes:
-Biochemistry of postharvest/postmortem and processing problems
-Enzyme chemistry and technology
-Membrane biology and chemistry
-Cell biology
-Biophysics
-Genetic expression
-Pharmacological properties of food ingredients with an emphasis on the content of bioactive ingredients in foods
Examples of topics covered in recently-published papers on two topics of current wide interest, nutraceuticals/functional foods and postharvest/postmortem, include the following:
-Bioactive compounds found in foods, such as chocolate and herbs, as they affect serum cholesterol, diabetes, hypertension, and heart disease
-The mechanism of the ripening process in fruit
-The biogenesis of flavor precursors in meat
-How biochemical changes in farm-raised fish are affecting processing and edible quality