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Research Article | Open Access

Screening hepatoprotective effective components of Lonicerae japonica Flos based on the spectrum-effect relationship and its mechanism exploring

Song Wanga,1, Lin Yanga,b,1, Ajiao Houa, Songtao Liua, Liu Yanga, Haixue Kuanga( ), Hai Jianga( )
Key Laboratory of Chinese Materia Medica, Heilongjiang University of Chinese Medicine, Ministry of Education, Harbin 150040, China
School of Pharmacy, Jiangxi University of Traditional Chinese Medicine, Nanchang 330004, China

1 These authors contributed equally to this work.Peer review under responsibility of KeAi Communications Co., Ltd.]]>

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Abstract

Lonicerae japonicae Flos (LF) is a kind of healthcare food with hepatoprotective function. This study was designed to explore the spectrum-effect relationships between UPLC fingerprints and the hepatoprotective effects of LF. Fingerprints of ten batches of LF were established by UPLC-PDA. The inhibitory levels of AST and ALT were used as pharmacological indexes, and secoxyloganin, isochlorogenic acid A and isochlorogenic acid C were screened as hepatoprotective active compounds by grey relational analysis (GRA) and partial least squares regression analysis (PLSR). Caspase-3 was obtained by network pharmacology as a key target of hepatoprotective active compounds. Molecular docking is used to explore the interaction between small molecules and proteins. This work provided a general model of the combination of UPLC-PDA and hepatoprotective effect to study the spectrum-effect relationship of LF, which can be used to considerable methods and insight for the fundamental research of the material basis of similar healthcare food.

Keywords

Lonicerae japonicae FlosHepatoprotective effectSpectrum-effect relationshipMolecular dockingMechanism

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Food Science and Human Wellness
Volume 12 Issue 1,
January 2023
Pages 283-294
DOI: 10.1016/j.fshw.2022.07.018
Cite this article:
Wang S, Yang L, Hou A, et al. Screening hepatoprotective effective components of Lonicerae japonica Flos based on the spectrum-effect relationship and its mechanism exploring. Food Science and Human Wellness, 2023, 12(1): 283-294. https://doi.org/10.1016/j.fshw.2022.07.018

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Received: 15 July 2021
Revised: 29 July 2021
Accepted: 03 August 2021
Published: 09 August 2022
© 2023 Beijing Academy of Food Sciences. Publishing services by Elsevier B.V. on behalf of KeAi Communications Co., Ltd.

This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).
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