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Original Article | Open Access

Astragali Radix prevents hypertension in SHRs via suppressing inflammation and modulating serum metabolism: integrated in vivo pharmacological validation, network pharmacology, molecular docking, and metabolomics

Yue Yanga,b,1Ju Chena,1Saifei ZhuaRui GaoaYuehua ZhangaHongye ZhangbJianru DongaMengyu LiuaXin ZhongaWeifan Yaoa,cMinjie Weia,c( )Weiwei Tongd( )Mingyan Liua( )
Department of Pharmacology, School of Pharmacy, China Medical University, Shenyang 110122, China
Drug and Food Inspection and Testing Center, School of Pharmacy, China Medical University, Shenyang 110122, China
Liaoning Medical Diagnosis and Treatment Center, Shenyang 110179, China
Department of Laboratory Medicine, Shengjing Hospital of China Medical University, Shenyang 110004, China

1 These authors contributed equally to this work.

Peer review under responsibility of Beijing Academy of Food Sciences.

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Highlights

• The combination of network pharmacology, molecular docking and metabolomics is used to investigate the effect of AR in preventing hypertension in SHRs and explore the possible mechanism.

• AR decreases blood pressure and ameliorate vascular and myocardial injury in SHRs, which is associated with the activation of PI3K-Akt pathway and the subsequent inhibition of inflammation.

• The rectification of metabolic disorders, including lipid metabolism, amino acid metabolism and metabolism of cofactors and vitamins, is involved in AR preventing hypertension in SHRs.

Abstract

Hypertension is the leading global preventable risk factor for cardiovascular disease (CVD). Astragali Radix (AR), a natural product known for its dual medicinal and nutritional properties, is extensively utilized for preventing hypertension. Nevertheless, the specific ingredients and mechanisms responsible for the antihypertensive effects of AR remain inadequately understood. The present study aims to explore the pharmacological effects, active ingredients, potential targets and mechanisms of AR in preventing hypertension by integrating network pharmacology, metabolomics, molecular docking, and in vivo experimental validation. The results showed that AR reduced blood pressure and alleviated vascular and myocardial damage in spontaneously hypertensive rats (SHRs), as evidenced by the decreased blood pressure, endothelin-1 (ET-1), and angiotensin Ⅱ (Ang Ⅱ), as well as serum cardiac injury markers including creatine kinase (CK), creatine kinase isoenzymes (CK-MB), cardiac troponin Ⅰ (cTnI), and lactate dehydrogenase (LDH). Quercetin and kaempferol might be the primary active ingredients responsible for the antihypertensive effects of AR based on the analysis of network pharmacology. In addition, tumor necrosis factor-α (TNF-α), interleukin-6 (IL-6) and interleukin-1β (IL-1β) were predicted as the core targets of AR in preventing hypertension and enriched in the phosphatidylinositol 3-kinase-protein kinase B (PI3K-Akt) signaling pathway. Molecular docking studies revealed that quercetin and kaempferol exhibited strong binding affinities with PI3K and Akt, respectively. In addition, AR suppressed vascular inflammation and activated the PI3K-Akt signaling pathway in SHRs. Furthermore, metabolomics analysis revealed that AR predominantly restored the disorder of serum metabolites in SHRs, particularly those involved in lipid metabolism, amino acid metabolism, and the metabolism of cofactors and vitamins. In conclusion, AR exerts antihypertensive effects on SHRs through inhibiting inflammation mediated by PI3K-Akt signaling pathway and improving metabolic disorders.

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Food Science and Human Wellness
Article number: 9250559

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Cite this article:
Yang Y, Chen J, Zhu S, et al. Astragali Radix prevents hypertension in SHRs via suppressing inflammation and modulating serum metabolism: integrated in vivo pharmacological validation, network pharmacology, molecular docking, and metabolomics. Food Science and Human Wellness, 2026, 15(8): 9250559. https://doi.org/10.26599/FSHW.2025.9250559

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Received: 09 December 2024
Revised: 16 January 2025
Accepted: 25 June 2025
Published: 01 September 2026
© 2026 Beijing Academy of Food Sciences. Publishing services by Tsinghua University Press.

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