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Publishing Language: Chinese | Open Access

Analysis of Chemical Composition and Pharmacological Activity of Fengdan Peony Pods

Yanping ZHANG ( )Chenxi ZHANGHaichao ZUODi GAOQiqi WUYafei SONGLiyuan ZHAO
School of Chemistry & Chemical Engineering, Henan University of Science and Technology, Luoyang 471000, China
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Abstract

The purpose of this study was to explore the bioactive components of Fengdan peony pods and their mechanisms of action by using network pharmacology and molecular docking. A total of 88 components were identified by ultrahigh performance liquid chromatography-mass spectrometry (UPLC-MS), among which 17 were selected for network pharmacology, corresponding to 219 targets. Gene Ontology (GO) analysis showed that the intersection targets were mainly involved in biological processes such as response to xenobiotic stimulus. The Kyoto Encyclopedia of Genes and Genomes (KEGG) enrichment signaling pathways mainly included the advanced glycation end products (AGE)-receptors for advanced glycation end products (RAGE) signaling pathway in diabetic complications, prostate cancer, the interleukin-17 (IL-17) signaling pathway, and the tumor necrosis factor (TNF) signaling pathway. The binding energies between the active ingredients and the key targets were all below -5.0 kJ/mol, indicating stable binding. In summary, peony pods participate in various biological processes through multiple components, multiple targets, and multiple pathways to exert antiinflammatory and antibacterial effects, providing the basis for the development and utilization of peony fruit pods.

CLC number: R285.5 Document code: A Article ID: 1002-6630(2025)04-0209-09

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Food Science
Pages 209-217

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Cite this article:
ZHANG Y, ZHANG C, ZUO H, et al. Analysis of Chemical Composition and Pharmacological Activity of Fengdan Peony Pods. Food Science, 2025, 46(4): 209-217. https://doi.org/10.7506/spkx1002-6630-20240715-159

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Received: 15 July 2024
Published: 25 February 2025
© Beijing Academy of Food Sciences 2025.

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