@article{ZHAI2025, 
author = {Yanfen ZHAI and Mengjun SUN and Zineng ZHOU and Mingsheng DONG and Jiajia DONG},
title = {Analysis of Blood-Absorbed Components and Anti-vertigo Mechanism of Fermented Gastrodia elata Ultra-fine Powder Using UPLC-Q-Orbitrap MS Combined with Network Pharmacology},
year = {2025},
journal = {Food Science},
volume = {46},
number = {17},
pages = {189-199},
keywords = {network pharmacology, fermented Gastrodia elata ultra-fine powder, anti-vertigo, blood-absorbed components},
url = {https://www.sciopen.com/article/10.7506/spkx1002-6630-20250414-103},
doi = {10.7506/spkx1002-6630-20250414-103},
abstract = {This study compared the anti-vertigo effects of fermented (FGE) and unfermented (UFGE) G. elata ultra-fine powder in terms of behavioral indicators and blood biochemical parameters using a mouse model of motion sickness. Results demonstrated that FGE significantly reduced vertigo response index, prolonged rotarod retention time, and increased free movement distance/frequency. It also decreased the serum levels of 5-hydroxytryptamine (5-HT), acetylcholine (ACH), histamine (His), blood urea nitrogen (BUN), and lactic acid, the effect being more pronounced than that of UFGE. UPLC-Q-Orbitrap MS analysis identified 39 blood-absorbed components, and 6 core bioactive compounds and 53 potential targets for the treatment of vertigo were selected. Network pharmacology revealed that the anti-vertigo mechanism of FGE may be related to the fact that through target proteins including TP53, GRB2, HIF1A, MAPK1, and ESR1, gastrodin, p-hydroxybenzyl alcohol, m-hydroxybenzoic acid, arachidonic acid, 4,4’-methylenediphenol and tricin regulated oxygen homeostasis, alleviated oxidative stress, improved hemorheology, and modulated lipid metabolism.}
}