A system-level investigation into the pharmacological mechanisms of flavor compounds in liquor.,Journal of Food Biochemistry

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A system-level investigation into the pharmacological mechanisms of flavor compounds in liquor.
Journal of Food Biochemistry ( IF 3.5 ) Pub Date : 2020-08-13 , DOI: 10.1111/jfbc.13417
Wei Zhou _{1,

2,

3} , Ziyi Chen ₁ , Guohao Zhang ₁ , Zhigang Liu _{1,

2,

3}

Affiliation

Maotai‐flavor liquor, one of the world's most famous natural fermentation food products plays a significant role in traditional Chinese culture and people's daily lives for a long time due to its good taste. However, the pharmacological activities of flavor compounds in Maotai liquor have not been fully elucidated. In answering this question, a system‐level analysis was developed by combining in silico ADME evaluation, multi‐target prediction, GO enrichment analysis, network pharmacology technology, pathway analysis, as well as experimental verification to elucidate the pharmacological effects of flavor compounds in Maotai liquor. Finally, 55 active compounds and 80 targets were identified to interpret the pharmacological effect of the flavor compounds. Moreover, the key active compounds were verified by in vitro experiments to validate the reliability of our approaches. Our study provides a novel integrated strategy to comprehensively understand the pharmacological activities of complex components in Maotai liquor.

更新日期：2020-10-11

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