A Study on the Mechanism of the Sedative-hypnotic Effect of Cinnamomum camphora chvar. Borneol Essential Oil Based on Network Pharmacology.


Journal

Journal of oleo science
ISSN: 1347-3352
Titre abrégé: J Oleo Sci
Pays: Japan
ID NLM: 101175339

Informations de publication

Date de publication:
01 Jul 2022
Historique:
pubmed: 13 6 2022
medline: 7 7 2022
entrez: 12 6 2022
Statut: ppublish

Résumé

In this paper, we investigated the sedative-hypnotic effect of Cinnamomum camphora chvar. Borneol essential oil (BEO, 16.4% borneol), a by-product of steam distillation of Cinnamomum camphora chvar. Borneol, from which natural crystalline borneol (NCB, 98.4% borneol) is obtained. Using locomotor activity tests and pentobarbital sodium-induced sleep test, it was found that BEO significantly reduced locomotor activity (p < 0.05), shortened sleep latency (p < 0.0001), prolonged sleep duration (p < 0.05), and had a sedative-hypnotic effect. We constructed the "components-targets-signaling pathways" and "proteinprotein interaction" (PPI) network of BEO using network pharmacology. The results show that the 24 active components of BEO acted on 17 targets, mainly through response to alkaloid and catecholamine transport, and neuroactive ligand-receptor interaction. The PPI network identified 12 key proteins, mainly dopamine receptor (DR)D2, opioid receptor mu 1 (OPRM1), and opioid receptor kappa 1 (OPRK1), and we further analyzed the active components and targets of BEO through molecular docking. The results showed that the active components and targets obtained by network pharmacology analyses had good binding activity, which reflected their multi-component, multi-target, multi-pathway action characteristics. This paper provides a theoretical basis for further study of the mechanism of action of BEO in the treatment of insomnia.

Identifiants

pubmed: 35691835
doi: 10.5650/jos.ess21278
doi:

Substances chimiques

Camphanes 0
Drugs, Chinese Herbal 0
Hypnotics and Sedatives 0
Oils, Volatile 0
Receptors, Opioid 0
isoborneol L88RA8N5EG

Types de publication

Journal Article

Langues

eng

Sous-ensembles de citation

IM

Pagination

1063-1073

Auteurs

Shanshan Xiao (S)

State Key Laboratory of Food Science and Technology, Jiangnan University.
School of Food Science and Technology, Jiangnan University.
Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University.

Shuyan Liu (S)

Department of Laboratory, Shijiazhuang People's Hospital.

Hang Yu (H)

State Key Laboratory of Food Science and Technology, Jiangnan University.
School of Food Science and Technology, Jiangnan University.
Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University.

Yunfei Xie (Y)

State Key Laboratory of Food Science and Technology, Jiangnan University.
School of Food Science and Technology, Jiangnan University.
Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University.

Yahui Guo (Y)

State Key Laboratory of Food Science and Technology, Jiangnan University.
School of Food Science and Technology, Jiangnan University.
Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University.

Jiajia Fan (J)

Chunjingziran Biotechnology Co. Ltd.

Weirong Yao (W)

State Key Laboratory of Food Science and Technology, Jiangnan University.
School of Food Science and Technology, Jiangnan University.
Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University.

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Classifications MeSH