This study aimed to investigate the potential mechanisms underlying the therapeutic effects of Fructus Ligustri Lucidi in the treatment of diabetic nephropathy(DN)through bioinformatics analysis.The research commenced...This study aimed to investigate the potential mechanisms underlying the therapeutic effects of Fructus Ligustri Lucidi in the treatment of diabetic nephropathy(DN)through bioinformatics analysis.The research commenced with a comprehensive database search for DN-associated datasets and gene targets of Fructus Ligustri Lucidi.Subsequently,the ssGSEA method was employed to score the drug target gene sets,and based on these scores,subjects were categorized.Further analysis involved differential analysis and enrichment analysis techniques to elucidate differentially expressed genes(DEGs)and associated pathways between the two groups.Based on the ssGSEA scoring results,the data were stratified into two groups:the"High NZZ group"and the"Low NZZ group".Through differential analysis,a total of 18 DEGs were identified,comprising 14 upregulated genes(EGR1,CCL2,CDH6,VCAN-AS1,VCAN,C3,MMP7,RNASE6,C1QC,MOXD1,APOC1,SFRP2,CCL21,and LUM)and four downregulated genes(OTTHUMG00000152025,RERG,B3GALT2,and NELL1).Notably,several genes exhibited concurrent expression patterns in both the DN and High NZZ groups,including VCAN-AS1,CCL21,VCAN,MOXD1,CCL2,SFRP2,MMP7,C3,RNASE6,LUM,C1QC,APOC1,and CDH6.Enrichment analysis revealed significant enrichment in pathways related to"regulation of apoptotic cell clearance"and"granulocyte chemotaxis",among others.These findings highlighted the potential value of Fructus Ligustri Lucidi in the treatment of DN and unveiled novel potential targets for prognosis and therapy in DN patients.This study offered promising avenues for enhancing both the prognosis and treatment outcomes for individuals affected by this condition.展开更多
Fangxian huangjiu(FH)is the representative of xiaoqu huangjiu and is made from glutinous rice and traditional Fangxian huangjiu xiaoqu.This study investigated the correlations among microbial communities,physicochemic...Fangxian huangjiu(FH)is the representative of xiaoqu huangjiu and is made from glutinous rice and traditional Fangxian huangjiu xiaoqu.This study investigated the correlations among microbial communities,physicochemical factors,and flavor compounds during the fermentation of traditional FH.Ethanol,amino nitrogen,and total acidity were the top three physicochemical factors closely related to the structure of the microbial community.A comprehensive analysis identified 10 organic acids,18 amino acids,and 89 volatile compounds in FH.Notably,28 of these volatile compounds,including 9 esters,2 alcohols,5 acids,and 2 aromatic compounds,were identified as the compounds responsible for the characteristic aroma of FH.The metabolic pathway of the flavor compounds was mapped,which primarily involved alcohols and esters.Moreover,microbial contributions to starch degradation and flavor formation were investigated using metagenomic sequencing data.The microorganisms involved in starch degradation primarily included Rhizopus,Mucor,Saccharomycopsis,Lactococcus,Lactobacillus,Lactiplantibacillus,and Leuconostoc.The microorganisms involved in flavor formation primarily included Rhizopus,Mucor,Saccharomyces,Wickerhamomyces,Cyberlindnera,Lactococcus,Leuconostoc,Acinetobacter,Enterobacter,and Lactiplantibacillus.The findings of this research offer valuable insights into the diverse metabolic functions of these microorganisms during fermentation and serve as a basis for the development of synthetic microbiota for FH brewing.展开更多
基金The National Natural Science Foundation of China(Grant No.81973486,82173974)State Administration of Tra ditional Chinese Medicine Processing Technology Inheritance Project(Grant No.202259)+2 种基金National Key Research and Development Pla n(Grant No.2018YFC1707002)Shanxi Provincial Basic Research Program General Project(Grant No.202203021211220)Study on Processing Synergistic Mechanism of Ligustrum aga inst Diabetic Nephropathy Based on TGFB1/Smads Pathway(Grant No.2024ZYYA021)。
文摘This study aimed to investigate the potential mechanisms underlying the therapeutic effects of Fructus Ligustri Lucidi in the treatment of diabetic nephropathy(DN)through bioinformatics analysis.The research commenced with a comprehensive database search for DN-associated datasets and gene targets of Fructus Ligustri Lucidi.Subsequently,the ssGSEA method was employed to score the drug target gene sets,and based on these scores,subjects were categorized.Further analysis involved differential analysis and enrichment analysis techniques to elucidate differentially expressed genes(DEGs)and associated pathways between the two groups.Based on the ssGSEA scoring results,the data were stratified into two groups:the"High NZZ group"and the"Low NZZ group".Through differential analysis,a total of 18 DEGs were identified,comprising 14 upregulated genes(EGR1,CCL2,CDH6,VCAN-AS1,VCAN,C3,MMP7,RNASE6,C1QC,MOXD1,APOC1,SFRP2,CCL21,and LUM)and four downregulated genes(OTTHUMG00000152025,RERG,B3GALT2,and NELL1).Notably,several genes exhibited concurrent expression patterns in both the DN and High NZZ groups,including VCAN-AS1,CCL21,VCAN,MOXD1,CCL2,SFRP2,MMP7,C3,RNASE6,LUM,C1QC,APOC1,and CDH6.Enrichment analysis revealed significant enrichment in pathways related to"regulation of apoptotic cell clearance"and"granulocyte chemotaxis",among others.These findings highlighted the potential value of Fructus Ligustri Lucidi in the treatment of DN and unveiled novel potential targets for prognosis and therapy in DN patients.This study offered promising avenues for enhancing both the prognosis and treatment outcomes for individuals affected by this condition.
基金supported by the Research Funding of Wuhan Polytechnic University,China(2021RZ045).
文摘Fangxian huangjiu(FH)is the representative of xiaoqu huangjiu and is made from glutinous rice and traditional Fangxian huangjiu xiaoqu.This study investigated the correlations among microbial communities,physicochemical factors,and flavor compounds during the fermentation of traditional FH.Ethanol,amino nitrogen,and total acidity were the top three physicochemical factors closely related to the structure of the microbial community.A comprehensive analysis identified 10 organic acids,18 amino acids,and 89 volatile compounds in FH.Notably,28 of these volatile compounds,including 9 esters,2 alcohols,5 acids,and 2 aromatic compounds,were identified as the compounds responsible for the characteristic aroma of FH.The metabolic pathway of the flavor compounds was mapped,which primarily involved alcohols and esters.Moreover,microbial contributions to starch degradation and flavor formation were investigated using metagenomic sequencing data.The microorganisms involved in starch degradation primarily included Rhizopus,Mucor,Saccharomycopsis,Lactococcus,Lactobacillus,Lactiplantibacillus,and Leuconostoc.The microorganisms involved in flavor formation primarily included Rhizopus,Mucor,Saccharomyces,Wickerhamomyces,Cyberlindnera,Lactococcus,Leuconostoc,Acinetobacter,Enterobacter,and Lactiplantibacillus.The findings of this research offer valuable insights into the diverse metabolic functions of these microorganisms during fermentation and serve as a basis for the development of synthetic microbiota for FH brewing.
