ABSTRACT
Objective To explore the molecular targets and related potential pathways of Jinzhen oral liquid in the treatment of coronavirus disease 2019 (COVID-19). Methods The potential blood-entry active ingredients and targets of Jinzhen oral liquid were retrieved by Traditional Chinese Medicine Systems Pharmacology Database and Analysis Platform (TCMSP). COVID-19 related gene targets were retrieved through GeneCard. Protein-protein interaction network of common targets was constructed by String. Gene Ontology, Kyoto Encyclopedia of Genes and Genomes pathway analysis of the intersection network were conducted by Bioconductor Database. Results 141 active ingredients were screened according to oral bioavailability and drug similarity. 350 target genes directly related to COVID-19 were obtained from the GeneCard. 47 genes were obtained from the intersection of component-target and disease-target. These genes were mainly involved in response to lipopolysaccharide, oxidative stress and other biological processes. Molecular functions were mainly related to cytokine receptor binding, cytokine activity, receptor ligand activity, etc. The active ingredients were related to IL-17 signaling pathway, TNF and Influenza A signaling pathway, etc. Conclusion The possible active compounds of Jinzhen oral liquid could be anti-viral and anti-inflammatory that could have potential therapeutic effect against virus infection, lung injury and inflammation caused by SARS-CoV-2.
ABSTRACT
Objective: To study the optimal method for taste-modifying of Jinzhen Oral Liquid (JOL). Methods: Active carbon adsorption method was optimized through L9(34) orthogonal test and with the change rate of concentration of bilirubin as index, and the different taste-modifying prescriptions were evaluated by the fuzzy mathematics synthetic evaluation system. Results: The optimal adsorption conditions were as follows: The pH value of the mixture of Cornu Bubali and artificial Calculus ovis was adjusted to 7.0 at 50 °C with 0.25% activated carbon, and stirring for 10 min. The optimal formula ingredient was as follows: 15.0 mg ethyl maltol, 5.0 g CMC-Na, 1.0 g steviosin, and 0.5 g orange flavor in 1 000 mL JOL. Conclusion: The taste-modifying prescriptions provide great value for further scale production.