The effect of honey as an excipient in the processing of traditional chinese medicine based on chemical profiling, artificial neural network, and virtual screening: Cortex Mori as an example

Abstract

Honey is a natural food often used as an auxiliary material in Traditional Chinese Medicine (TCM). Cortex Mori (CM) is a commonly used Chinese medicinal material that requires honey preparation before use. Our research discovered that various factors including honey temperature, color intensity, moisture content, viscosity, TPC, 5-HMF content, and FRAP all increased over time during the honey refining process. To systematically study the excipients that play a unique role in TCM processing, this study focuses on honey as the representative and CM as the model drug. The overall components of honey-processed CM, stir-fried CM, and raw CM were determined using the fingerprint method, resulting in 36 chromatographic peaks with significant differences. The principal component analysis (PCA) results showed significant differences among honey-fried, stir-fried, and raw CM. Orthogonal partial least squares-discriminant analysis (OPLS-DA) and artificial neural network (ANN) were used to screen the important differential components. Network pharmacology and molecular docking technology were used to correlate the efficacy of the marker components. Oxyresveratrol, kuwanon G, and morusin were identified as potential markers. This study proved that the addition of honey as an excipient can affect the chemical composition of the drug itself, thereby impacting its efficacy.

Keywords

• Honey
• Cortex Mori
• Processed products
• Chemical profiling
• Artificial neural network