[1]葛秀允,孙立立△.蜜炙对黄芪饮片免疫活性的影响[J].西部中医药,2019,32(04):5-7.
　GE Xiuyun,SUN Lili.Experimental Study of the Influence of Frying with Honey on Immunological Competence of HuangQi Decoction Pieces[J].Western Journal of Traditional Chinese Medicine,2019,32(04):5-7.
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蜜炙对黄芪饮片免疫活性的影响
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《西部中医药》[ISSN:2096-9600/CN:62-1204/R]

卷:
32
期数:
2019年04期
页码:
5-7
栏目:
出版日期:
2019-04-15

文章信息/Info

Title:
Experimental Study of the Influence of Frying with Honey on Immunological Competence of HuangQi Decoction Pieces
文章编号:
1004-6852(2019)04-0005-03
作者:
葛秀允，孙立立△
山东省中医药研究院，山东 济南 250014
Author(s):
GE Xiuyun, SUN Lili△
Shandong Academy of Chinese Medicine, Jinan 250014, China
关键词:
淋巴细胞; 黄芪; 蜜炙; 多糖; 皂苷; 免疫活性
Keywords:
lymphocytes;  HuangQi;  frying with honey;  polysaccharide;  saponin;  immunological competence
分类号:
R287.2
文献标志码:
A
摘要:
目的：观察黄芪饮片蜜炙前后对小鼠离体脾淋巴细胞转化增殖能力的影响，为黄芪饮片临床生熟异用提供科学依据。方法：无菌操作分离小鼠脾脏，制备脾淋巴细胞。加入刺激剂刀豆蛋白和不同浓度的黄芪、蜜炙黄芪饮片及其配伍的补中益气丸水提物、醇提物以及多糖与皂苷样品溶液培养48小时，以MTT法检测细胞增殖情况。结果：黄芪、蜜黄芪饮片和补中益气丸水提物组以及多糖组与对照组相比均能显著增强经ConA诱导的小鼠脾淋巴细胞增殖能力(P＜0.01)，同时上述各样品蜜炙品水提物组明显高于相应的生品组(P＜0.05)。各样品醇提物、总皂苷、蜂蜜组与对照组比较差异无统计学意义(P＞0.05)。结论：黄芪生炙饮片的免疫活性存在明显差别，蜜炙后免疫活性增强，其中多糖成分是黄芪的主要免疫活性成分。因此黄芪饮片临床配伍应严格区分，生熟异用，保证临床疗效。
Abstract:
Objective：To provide scientific evidence for different clinical use of HuangQi decoction pieces by observing the influence of frying with honey on transformation and proliferation ability of isolated splenic lymphocytes of the mice. Methods: The spleen of the mice was isolated using sterile operation to prepare splenic lymphocytes. The conditions of cellular proliferation were detected after adding the stimulant bean protein, and different concentrations of HuangQi, fried HuangQi decoction pieces with honey, aqueous extract of BuZhong YiQi pill, alcohol extract, polysaccharide and saponin sample solution and cultured for 48 hours, MTT method was used to detect celluter probferation. Results: Compared with the control group, the groups of HuangQi, fried HuangQi with honey, aqueous extract of BuZhong YiQi pill and polysaccharide could notably enhance proliferation ability of splenic lymphocytes induced by ConA(P＜0.01), simultaneously, the aqueous extract of fried HuangQi with honey of the above samples were higher than these of the corresponding raw group(P＜0.05). The difference had no statistical meaning when alcohol extracts of all the samples, total saponin, honey group were compared with the control group(P＞0.05). Conclusion: Notable differences exist in immunological competence of raw HuangQi decoction slices, its immunological competence enhance after frying with honey, among them, polysaccharide are the main active ingredient of HuangQi, therefore, HuangQi decoction slices should be strictly differentiated in clinical compatibility to ensure clinical effects.

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备注/Memo

备注/Memo:
收稿日期：2018-06-22 *基金项目：国家中医药管理局中医药科研专项计划(编号：200807093)。 作者简介：葛秀允(1968—)，男，博士学位，教授。研究方向：中药炮制技术研究。 △通讯作者：孙立立(1953—)，女，研究员。研究方向：中药炮制机理与中药新药研发。
更新日期/Last Update: 2019-04-15