[1]黄聪琳,郭敏,李晓东,等.不同辅料炮制对镰形棘豆抗炎与毒性作用的影响[J].西部中医药,2023,36(06):1-5.[doi:10.12174/j.issn.2096-9600.2023.06.01]
　HUANG Conglin,GUO Min,LI Xiaodong,et al.Influence of Different Adjuvant Material Processing on Anti-inflammatory and Toxic Effects of Lianxing Jidou[J].Western Journal of Traditional Chinese Medicine,2023,36(06):1-5.[doi:10.12174/j.issn.2096-9600.2023.06.01]
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不同辅料炮制对镰形棘豆抗炎与毒性作用的影响
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《西部中医药》[ISSN:2096-9600/CN:62-1204/R]

卷:
36
期数:
2023年06期
页码:
1-5
栏目:
出版日期:
2023-06-15

文章信息/Info

Title:
Influence of Different Adjuvant Material Processing on Anti-inflammatory and Toxic Effects of Lianxing Jidou
作者:
黄聪琳1, 郭敏1, 李晓东1, 王晓琳1, 邢福军2, 柳渊洁1
1.甘肃省中医院，甘肃 兰州 730050
2.甘肃省中医药研究院，甘肃 兰州 730050
Author(s):
HUANG Conglin1, GUO Min1, LI Xiaodong1, WANG Xiaolin1, XING Fujun2, LIU Yuanjie1
1.Gansu Provincial Hospital of Traditional Chinese Medicine, Lanzhou 730050, China
2.Gansu Provincial Academy of Chinese Medicine, Lanzhou 730050, China
关键词:
镰形棘豆; 炮制; 抗炎; 毒性
Keywords:
processing; anti-inflammation; toxicity
分类号:
R283
DOI:
10.12174/j.issn.2096-9600.2023.06.01
文献标志码:
A
摘要:
目的探讨不同炮制方法对镰形棘豆抗炎与毒性作用的影响，确定“减毒-存效”的炮制方法。 方法采用紫外-分光光度法测定生品及不同炮制品的总黄酮和总生物碱含量，通过小鼠醋酸扭体实验和二甲苯致小鼠耳肿胀实验评价抗炎活性，通过14天毒性实验，计算小鼠肝、肾脏器指数，测定血清谷草转氨酶（aspartate transminase，AST）、谷丙转氨酶（alanine transaminase，ALT）、血尿素氮（blood urea nitrogen，BUN）、肌酐（creatinine，CRE）和乳酸脱氢酶（lactate dehydrogenase，LDH）等生化指标，观察小鼠肝、肾组织病理学变化，评价毒性作用。 结果镰形棘豆生品、醋制品、酒制品和奶制品中总黄酮含量分别为20.78、20.13、21.72和24.01 mg/g，总生物碱含量分别为0.103、0.091、0.090和0.086 mg/g。抗炎实验中，醋酸扭体实验显示，扭体抑制率分别为20.7%、17.8%、25.2%、和31.5%，二甲苯致耳肿胀实验，肿胀抑制率分别为36.97%、28.59%、33.59%和34.01%。14天毒性实验显示，镰形棘豆能引起小鼠血清AST、ALT、CRE的显著升高，酒制品和奶制品相较于生品AST、CRE明显降低。 结论镰形棘豆的三种炮制品中，酒制品和奶制品，尤其是奶制品，能够在有效提高抗炎活性成分、保存抗炎药效作用的同时，降低毒性作用。
Abstract:
ObjectiveTo discuss the influence of different processing methods on inflammatory and toxic effects of Lianxing Jidou (oxytropis falcata bunge), in order to determine the processing methods of "attenuation-preservation". MethodsUV - spectrophotometry was adopted to detect the contents of total flavonoid and total alkaloid of raw and different processing products, anti-inflammatory activity was evaluated by acetic acid-induced writhing experiment and xylene - induced ear swelling experiment in mice, mouse liver and kidney indexes were calculated by 14-day toxicity experiments, to detect biochemical indicators including AST, ALT, BUN, CRE and LDH, observe histopathological changes of liver and kidney, and evaluate toxic action. ResultsThe contents of total flavonoid in raw Lianxing Jidou, vinegar, wine and dairy products were 20.78, 20.13, 21.72 and 24.01 mg/g respectively, the contents of total alkaloid were 0.103, 0.091, 0.090 and 0.086 mg/g respectively. In the anti-inf-lammatory experiment, acetic acid-induced writhing experiment showed that writhing inhibition rates were 20.7%, 17.8%, 25.2% and 31.5% respectively, in the xylene - induced ear swelling experiment, swelling inhibition rates were 36.97%, 28.59%, 33.59% and 34.01% respectively. The 14-day toxicity experiments displayed that Lianxing Jidou could increase the levels of AST, ALT and CRE significantly, the levels of AST and CRE lowered obviously when wine and dairy products were compared to raw products. ConclusionOf the three types of processed Lianxing Jidou, wine products and dairy products, especially dairy products, could effectively improve the anti-inflammatory active ingredients, preserve the effects of anti-inflammatory drugs, and reduce the toxic effects.

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备注/Memo

备注/Memo:
黄聪琳（1983—），女，博士学位，副主任技师。研究方向：中（藏）药的药效物质基础。甘肃省中医药科学技术研究课题（GZK-2018-54）；甘肃省卫生行业科研计划项目（GSWSKY2018-46，GSWSKY2018-50）；兰州市科技发展指导性项目（2020-ZD-34）。
更新日期/Last Update: 2023-06-15