五味子不同炮制品对小鼠CYP450的诱导作用

Induction effects of the different processed Fructus schisandrae Chinensis on the hepatic microsomal cytochrome P450 in rats

目的研究五味子不同炮制品对小鼠肝微粒体CYP450的诱导作用。方法分别灌胃给予小鼠不同剂量的生、醋五味子水、醇提浸膏,测定肝脏系数、蛋白含量及CYP450的水平。结果与生理盐水组比较,生、醋五味子水提浸膏组均有显著性差异(P<0.01、P<0.05);与空白组比较,中剂量生五味子水提浸膏组、高剂量生、醋五味子醇提浸膏组和高剂量醋五味子水提浸膏组有显著性差异(P<0.01、P<0.05);与苯巴比妥组比较,各提取组无显著性差异(P>0.05)。结论五味子经醋制后对CYP450酶含量产生诱导作用,且与提取的溶媒及给药剂量呈正相关。

OBJECTIVE To observe the alteration of the hepatic CYP450 content in rats after oral administration of the different processed Fructus schisandrae Chinensis.METHODS The rats were given orally the different doses of the aqueous and alcohol extracts of the crude and processed schisandrae for six days.Then the liver microsomes were prepared,and the liver coefficient,the protein content and P450 level were determined.RESULTS Compared with the group of physiological saline,the high and low dose of aqueous of the different processed schisandrae can inhabit the liver coefficient.The protein content were enhanced significantly in the liver microsomes with the middle and high dose of the alcohol extracts and aqueous of the different processed schisandrae with compare of physiological saline.The levels of CYP450 were enhanced significantly with the middle dose of alcohol extracts and high dose of the vinegar products and the alcohol extracts of crude products.CONCLUSION Fructus schisandra Chinensis.made by vinegar showed induction effect on hepatic protein and CYP450 level in rats.