醋炙降低甘遂对小鼠胃肠道氧化损伤作用机制研究

Gastrointestinal Toxicity Attenuation of Kansui Radix Stir-baked with Vinegar by Reducing Oxidative Injury in Mise

目的:研究醋炙降低甘遂乙酸乙酯部位对小鼠胃肠道氧化损伤的作用机制。方法:将小鼠分为空白对照组、甘遂组(256,160,100 g.kg-1)、醋甘遂组(256,160,100 g.kg-1),灌胃给药7 d后,取小鼠胃、肠匀浆测定乳酸脱氢酶(LDH)活力、超氧化物歧化酶(SOD)活力、丙二醛(MDA)和谷胱甘肽(GSH)含量。取胃、肠组织进行HE染色,光镜观察其组织形态学改变。结果:空白对照组小鼠体重无明显减轻,大便性状正常,甘遂和醋甘遂各剂量组出现体重明显减轻和大小便失禁,但与甘遂组比较,醋甘遂各剂量组体重减轻较少,泻下作用有所缓和。与空白对照组比较,甘遂各剂量组胃肠SOD活力、GSH含量明显降低,MDA含量、LDH活力明显增高(P<0.05,P<0.01);与甘遂组比较,醋甘遂各剂量组胃肠SOD活力、GSH含量明显增高,MDA含量、LDH活力明显降低(P<0.05,P<0.01)。与空白对照组比较,甘遂各剂量组胃肠黏膜损伤显著加重(P<0.05,P<0.01);与甘遂组比较,醋甘遂各剂量组胃肠黏膜损伤显著减轻(P<0.05,P<0.01)。结论:醋炙能明显降低甘遂乙酸乙酯部位对小鼠胃肠道的氧化损伤,为后续进一步探讨甘遂醋炙减毒机制提供了一定的依据。

Objective： To compare the gastrointestinal toxicity of ethyl acetate extract of Kansui Radix （KS） and Kansui Radix stir-baked with vinegar （VKS）. Method： ICR mise were dosed for 7 days with the ethyl acetate extract of KS（256,160,100 gkg-1）and VKS（256,160,100 gkg-1）, and then were killed to collect the stomach and intestines. Afterwards, the gastrointestinal tissues were sliced and stained with Hemetoxylin and Eosin （HE） staining to observe the pathological changes. The activities of lactate dehydrogenase （LDH）, superoxide dismutase （SOD） and the content of malondialdehyde （MDA）, glutathione （GSH） were measured from gastrointestinal homogenate. Result： After treated with KS and VKS, weight of ICR rats was reduced and diarrhea was occured. However, in comparison with the KS treated groups, the VKS treated groups had less weight lose and lighter diarrhea, while the control group had no weight losing and bowel movement was normal. In comparison with the control group, KS groups had lower SOD activities and GSH content, but higher MDA content and LDH activities （P〈0.05, P〈0.01）; in comparison with KS groups, VKS groups had higher SOD activities and GSH content, but lower MDA content and LDH activities （P〈0.05, P〈0.01）. HE staining of gastric and intestinal tissues showed less gastric mucosa and intestinal mucosa damage in VKS treated groups （P〈0.05, P〈0.01）. Conclusion： Stir-baked processing with vinegar could attenuate the gastrointestinal toxicity of kansui due to reducing the oxidative injury of kansui, which provided significant data for promoting safer and better use of this herb in clinic.