醋制降低甘遂乙酸乙酯部位致小鼠肝脏氧化损伤机制研究

Study on reducing mechanism of hepatotoxicity induced by ethyl acetate fractions of Kansui Radix stir-baked with vinegar in mice

目的:研究甘遂醋制降低乙酸乙酯部位对小鼠肝脏损伤的作用机制。方法:以ICR正常小鼠为研究对象,灌胃给予甘遂与醋甘遂乙酸乙酯部位,取小鼠血清和肝匀浆测定谷草转氨酶(AST)、谷丙转氨酶(ALT)、乳酸脱氢酶(LDH)、超氧化物歧化酶(SOD),Na+-K+-ATP酶和Ca2+-Mg2+-ATP酶的活力和谷胱甘肽(GSH)、丙二醛(MDA)的含量。取肝脏组织进行HE染色,光镜观察其组织形态学改变。结果:病理切片结果表明,与空白对照组比较,甘遂各剂量组肝组织损伤显著增高(P<0.01)。与甘遂组比较,醋甘遂各剂量组肝组织损伤显著降低(P<0.01)。与对照组相比,甘遂高、中、低剂量组小鼠血清中和肝组织中AST,ALT,LDH酶活力均明显增高(P<0.01,P<0.001),小鼠血清中和肝组织中SOD活力和GSH含量显著降低(P<0.01,P<0.001),MDA含量显著升高(P<0.001),肝组织中Na+-K+-ATP酶和Ca2+-Mg2+-ATP酶活力(P<0.01)显著降低,且呈一定的剂量相关性。与甘遂各剂量组相比,醋甘遂高、中、低剂量组明显降低小鼠肝组织中AST,ALT,LDH酶活力(P<0.05,P<0.001),显著提高小鼠血清中和肝组织中SOD活力(P<0.001)和GSH含量,显著降低MDA含量(P<0.01),显著增加肝组织中Na+-K+-ATP酶和Ca2+-Mg2+-ATP酶活力,且呈一定的剂量相关性。结论:醋制能明显降低甘遂对肝脏的氧化损伤,其机制可能为通过降低甘遂对肝组织细胞膜通透性的影响及减轻氧化损伤而实现。

Objective： To study the mechanism of the reducing mechanism of hepatotoxicity induced by ethyl acetate fractions of Kansui Radix stir-baked with vinegar in mice. Method： Mice with normal ICR were orally administered with ethyl acetate fractions of Kansui Radix and Kansui Radix stir-baked with vinegar. Their blood and liver homogenate were collected to detect the level of AST, ALT, LDH, SOD, activities of Na ＋ -K ＋ -ATPase and Ca2＋ -Mg2＋-ATPase, GSH and MDA. Liver tissues were collected for HE stai- ning and morphological observation under light microscope. Result： According to the results of pathological sections, compared with the control group, all of Kansui groups showed a significant increase in the hepatic tissues injury （P 〈 0.01 ）. Compared with Kansui groups, all of vinegar-baked groups showed a significant decrease in the hepatic tissues injury （P 〈 0.01 ）. Compared with the control group, all of Kansui groups showed a significant increase in ALT, AST and LDH （P 〈 0.05, P 〈 0. 001 ） in serum and hepatic tissues, and significantly decrease in the activity of SOD （P 〈 0. 001 ） and the content of GSH. They also showed a significant increase in MDA （P 〈0. 001 ） and a significant decrease in the level of Na＋ -K＋ -ATPase and Ca2＋ -Mg2＋ -ATPase （P 〈0. 01 ） in hepatic tissues, with a certain dose-effect relationship. Compared with all of Kansui groups, all of vinegar-baked groups showed a significant decrease in ALT, AST and LDH （P 〈 0. 05, P 〈 0. 001 ）, and a notable increase in SOD （P 〈 0. 001 ） and GSH in serum and hepatic tissues. They also showed a remarkable decrease in MDA （P 〈0. 001 ）, and a significant increase in the level of Na＋-K＋-ATPase and Ca2＋- Mg2＋ -ATPase （P 〈0. 01） in hepatic tissues, with a certain dose-effect relationship. Conclusion： Being stir-baked with vinegar can significantly reduce the hepatotoxicity of Kansui Radix. Its mechanism may be related to the reduction of the effect of Kansui Radix on the permeability of hepatic tissues cell membranes and the oxidative injury.