醋制降低京大戟对大鼠小肠隐窝上皮细胞IEC-6毒性研究

Study on detoxication of Euphorbia Pekinensis Radix processed with vinegar on rat small intestinal crypt epithelial cells IEC-6

目的:比较京大戟醋制前后对大鼠小肠隐窝上皮细胞IEC-6的毒性差异,初步探讨京大戟醋制减毒机制。方法:以大鼠小肠隐窝上皮细胞IEC-6为研究对象,采用MTT法检测京大戟醋制前后对IEC-6细胞活性的影响,采用倒置显微镜观察醋制前后对细胞形态的影响;采用高内涵细胞成像系统(HCS)分析醋制降低肠细胞线粒体凋亡通路。结果:与阴性对照组比较,增殖抑制实验显示京大戟生品具有较强的肠细胞毒性(P<0.01),HCS分析结果显示京大戟可显著降低细胞核Hoechst荧光强度、线粒体膜电位荧光强度(P<0.05,P<0.01),并显著增加Annexin V-FITC和PI荧光强度、细胞膜通透性荧光强度(P<0.01,P<0.01,P<0.01);醋制后与京大戟生品各剂量组比较,京大戟醋品可显著降低京大戟生品对肠细胞的增殖抑制作用,增加细胞核Hoechst荧光强度、线粒体膜电位荧光强度(P<0.05,P<0.05),降低Annexin V-FITC和PI荧光强度、细胞膜通透性荧光强度(P<0.01,P<0.01,P<0.05),且呈一定的剂量相关性。结论:醋制可降低京大戟对肠细胞的毒性,其可能机制为通过降低京大戟对IEC-6细胞膜通透性,从而为进一步阐明京大戟醋制减毒机制提供了一定的依据。

Objective： To compare the difference of Euphorbia Pekinensis Radix before and after being processed with vinegar in the toxicity on rat small intestinal crypt epithelial cells IEC-6, and make a preliminary study on the mechanism of detoxication of Euphorbia Pekinensis Radix processed with vinegar. Method： With rat small intestinal crypt epithelial cells IEC-6 as the study object, the MTT method was adopted to detect the effect of Euphorbia Pekinensis Radix before and after being processed with vinegar on IEC-6 cell activity. The morphology of cells were observed by the inverted microscope. The down-regulated mitochondrial apoptosis pathway of enterocytes caused by the vinegar processing was analyzed by using the high content screening. Result： Compared with the negative control group, the proliferation inhibition experiment showed that Euphorbia Pekinensis Radix showed a relatively high intestinal cell toxicity （P〈0.01）. The results of HCS analysis showed that Euphorbia Pekinensis Radix could significantly reduce the cell nucleus Hoechst fluorescence intensity and mitochondria membrane （P〈0.05, P〈0.01）, and increase Annexin V-FITC and PI fluorescence intensity and membrane permeability （P〈0.01, P〈0.01, P〈0.01）. After being processed with vinegar, compared with Euphorbia Pekinensis Radix groups with different doses, Euphorbia Pekinensis Radix processed with vinegar could significantly decrease the cell proliferation inhibition effect on enterocytes, increase the cell nuclear Hoechst fluorescence intensity and mitochondria membrane （P〈0.05, P〈0.05）, and decrease Annexin V-FITC and PI fluorescence intensity and membrane permeability （P〈0.01, P〈0.01, P〈0.05）, and showed a certain dose-effect relationship. Conclusion： The vinegar processing can further reduce the toxicity of Euphorbia Pekinensis Radix on enterocytes. Its possible mechanism can decrease the effect of Euphorbia Pekinensis Radix on the permeability of IEC-6 cell membrane, so as to provide a basis for further explanation of the detoxication mechanism of Euphorbia Pekinensis Radix processed with vinegar.