不同酒制大黄对斑马鱼胚胎发育的影响研究

Effect of Processed Rhubarb on Zebrafish embryos

目的比较不同酒制大黄对斑马鱼胚胎发育毒性影响。方法在用高效液相色谱法分析大黄(生大黄、酒大黄和熟大黄)主要成分含量基础上,用大黄提取液处理斑马鱼胚胎,观察斑马鱼胚胎不同阶段的形态学变化,记录胚胎死亡数并统计心率等。结果生大黄和酒制大黄中主要成分含量差别较大,对斑马鱼胚胎发育毒性的影响也不同,对胚胎致死方面作用强弱为:酒大黄>生大黄>熟大黄;对胚胎形态学影响方面,不同大黄均可引起胚胎心包水肿、卵黄囊(腹部)扩大和腹部出血等,酒大黄组还出现了尾部畸形;此外,不同大黄均有减缓心率的作用,作用强度依次为酒大黄≈生大黄>熟大黄。结论大黄对斑马鱼胚胎都具有致死和致畸作用,但不同酒制品的作用强度不同,其中酒大黄对斑马鱼胚胎发育的毒性最强,生大黄次之,熟大黄的影响最弱。

Objective To compare the developmental toxicity of different processed rhubarb to zebrafish embryos. Methods The constituents of processed rhubarb were analyzed firstly by HPLC, then the aqueous extraction were tested on wild type zebrafish embryos, and the embryos were observed under microscope at different time to observe the teratogenesis and cardiac effect. Re- sults The constituents of processed rhubarb various, and the effect of processed rhubarb on embryos were different from each oth- er. The lethality of the embryos in different rhubarb groups was different from each other： wine processed rhubarb 〉 raw rhubarb 〉 cooked rhubarb. After soaking zebrafish embryos in aqueous extraction, all the embryos displayed malformed phenotypes, inclu- ding cardiac edema, yolk sac, bleeding, besides, the embryos in wine processed rhubarb treated group displayed deformed tail. Heart beats of the embryos slowed down after being exposed to the aqueous extraction ： wine processed rhubarb ≈ raw rhubarb 〉 cooked rhubarb. Conclusion The toxicity of wine processed rhubarb is much stronger than that of raw and cooked rhubarb.