酒炙仙茅“热者益热”作用研究

Study on “heat by heat gain” effect of wine-broiled Curculigo orchioides

目的以药效学指标比较仙茅与酒炙仙茅的热性,探索酒炙对仙茅"热者益热"的炮制机制。方法通过比较仙茅与酒炙仙茅对氢化可的松致肾阳虚寒症模型大鼠血清中肾上腺素(Adr)、去甲肾上腺素(NE)、多巴胺(DA)、5-羟色胺(5-HT)、环磷酸腺苷(cAMP)、环磷酸鸟苷(cGMP)、cAMP/cGMP值、三碘甲腺原氨酸(T3)、四碘甲腺原氨酸(T4)、促甲状腺激素(TSH)、睾酮(Ts)、Na+,K+-ATP酶、葡萄糖(Glu)、总胆固醇(TC)、总蛋白(TP)及三酰甘油(TG)16种指标的影响来判定仙茅的热性以及酒炙仙茅"热者益热"的炮制机制。结果仙茅可以有效降低氢化可的松致肾阳虚寒症模型大鼠血清中TG、cGMP的量,提高大鼠血清中Adr、NE、DA、5-HT、cAMP、cAMP/cGMP值、T3、T4、TSH、Ts、Na+,K+-ATP酶、Glu、TC、TP 14种指标的量;酒炙仙茅较仙茅组在提高Adr、NE、5-HT、cAMP、T3、T4、TSH、Ts、Na+,K+-ATP酶、Glu、TC、TP 12种指标方面效果更加显著,存在明显差异(P<0.05、0.01)。结论仙茅酒炙后热性增强,"热者益热"理论成立。热性增强是由增强机体物质能量代谢、提高中枢神经递质和交感-肾上腺轴、环核苷酸水平及垂体-靶腺轴功能所致。

Objective To compare the thermal resistance of Curculigo orchioides and wine-broiled C. orchioides by pharmaco- dynamic index, and to explore the processing principle ＂heat by heat gain＂ of wine-broiled C. orchioides. Methods The ＂heat＂ influence of raw C. orchioides and processing principle ＂heat by heat gain＂ of wine-broiled C. orchioides were determined by comparing the effects of raw and processed C. orchioides on 16 kinds of indicators in the serum of model rats with kidney Yang deficiency-cold syndrome induced by hydrocortisone, such as adrenaline （Adr）, norepinephrine （NE）, dopamine （DA）, 5-hydroxytryptamine （5-HT）, cyclic adenosine monophosphate （cAMP）, cyclic guanosine monophosphate （cGMP）, cAMP / cGMP value, three iodine thyronine （T3）, four iodine thyronine （T4）, thyroid stimulating hormone （TSH）, testosterone （Ts）, Na＋, K＋-ATP enzyme, glucose （Glu）, total cholesterol （TC）, total protein （TP）, and triglyceride （TG）. Results The raw C. orchioides effectively reduced the contents of triglycerides and cGMP, and improved the 14 indicators in the serum of model rats with kidney Yang deficiency-cold syndrome induced by hydrocortisone, such as Adr, NE, DA, 5-HT, cAME T3, T4, TSH, Ts, Na＋,K＋-ATP enzyme, Glu, TC, TE and the ratio ofcAMP/cGMR The effects of wine-broiled C. orchioides on increasing 12 indexes such as Adr, NE, 5-HT, cAME T3, T4, TSH, T, Na＋,K＋-ATP enzyme, Glu, TC, and TP were more significant with obvious differences （P 〈 0.05, 0.01） than the raw C. orchioides group. Conclusion The ＂heat＂ influence of C. orchioides is enhanced after broiled by wine, and the processing principle ＂heat by heat gain＂ has been established. The ＂heat＂ influence is impoved by enhancing the material energy metabolism, improving the functions of the central neurotransmitter and pituitary-adrenal axis, cyclic nucleotide level, and target axis.