摘要
目的:通过血清代谢组学,从整体代谢角度观测给药后大鼠可能存在的代谢差异,从而评价和探讨醋炙柴胡与生柴胡对于机体代谢的影响。方法:本研究首次以整体观指导下的代谢组学技术,探讨中药炮制前后对机体产生效应的差异。通过对Wistar大鼠灌胃1、4、7 d后血清的代谢组学研究,从整体代谢角度分析柴胡醋炙前后生物学效应的差异。结果:通过大鼠体内代谢物质以及代谢通路的分析,可以明显看出,在血清代谢层面,醋炙后的柴胡与生柴胡有显著的生物学效应差别。结论:生柴胡经过醋炙以后,会引起诸如脂肪代谢、肠道菌群代谢等多条代谢通路的不同,从而产生与生柴胡不同的功效。
Objective：It is proposed to research the processing principles of rough and stir-frying with Vinegar Radix Bupleuri Chinensis by Metabonomics.Methods：With the technology of Metabonomics,GC-MS was used to profile different metabolites in rats which were orally administrated with extracts from rough and stir-frying with vinegar Radix Bupleuri Chinensis by gavages for 1,4 and 7 days.Results：Different metabolites and metabolic pathways were obtained in the different groups.Conclusions：The reason of various efficacies in rough and stir-frying with Vinegar Radix Bupleuri Chinensis may be up to the changed metabolic pathway,such as lipid metabolism and metabolism of the intestinal flora.
出处
《中华中医药学刊》
CAS
2014年第7期1717-1720,I0011,共5页
Chinese Archives of Traditional Chinese Medicine
基金
上海市交叉学科创新拔尖人才培养平台项目(2012)
上海中医药大学“085”一流学科建设科技创新支撑计划项目(058ZY1206)
上海中医药大学研究生“创新能力培养”专项科研项目(2011)
关键词
柴胡
醋炙
代谢组学
炮制
Radix Bupleuri Chinensis
vinegar stir-frying
metabonomics
processing
