狗脊不同炮制品的抗炎作用及其机制研究

Anti-inflammatory effects and mechanisms of different processed products of Cibotium barometz

目的研究狗脊不同炮制品的抗炎作用及其机制。方法以脂多糖(LPS)刺激单核巨噬细胞RAW264.7为体外模型,通过比较细胞上清液中炎性细胞因子白介素-1(IL-1β)、白介素-6(IL-6)、肿瘤坏死因子(TNF-α)以及炎性介质一氧化氮(NO)和前列腺素(PGE2)的水平和总评分,评价狗脊不同炮制品的抗炎作用。结果与空白组相比,生狗脊、烫狗脊、酒狗脊、盐狗脊、蒸狗脊对各细胞因子和炎性介质均有一定影响,综合评分由高到低,依次为生狗脊>烫狗脊>酒狗脊>盐狗脊>蒸狗脊。结论生狗脊和烫狗脊的抗炎效果较好,而酒狗脊、盐狗脊、蒸狗脊的作用次之。

AIM To study the anti-inflammatory effects and mechanisms of different processed products of Cibotium barometz. METHODS Using LPS stimulating mononuclear macrophage RAW264. 7 as vitro model,the levels and total score of IL-1,IL-6,TNF-α,NO and PGE2 were made to evaluate the anti-inflammatory effects of different processed products of this plant. RESULTS Compared with the control group,all of processed products of Cibotium barometz（ including raw,sand-baked,processing with wine,processing with salt-water and steaming）exhibited anti-inflammatory activities,whose total scores ranged from high to low were that raw sand-baked wined salt-watered steaming. CONCLUSION The anti-inflammatory effects of raw and sand-baked Cibotium barometz are better,while wine,salt-water and steaming methods take the second place.