黄芩的三种不同炮制品对感染甲型H1N1流感病毒小鼠肺指数及病毒载量的影响

Effect of Three Different Processing Products of Huang Qin (Radix Scutellariae) on Lung Indexes and Viral Load of Mice Infected by Influenza A Virus Subtype H1N1

目的研究蒸黄芩、水煮黄芩、酒炒黄芩对流感病毒H1N1的抑制作用。方法将120只ICR小鼠随机分为正常对照组(10只)、模型对照组(10只)、利巴韦林组(10只)、蒸黄芩组(30只)、水煮黄芩组(30只)、酒炒黄芩组(30只)。蒸黄芩组、水煮黄芩组、酒炒黄芩组又分别设计高、中、低3个剂量,每个剂量10只。除正常对照组外,其余各组小鼠以15×LD50A/PR/8/34株流感病毒液滴鼻感染,每只35μl;正常对照组以等量无菌生理盐水滴鼻。感染当天利巴韦林组给予利巴韦林颗粒82.5 mg/(kg·d)灌胃,每日1次;蒸黄芩组、水煮黄芩组、酒炒黄芩组高、中、低剂量分别给予相应药物50、20、10 mg/(kg·d)灌胃,每日1次;正常对照组和模型对照组给予等量蒸馏水灌胃。各组均灌胃5天。测定各组小鼠肺指数、肺组织病毒载量,计算肺指数抑制率和病毒抑制率。结果模型对照组小鼠肺指数较正常对照组显著增加(P<0.01);利巴韦林组和蒸黄芩组、水煮黄芩组、酒炒黄芩组高、中剂量小鼠肺指数均较模型对照组明显降低(P<0.05或P<0.01)。利巴韦林组与酒炒黄芩高剂量组肺指数抑制率分别为62.30%与47.54%,差异无统计学意义(P>0.05),蒸黄芩组、水煮黄芩组、酒炒黄芩组肺指数抑制率随给药剂量的增加而增强。与模型对照组比较,利巴韦林组和酒黄芩组各剂量均可降低小鼠肺组织中病毒载量(P<0.05或P<0.01),酒炒黄芩组各剂量病毒抑制率差异有统计学意义(P<0.05),高剂量>中剂量>低剂量。结论蒸黄芩、水煮黄芩、酒炒黄芩均具有不同程度的抗病毒作用,并且随剂量的增大而增强,其中酒炒黄芩的抗病毒作用优于蒸黄芩和水煮黄芩。

Objective To research the prohibitive effect of steamed, water boiled and alcohol fried HuangQin （Radix Scutellariae） on influenza A virus subtype H1N1. Methods Randomly divided 120 ICR mice into normal control group （n = 10） , model control group （n=10）, Ribavirin group （n = 10）, steamed HuangQin group （n = 30） , water boiled HuangQin group （n =30） and alcohol fried HuangQin group （n = 30）. The steamed HuangQin group, water boiled HuangQin group and alcohol fried HuangQin group were also respectively divided into high, middle and low dose subgroups, with 10 mice each. Mice in each group was infected by nasal dropping with 15 × LD50 A/PR/8/34 plants of influenza virus bulk, except the normal control group, 35μl per mouse. The normal control group was nasal dripped with equivalent sterile saline. The Ribavirin group was given Ribavirin particle 82.5 mg/（ kg · d） for garage the day of being infected, once per day. The high, middle and low dose of the steamed HuangQin group, the water boiled HuangQin group and the alcohol fried HuangQin group were given corresponding medicine 50, 20, and 10 rag/（ kg · d） for gavage every day respectively, once per day. The normal control group and the model control group was given equivalent stilled water for gavage. All groups were garaged for five days. Examined lung indexes and virus load of lung tissue of mice in each group. Calculated inhibition rate of lung indexes and virus. Results The lung indexes of mice in the model control group remarkably increased compared with the normal control group （P 〈 0.01 ）. The lung indexes of mice in the Ribavirin group, middle and high dose of the steamed HuangQin group, the water boiled the model control group HuangQin group and the （P 〈0. 05 or P〈0.01） alcohol fried HuangQin group remarkably decreased compared with Inhibition rate of lung indexes in the Ribavirin group and in high dose of tbe alcohol fried HuangQin group were respectively 62. 30% and 47. 54%, and the difference had no statistical significance （ P 〉 0.05 ）. Inhibition rate of lung indexes in the steamed HuangQin group, the water boiled HuangQin group and the alcohol fried HuangQin group increases as dose increases. Compared with the model control group, the Ribavirin group and each dose in the alcohol fried HuangQin group could all decrease virus load of lung tissue of mice （P 〈0.05 or P 〈 0. 01 ）. The difference in virus inhibition rates of different doses in the alcohol fried HuangQin group had statistical significance （P 〈 0. 05 ） die dose group, and the lowest is in the low , virus inhibition rate in the high dose group is highest, then in the middose group. Conclusion Steamed HuangQin, water boiled HuangQin and alcohol fried HuangQin all have various levels of antiviral function. The effect increases as dose increases. The antiviral function of alcohol fried HuangQin was superior to that of the steamed HuangQin and water boiled HuangQin .