柴胡醋制前后水提组分对L02细胞影响研究

Effects of Water Extracts from Bupleuri Radix and Vinegar-baked Bupleuri Radix on L02 Cells in vitro

目的研究柴胡醋制前后水提组分对L02细胞的增殖作用。方法采用CCK8法分别检测柴胡与醋柴胡水提组分对L02细胞生长的影响。采用生化法测定细胞上清液中谷丙转氨酶(ALT)、谷草转氨酶(AST)和乳酸脱氢酶(LDH)的含量。结果 CCK8法显示柴胡与醋柴胡水提组分均能抑制L02细胞的生长增殖,且细胞抑制作用与剂量呈正相关,与正常组比较作用显著,且作用强度为柴胡水提组分>醋柴胡水提组分。柴胡水提组分与醋柴胡水提组分作用于细胞24 h后,半数抑制浓度(IC_(50))分别为1 173.87和1 205.59 mg·L^(-1);生化法测定结果显示ALT、AST与LDH含量升高。结论柴胡醋制前后水提组分均对L02细胞产生毒性作用,且毒性作用强度柴胡水提组分>醋柴胡水提组分。

Objective To compare the effects of the water extracts from Bupleuri Radix and vinegar-baked Bupleuri Radix on L02 cells in vitro. Methods The effect of the water extracts from Bupleuri Radix and vinegar-baked Bupleuri Radix on the growth of L02 cells were tested by CCK8 method. ALT, AST and LDH in the culture supernatant were determined by biochemical method. Results CCK8 method showed that the water extracts of Bupleuri Radix and vinegar-baked Bupleuri Radix could inhibit the proliferation of L02 cells, and the cell viability was positively correlated with the dose which compared with the normal group. The cell inhibitory effect strength is the water extract of Bupleuri Radix the water extract of the vinegar-baked Bupleuri Radix. IC_（50） of the water extract from Bupleuri Radix and vinegar-baked Bupleuri Radix which had acted 24 h, is respectively 1 173.87 and 1 205.59 mg·L^（-1）. The results of biochemical assay showed that the content of ALT, AST and LDH increased. Conclusions The water extract of Bupleuri Radix and vinegar-baked Bupleuri Radix all have toxic effects on L02 cells, and the inhibitory effect of the water extract from Bupleuri Radix on the growth of L02 cells was stronger than that of the water extracts from vinegar-baked Bupleuri Radix.