基于弱键化学探究甘草-黄连药对水煎煮过程中甘草蛋白与黄连素相互作用机制

Based on weak bond chemistry,the interaction mechanism between glycyrrhiza protein and berberine in water decocting process of Rhizoma Coptidis and Liquorice was investigated

本文旨在探究黄连甘草水煎煮过程中甘草蛋白与黄连素发生相互作用机制及其对药效的影响。本实验从甘草饮片水提丙酮沉淀得到甘草粗蛋白,发现甘草粗蛋白与黄连素共同煎煮后可形成类球形超分子颗粒,利用马尔文粒度仪和发射扫描电镜进行形态学表征,观察到该超分子颗粒为纳米级,与甘草蛋白和黄连素形态明显不同。综合紫外、红外及荧光光谱技术研究表明,该分子相互作用发生机制为静电引力和疏水作用等弱键诱导。进一步通过耐药金葡菌模型评价,发现甘草蛋白-黄连素超分子粒子显著影响黄连素的抑菌活性,且与机械混合物明显不同;该研究从新的视角揭示甘草-黄连水煎剂中蛋白类等大分子物质基础的药效价值,有助于推动临床有效方药二次开发,尤其是经典名方药效物质基础研究。

The purpose of this study was to explore the interaction mechanism between glycyrrhiza protein and berberine in the decocting process of Rhizoma Coptidis and Liquorice and its effect on the pharmacodynamic effect.In this experiment,licorice crude protein was obtained from licorice decoction pieces,and it was found that licorice crude protein and berberine could form spherical supramolecular particles after decocting together.Morphological characterization was carried out by using Malvin particle size analyzer and emission scanning electron microscopy,and the supramolecular particles were observed to be nanoscale,which was significantly different from the morphology of licorice protein and berberine.The results of ultraviolet,infrared and fluorescence spectroscopy showed that the mechanism of molecular interaction was induced by weak bonds such as electrostatic attraction and hydrophobic interaction.Furthermore,the antimicrobial activity of berberine was significantly affected by the supramolecular particles of licorice protein-berberine,which were significantly different from the mechanical mixture.This study reveals the pharmacological value of macromolecular substances such as proteins in the decoction of licorice and Coptis chinensis from a new perspective,which is helpful to promote the secondary development of clinical effective prescriptions,especially the research on the pharmacological substance basis of classic famous prescriptions.