粗毛纤孔菌炮制工艺优化及抗肿瘤活性

Optimization of Processing Technology and Antitumor Activity of Inonotus hispidus

依据古代本草记载方法,采用单因素实验和响应面实验优化粗毛纤孔菌(Inonotus hispidus)子实体蒸制、酒炙条件,测定多糖、麦角甾醇、酚酸含量,使用归一法计算综合成分含量,确定蒸制和酒炙最佳工艺条件,并研究粗毛纤孔菌子实体未炮制组(高、低剂量分别为600、300 mg·kg^(-1),)、蒸制组(高、低剂量分别为600、300mg·kg^(-1))、酒炙组(高、低剂量分别为600、300 mg·kg^(-1))对小鼠的抗肿瘤活性。结果表明:粗毛纤孔菌子实体蒸制最佳工艺条件为切片厚度15 mm、119℃、18 min,处理后综合成分含量为2.18;酒炙最佳工艺条件为料液比100︰19(g︰mL)、110℃、18 min,处理后综合成分含量为2.15。与酒炙比较,蒸制粗毛纤孔菌多糖含量较高,麦角甾醇含量较低。与模型组比较,蒸制组和酒炙组的肿瘤体积较小;未炮制组、蒸制组和酒炙组体质量、肿瘤质量均极显著减小;未炮制和酒炙高、低剂量组,蒸制高剂量组的胸腺指数显著增大;未炮制、蒸制、酒炙高剂量组脾脏指数显著减小;未炮制和蒸制高剂量组,酒炙高、低剂量组肝脏指数显著减小。研究结果可为粗毛纤孔菌中药饮片改进、炮制规范制定以及临床应用提供参考。

Based on traditional Chinese medicine processing methods,single-factor experiments and response surface design were used to optimize steaming and wine roasting conditions for Inonotus hispidus fruiting bodies.The optimal processing conditions for steaming and wine roasting were determined through measuring the contents of polysaccharides,ergosterol and phenolic acids,and then calculating the comprehensive component content by a normalization method.Then fruiting body samples of I.hispidus before and after different processing were studied for anti-tumor activity in mice.Different experimental groups were set up as follows:unprocessed groups at high dose(600 mg·kg^(−1))and low dose(300 mg·kg^(−1)),steaming groups at high dose(600 mg·kg^(−1))and low dose(300 mg·kg^(−1)),yellow wine roasting groups at high dose(600 mg·kg^(−1))and low dose(300 mg·kg^(−1)).The results showed that the optimal conditions for steaming were steaming 15 mm thick fruiting body slices at 119℃for 18 min.Under the optimal steaming conditions,the comprehensive component content reached 2.18.The optimal conditions for wine roasting were as follows:slice thickness of 15 mm,use of yellow wine at a solid-liquid ratio of 100︰19(g︰mL),and then roasting at 110℃for 18 min.Under the optimal wine roasting conditions,the comprehensive component content was 2.15.Compared with wine-roasting processed I.hispidus,steaming processed I.hispidus contained a higher level of polysaccharides and a lower level of ergosterol.Compared with the model group,both the steaming and wine-roasting groups showed smaller tumors.Mouse body weight and tumor mass were also extremely significantly(P<0.01)reduced in the unprocessed,steaming,and wine-roasting groups.Except the low-dose steaming group,all experimental groups showed a higher thymus index than the model group.In contrast,the spleen index of all high-dose groups decreased significantly,and the liver index of all high-dose groups and the low-dose wine-roasting group decreased significantly.These findings provided valuable insights for the improvement of decoction piece preparation,establishment of processing standards,and clinical application of I.hispidus.