炮制增强黄药子止咳功效并降低其毒性的研究

doi:10.11669/cpj.2020.10.013

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摘要目的考察炮制对黄药子止咳功效及其肝毒性的影响。方法黄药子生品(RD)及其炮制品清炒黄药子(FD)、酒炙黄药子(WD)、甘草煎汤炙黄药子(LD)、当归煎汤炙黄药子(AD)均以1.7 g·kg^-1剂量连续灌服小鼠7 d后,通过浓氨水致咳试验观测分析评价炮制对黄药子止咳功效的影响,进一步通过对氨水致咳小鼠血清生化指标、以及肝脏脂质过氧化和抗氧化相关指标的检测分析,评价炮制对黄药子的减毒作用及其初步作用机制。结果与RD组比较,LD、AD使浓氨水致咳小鼠有更长的咳嗽潜伏期(P＜0.05或P＜0.01)和更少的咳嗽次数(P＜0.05或P＜0.01),血清丙氨酸氨基转移酶(ALT),天冬氨酸氨基转移酶(AST)水平均显著降低(P＜0.05或P＜0.01),肝组织丙二醛(MDA)水平显著降低、总超氧化物歧化酶(T-SOD)、谷胱甘肽-S转移酶(GST)、过氧化氢酶(CAT)、谷胱甘肽(GSH)、谷胱甘肽过氧化物酶(GPx)水平均显著被逆转(P＜0.05或P＜0.01),而血清和肝组织各项指标此两组之间互相比较均无明显差异(P＞0.05)。与AD组比较,LD组有更多的咳嗽次数(P＜0.05),FD、WD使浓氨水致咳小鼠有更短的咳嗽潜伏期(P＜0.05或P＜0.01)和更多的咳嗽次数(P＜0.05或P＜0.01),对血清AST和ALT、肝组织MDA、T-SOD、CAT、GSH、GPx均无显著逆转作用(P＞0.05),而WD干预后仅对肝过低的GST水平有显著逆转作用(P＜0.05或P＜0.01),FD干预后对肝过低的GST水平没有显著逆转作用(P＞0.05)。结论当归煎汤炙和甘草煎汤炙这2种炮制均增强了黄药子的止咳功效并降低了其肝毒性,其减毒机制可能与抑制肝脂质过氧化并增强抗氧化水平有关;而清炒和酒炙这两种炮制对黄药子的止咳功效仅有存效作用,但无增效也无增毒还无减毒作用。

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关键词 ：当归煎汤炙黄药子, 甘草煎汤炙黄药子, 增效, 减毒, 止咳功效, 肝毒

Abstract：OBJECTIVE To investigate the effects of different processing methods on antitussive and hepatotoxicity of Dioscorea bulbifera L.. METHODS The raw and processed products of Dioscorea bulbifera L., fried Dioscorea bulbifera L. (FD), wine-fried Dioscorea bulbifera L. (WD), liquorice liquid-fried Dioscorea bulbifera L. (LD) and angelicae liquid-fried Dioscorea bulbifera L. (AD) were administered to mice at a dose of 1.7 g·kg^-1 for 7 d. The effects of processing on the cough relief of Dioscorea bulbifera L. were evaluated by the cough test induced by concentrated ammonia water. The detoxification effect and the preliminary mechanism of processing on Dioscorea bulbifera L. were evaluated by the detection and analysis of the relevant indicators. RESULTS Compared with the RD group, LD and AD group had longer cough latency (P<0.05 or P<0.01) and fewer cough times (P<0.05 or P<0.01), lower levels of serum alanine aminotransferase (ALT), aspartate aminotransferase (AST) and malondialdehyde (MDA) in liver tissue (P<0.05 or P < 0.01). ) The levels of serum AST and ALT, liver MDA, T-SOD, CAT, GSH, GPx and GST were significantly reversed (P<0.05 or P<0.01), and the levels of serum AST and ALT, liver MDA, T-SOD, CAT, GSH, GPx and GST were compared between the two groups. There was no significant difference (P>0.05). Compared with the AD group, there were more coughing times in LD group (P<0.05). Other processed products (FD or WD) had shorter cough latency (P<0.05 or P<0.01) and more cough times (P<0.05 or P<0.01) but had no effects on serum AST and ALT, liver tissue MDA, T-SOD, CAT, GSH, GPx (P>0.05) in mice induced by concentrated ammonia water. The intervention of WD only had significant reversal effect on the low GST level of liver (P<0.05 or P<0.01). The intervention of FD had no significant reversal effect on the low GST level of liver (P>0.05). CONCLUSION Processing with Angelica sinensis and licorice could enhance the antitussive effect of Dioscorea bulbifera L. and reduce its hepatotoxicity. The mechanism of attenuation may be related to the inhibition of lipid peroxidation and the enhancement of antioxidant level in liver. The antitussive effect of two kinds of processing, stir-fried and wine-fried, is only effective, but no synergistic effect, no toxic effect and no attenuation effect are found.

Key words： angelicae liquid-fried Dioscorea bulbifera L. liquorice liquid-fried Dioscorea bulbifera L. synergism attenuation cough relief hepatotoxicity

收稿日期: 2019-06-17

PACS:

R283

基金资助:河南省重点研发与推广专项资助(科技攻关)(182102310255)

通讯作者: ^*王君明,男,博士,教授,博士生导师研究方向:中药药性药效机理及毒效相关性研究 Tel:(0371)65962746 E-mail:mjw98_2010@163.com

作者简介: 巫晓慧,女,硕士研究生研究方向:中药药性药效机理及毒效相关性研究

引用本文:

巫晓慧, 王君明, 刘晨, 张胜楠, 崔瑛, 曹灿. 炮制增强黄药子止咳功效并降低其毒性的研究[J]. 中国药学杂志, 2020, 55(10): 817-822. WU Xiao-hui, WANG Jun-ming, LIU Chen, ZHANG Sheng-nan, CUI Ying, CAO Can. Experimental Study on Enhancing the Antitussive Efficacy and Reducing the Toxicity of Dioscorea bulbifera L. by the Processing Technology. Chinese Pharmaceutical Journal, 2020, 55(10): 817-822.

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http://journal11.magtechjournal.com/Jwk_zgyxzz/CN/10.11669/cpj.2020.10.013 或 http://journal11.magtechjournal.com/Jwk_zgyxzz/CN/Y2020/V55/I10/817

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