醋甘遂成分群B,C对正常大鼠粪便代谢组学的研究

基于代谢组学方法,对给予醋甘遂不同成分群(B,C)前后大鼠的粪便代谢物进行比较研究,探求与醋甘遂毒性相关的差异性代谢物和代谢通路,揭示醋甘遂的毒性作用机制。采用快速液相色谱串联四极杆飞行时间质谱(UFLC-Q-TOF-MS)技术,对大鼠粪便样本进行测定,结合主成分分析(PCA)和偏最小二乘-判别分析(OPLS-DA)等多种方法筛选并鉴定与醋甘遂毒性相关的生物标志物,并采用t检验进行单变量统计分析,考察给予醋甘遂成分群B,C后正常大鼠粪便这些生物标志物的含量变化,揭示醋甘遂成分群B,C对大鼠粪便代谢组的影响程度,并结合基于MetaboAnalyst数据库的代谢通路分析探求醋甘遂成分群B,C的毒性作用机制。结果显示,与空白组相比,醋甘遂成分群B和C组大鼠粪便样本代谢组发生了明显改变,且醋B组改变程度更大,发现并鉴定了16种醋甘遂毒性潜在生物标志物及5条相关代谢通路。醋甘遂的毒性作用可能与色氨酸代谢、初级胆汁酸生物合成、氨基糖和核苷酸糖代谢、嘌呤代谢和缬氨酸,亮氨酸和异亮氨酸降解等代谢通路的紊乱有关。该研究为醋甘遂的临床安全应用提供了科学依据。     

白芷酒炖前后挥发性成分的HS-SPME-GC-MS分析

目的探讨白芷酒炖前后对挥发性成分的影响。方法采用顶空固相微萃取技术(HS-SPME)结合气相色谱-质谱法(GC-MS)对白芷酒炖前后挥发性成分及其相对百分含量进行对比分析。结果从白芷生品中初步检测出53个峰,鉴定出36个成分;从白芷酒炖中检测出32个峰,鉴定出26个成分;与生品成分比较,酒炖白芷中有22种成分未测到,但新增了12种成分,表明酒炖白芷中的挥发性成分的组成和含量均发生了变化。结论白芷酒炖后由于受热及辅料黄酒的作用使挥发性成分的种类及含量发生了明显变化,并存在成分转化,本研究为白芷酒炖的炮制机理及其在都梁丸中应用的物质基础研究提供了科学依据。     

Pre-germinated brown rice prevents high-fat diet induced hyperglycemia through elevated insulin secretion and glucose metabolism pathway in C57BL/6J strain mice

This study investigated the effect and mechanism of pre-germinated brown rice (PGBR) prevented hyperglycemia in C57BL/6J mice fed high-fat-diet (HFD). Normal six-week-old mice were randomly divided into three groups. Group 1 was fed standard-regular-diet (SRD) and group 2 was fed HFD for 16 weeks. In group 3, the mice were fed a HFD with its carbohydrate replaced with PGBR for 16 weeks. Comparing the SRD and HFD groups, we found the HFD group had higher blood pressure, higher concentrations of blood glucose and HbA1c. The HFD group had less protein expression of insulin receptor (IR), insulin receptor substrate-1 (IRS-1), phosphatidylinositol-3-kinase (PI3K), glucose transporter-4 (GLUT-4) and glucokinase (GCK) and greater expression of glucogen synthase kinase (GSK) in skeletal muscle. The HFD group also had less expression of IR, serine/threonine kinase PI3K-linked protein kinase B (Akt/PKB), AMP-activated protein kinase (AMPK), GCK and peroxisome proliferator-activated receptor γ (PPARγ) in liver. In the HFD + PGBR group, the PGBR could reverse the disorders of blood pressure, blood glucose, HbA1c and increase insulin concentration. PGBR increased the IR, IRS-1, PI3K, Akt, GLUT-1 and GLUT-4 proteins, and ameliorated AMPK, GCK, GSK and PPARγ proteins. Together, PGBR prevented HFD-induced hyperglycemia through improving insulin levels, insulin receptor, glucose transporters and enhancing glucose metabolism.     

Unusual burn injury due to application of white vinegar and aspirin mixture

Traditional medicine remedies are believed to provide relief from pain; nevertheless, it can be a risky procedure if these remedies are prepared inappropriately. Here, we describe a patient who suffered from a split‐thickness leg burn after applying a self‐inflicted mixture consisting of white vinegar and aspirin prepared for knee pain. This case report highlights a rare cause of a chemical burn that could become more common with increasing use of traditional remedies worldwide.     

Development of a Monoclonal Antibody-Based icELISA for the Detection of Ustiloxin B in Rice False Smut Balls and Rice Grains

Rice false smut is an emerging and economically-important rice disease caused by infection by the fungal pathogen Villosiclava virens. Ustiloxin B is an antimitotic cyclopeptide mycotoxin isolated from the rice false smut balls that formed in the pathogen-infected rice spikelets. A monoclonal antibody (mAb) designated as mAb 1B5A10 was generated with ustiloxin B—ovalbumin conjugate. A highly-sensitive and specific indirect competitive enzyme-linked immunosorbent assay (icELISA) was then developed. The median inhibitory concentration (IC₅₀) of the icELISA was 18.0 ng/mL for the detection of ustiloxin B; the limit of detection was 0.6 ng/mL, and the calibration range was from 2.5 to 107.4 ng/mL. The LOD/LOQ values of the developed ELISA used for the determination of ustiloxin B in rice false smut balls and rice grains were 12/50 μg/g and 30/125 ng/g, respectively. The mAb 1B5A10 cross-reacted with ustiloxin A at 13.9% relative to ustiloxin B. Average recoveries of ustiloxin B ranged from 91.3% to 105.1% for rice false smut balls at spiking levels of 0.2 to 3.2 mg/g and from 92.6% to 103.5% for rice grains at spiking levels of 100 to 5000 ng/g. Comparison of ustiloxin B content in rice false smut balls and rice grains detected by both icELISA and high performance liquid chromatography (HPLC) demonstrated that the developed icELISA can be employed as an effective and accurate method for the detection of ustiloxin B in rice false smut balls, as well as rice food and feed samples.     

瓦楞子的炮制工艺优选

目的:优选瓦楞子的炮制工艺,为控制瓦楞子炮制品的质量奠定基础。方法:以性状、饮片得率、水溶性浸出物含量、水煎液Ca2+含量和水浸液p H的综合评分为指标,通过单因素试验和正交试验优选瓦楞子煅制工艺和煅醋淬工艺,并与其煅制后盐水淬工艺、水淬工艺进行比较。结果:瓦楞子最佳煅制工艺条件为温度750℃,煅制时间30 min;最佳煅醋淬工艺条件为温度850℃,煅制90 min后立即投入0.3倍量醋浓度为9%的米醋中进行醋淬,至醋吸净为度;不同炮制工艺多指标综合评分的排序为煅醋淬品煅制品煅盐水淬品煅水淬品;最优工艺条件下煅醋淬品的性状符合"灰白色,质地酥脆"的要求,其饮片得率67.40%,p H 12.47,水溶性浸出物质量分数9.70%,水煎液Ca2+质量分数7.01%。结论:优选的炮制工艺稳定可行,可指导今后工业化生产,提高瓦楞子炮制品的质量,确保临床用药的安全性和有效性。