甘遂醋炙对正常及癌性腹水模型大鼠毒性的影响

目的:考察甘遂醋炙前后对正常及癌性腹水模型大鼠毒性的差异。方法:以正常及癌性腹水模型大鼠为研究对象,分组后连续7 d灌胃生、醋甘遂粉末及其提取物,各给药组按0.34 mg·g-1灌胃,空白组与模型组给予0.5%羧甲基纤维素钠。考察给药后对大鼠肝、胃、肠组织病理形态学、血清肝功能指标、氧化损伤指标的影响。结果:与空白组比较,各正常给药组大鼠肝、胃、肠组织均出现显著损伤,血清天门冬氨酸氨基转移酶(AST),丙氨酸氨基转移酶(ALT)和碱性磷酸酶(ALP)活力显著升高,谷胱甘肽(GSH)和超氧化物歧化酶(SOD)含量显著降低,丙二醛(MDA)和乳酸脱氢酶(LDH)含量显著升高;其中生甘遂粉末作用最为显著,醋甘遂该作用显著降低。与模型组比较,各模型给药组大鼠组织损伤有所减轻,血清AST,ALT,ALP活力显著降低,GSH和SOD含量显著升高,MDA和LDH含量显著降低;其中模型生、醋粉组功效最为显著,且两组间无显著性差异。结论:甘遂醋炙后对正常动物的毒性较生甘遂低;在模型动物上,生、醋甘遂均可显著缓解模型的损伤。

Effect of Processing with Vinegar on Toxicity of Kansui Radix in Normal and Cancerous Ascites Model Rats

Objective: To study on difference of toxicity of Kansui Radix before and after being processed with vinegar on normal and cancerous ascites model rats. Method: The normal and cancerous ascites model rats were orally administered with powder and extract of crude and stir-baked with vinegar of Kansui Radix for 7 d, respectively.The injury of liver, stomach, intestinal tissues of rats were observed through pathological section and the influence on biochemical indexes in serum was investigated. Result: Compared with the control group, these normal administration groups showed significant damage in liver, stomach and intestinal tissues, activities of alanine aminotransferase (ALT), aspartate aminotransferase (AST) and alkaline phosphatase (ALP) in serum were significantly increased, contents of glutathione (GSH) and superoxide dismutase (SOD) were significantly decreased, contents of malondialdehyde (MDA) and lactate dehydrogenase (LDH) were significantly increased;among these groups, the powder of crude Kansui Radix group showed the most pronounced effect, and the effect decreased significantly after being processed with vinegar.Compared with the model group, the injury of these model administration groups reduced significantly, activities of ALT, AST, ALP in serum were significantly decreased, contents of GSH and SOD were significantly increased, and contents of MDA and LDH were significantly decreased;among these groups, the powder of crude and stir-baked with vinegar of Kansui Radix were the most effective, and there was no significant difference between them. Conclusion: In normal rats, the toxicity of Kansui Radix decreases after being processed with vinegar;and in cancerous ascites model rats, the toxicity of crude and vinegar stir-baked Kansui Radix both decrease, and it can significantly alleviate the damage of the model.