大黄4种饮片水提液体外肠道菌群转化比较研究

目的:研究比较大黄4种饮片水提液在大鼠肠道菌群中的代谢转化情况。方法:在厌氧条件下,分别将大黄4种饮片水提液与大鼠肠道菌试液在37℃温孵,采用HPLC-DAD,HPLC-MS/MS对可被肠道菌群代谢转化的成分及代谢产物进行定性分析,并根据各母体化合物在不同孵育时间的色谱峰面积变化分析其代谢转化趋势。结果:蒽醌类化合物、没食子酰葡萄糖苷类化合物、萘苷类化合物能在肠道菌群的作用下发生代谢转化。其中,蒽醌类化合物占有绝对优势,在发现的17个代谢物中初步推测有12个由蒽醌类化合物转化而来。实验还发现,随着孵育时间的增加,不同饮片中同一成分代谢转化的趋势不尽相同。结论:炮制改变了大黄饮片所含成分的组合及比例关系,对它们的肠道菌群转化产生了影响。

Comparison of transformation of four processed rhubarb aqueous extracts in intestinal bacteria in vitro

Objective: To compare the metabolic transformation of four processed rhubarb aqueous extracts in rat intestinal bacteria in vitro.Method: Rat intestinal bacteria test solution and each of four processed rhubarb aqueous extracts were incubated under anaerobic conditions at 37 ℃.High-performance liquid chromatography with diode-array detection(HPLC-DAD) and tandem mass spectrometry(HPLC-MS/MS) was used for the qualitative analysis on the components that can be bio-transformed by rat intestinal bacteria as well as the trend of metabolic transformation of each parent compounds according to the changes in chromatographic peak areas in different incubation times.Result: Anthraquinones,glucose gallates and naphthalenes glucosides could be bio-transformed by rat intestinal bacteria.Of them,anthraquinones were undoubtedly the most prevalent parent compounds,as 12 out of the 17 metabolites were tentatively assigned as metabolites transformed from anthraquinones.Besides,it was also found that each parent compound in four processed rhubarb extract were diverse from each other with the incubation time.Conclusion: The preparations change composition and proportional relationship of ingredients contained in rhubarb and thus impacting their transformation effect in intestinal bacteria.