生、熟大黄饮片及其活性组分的泻涩双向调节作用分析

目的:阐明生、熟大黄饮片及其活性组分的双向调节作用特征,为大黄饮片的临床合理用药提供依据。方法:将ICR雄性小鼠随机分为空白组(蒸馏水,10 m L·kg~(-1)),生大黄组(1.62 g·kg~(-1)),熟大黄组(0.972 g·kg~(-1)),生大黄蒽醌组(0.22 g·kg~(-1)),熟大黄蒽醌组(0.19 g·kg~(-1)),生大黄鞣质组(0.17 g·kg~(-1)),熟大黄鞣质组(0.027 g·kg~(-1)),每组分为3批,每批10只。各组按相应剂量连续灌胃给药7 d,每天记录各组小鼠的泻下指数(EI),并于给药第1,3,7天采取血清检测胃动素(MTL),血管活性肠肽(VIP)和肾上腺素(EPI)的水平。结果:与空白组相比,生大黄组第3天的EI明显增加(P0.05),熟大黄组在7 d的给药过程中EI较为稳定;生、熟大黄蒽醌组在给药第7天的EI明显降低(P0.01);生大黄鞣质组第3天的EI明显增高(P0.01),熟大黄鞣质组第7天的EI明显降低(P0.01)。与空白组相比,给药第1天,生、熟大黄蒽醌、鞣质组的MTL,VIP,EPI水平均降低;给药第3天,熟大黄蒽醌组的MTL水平明显增高(P0.05),熟大黄蒽醌组及生、熟大黄鞣质组的VIP水平均明显增高(P0.01),熟大黄蒽醌组的EPI水平明显增高(P0.01);给药第7天,生、熟大黄鞣质组的MTL水平增加至空白组水平,生大黄蒽醌组的VIP水平明显增高(P0.01),生、熟大黄蒽醌、鞣质组的EPI水平均进一步明显降低(P0.01)。结论:大黄中结合蒽醌及可水解鞣质具有促进胃肠运动及泻下的作用,产生涩肠作用的是缩合鞣质经胃肠道消化分解产生的单体鞣质导致的,这可能大黄饮片双向调节的作用机制之一。

Analysis on Bidirectional Regulation of Purging and Astringency About Raw and Steamed Products of Rhei Radix et Rhizoma and Their Active Components

Objective:To elucidate the characteristics of bidirectional regulation of raw and steamed products of Rhei Radix et Rhizoma and their active components, in order to provide scientific basis for clinical rational use of this decoction pieces. Method:Mice were randomly divided into the blank group(distilled water, 10 mL·kg^-1), raw rhubarb group(1.62 g·kg^-1), steamed rhubarb group(0.972 g·kg^-1), raw rhubarb anthraquinone group(0.22 g·kg^-1), steamed rhubarb anthraquinone group(0.19 g·kg^-1), raw rhubarb tannin group(0.17 g·kg^-1) and steamed rhubarb tannin group(0.027 g·kg^-1). Each group was divided into 3 batches of 10 mice. Mice in each group were given the corresponding dose by continuous gavage for 7 days, the diarrhea index(EI) of mice in each group was recorded every day. The serum levels of motilin(MTL), vasoactive intestinal peptide(VIP) and epinephrine(EPI) were measured on day 1,3,7. Result:Compared with the blank group, EI of the rhubarb group increased significantly on the 3^rd day(P<0.05), EI of the steamed rhubarb group was relatively stable during 7 days of administration, EI of the raw and steamed rhubarb anthraquinone groups decreased significantly on the 7^th day of administration(P<0.01), EI of the raw rhubarb tannin group increased significantly on the 3^rd day(P<0.01), and EI of the steamed rhubarb tannin group was significantly decreased on the 7^th day(P<0.01). Compared with the blank group, the levels of MTL, VIP and EPI in the raw and steamed rhubarb anthraquinone and tannin groups decreased on the 1^st day of administration, on the 3^rd day of administration, the MTL level in the steamed rhubarb anthraquinone group increased significantly(P<0.05); the VIP levels of the steamed rhubarb anthraquinone group, the raw rhubarb tannin group and the steamed rhubarb tannin group increased significantly(P<0.01), the EPI level of the steamed rhubarb anthraquinone group was significantly increased(P<0.01), on the 7^th day of administration, the MTL levels of the raw and steamed rhubarb tannin groups increased to the level in the blank group, the VIP level of the raw rhubarb anthraquinone group increased significantly(P<0.01), the EPI levels of raw and steamed rhubarb anthraquinone and tannin groups were further decreased significantly(P<0.01). Conclusion:The combined anthraquinone and hydrolyzable tannin in rhubarb can promote gastrointestinal motility and diarrhea. The effect of astringent intestines is caused by the monomer tannin produced by digestion and decomposition of condensed tannin, which may be one of the mechanisms of bidirectional regulation of rhubarb decoction pieces.