基于代谢相关MeSH词文本挖掘分析治疗咳嗽中药五味分类的生物学特征  

Biological Characteristic of Five Flavours Categorized Chinese Herbs Used for Cough Treatment Based on Metabolism Related MeSH Text Mining

作　　者：查青林[1] 余俊英[1] 余飞[1] 郑光[2] 郭洪涛[2] 吕爱平[2] 于峥[3] 姜淼[2] 

机构地区：[1]江西中医学院,江西南昌330006 [2]中国中医科学院中医临床基础医学研究所,北京100700 [3]中国中医科学院中医基础理论研究所,北京100700

出　　处：《中国中医基础医学杂志》2010年第7期616-618,共3页JOURNAL OF BASIC CHINESE MEDICINE

基　　金：国家"十一五"科技支撑计划项目(2006BAI04A10-0001;2006BAI08B02);科技部创新方法工作专项项目(2008IM020900);国家自然科学基金项目(30825047;30902003)

摘　　要：目的:从代谢相关MeSH词挖掘分析治疗咳嗽中药五味分类的生物学特征,为中药药性研究提供可能的方法学。方法:从古代本草文献中选取五味分类确定的治疗咳嗽中药,在Pubmed网站上搜索相关中药的研究文献,提取文献中QualifieName为metabolism的MeSH词数据,用卡方检验选取酸、苦、甘、辛、咸对比有差异的MeSH词,并用关联规则分析、因子分析进一步处理,发现不同五味分类中药MeSH词关联网络特征。结果:酸味中药主要与氧化还原酶、混合功能加氧酶、醇氧化还原酶、细胞色素P450酶系统、有丝分裂原激活蛋白激酶、肽水解酶、半胱氨酸天冬氨酸蛋白酶等代谢相关;苦味中药主要与糖基水解酶类、RNA指导的DNA聚合酶相关;甘味中药主要与泛素、植物蛋白相关;辛味中药主要与黄嘌呤氧化酶、肌球蛋白重链、绿色荧光蛋白相关;咸味中药主要与多酶复合物、聚酮合成酶相关。结论:中药五味分类在代谢方面有其自身生物学特征。Objective：To explore the biological characteristic Five Flavours categorized of Chinese herbs for treatment over cough based on metabolism MeSH database and provide a method capable for modern research on Chinese herb classification.Method：The Five Flavours categorized Chinese herbs for cough treatment were searched from ancient traditional Chinese books and literatures.Those verified Five Flavours categorized herbs were further searched with MeSH in Pubmed web site.The qualifiernames of metabolism were analyzed with association and factor analysis and compare the differences between different flavour categorized Chinese herbs with Chi square analysis.Results：Sour Chinese herbs are mainly related to Oxidoreductases,Mixed Function Oxygenases,Alcohol Oxidoreductases,Cytochrome P-450 Enzyme System,Mitogen-Activated Protein Kinases,Peptide Hydrolases,Caspases metabolism;Bitter Chinese herbs are mainly related to N-Glycosyl Hydrolases,RNA-Directed DNA Polymerase;Sweet Chinese herbs are mainly related to Ubiquitin,Plant Proteins;Pungent Chinese herbs are mainly related to Xanthine Oxidase,Myosin Heavy Chains,Green Fluorescent Proteins;Salty flavor Chinese herbs are mainly related to Multienzyme Complexes,Polyketide Synthases.Conclusion：The Five flavours categorized Chinese herb classification has its own characteristics in metabolism.

关 键 词：五味 咳嗽 中药药性 医学主题词 文本挖掘 

分 类 号：R285.1[医药卫生—中药学]