甘遂醋炙前后对脾淋巴细胞活力和腹腔巨噬细胞释放NO的量效关系比较研究  

The comparison of dose-effect relationships of crude and vinegar processed Euphorbia kansui with splenic lymphocyte activity and peritoneal macrophage NO release

作　　者：颜晓静[1] 李璘[1] 李征军[1] 李媛[1] 高兰[1] 曹雨诞[1] 唐于平[1] 张丽[1] 

机构地区：[1]南京中医药大学.江苏省方剂研究重点实验室,江苏南京210046

出　　处：《中国药理学通报》2011年第5期629-632,共4页Chinese Pharmacological Bulletin

基　　金：国家重点基础研究发展计划(973计划)资助项目(No2011CB505300-03);国家自然科学基金资助项目(No30973940);国家教育部"新世纪优秀人才支持计划"资助项目(NoNCET-09-0163);江苏省中医药管理局课题资助项目(NoH05075);江苏高等学校优秀科技创新团队支持计划资助项目(2009年度)

摘　　要：目的比较甘遂醋炙前后对脾淋巴细胞活力和腹腔巨噬细胞释放NO的量效关系,初步探讨甘遂醋炙减毒机制。方法采用MTT法分析脾淋巴细胞活力和Griess法分析大鼠腹腔巨噬细胞NO释放情况,比较甘遂生品、清炒品、醋润品和醋炙品的致炎毒性及量效关系比较。结果在9.5～4750 mg·L-1浓度范围内,甘遂生品组与阴性对照组比较,能够促进脾淋巴细胞增殖和腹腔巨噬细胞NO的释放(P<0.01),药物作用呈现一定的量效关系;甘遂清炒组、醋润组和醋炙组与甘遂生品组比较,均能抑制脾淋巴细胞增殖和腹腔巨噬细胞NO释放(P<0.05),其抑制顺序为醋炙品>醋润品>清炒品,且抑制作用呈现一定的量效关系。结论在9.5～4 750 mg·L-1浓度范围内,甘遂清炒品、醋润品和醋炙品均能降低甘遂的致炎毒性,且降低毒性作用呈现一定的量效关系,并提示在甘遂醋炙过程中加热和醋润两个炮制程序能够起到降低甘遂致炎毒性的协同作用,从而为探讨甘遂醋炙减毒机制提供了一定的依据。Aim To dissect the mechanism of detoxication after vinegar-processing by experimenting the comparison of dose-effect relationships of crude and vinegar processing Euphorbia kansui with the splenic lymphocyte activity and peritoneal macrophage NO release.Methods The methods of MTT and Griess were adopted to analyze the splenic lymphocyte activity and peritoneal macrophages in release of NO so that different inflammatory properties of the crude Radix kansui,stir-baking Radix kansui,Radix kansui infiltrated with vinegar and Radix kansui stir-baked with vinegar could be found.Results Compared with control group,the crude Radix kansui of the concentration from 9.5 to 4750 mg·L^-1,significantly promoted the splenic lymphocyte activity and NO release from peritoneal macrophages（P〈0.01） and it showed a certain dose-effect relationship;the stir-baking Radix kansui,Radix kansui infiltrated with vinegar and Radix kansui stir-baked with vinegar inhibited splenic lymphocytes activity as well as NO release from peritoneal macrophage compared with the crude Radix kansui（P〈0.05）,with inhibition in descending order by Radix kansui stir-baked with vinegar,Radix kansui infiltrated with vinegar,Stir-baking Radix kansui,and it showed a certain dose-effect relationship.Conclusions Stir-baking Radix kansui,Radix kansui infiltrated with vinegar and Radix kansui stir-baked with vinegar can significantly reduce the inflammatory toxicity of the crude Radix kansui of the concentration from 9.5 to 4750 mg·L^-1,and the results indicate synergic action of both stir-baking and infiltration with vinegar,which provides a basis for the exploration of detoxication mechanism of vinegar-preparation.

关 键 词：甘遂 醋炙甘遂 致炎毒性 醋炙减毒 脾淋巴细胞 腹腔巨噬细胞 量效关系 

分 类 号：R-332[医药卫生] R282.71