焦山楂及其焦香气味协同对食积大鼠消化液及脑肠肽的影响  

Effects of charred hawthorn and its burnt aroma on digestive juice and brain gut peptides in rats with food accumulation

作　　者：孙静莹 王婷[1] 徐瑶[1] 贺倩 刘翠 万军[1] SUN Jingying;WANG Ting;XU Yao;HE Qian;LIU Cui;WAN Jun(School of Life Science&Engineering,Southwest Jiaotong University,Chengdu,Sichuan,610031 P.R.China)

机构地区：[1]西南交通大学生命科学与工程学院,四川成都610031

出　　处：《华西药学杂志》2022年第1期32-36,共5页West China Journal of Pharmaceutical Sciences

基　　金：国家自然科学基金资助项目(批准号:81603295);四川省科技厅项目(2020YJ0100)。

摘　　要：目的探讨山楂炒焦及其焦香气味协同对食积大鼠摄食量、食物利用率、消化液及脑肠肽的影响。方法制备4组山楂样品,分别为生品组、炒焦组、气味组及协同给药组(焦山楂+焦香气味);采用SPF级SD大鼠,复制食积胃肠动力障碍模型,记录各组大鼠摄食量、食物利用率及消化液的变化;采用Elisa试剂盒,检测血清中血管活性肠肽(VIP蛋白)的含量,对大鼠组织进行常规病理切片检查。结果与模型组比较,各山楂组及阳性组对食积大鼠均有一定的消食作用;其中,协同给药组大鼠的食物利用率、胃液分泌、胃酸总流量、胃蛋白酶活性等显著增加,大鼠血清中VIP的含量有所降低。结论山楂炒焦及其焦香气味对食积大鼠有积极作用,二者联合用药作用更明显。OBJECTIVE To investigate the effects of charred hawthorn and charred odor of hawthorn on food intake,food utilization,digestive juice and vasoactive intestinal peptide of rats with dyspepsia.METHODS Four groups of hawthorn samples were prepared,including hawthorn group,the charred hawthorn group,the odor group and the synergistic group;SPF grade SD rats were used to establish the model of dyspepsia.Food intake and food utilization of rats were recorded,the food utilization rate was calculated,and the change of digestive fluid of each group was observed.The contents of VIP protein in serum were calculated with ELISA kit,and histopathological tissues were performed in rats.RESULTS Compared with the model group,every hawthorn group and the positive group had a certain positive effect on rat food accumulation differently.In the synergistic group,the food utilization rate,gastric juice secretion,total gastric acid flow and pepsin activity increased significantly,and the contents of serum VIP decreased.CONCLUSION The charred hawthorn and charred odor of hawthorn have therapeutic effect on dyspepsia rats.

关 键 词：焦山楂 焦香气味 食积 血管活性肠肽 摄食量 食物利用率 脑肠肽 协同作用 

分 类 号：R96[医药卫生—药理学]