[1]张桥赵重博宋艺君 张丽 颜永刚 乐世俊 唐于平.大黄酒蒸前后对正常小鼠血清炎症因子及肠道菌群的影响[J].陕西中医药大学学报,2023,(02):043-52.[doi:10.13424/j.cnki.jsctcm.2023.02.007]
　ZHANG Qiao ZHAO Chongbo SONG YijunZHANG Li YAN Yonggang YUE ShijunTANG Yuping.Effects of Rhubarb Before and After Wine Steaming on Serum Inflammatory Factors and Intestinal Flora in Normal Mice[J].Journal of Shaanxi University of Traditional Chinese Medicine,2023,(02):043-52.[doi:10.13424/j.cnki.jsctcm.2023.02.007]
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大黄酒蒸前后对正常小鼠血清炎症因子及肠道菌群的影响()
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《陕西中医药大学学报》[ISSN:2096-1340/CN:61-1501/R]

卷:
期数:
2023年02期
页码:
043-52
栏目:
出版日期:
2023-05-13

文章信息/Info

Title:
Effects of Rhubarb Before and After Wine Steaming on Serum Inflammatory Factors and Intestinal Flora in Normal Mice
文章编号:
2096-1340(2023)02-0043-10
作者:
张桥1赵重博1宋艺君1 张丽2 颜永刚3 乐世俊4 唐于平4
1.陕西中医药大学陕西省中药饮片工程技术中心，陕西 咸阳 712046;
2.南京中医药大学翰林学院，江苏 泰州225300;
3.陕西中医药大学/陕西省秦岭中草药应用开发工程技术研究中心，陕西 咸阳 712046;
4.陕西中医药大学/陕西省中医药管理局中药配伍重点研究室，陕西 咸阳 712046
Author(s):
ZHANG Qiao1 ZHAO Chongbo1 SONG Yijun11ZHANG Li2 YAN Yonggang3 YUE Shijun44TANG Yuping4
关键词:
关键词：大黄; 酒蒸; 小鼠; 炎症因子; 肠道菌群
Keywords:
Key words： Rhubarb; Wine steaming; Mice; Inflammatory factors; Intestinal flora
分类号:
R282.71
DOI:
10.13424/j.cnki.jsctcm.2023.02.007
文献标志码:
A
摘要:
摘 要：目的 比较大黄酒蒸前后对正常小鼠血清炎症因子及肠道菌群的作用差异，进而探讨酒蒸缓和大黄副作用（腹泻）的潜在作用机制。方法 84只雄性ICR小鼠随机分为空白组、生大黄及熟大黄高、中、低（8、4、1 g·kg-1）剂量组，空白组给予等体积的0.9%生理盐水，生大黄及熟大黄各组给予相应水煎液，连续灌胃14 d（1次/1 d），分别在第7 d、14 d观察小鼠精神状态，收集粪便测定粪便含水量并进行16S rRNA测序，采用酶联免疫吸附测定法（ELISA）检测血清中肿瘤坏死因子-α（TNF-α）、干扰素-γ（IFN-γ）、白细胞介素-6（IL-6）水平，采用苏木精-伊红（HE）染色进行小鼠小肠组织病理学观察。结果 与空白组比较，生大黄高、中剂量组及熟大黄高剂量组粪便含水率均显著升高，熟大黄升高程度小于生大黄。与空白组比较，生、熟大黄对小鼠小肠具有不同程度的损伤，随着给药时间的延长，生大黄高剂量组损伤加剧，而熟大黄各组变化不明显。与空白组比较，生、熟大黄均可升高血清中TNF-α、IL-6、IFN-γ含量，且熟大黄各组含量的升高程度小于生大黄组。与空白组比较，生、熟大黄组肠道菌群分类单元（OTUs）总数及Alpha多样性降低，而熟大黄组降低程度略小于生大黄组。与空白组比较，生、熟大黄均可升高链球菌属（Streptococcus）、志贺氏菌属（Shigella）丰度，然熟大黄对其影响程度小于生大黄，此外，生大黄可降低乳杆菌属（Lactobacillus）丰度，而熟大黄对其影响没有显著性。结论 生大黄引起腹泻的原因可能主要是由肠道菌群的失调以及炎症因子水平异常所导致，熟大黄能够在一定程度上缓解肠道菌群的失调，抑制炎症因子的表达，进而缓解生大黄所致腹泻的副作用。
Abstract:
Abstract： Objective To compare the effects of Rhubarb wine steaming on serum inflammatory factors and intestinal flora in normal mice before and after steaming,and to explore the potential mechanism of wine steaming to alleviate the side effects of Rhubarb (diarrhea).Methods 84 male ICR mice were randomly divided into blank group,raw Rhubarb and cooked Rhubarb high,medium and low (8,4,1 g·kg-1) dose groups.The blank group was given 0.9% normal saline of the same volume.The raw Rhubarb and cooked Rhubarb groups were given corresponding water decoction,and the mice were continuously gavaged for 14 days (once per day).The mental state of the mice was observed on the 7th and 14th days respectively,and the feces were collected to determine the fecal water content and 16S rRNA sequencing was performed,Detection of tumor necrosis factor-α（TNF-α）,Interferon-γ （IFN-γ）,interleukin-6 (IL-6) in serum by enzyme-linked immunosorbent assay (ELISA).Histopathological observation of small intestine in mice was observed by hematoxylin-eosin (HE) staining.Results Compared with the blank group,the fecal water content of the high and middle dose groups of raw Rhubarb and the high dose group of cooked Rhubarb increased significantly,and the increase degree of cooked Rhubarb was lower than that of raw Rhubarb.Compared with the blank group,raw and cooked Rhubarb have different degrees of damage to the small intestine of mice.With the prolongation of the administration time,the damage in the high-dose group of raw Rhubarb is aggravated,while the change in each group of cooked rhubarb is not obvious.Compared with the blank group,both raw and cooked rhubarb can increase serum TNF-α,IL-6,IFN-γ level.The content of cooked Rhubarb group was lower than that of raw Rhubarb group.Compared with the blank group,the total number of intestinal microflora taxons (OTUs) and Alpha diversity in the raw and cooked Rhubarb groups decreased,while the degree of decrease in the cooked Rhubarb group was slightly lower than that in the raw Rhubarb group.Compared with the blank group,raw and cooked Rhubarb can increase the abundance of Streptococcus and Shigella,and the influence of natural and cooked Rhubarb on it is less than that of raw Rhubarb.In addition,raw Rhubarb can reduce the abundance of Lactobacillus,while cooked Rhubarb has no significant effect on it.Conclusion The diarrhea caused by raw Rhubarb may be mainly caused by the imbalance of intestinal flora and the abnormal level of inflammatory factors.Cooked Rhubarb can alleviate the imbalance of intestinal flora,inhibit the expression of inflammatory factors to a certain extent,and then alleviate the side effects of diarrhea caused by raw Rhubarb.

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备注/Memo

备注/Memo:
基金项目：国家自然科学基金项目（82104396,81974525,81973592）;陕西省自然科学基金青年项目（2022JQ-807）;陕西省中医药管理局科研项目（2021-ZZ-JC012）;陕西省教育厅科研项目（21JK0592）;陕西中医药大学学科创新团队项目（2019-YL10）
更新日期/Last Update: 2024-08-26