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虎杖生品及其3种炮制品的肝毒性比较研究
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| 篇名： | 虎杖生品及其3种炮制品的肝毒性比较研究 |
| TITLE： | Comparative study on the hepatotoxicity of Polygonum cuspidatum and its three processed products |
| 摘要： | 目的 比较虎杖生品及其醋、姜、酒炙3种炮制品对小鼠肝毒性的差异。方法采用最大耐受剂量法进行急性毒性实验。将雄性昆明小鼠随机分为空白组、生品组、醋炙组、姜炙组和酒炙组，每组16只。各药物组小鼠按192g/kg的总剂量灌胃相应药液（单次灌胃体积为40mL/kg，共3次，每次间隔5h）。实验期间，观察各组小鼠的死亡情况和一般状态；分别于末次给药后48h和14d处死各组小鼠8只，比较其脏器系数、血清生化指标及肝组织病变情况。结果实验期间，各组小鼠均无死亡。末次给药后4h，各药物组小鼠尿液、粪便有不同程度改变，但均在末次给药后14d时恢复正常；且各药物组小鼠各时间点体重、平均摄食量比较，均无统计学意义（P＞0.05）。末次给药后48h，各药物组小鼠均出现不同程度的肝组织损伤，以酒炙组最严重，生品组次之，醋炙组最轻；酒炙组小鼠的肝脏系数，生品组、酒炙组小鼠的血清丙氨酸转氨酶、天冬氨酸转氨酶、总胆红素、碱性磷酸酶水平，以及姜炙组小鼠的血清总胆红素、碱性磷酸酶水平均较空白组显著升高（P＜0.05）；末次给药后14d，各药物组小鼠肝组织病变及各定量指标均有所恢复，其血清肝功能指标整体水平均较48h时显著降低（P＜0.05）。结论虎杖生品及其炮制品均有一定的肝毒性，且其肝毒性与炮制方法密切相关，毒性强弱依次为酒炙品＞生品＞姜炙品＞醋炙品。 |
| ABSTRACT： | OBJECTIVE To compare the hepatotoxicity of raw Polygonum cuspidatum and its vinegar-processed， ginger- processed， and wine-processed products in mice. METHODS Acute toxicity was assessed using the maximum tolerated dose approach. Male Kunming mice were randomly assigned to blank group， raw drug group， vinegar-processed group， ginger-processed group and wine-processed group， with 16 mice in each group. Mice in the treatment groups received oral gavage of the corresponding preparation at a total dose of 192 g/kg （single gavage volume of 40 mL/kg， administered three times at 5-hour interval）. During the experiment， the mortality and general condition of mice in each group were observed. Eight mice from each group were sacrificed at 48 hours， and the remaining eight at 14 days after the last administration. Organ coefficients， serum biochemical indices and liver histopathology were compared among the groups. RESULTS No mortality was observed in any group throughout the study. At 4 hours after the last administration， mice in all treatment groups exhibited transient alterations in urine and feces， which resolved at 14 days after the last administration. No significant differences in body weight or average food intake were observed among groups at any time point （P＞0.05）. At 48 hours after the last administration， all treatment groups showed varying degrees of liver injury， most severe in the wine-processed group， followed by the raw drug group， and mildest in the vinegar- processed group. Compared with the blank group， liver coefficients were significantly elevated in the wine-processed group， while serum levels of alanine transaminase， aspartate transaminase， total bilirubin （TBil） and alkaline phosphatase （ALP） were significantly increased in the raw drug and wine-processed groups. Additionally， the serum levels of TBil and ALP were significantly elevated in the ginger-processed group （P＜0.05）. At 14 days after the last administration， liver histopathology and all quantitative indicators showed partial recovery. Serum levels of liver function parameters were markedly reduced compared with 48 hours after the last administration （P＜0.05）. CONCLUSIONS Both raw and processed P. cuspidatum exhibit hepatotoxicity， which is closely associated with the processing method， and the severity of hepatotoxicity follows the order： wine-processed product＞raw product＞ginger-processed product＞vinegar- processed product. |
| 期刊： | 2025年第36卷第24期 |
| 作者： | 李佳鑫；王世伟 |
| AUTHORS： | LI Jiaxin，WANG Shiwei |
| 关键字： | 虎杖；生品；炮制品；肝毒性 |
| KEYWORDS： | Polygonum cuspidatum； raw drug； processed |
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