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Article in Chinese | WPRIM | ID: wpr-846628


Objective: To investigate the effects of processing and compatibility of ginger for the treatment of cold asthma rats at the metabolomics level by gas chromatography-mass spectrometry (GC-MS). Methods: The rats of cold asthma were established by ovalbumin (OVA) + ice water bath. The rats divided randomly into the control group, model group, Linggan Wuwei (fresh/dry/stir- frying) Jiangxin Decoction group and the positive drug Guilong Kechuanning group. The pathological changes of lung tissue were observed by HE staining; The inflammatory cell count in BALF and the content of IgE, IL-4 and IFN-γ in serum were determined. GC-MS was used to conduct the non-targeted metabolomics study to search the serum and urine related differential metabolites in rats with cold asthma, and MetaboAnalyst was used to construct related metabolic pathways. Results: The results showed that Linggan Wuwei (fresh/dry/stir-frying) Jiangxin Decoction improved the pathological changes of rat lung tissue, significantly reduced the BALF inflammatory cell count in BALF and IgE and IL-4 levels in serum, and increased IFN-γ levels. Compared with the control group, 37 differential metabolites (15 in serum and 22 in urine) were screened in cold asthma rats. And seven metabolic pathways involving energy metabolism, oxidative stress may be associated with cold asthma by Metaboanalysis pathway analysis. The overall metabolic profile of the cold asthma rats with the intervention of Linggan Wuwei (fresh/dry/stir-frying) Jiangxin Decoction tended to normal levels. The effect of Linggan Wuwei (dry) Jiangxin Decoction on cold asthma was better than Linggan Wuwei (fresh/stir-frying) Jiangxin Decoction. Conclusion: It is more reasonable to process ginger into dried ginger in Linggan Wuwei Jiangxin Decoction against cold asthma. Ginger processing-compatibility may play a therapeutic role in cold asthma rats by regulating energy metabolism and oxidative stress.

Article in Chinese | WPRIM | ID: wpr-828004


To reveal the processing mechanism of Chrysanthemi Flos from the changes of chemical compositions after frying and its effect on the efficacy of liver protection. Ultra performance liquid chromatography-quadrupole-time of flight-mass spectrometry(UPLC-Q-TOF-MS) and ultra high performance liquid chromatography(HPLC) were used for the qualitative and quantitative researches of chemical compositions before and after Chrysanthemi Flos frying. Progenesis QI and SPSS software were used for principal component analysis(PCA), partial least squares discriminant analysis(PLS-DA), variable importance projection(VIP) analysis and t-test to identify the compositions with significant changes. Pharmacodynamics experiment was used to investigate the protective effect of crude and fried Chrysanthemi Flos on CCl_4-induced acute liver injury in mice. According to mass spectrometry data, there were 28 chemical compositions in crude and fried Chrysanthemi Flos, mainly including flavonoids and organic acids. 13 compositions such as luteolin, apigenin and luteolin glycoside were increased significantly after frying, while 7 compositions such as chlorogenic acid, luteolin-7-O-glucuronide and apigenin-7-O-glucuronide were decreased significantly after frying. Through principal component analysis, crude and fried Chrysanthemi Flos products were divided into two categories, indicating that there were internal differences in quality. The results of liver injury protection experiment in mice showed that the AST, ALT and MDA contents were significantly decreased and SOD level was increased in mice with liver injury in both the high and medium dose groups. Histopathological examination showed that crude and fried Chrysanthemi Flos can protect the liver by reducing inflammatory cell infiltration, reducing steatosis, and repairing damaged liver cells. The results of this study showed that the chemical compositions had obvious changes after frying, and both crude and fried Chrysanthemis Flos had protective effects on CCl_4-induced acute liver injury in mice. In addition, in the range of high, medium and low doses, the liver protection effect of crude and fried Chrysanthemi Flos increased with the increase of dose. The experiment results provided reference for the mechanism of fried Chrysanthemi Flos and clinical selection of processed products.

Animals , Chromatography, High Pressure Liquid , Chrysanthemum , Flavonoids , Flowers , Chemistry , Liver , Chemistry , Mice