Expression of Fermintin family homologous protein 2 in non-small cell lung cancer and its clinical significance / 中华病理学杂志

Objective@#To investigate the expression of Fermintin family homologous protein 2 (FERMT2) in non-small cell lung cancer and its clinical significance.@*Methods@#Seventy-two patients with non-small cell lung cancer were collected at Xinxiang Central Hospital, Henan Province, from January 2015 to January 2017.There were 48 male and 24 female patients, the age ranged from 37 to 78 years (mean 58 years). The expression of FERMT2 in tumor samples and para-cancerous tissues were detected by immunohistochemistry. Protein and mRNA expression of FERMT2 were detected by Western blot and real-time fluorescence quantitative PCR, respectively. Western blot method was also used to detect integrin-related protein expression, including integrin beta 1 (CD29), vascular cell adhesion molecule (VCAM1), and mobile related protein-1 (MRP1).@*Results@#Immunohistochemistry showed that the positive rates of FERMT2 expression were 81.9%(59/72)in carcinoma tissue and 15.4%(11/72) in para-cancerous tissues, and the difference was statistically significant (P<0.01). Positive FERMT2 expression was different in tumors at different tumor stages: 11/17 at stage Ⅰ, 16/20(80.0%)at stage Ⅱ, 17/20(85.0%)at stage Ⅲ, and 15/15 at stage Ⅳ, and there was a significant difference between each stage (P<0.01). By real-time PCR and Western blot, the expression of FERMT2 in non-small cell lung cancer tissues was significantly higher than that of para-cancerous tissue (P<0.01). The expression levels of integrin related proteins (integrin β1, VCAM1 and MRP1) in tumor tissues were significantly higher than those in para-cancerous tissues, and positively correlated with the expression of FERMT2 (r=0.531, P<0.01; r=0.483, P<0.01; r=0.612, P<0.01).@*Conclusions@#FERMT2 is highly expressed in non-small cell lung carcinomas. Its expression is closely correlated with the tumor clinical stage. It is hypothesized that FERMT2 may promote tumor metastasis through interactions with integrin-like protein.

Determination of three organic acids in Schisandrae Chinensis Fructus by HPLC / 中国中药杂志

<p><b>OBJECTIVE</b>To establish an HPLC method for determination of three organic acids in Schisandrae Chinensis Fructus.</p><p><b>METHOD</b>The separation was performed on a C18 column with acetonitrile-15 mmol x L(-1) KH2 PO4 (1:99) and methanol-0.5% acetic glacial as the mobile phrase to determine the content of kinic acid, citric acid, and protocatechuic acid.</p><p><b>RESULT</b>Three kinds of organic acid can be detective in different samples, and the average content of the three organic acids were about 18%, among which the citric acid was the highest (18%).</p><p><b>CONCLUSION</b>Since organic acids is an important parts of the material basis in Schisandrae Chinensis Fructus, it is necessary to carry out the pharmacological research associated with the function of Schisandrae Chinensis Fructus. Further, it will provide scientific basis for the drug relevance research between material basis and efficiency, as well as the foundation for the relevance research on the properties and Five Tastes of traditional Chinese medicine.</p>

Determination of two stilbene glycoside in five processed products of Rheum palamatum / 中国中药杂志

<p><b>OBJECTIVE</b>To compare of the contents of two stilbene glycoside in five processed products of Rheum palamatum.</p><p><b>METHOD</b>The contents of trans-3, 5, 4'-trihydroxystilbene-4'-O-beta-D-glucopyranoside (a) and trans-3, 5, 4'-trihydroxystilbene-4'-Obeta-D-(6"-O-galloyl)-glucopyranoside (b) were determined by HPLC analysis at 35 degrees C with methanol-1% acetic acid as mobile phase, the wavelengths were set at 280, 300 nm, the flow rate was 1.0 mL x min(-1).</p><p><b>RESULT</b>The two components could be detected in five processed products, and their contents were more close in the no-parched pieces, the vinegar roasts pieces and the wine roast pieces. However, the contents reduced significantly in other two kinds of pieces which were lower than 80 percent of no-parched pieces.</p><p><b>CONCLUSION</b>High temperature may result in a significant reduction on glycoside in the pieces of rhubarb, and we have received similar results from determination of other glycoside compounds. Further analysis and comparison with the content of their corresponding aglycones, can provide a scientific basis to explain the variation of the material basis in the processed products of rhubarb.</p>

Glycosides of roasted seeds of Cassia obtusifolia / 中国中药杂志

<p><b>OBJECTIVE</b>To study the chemical constituents of the roasted seeds of Cassia obtusifolia, and to illuminate the change of its effective components before and after being roasted.</p><p><b>METHOD</b>The compounds were isolated and repeatedly purified by macroporous resin, silica gel column chromatography. Their structures were elucidated by physical and chemical properties and NMR data.</p><p><b>RESULT</b>Three components were obtained from ethanol extract, and the structures were identified as nor-rubrofusarin-6-O-beta-D-(6'-O-acetyl) -glucopyranoside (1), 1-desmethyl- aurantio-obtusin-2-O-beta-D-glucopyranoside (2), obtusin (3).</p><p><b>CONCLUSION</b>Compounds 1 and 2 were isolated from the roasted seeds of C. obtusifolia for the first time, and compound 1 was a new compound.</p>

Variety regulation of aloe-emodin-3-CH2-O-beta-D-glucopyranoside and emodin-8-O-beta-D-glucopyranoside in five processed pieces from Rheum palmatum / 中国中药杂志

<p><b>OBJECTIVE</b>To compare the contents of two another anthraquinone-O-glucosides in five different processed products from Rheum palmatum.</p><p><b>METHOD</b>Aloe-emodin-3-CH2-O-beta-D-glucopyranoside and emodin-8-O-beta-D-glucopyranoside were determined simultaneously by HPLC on an Agilent TC-C18 (2) column at 35 degrees C with the tetrahydrofuran-1% glacial acetic acid (25:75). The detection wavelength was set at 410 nm and the flow rate was 0.9 mL x min(-1).</p><p><b>RESULT</b>The calibration curves for two components were linear within the range of 0.0090-0.2704 microg (r = 0.9996), 0.0396-1.188 microg (r = 0.9996), and the average recoveries were 97.85%, 97.19% respectively.</p><p><b>CONCLUSION</b>The results showed the remarkable variation regulations among the five different processed pieces. The contents of the crude pieces and the pieces roasted vinegar were almost the same, while the pieces roasted with millet wine were a little higher than that of the crude pieces, and the contents at the two components in prepared pieces and charring pieces evidently reduced.</p>

Comparison of gallic acid and catechin contents in five processed products of Rheum palametum / 中国中药杂志

<p><b>OBJECTIVE</b>To establish a HPLC method for the determination of gallic acid and catechin in Rheum palametum and to study the changes of gallic acid and catechin content in R. palametum during processing.</p><p><b>METHOD</b>The contents of gallic acid and catechin were determined simultaneously by HPLC on the Zorbax Eclipse XDB-C18 (4.6 mm x 250 mm, 5 microm) column at 30 degrees C with gradient elution. The flow rate was 0.9 mL x min(-1) and the detecting wave-length was 277 nm.</p><p><b>RESULT</b>There were obvious differences in contents of gallic acid and catechin between the crude herbal material and other four kinds of processed products of R. palametum. Compared to crude herbal material, the contents of gallic acid increased evidently increased in the five processed pieces, up to 139. 3% in the processed piece of braising with liquor. The contents of catechin were similar to gallic acid in the pieces of vinegar and the liquor sauted, but nearly not founded in the braising with liquor and the charring products.</p><p><b>CONCLUSION</b>The different processing methods have certain effect on the content of gallic acid and catechin in R. palametum.</p>

Anthraquinone contents in five processed products from Rheum palamatum / 中国中药杂志

<p><b>OBJECTIVE</b>To compare the contents of five anthraquinone components in five different processed products from Rheum palamatum.</p><p><b>METHOD</b>The contents of aleo-emodin, rhein, emodin, chrysophanol and physcion were determined simultaneously by HPLC on plogilent TC-C18 (2) column at 35 degrees C with the methanol-0.1% phosphoric acid (85: 15). The detection wavelength was set at 254 nm and the flow rate was 1.0 mL x min(-1).</p><p><b>RESULT</b>The obtained linearity of the five components was better over 0.999 9 and the average recoveries were 96.44%, 98.11%, 99.30%, 98.00% and 97.86%, respectively.</p><p><b>CONCLUSION</b>The results showed the remarkable variation regulations show in the five different processed products. Compared to the no-parched pieces, the contents of the five anthraquinone components have evidently increased in the braising with liquor and the charring products, and reduced in the vinegar and the liquor sauted pieces.</p>

Simultaneous determination of two anthraquinone-O-glucosides in five processed pieces from Rheum palamatum / 中国中药杂志

<p><b>OBJECTIVE</b>To compare the contents of two anthraquinone-O-glucosides in five different processed products from Rheum palamatum.</p><p><b>METHOD</b>The content of aleo-emodin-8-O-beta-D-glucoside, rhein-8-O-beta-D-glucoside were determined simultaneously by HPLC on a agilent TC-C18 (2) column at 35 degrees C with the mobile phase of acetonitrile-1% glacial acetic acid (20: 80). The detection wavelength was set at 410 nm and the flow rate was 1.0 mL x min(-1).</p><p><b>RESULT</b>The calibration curves for two components were linear within the range of 0.017 44-0.348 8 microg (r = 0.999 8, n = 5), 0.084-1.686 microg (r = 0.999 9, n = 5), and the average recoveries were 97.82%, 97.87%, respectively.</p><p><b>CONCLUSION</b>The results showed that there were remarkable variation of the two kinds of glucosides contentsamong the five different processed pieces. The contents of the crude pieces, pieces roasted with millet wine and pieces roasted with vinegar were almost the same, while the prepared pieces and charring pieces had evidently reduced contents. The are certain regularity in the variation.</p>

Identification and comparison of constituents in HPLC fingerprint of five Chinese herbal pieces from Rheum palamatum / 中国中药杂志

<p><b>OBJECTIVE</b>To identificate and compare constituents in the HPLC fingerprint of five Chinese herbal pieces from Radix et Rhizoma Rhei.</p><p><b>METHOD</b>HPLC analysis was carried out with methyl alcohol 1% glacial acetic acid as gradient elution, changes in five Chinese herbal pieces and medicinal material under 280 nm and 430 nm were compared.</p><p><b>RESULT</b>HPLC fingerprints of the no-parched pieces, the liquor and the vinegar roasts pieces were similar, 24 peaks were identified under 280 nm 19 or 22 peaks could be indicated in the braising with liquor and the charring respectively. Under 430 nm, 8 peaks were identified except the braising with liquor.</p><p><b>CONCLUSION</b>HPLC fingerprints of the no-parched pieces, the liquor and the vinegar roasts pieces are similar while the changes on chemical composition and the content in braising with liquor and the charring are remarkable.</p>