Establishment of the Microwave Processing Technology of Yellow Wine-processed Curculigo orchioides and Comparison with Traditional Technology / 中国药房

OBJECTIVE：To establish the microwave processing technology of yellow wine-processed Curculigo orchioides ， and compare it with traditional technology. METHODS ：HPLC method was adopted to determine the contents of curculigoside ， orcinol glucoside and orcinol gentiobioside in C. orchioides . Based on the single factor tests ，microwave processing technology was optimized and validated with orthogonal test combined with comprehensive weighted scoring method ，with the amount of yellow wine，microwave power ，wetting time and microwave time as factors ，using the contents of curculigoside ，orcinol glucoside ， orcinol gentiobioside and ethanol soluble extract as the indexes. The contents of C. orchioides decoction pieces and processed products were compared. RESULTS ：The optimal microwave processing technology included that the amount of yellow wine was 20％（the weight of C. orchioides decoction pieces was 20％），microwave power was 300 W，wetting time was 3 h，microwave time was 2 min. After 3 times of validation tests ，average contents of curculigoside，orcinol glucoside ，orcinol gentiobioside and ethanol soluble extract were 0.095 6％，0.723 9％，0.406 6％，10.115 3％，and RSD were 0.71％，0.54％，0.99％，1.44％（n＝3）. Average comprehensive score were 99.08（RSD＝0.69％，n＝3）. Except for the content of ethanol soluble extract in traditional wine-processed product ，the contents of curculigoside and orcinol gentiobioside in traditional wine-processed product and microwave processed product as well as the content of ethanol soluble extract in microwave processed product were all significantly higher than C. orchioides decoction pieces ；the contents of curculigoside and orcinol gentiobioside in microwave processed product were both significantly higher than traditional wine-processed product （P＜0.05）. The contents of orcinol glucoside in 2 processed product were significantly lower than C. orchioides decoction pieces ，while the microwave processed product was significantly higher than traditional wine-processed product （P＜0.05）. CONCLUSIONS ：Optimized microwave processing technology is stable and feasible ，and can be used for the processing of yellow wine-processed C. orchioides .

Effects of Chinese yellow wine on homocysteine-induced dysfunction in rat endothelial progenitor cells / 中国病理生理杂志

AIM:To investigate whether Chinese yellow wine has influences on homocysteine ( Hcy )-induced dysfunction in rat endothelial progenitor cells (EPCs).METHODS:Rat bone marrow was extracted to harvest mononucle-ar cells ( MNCs) by density gradient centrifugation .The MNCs were plated on fibronectin-coated culture dishes , and were induced into EPCs by EGM-2 complete medium supplemented with cell growth factor .The adherent cells were collected 7 d later for all studies .EPCs were characterized as adherent cells double positive for DiI-ac-LDL uptaking and lectin binding by direct fluorescent staining under a laser scanning confocal microscope .The viability, migration, apoptosis and in vitro vasculogenic activity of the EPCs were determined by MTT assay , Transwell chamber assay , apoptosis kit and in vitro vas-culogenesis kit, respectively.RESULTS:Compared with control group, the viability, migration and in vitro vasculogenic capacity of the EPCs in Hcy group were significantly decreased (P<0.01).Compared with Hcy group, yellow wine group and red wine group both significantly improved the viability , migration and in vitro vasculogenic capacity of Hcy-induced EPCs (P<0.01).Compared with control group, yellow wine group and red wine group both significantly improved the a-bove-mentioned functions of EPCs (P<0.05).However, no significant difference of apoptosis in all groups was observed . CONCLUSION:Hcy may result in dysfuction of EPCs .Treatment with yellow wine improves Hcy-induced EPC functions .

Effects of Chinese yellow wine on rat vascular endothelial cells and atherosclerosis induced by TNF -α / 预防医学

Objective To determine similarities in effect of yellow wine as compared statin and the possibility that yellow wine inhibits TNF -α-induced NO production,eNOS activity,expression of eNOS and iNOS protein in cultured rat VECs.Methods Isolation,cultivation,purification and identification of vascular endothelial cells of rat thoracic aorta in vitro were conducted.The passages 3 or 4 of VECs were used in all studies.Then we divided cells into 9 groups according to assays before:control,TNF -α,TNF -α+rosuvastatin (10 umol/L),TNF -α+ethanol 0.5%,TNF -α+yellow wine 0.5%,TNF -α+ethanol 1.0%,TNF -α+yellow wine 1.0%,TNF -α+ethanol 1.5%,and TNF -α+yellow wine 1.5% and the cells were given the corresponding treatment.NO production of culture supernatant was determined by nitrate reduction method and eNOS activity of cells was measured by chemical colorimetric method after the corresponding treatment for 24 h.The expression of eNOS and iNOS protein were detected by western blotting after the corresponding treatment for 48 h.Results Compared with the TNF -αgroup,NO production,eNOS activity,and eNOS protein expression in the rosuvastatin,and yellow wine 1.0%,and 1.5% groups were significantly increased and expression of iNOS protein were significantly decreased.Compared with the rosuvastatin group,eNOS protein expression in yellow wine 0.5% and yellow wine 0.5% groups significantly decreased.The expression of iNOS protein were significantly increased. Compared with ethanol groups,eNOS protein expression in yellow wine 0.5% and yellow wine 0.5% groups significantly increased and expression of iNOS protein were significantly decreased.Conclusion Treatment with yellow wine increased NO production,eNOS activity,and eNOS protein expression,which decreases iNOS protein expression.We conclude that yellow wine has similar beneficial effects as rosuvastatin on the cardiovascular system.These effects may be attributed to their anti -atherosclerotic actions.

Yellow wine and red wine inhibit matrix metalloproteinase-2 and improve pathological changes of atherosclerosis in LDL receptor knockout mice / 中国病理生理杂志

AIM: To study the possibility that yellow wine improves the pathological changes of atherosclerosis in vivo. METHODS: Six weeks old LDL receptor knockout mice (n=48) on a high-fat and L-methionine diet developed plasma hyperhomocysteinemia and atherosclerosis. The animals were randomly divided into yellow wine group, red wine group, ethanol group and control group (n=12 in each group) and were sacrificed after 14 weeks. The levels of plasma lipids and homocysteine in serum were examined. The morphological changes of aorta artery and the atherosclerosis of aorta sinus were observed under microscope. The expression and activation of matrix metalloproteinase-2 (MMP-2) were determined by the method of immunohistochemistry. RESULTS: No significant difference of plasma total cholesterol, triglyceride or high density lipoprotein cholesterol among groups was observed. Plasma homocysteine was significantly decreased in yellow wine group as compared to other three groups (P<0.01). Compared to ethanol and control groups, use of yellow wine and red wine significantly reduced the atherosclerosis lesion area (P<0.01). However, no significant discrepancy between the yellow wine group and red wine group was found. Compared to control group, the expression of MMP-2 in yellow wine group, red wine group and ethanol group decreased by 26.3%, 27.6% (P<0.01) and 5.7% (P>0.05), respectively. The activity of MMP-2 in yellow wine group, red wine group and ethanol group decreased by 31.7%, 32.5% (P<0.01) and 6.7% (P>0.05), respectively. CONCLUSION: Yellow wine and red wine inhibit the expression of MMP-2 and improve the pathologic changes of atherosclerosis, indicating that they have benefic effects on cardiovascular system.

Study on processing methods of Semen cuscuta with orthogonal design / 中成药

Objective:To provide a basis for the choicing of Semen Cuscuta baked with stir frying with yellow wine.Methods: The orthogonal design was adopted to optimize the processing methods. The content of total flavonoids determined was as a marker to evaluate the different processes. Other three comparative experiments with different auxiliary materials were observed. Results: the optimum processing method with yellow wine was A 2B 3C 1D 2, and the contents of total flavonoids of test sample was highest in the experiments.Conclusions: The optimum processing method with yellow wine is feasible.