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目的研究五味子不同炮制品对小鼠肝微粒体CYP450的诱导作用。方法分别灌胃给予小鼠不同剂量的生、醋五味子水、醇提浸膏,测定肝脏系数、蛋白含量及CYP450的水平。结果与生理盐水组比较,生、醋五味子水提浸膏组均有显著性差异(P<0.01、P<0.05);与空白组比较,中剂量生五味子水提浸膏组、高剂量生、醋五味子醇提浸膏组和高剂量醋五味子水提浸膏组有显著性差异(P<0.01、P<0.05);与苯巴比妥组比较,各提取组无显著性差异(P>0.05)。结论五味子经醋制后对CYP450酶含量产生诱导作用,且与提取的溶媒及给药剂量呈正相关。
Objective To study the induction effect of different processed products of Schisandra chinensis on liver microsomal CYP450 in mice. Methods Mice were given different doses of raw water, vinegar Schisandra water, alcohol extraction extract, liver coefficient, protein content and the level of CYP450. Results Compared with the saline group, there were significant differences (P <0.01, P <0.05) between the water extract group of raw and the vinegar of Schisandra chinensis. Compared with the blank group, (P <0.01, P <0.05). Compared with the phenobarbital group, there was no significant difference among the extraction groups (P> 0.05) ). Conclusion Schisandra after induced by vinegar on CYP450 enzyme content induction, and with the extracted solvent and dose was positively correlated.