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盐炙前后关黄柏多糖基本含量测定及对免疫功能的影响

ISSN号：1000-1719
期刊名称：《辽宁中医杂志》
时间：0
分类：R927.2[医药卫生—药学]
作者机构：黑龙江中医药大学教育部北药基础与应用研究重点实验室黑龙江省中药及天然药物药效物质基础研究重点实验室,黑龙江哈尔滨150040
相关基金：国家自然科学基金面上项目（81473351）; 黑龙江中医药大学研究生创新科研项目（2015010）

关键词：关黄柏, 多糖, 总糖含量, 蛋白质含量, 糖醛酸含量, 盐炙, 免疫功能, Phellodendron amurense Rupr, polysaccharide, contents of total carbohydrate, contents of protein, contents of uronic acid, stir - frying with salt - water, immune function

中文摘要：

目的：比较盐炙前后关黄柏多糖中总糖、蛋白及糖醛酸含量,考察对小鼠免疫功能的影响,以探讨关黄柏多糖组分的盐炙机理。方法：采用苯酚-硫酸法、考马斯亮蓝法、硫酸-咔唑法分别测定总糖、蛋白及糖醛酸含量,采用经典小鼠免疫实验以检测盐炙前后总多糖对小鼠免疫功能的影响。结果：盐炙前后关黄柏多糖总糖、蛋白及糖醛酸含量具有一定差异,关黄柏多糖中剂量及盐炙品多糖中、高剂量能降低小鼠碳粒廓清指数;盐炙关黄柏多糖中、高剂量对DNFB所致迟发型超敏反应有明显的抑制作用;盐炙关黄柏多糖中、高剂量能明显降低小鼠溶血素抗体生成能力且呈量效关系。结论：关黄柏经盐炙后多糖类成分发生明显变化,且盐炙前后关黄柏多糖能从非特异性免疫、细胞免疫和体液免疫方面抑制小鼠的免疫功能,盐炙后效果更显著,说明关黄柏方法中盐炙对于发挥免疫抑制功能有较重的作用。

英文摘要：

Objective ： To compare the contents of total carbohydrate, protein and uronic acid in polysaccaride of Phellodendri amurensis Cortex before and after salt processing, investigate its effects on the immune function of mice and discuss the mechanism of salt processing in polysaccaride of Phellodendri Amurensis Cortex. Methods ： The contents of total carbohydrate was determined by phenol -sulfuric acid method and the contents of protein determined by coomassie brilliant blue method and the contents of uronic acid determined by carbazole - sulphuric acid methods. To investigate the effects of the totally polysaccharide before and af- ter salt processing on the immune function of mice with classical immune test. Results ： There were some differences among the con- tents of total carbohydrate, protein and uronic acid in polysaccaride of Phellodendri Amurensis Cortex before and after salt process- ing. The medium dose of polysaccharide in Phellodendron amurense Rupr and the medium and high dose of stir - frying polysac- charide with salt - water had the effect to reduce clearance rate of intravascular colloidal carbon. The medium and high dose of stir - frying polysaccharide with salt - water in Phellodendron amureuse Rupr had the obvious inhibitory effect on DTH caused by DN- FB. The medium and high dose of stir - frying polysaccharide with salt - water in Phellodendron amurense Rupr can reduce the generative powers of the hemolysin - antibody of the mice obviously with dose - effect relationship. Conclusion： Polysaccaride com- positions of Phellodendri Amurensis Cortex change obviously before and after salt processing. Polysaccharide in Phellodendron amurense Rupr has the effect to reduce the immune function of mice in non - specific immunity, cellular immunity and humoral immunity before and after processing. And the effect of polysaccharide prepared with salt is better. It shows that the way of salt processing in PheUodendron amurense Rupr plays a crucial role in the immunosuppression.

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