Zhong Ling-Yun, Deng Xiao-Yan, Huang Yi, Liao Jing-Jing, Zhu Wei-Feng, Yu Huan, Zhou Shi-Cheng, Chen Rui-Lin
Jiangxi University of Chinese Medicine Nanchang 330004, China.
Jiangxi College of Traditional Chinese Medicine Fuzhou 344000, China.
Zhongguo Zhong Yao Za Zhi. 2021 Sep;46(17):4403-4409. doi: 10.19540/j.cnki.cjcmm.20210205.302.
This study aims to explore the pharmacodynamic differences of Puerariae Lobatae Radix(PLR), Puerariae Thomsonii Radix(PTR) and their different processed products and the influences of these medical materials on the diversity of intestinal flora. The Sennae Folium-induced diarrhea model, streptozotocin(STZ)-induced diabetes model and L-nitro-arginine methyl ester(L-NAME)-induced hypertension model were used to compare the pharmacodynamic differences in anti-diarrhea, blood glucose reduction and blood pressure lowering among raw, roasted and vinegar-processed PLR and PTR. The effects of raw and processed PLR and PTR on intestinal flora diversity of rats were evaluated by 16 S rDNA high-throughput sequencing. The roasted PLR and PTR performed better in anti-diarrhea, especially the former. PLR and its processed products all presented the efficacy of reducing blood glucose, and the vinegar-processed PLR was the most outstanding. The raw PTR was not that effective in reducing blood glucose, whereas its efficacy was improved after roasting and vinegar processing. Both PLR and PTR were capable of lowering blood pressure to a certain extent, and PLR is superior to PTR in this aspect. Further, the vinegar-processed PLR showed the best effect. The diversity of intestinal flora was different among rats to which different products of PLR and PTR were administered. The roasted PLR led to the highest abundance of Lactobacillus, which was closely related to its best antidiarrheal effect. The highest abilities of vinegar-processed PLR to lower blood glucose and blood pressure were associated with the high abundance of Blautia and Prevotella_9. This study lays a foundation for elucidating the processing mechanisms of PLR and PTR and provides a basis for their further development and application.
本研究旨在探讨葛根（PLR）、粉葛（PTR）及其不同炮制品的药效差异，以及这些药材对肠道菌群多样性的影响。采用番泻叶致泻模型、链脲佐菌素（STZ）致糖尿病模型和L-硝基精氨酸甲酯（L-NAME）致高血压模型，比较生、炒、醋制PLR和PTR在止泻、降血糖和降压方面的药效差异。通过16S rDNA高通量测序评估生、制PLR和PTR对大鼠肠道菌群多样性的影响。炒PLR和炒PTR在止泻方面表现较好，尤其是前者。PLR及其炮制品均呈现出降血糖功效，其中醋制PLR最为突出。生PTR降血糖效果不佳，而炒后和醋制后其功效有所提高。PLR和PTR均能在一定程度上降低血压，在这方面PLR优于PTR。此外，醋制PLR效果最佳。给予PLR和PTR不同制品的大鼠肠道菌群多样性存在差异。炒PLR使乳酸杆菌丰度最高，这与其最佳止泻效果密切相关。醋制PLR降血糖和降压能力最强与布劳特氏菌属和普雷沃氏菌属9丰度高有关。本研究为阐明PLR和PTR的炮制机制奠定了基础，并为其进一步开发应用提供了依据。
