Effects Of Schisandra Processed With Vinegar On Composition And Cytochrome P450

Fructus Schisandrae are dry ripe fruit of Schisandra chinensis (Turcz.) Baill,with bushen ningxin effect.The raw one specialize in astringing lung to stop cough and promoting salivation to arrest sweating while the vinegar processed one can enhance effect of baogan hugan.This paper is mainly to compare the lignins of raw and vinegar processed, the activity of CYP450 on mouse in vitro and rat liver in vivo after ig raw and vinegar processed to provide the basic knowledge for safe, effective and reasonable use in practice, and provide metabolism-related experimental data for natural science in colleges and universities in Jiangsu Province "vinegar manufacturing and processing mechanism of hepatic effects of traditional Chinese medicine study (project approval number:09KJA360001)".In accordance with the relevant provisions of the 2010 edition of a Chinese Pharmacopoeia Schisandra origin and quality of the sample were identified, the results are in line with regulations.Compare the contents of lignins in the raw and vinegar processed.HPLC method is adopted to compare the contents of Schisandrin, Schisandrol B, Schisantherrin A, Deoxyschisandrin, Schisandrin B and Schisandrin C in Schisandra chinensis(Turcz.) Baill.Using colorimetric to determine the total lignans in schisandra chinensis.Results:The vinegar processed is not different from the raw one by measuring the content of total lignins, and the vinegar processed one is slightly higher than the raw one. Suggest that after processed by vinegar the content of total lignin was not influenced. By in the different processed, Conclusively,the vinegar processed one is slightly higher than the raw one by determining the six important lignin monomer composition.The contents of Schisandrin, Schisandrol B, Schisantherrin A come down after processed by vinegar while the contents of Deoxyschisandrin, Schisandrin B increased,and the content of Schisandrin C is essentially the same.Tips the ratio and amount of lignin monomer components had corresponding changes after processed by vinegar.Effect on CYP450 and liver protein in mouse:the rats were given orally the different doses of the aqueous and alcohol extracts of the crude and processed schisandrae for seven days.Then the liver microsomes were prepared,and the liver coefficient,the protein content and P450 level were determined.To observe the alteration of the hepatic CYP450 content in rats after oral administration of the different processed fructus schisandrae chinensis. By comparison with treated group(the different doses of the aqueous and alcohol extracts of the crude and processed schisandrae) and the group of physiological saline,the group of the phenobaital in the levels of he liver coefficient,the protein content and P450 level.Conclusion:The middle dose of the aqueous and alcohol extracts of the crude and processed schisandrae improved the content of protein in liver,while no obvious effect on CYP450.The high doses of alcohol extract can significantly induced protein and CYP450. Schisandra made by vinegar showed induction effect on hepatic protein and CYP450 level in rats in a dose- and/or solvent-dependent manner.Assessment of effects of short-term and long-term gave the alcohol extract of the raw and vinger processed schisandra on cytochrome P450 isoforms activity of rats by a three-drug Cocktail approach. The results show that, Given a short-term of the raw and vinger processed schisandra inhibit the activity of CYP1A2, CYP2E1 and induce the activity of CYP3A4,and the inhibition of CYP1A2 by the vinger processed schisandra was stronger than the raw one.Given a long-term of the raw and vinger processed schisandra inhibit the activity of CYP1A2 and induce the activity of CYP3A4,and the raw and vinger processed schisandra also inhibit the activity of CYP2E1.The inhibition of CYP1A2 by the vinger processed schisandra was stronger than the raw one,while the induction was feebler than the phenobaital.Comprehensive above research results:The proportion of lignins in schisandra chinensis after processed with vinegar occurs changes. Murine experimental results indicates that, the vinegar processed schisandra can raise liver protein content and improve the level of CYP450 stronger than the raw one,and the alcohol extracts which can relative concentrate extraction of lignan ingredients is more effective than aqueous extracts.Rat in vivo experimental results indicates that:The raw and vinger processed schisandra induce the activity of CYP3A4 enzyme, accelerated drug metabolism, to reached protection liver of purpose;The raw and vinger processed schisandra inhibit the activity of CYP1A2, to up to detoxification of effect,and the effect of the vinger processed one is stronger than the raw one;Short-term and long-term experimental results comparison:the raw and vinger processed schisandra on CYP2E1 short-term induced, long-term suppression.Experimental study on the above, for schisandia chinensis clinical provided the basic knowledge for safe, effective and reasonable use in practice.and provided metabolism-related experimental data for natural science in colleges and universities in Jiangsu Province "vinegar manufacturing and processing mechanism of hepatic effects of traditional Chinese medicine study (project approval number:09KJA360001)".