Study On The Material Basis Of Anti-FD Effect Of Fried Hordei Fructus Germinatus Based On Spectrodynamics And Preparation Research

Objective:The method of spectrodynamics is used to clarify the material basis of the anti-functional dyspepsia of fried malt,and provide a theoretical basis for the research and development of the fried malt;on this basis,the development of anti-functional dyspepsia of the fried malt is the main medicine Preparation,expand its scope of application.Methods:1.Spectral effect study of anti-FD effect of fried HFGSix kinds of malts with different frying time were used as samples to establish the HPLC fingerprint of the frying HFG;the method of"irregular feeding+ultrasonic noise stimulation+clip tail irritation"was used to establish the FD rat model,and the growth rate,gastric emptying rate,and 5-HT,ghrelin,etc.are the efficacy evaluation indicators to study the effect of malt with different frying time on FD model rats;on this basis,three methods of PCA,Pearson and GRA are used to measure the common fingerprint peaks and 5-HT conducts correlation analysis to clarify the material basis of anti-FD of fried malt;adopts HPLC method and uses standard products to assign the main correlation peaks of fried malt,and uses GC-MS method to further verify the attribution results.2.Verification of the anti-FD effect of MRPsThe method of"irregular feeding+ultrasonic noise stimulation+tail-clamping irritation"was used to establish a FD rat model to investigate the effects of MRPs on growth rate,gastric emptying rate,and small intestinal propulsion rate,and to verify the anti-FD effect of MRPs;Morris water maze and open space Field experiment to investigate the relieving effect of MRPs on symptoms such as anxiety and decreased learning ability caused by FD.The content of 5-HT in serum was determined by ELISA method,5-HT4 receptor protein expression in gastric mucosa was determined by immunohistochemistry,and the mechanism of MRPs anti-FD was explored from the perspective of 5-HT signaling pathway.3.Preparation of MRPs degradable chewing gumUsing single factor experiment,sensory,hardness,cohesiveness and chewiness are used as evaluation indicators to investigate the influence of gum base,solvent,swelling time,correctives,fragrances,preservatives,colorants,and main drug content on gum base performance;Using the Box-Behnken response surface experiment,the amount of carrageenan,xylitol,citric acid,and MRPs is preferred,and the MRPs degradable chewing gum formula is preferred.Results:1.Spectral effect study of anti-FD effect of fried maltEstablish HPLC fingerprints of raw HFG and stir-frying HFG with stir-frying time of 4,8,12,16,and 20 minutes,using F3（5-HMF）as the reference peak.The results show that there are10 common peaks in 6 samples.The results of the effect of roasted malt on the growth rate showed that compared with the normal group,the growth rate of rats in the model group was significantly reduced（P<0.05）;compared with the model group,the growth of rats in the 8 min,12 min,16 min and 20 min groups The rate has risen significantly（P<0.05）.The effect of stir-fried HFG on gastric emptying rate showed that compared with the normal group,the gastric emptying rate of rats in the model group decreased significantly（P<0.05）;compared with the model group,rats in the 16 min group and 20 min group had gastric emptying The rate has risen significantly（P<0.05）.The effect of roasted malt on the content of ghrelin showed that compared with the normal group,the serum ghrelin content of the model group was significantly decreased（P<0.05）;compared with the model group,the ghrelin content of rats in each administration group did not change significantly（P>0.05）,indicating that stir-fried malt may not exert its anti-FD effect by adjusting the content of ghrelin.The effect of roasted HFG on5-HT showed that compared with the normal group,the serum 5-HT content of the model group was significantly decreased（P<0.05）;compared with the model group,the 5-HT of the 16 mim group and the 20 min group The content increased significantly（P<0.05）,indicating that stir-fried malt may exert an anti-FD effect by adjusting the content of 5-HT.Therefore,5-HT is used as an indicator of drug efficacy to conduct correlation analysis with the"spectrum"of roasted HFG.PCA analysis results show that F2 and F3 are separated into one category,which may be the peak of drug effect;Pearson analysis shows that peaks F2 and F3 are significantly correlated with 5-HT;gray correlation analysis results show that F2,F3 and 5-HT have the greatest correlation,The correlation degree is above 0.7.Based on the above results,the main component peaks of the anti-FD effect of fried malt may be F2 and F3.On this basis,the peaks F2 and F3 are further assigned.F3 is a component of MRPs.Therefore,the fingerprints of fried HFG and the HPLC peaks of MRPs were compared and analyzed.The results showed that F2 and F3 are the component peaks of MRPs.At the same time,GC-MS was used to carry out reverse estimation,and the results showed that a total of 11 peaks were identified in MRPs,including 5-HMF.2.Verification of the anti-FD effect of MRPsThe main medicinal component of stir-fried HFG to exert its anti-FD effect is MRPs,so the whole animal model was further used to verify the anti-FD effect of MRPs.Compared with the normal group,the growth rate of rats in the model group decreased significantly（P<0.05）;compared with the model group,the growth rate of rats in the low,medium,and high-dose MRPs groups increased significantly（P<0.05）.The results of the effect of MRPs on gastric emptying rate and small intestinal propulsion rate showed that compared with the normal group,the gastric emptying rate and small intestinal propulsion rate of the model group were significantly reduced（P<0.05）;compared with the model group,the high dose of MRPs The gastric emptying rate and small intestine propulsion rate of rats in the group increased significantly（P<0.05）.The results of the Morris water maze experiment showed that compared with the normal group,the rats in the model group found a platform from the first day significantly longer（P<0.05）;compared with the model group,the rats in the high-dose MRPs group found the platform from the first day The time to platform was significantly shortened（P<0.05）,and the time for rats in the MRPs middle-dose group to find a platform from the second day was significantly reduced（P<0.05）.The results of the open field experiment showed that compared with the normal group,the total movement distance,average speed,central zone frequency and central grid residence time of the model group increased significantly in the open field experiment（P<0.05）,and the resting time was significantly reduced（P<0.05）;Compared with the model group,the total movement distance,average speed,central zone frequency and central zone residence time of rats in the MRPs high-dose group were significantly reduced（P<0.05）,and resting time was significantly increased（P<0.05）.The above results show that the fried malt has an"anti-FD"effect.The effect of MRPs on 5-HT₄signaling pathway.The results showed that compared with the normal group,the serum 5-HT content of the model group was significantly decreased（P<0.05）;compared with the model group,the 5-HT content of the medium and high dose groups of MRPs Significant increase（P<0.05）.The results of the effect of MRPs on the expression of 5-HT receptor protein showed that compared with the normal group,the expression of 5-HT₄receptor protein in the model group was significantly decreased（P<0.05）;compared with the model group,the medium and high dose groups of MRPs The expression of 5-HT₄receptor protein increased significantly（P<0.05）.The above results indicate that MRPs may play an"anti-FD"effect by regulating the5-HT₄signaling pathway.3.Preparation of MRPs degradable chewing gumThe prescription amount of chewing gum is 23.15g.The single factor investigation results show that the amount of carrageenan added is 0.8g,the amount of glycerol added is 8g,the gum base swelling time is 24h,the amount of xylitol added is 2g,and the amount of peppermint oil added is 0.1 g,the amount of citric acid added is 0.1 g,the amount of carmine added is 2 g,and the content of MRPs is 0.15 g.On this basis,the Box-Behnken effect surface was used to optimize the preparation process.The results showed that carrageenan was 0.71 g,xylitol 1.91 g,citric acid 0.13 g,and MRPs 0.2 g.Calculated by percentage,the best formula of MRPs chewing gum is 43%gluten,3%carrageenan,35%glycerin,8%xylitol,0.4%peppermint oil,9%carmine,0.6%citric acid,and 0.9%MRPs.Verification experiments show that the quality of MRPs chewing gum is stable and the process is feasible.Conclusions:Stir-fried HFG can"wake up the spleen",which is related to MRPs produced by Maillard reaction,and"wake up the spleen"is related to the"anti-FD"effect.The main medicinal substance for anti-FD effect of fried HFG is MRPs.The preparation of MRPs degradable chewing gum formulations is stable and feasible,and expands the clinical application of stir-fried HFG.