Effects Of Amygdalinase On The Medication Of Peach Kernel And Bitter Almond

Peach kernel is the seed of peach and wild peach.It mainly contains amygdalin,amygdalase,lactitol,fatty oil and vitamin B1,it has the functions of activating blood and removing stasis,moistening dryness and skating intestines.Almond is the seed of apricot,northeast apricot,or siberian apricot,with sweet almonds and bitter almonds.Sweet almond is non-toxic.It contains amygdalin,fatty oils,proteins,sugar,and other chemical constituents,and has the efficacy of relieving cough,eliminating phlegm and moistening intestine for bowel movement.Bitter almond has small poison.It mainly contains amygdalin,amygdalase,fatty oil,hydrocyanic acid,with eliminating phlegm,moistening intestine and bowelling movement.It is used in the treatment of various diseases through proper compatibility.Peaches,sweet almonds and bitter almonds can be used as medicine in clinical practice.Sweet almonds and peach kernels are used as food.Bitter almonds and peach kernels are generally used for clinical treatment.Ancient Chinese literature records that bitter almonds have small poison and peach kernels are non-toxic,but modern research data reports that there are cases of medical poisoning and even death in both.Toxicological studies show that both of the herbs have cyanogenic toxicity due to the amygdalin,whose toxicity depends on the activity of amygdalase,the content of amygdalin,and the route of administration.When taking high-dose herbs,amygdalin is easily decomposed to produce hydrocyanic acid under the action of amygdalase,which can cause poisoning.Oral toxicity is 40 times as high as that of intravenous injection.Therefore,effective control of amygdalase is the key to guaranteeing the content of amygdalin and the safety of clinical medication,improveing the therapeutic effect and reducing the toxicity.Traditionally we used concocted process and compatibility to reduce the toxicity.At present,the preparation method of bitter almonds and peach kernels in the Pharmacopoeia mainly includes the frying method and the brewing method,the above two methods have different levels of damage to the amygdalase,and the quality of processed products is difficult to control;the compatibility of various herbs can reduce the toxicity and enhance the efficacy[1],the combination of bitter almond peach kernel,glycyrrhiza and poria has been recorded earlier,but the mechanism of reducing poison is lack of modern experimental research.The purpose of this study is to explore the effects of amygdalase on peach kernel and bitter almond,in order to control the content of amygdalin and improve the safety of oral administration.Methods:Establishing a HPLC method to detect amygdalin content changes,and monitoring the changes of amygdalin and hydrolysates;according to the principle of enzymatic hydrolysis and the microbalance,the effect of endogenous and exogenous substances on enzyme activity are explored,and the processing methods,drug delivery methods and compatibility mechanism of the two herbs are studied respectively.The paper's aim is to establish a HPLC method for the detection of amygdalin and the hydrolysates of peach kernel and bitter almond.The results show that amygdalin can be degraded rapidly under the action of amygdalase,and then produce PMPT[2],prunasin and benzaldehyde;the degradation products of herbs are in accordance with the degradation products of pure amygdalin.In the process of enzymatic hydrolysis,the content of PTMT increases significantly,while prunasin and benzaldehyde decrease,indicating the correlation between the enzymatic hydrolysis of amygdalin and the hydrolysates of amygdalin,which can provide an important basis for the selection of the enzyme active substances.The PNPG method is used to determine the activity of amygdalase.And nine substances which are selected from the endogenous enzyme substrate,enzymolysis products and exogenous non-active substances(pharmaceutical excipients)to investigate the effect on enzyme activity.The results show that benzoic acid and xylo-olig have activation effect on the enzyme,and the xylo-olig can significantly affect the enzyme activity;hydroxybenzaldehyde and glucose inhibit the enzyme,in which hydroxybenzaldehyde can obviously inhibit the enzyme activity,and lactose alcohol can both activate and inhibit the enzyme according to the difference of concentration.These results provide a new reference for the development of prescription design and product development of Chinese patent drugs.To investigate the relative contents of amygdalin in different processed products of peach kernel and bitter almond by HPLC,and compare the antioxidant activity of different processed products.The results show that the relative content of amygdalin prepared by the microwave method,the steaming method,the mash method and the frying method is basically unchanged at 50? for 200 min,the microwave method is the shortest(2 min),and the operation is the simplest;the effect of the drying method is related to the temperature,the higher the temperature is,the better the inactivating effect is.120?>90?>60?.The antioxidant activity of different processed products of bitter almond:baking>microwave>steaming>raw product>frying,the free radical scavenging rates were 2.39 times,2.05 times,2.03 times,1.77 times,and 1.72 times of vitamin C,respectively;the antioxidant activity of different processed products of peach kernel:baking?frying>microwave>steaming>raw product,the free radical scavenging rates were 2.33 times,2.11 times,2.06 times,and 1.87 times of vitamin C,respectively.We Investigate whether the factor of temperature,seed coat and grinding degree have influence on the content of amygdalin by the method of HPLC.The results show that the three factors all have significant influence on amygdalin.The temperature of the content of amygdalin is much lower than 100? when crude drugs are decocted at 40?.The content of amygdalin of crude drugs after peeled is obviously higher than that of unpeeled.The concentration of amygdalin from crude drugs without comminuting increases as the decocting time grows,and begins to exceed that from comminuted herbs when decocting time is over 80min.In summary,different drug entry methods can be selected according to the purpose of using the drug.To determine the content of amygdalin after the combination of bitter almond and peach kernel by HPLC.The results show that amygdalin is completely degraded after peach kernel are comminuted,and bitter almond is well preserved in the processed product of peach kernel,which shows that peach kernel and bitter almond can play their main functions respectively after combination.This result reveals the intrinsic link of compatibility between the raw peach kernels and the processed products of bitter almonds.To investigate the effect of amygdalin and polysaccharide after the combination of bitter almond and poria cocos by UV.The results show that amygdalase has no obvious effect on the amygdalin and polysaccharide when two kinds of herbs are co-fried at 50?;When herbs are co-fried at 100?,the dissolution of amygdalin and polysaccharide can be increased at the same time.To investigate the changes of amygdalin and liquiritin after the combination of bitter almond and liquorice by HPLC.The results show that when the two herbs are co-fried at 50?,glycyrrhizin and amygdalin can be rapidly degraded and produce new substances;When herbs are co-fried at 100?,the dissolution of amygdalin and liquiritin can be increased significantly.In this paper,through the biochemical principle of amygdalin hydrolysis,the optimum drug entry mode and processing method of peach kernel and bitter almond are optimized,and the compounds that can significantly affect the activity of amygdalase are screened out,and the compatibility mechanism of amygdalin for bitter almond when it compatibiles with other three kinds of herbs is revealed,which provides scientific basis for drug use of peach kernel and almond.