Vinegar amount in the process affected the components of vinegar-baked Radix Bupleuri and its hepatoprotective effect

BACKGROUND: Bupleuri Radix (in Chinese Chaihu), the dried roots of Bupleurum Chinense DC, is a traditional Chinese medicine widely used to treat fever, hepatitis, jaundice, nephritis, dizziness. When baked with vinegar, its effect is more focused on liver related disease. This paper was undertaken t...

Descripción completa

Detalles Bibliográficos
Autores principales: Zhao, Ya, Wang, Yin-Jie, Zhao, Rui-Zhi, Xiang, Fei-Jun
Formato: Online Artículo Texto
Lenguaje:English
Publicado: BioMed Central 2016
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5011866/
https://www.ncbi.nlm.nih.gov/pubmed/27599678
http://dx.doi.org/10.1186/s12906-016-1333-4
_version_ 1782451909316050944
author Zhao, Ya
Wang, Yin-Jie
Zhao, Rui-Zhi
Xiang, Fei-Jun
author_facet Zhao, Ya
Wang, Yin-Jie
Zhao, Rui-Zhi
Xiang, Fei-Jun
author_sort Zhao, Ya
collection PubMed
description BACKGROUND: Bupleuri Radix (in Chinese Chaihu), the dried roots of Bupleurum Chinense DC, is a traditional Chinese medicine widely used to treat fever, hepatitis, jaundice, nephritis, dizziness. When baked with vinegar, its effect is more focused on liver related disease. This paper was undertaken to determine the best vinegar amount in the processing and explore its key efficacy components. METHODS: Hepatoprotective effects of Radix Bupleuri after processing with different amount of vinegar (1:5, 2:5, 3:5) were investigated on liver hurt rats, and the change of constituents were analyzed by ultra-performance liquid chromatography tandem mass spectrometry (UPLC-MS/MS). RESULTS: With the increasing amount of vinegar, the hepatoprotective effects of vinegar-baked Radix Bupleuri (VBRB) and the content of saikosaponin b(2 )increased. CONCLUSION: These results suggested that vinegar amount in the process affected the pharmacological effect of VBRB significantly and saikosaponin b(2) may be the key efficacy component of it.
format Online
Article
Text
id pubmed-5011866
institution National Center for Biotechnology Information
language English
publishDate 2016
publisher BioMed Central
record_format MEDLINE/PubMed
spelling pubmed-50118662016-09-07 Vinegar amount in the process affected the components of vinegar-baked Radix Bupleuri and its hepatoprotective effect Zhao, Ya Wang, Yin-Jie Zhao, Rui-Zhi Xiang, Fei-Jun BMC Complement Altern Med Research Article BACKGROUND: Bupleuri Radix (in Chinese Chaihu), the dried roots of Bupleurum Chinense DC, is a traditional Chinese medicine widely used to treat fever, hepatitis, jaundice, nephritis, dizziness. When baked with vinegar, its effect is more focused on liver related disease. This paper was undertaken to determine the best vinegar amount in the processing and explore its key efficacy components. METHODS: Hepatoprotective effects of Radix Bupleuri after processing with different amount of vinegar (1:5, 2:5, 3:5) were investigated on liver hurt rats, and the change of constituents were analyzed by ultra-performance liquid chromatography tandem mass spectrometry (UPLC-MS/MS). RESULTS: With the increasing amount of vinegar, the hepatoprotective effects of vinegar-baked Radix Bupleuri (VBRB) and the content of saikosaponin b(2 )increased. CONCLUSION: These results suggested that vinegar amount in the process affected the pharmacological effect of VBRB significantly and saikosaponin b(2) may be the key efficacy component of it. BioMed Central 2016-09-06 /pmc/articles/PMC5011866/ /pubmed/27599678 http://dx.doi.org/10.1186/s12906-016-1333-4 Text en © The Author(s). 2016 Open AccessThis article is distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution, and reproduction in any medium, provided you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made. The Creative Commons Public Domain Dedication waiver (http://creativecommons.org/publicdomain/zero/1.0/) applies to the data made available in this article, unless otherwise stated.
spellingShingle Research Article
Zhao, Ya
Wang, Yin-Jie
Zhao, Rui-Zhi
Xiang, Fei-Jun
Vinegar amount in the process affected the components of vinegar-baked Radix Bupleuri and its hepatoprotective effect
title Vinegar amount in the process affected the components of vinegar-baked Radix Bupleuri and its hepatoprotective effect
title_full Vinegar amount in the process affected the components of vinegar-baked Radix Bupleuri and its hepatoprotective effect
title_fullStr Vinegar amount in the process affected the components of vinegar-baked Radix Bupleuri and its hepatoprotective effect
title_full_unstemmed Vinegar amount in the process affected the components of vinegar-baked Radix Bupleuri and its hepatoprotective effect
title_short Vinegar amount in the process affected the components of vinegar-baked Radix Bupleuri and its hepatoprotective effect
title_sort vinegar amount in the process affected the components of vinegar-baked radix bupleuri and its hepatoprotective effect
topic Research Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5011866/
https://www.ncbi.nlm.nih.gov/pubmed/27599678
http://dx.doi.org/10.1186/s12906-016-1333-4
work_keys_str_mv AT zhaoya vinegaramountintheprocessaffectedthecomponentsofvinegarbakedradixbupleurianditshepatoprotectiveeffect
AT wangyinjie vinegaramountintheprocessaffectedthecomponentsofvinegarbakedradixbupleurianditshepatoprotectiveeffect
AT zhaoruizhi vinegaramountintheprocessaffectedthecomponentsofvinegarbakedradixbupleurianditshepatoprotectiveeffect
AT xiangfeijun vinegaramountintheprocessaffectedthecomponentsofvinegarbakedradixbupleurianditshepatoprotectiveeffect

Ejemplares similares