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Chemical and biological comparison of raw and vinegar-baked Radix Bupleuri.
J Ethnopharmacol 2015; 165:20-8JE

Abstract

ETHNOPHARMACOLOGICAL RELEVANCE

Radix Bupleuri (RB) is a commonly used herbal drug in Traditional Chinese Medicine (TCM), and it can be baked with vinegar to afford vinegar-baked Radix Bupleuri (VBRB), which is used in TCM for liver diseases treatment. In this study, the chemical compositions and biological effects between raw and two processed RBs by different vinegars were systematically compared.

MATERIALS AND METHODS

The chemical compositions of raw and two processed RBs were analyzed by (1)H NMR spectroscopy coupled with multivariate analysis. Two different extraction procedures were used, including direct extraction and liquid-liquid partition. Then HPLC was applied to determine the changes of saikosaponin contents. In addition, their liver protective effects against CCl4 induced liver injury were also investigated, and the biochemical parameters and histopathology were measured after treatment of mice with raw RB and two processed RBs (5 g/kg/day) for 14 days.

RESULTS

Multivariate analysis showed clear differences between the raw and the two processed RBs, and the vinegar-baking process induced elevated contents of ssb1, ssb2, acetic acid, malic acid, citric acid, 5-HMF, and ligustrazine, as well as the decreased contents of ssa, ssd, sucrose, glycine, succinic acid etc. In addition, both raw and processed RBs showed liver protective effects against CCl4 induced liver injury, and the vinegar-baked RBs showed better effects than that of raw RB.

CONCLUSIONS

The raw and vinegar-baked RBs differed not only in the chemical compositions but also in the pharmacological effects. And two processed RBs also showed chemical differences, suggesting that the type of vinegar had an important effect on vinegar baking. In order to ensure the therapeutic effect and safety of TCM, the effect of different vinegars on processing of herbal drugs should be further studied.

Authors+Show Affiliations

Modern Research Center for Traditional Chinese Medicine of Shanxi University, No. 92, Wucheng Road, Taiyuan 030006, Shanxi, People׳s Republic of China.Modern Research Center for Traditional Chinese Medicine of Shanxi University, No. 92, Wucheng Road, Taiyuan 030006, Shanxi, People׳s Republic of China; College of Chemistry and Chemical Engineering of Shanxi University, No. 92, Wucheng Road, Taiyuan 030006, Shanxi, People׳s Republic of China.Modern Research Center for Traditional Chinese Medicine of Shanxi University, No. 92, Wucheng Road, Taiyuan 030006, Shanxi, People׳s Republic of China; College of Chemistry and Chemical Engineering of Shanxi University, No. 92, Wucheng Road, Taiyuan 030006, Shanxi, People׳s Republic of China.Modern Research Center for Traditional Chinese Medicine of Shanxi University, No. 92, Wucheng Road, Taiyuan 030006, Shanxi, People׳s Republic of China. Electronic address: qinxm@sxu.edu.cn.Modern Research Center for Traditional Chinese Medicine of Shanxi University, No. 92, Wucheng Road, Taiyuan 030006, Shanxi, People׳s Republic of China; Institute of Materia Medica, Chinese Academy of Medical Sciences, Beijing 100050, People׳s Republic of China. Electronic address: dugh@imm.ac.cn.

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

25701749

Citation

Li, Zhen-Yu, et al. "Chemical and Biological Comparison of Raw and Vinegar-baked Radix Bupleuri." Journal of Ethnopharmacology, vol. 165, 2015, pp. 20-8.
Li ZY, Sun HM, Xing J, et al. Chemical and biological comparison of raw and vinegar-baked Radix Bupleuri. J Ethnopharmacol. 2015;165:20-8.
Li, Z. Y., Sun, H. M., Xing, J., Qin, X. M., & Du, G. H. (2015). Chemical and biological comparison of raw and vinegar-baked Radix Bupleuri. Journal of Ethnopharmacology, 165, pp. 20-8. doi:10.1016/j.jep.2015.02.024.
Li ZY, et al. Chemical and Biological Comparison of Raw and Vinegar-baked Radix Bupleuri. J Ethnopharmacol. 2015 May 13;165:20-8. PubMed PMID: 25701749.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Chemical and biological comparison of raw and vinegar-baked Radix Bupleuri. AU - Li,Zhen-Yu, AU - Sun,Hui-Min, AU - Xing,Jie, AU - Qin,Xue-Mei, AU - Du,Guan-Hua, Y1 - 2015/02/19/ PY - 2014/07/25/received PY - 2015/02/05/revised PY - 2015/02/09/accepted PY - 2015/2/22/entrez PY - 2015/2/24/pubmed PY - 2016/1/16/medline KW - (1)H NMR KW - Liver protective effects KW - Metabolic fingerprinting KW - Radix Bupleuri KW - Vinegar-baking SP - 20 EP - 8 JF - Journal of ethnopharmacology JO - J Ethnopharmacol VL - 165 N2 - ETHNOPHARMACOLOGICAL RELEVANCE: Radix Bupleuri (RB) is a commonly used herbal drug in Traditional Chinese Medicine (TCM), and it can be baked with vinegar to afford vinegar-baked Radix Bupleuri (VBRB), which is used in TCM for liver diseases treatment. In this study, the chemical compositions and biological effects between raw and two processed RBs by different vinegars were systematically compared. MATERIALS AND METHODS: The chemical compositions of raw and two processed RBs were analyzed by (1)H NMR spectroscopy coupled with multivariate analysis. Two different extraction procedures were used, including direct extraction and liquid-liquid partition. Then HPLC was applied to determine the changes of saikosaponin contents. In addition, their liver protective effects against CCl4 induced liver injury were also investigated, and the biochemical parameters and histopathology were measured after treatment of mice with raw RB and two processed RBs (5 g/kg/day) for 14 days. RESULTS: Multivariate analysis showed clear differences between the raw and the two processed RBs, and the vinegar-baking process induced elevated contents of ssb1, ssb2, acetic acid, malic acid, citric acid, 5-HMF, and ligustrazine, as well as the decreased contents of ssa, ssd, sucrose, glycine, succinic acid etc. In addition, both raw and processed RBs showed liver protective effects against CCl4 induced liver injury, and the vinegar-baked RBs showed better effects than that of raw RB. CONCLUSIONS: The raw and vinegar-baked RBs differed not only in the chemical compositions but also in the pharmacological effects. And two processed RBs also showed chemical differences, suggesting that the type of vinegar had an important effect on vinegar baking. In order to ensure the therapeutic effect and safety of TCM, the effect of different vinegars on processing of herbal drugs should be further studied. SN - 1872-7573 UR - https://www.unboundmedicine.com/medline/citation/25701749/Chemical_and_biological_comparison_of_raw_and_vinegar_baked_Radix_Bupleuri_ L2 - https://linkinghub.elsevier.com/retrieve/pii/S0378-8741(15)00102-6 DB - PRIME DP - Unbound Medicine ER -