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

Abstract

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 b2 increased.

CONCLUSION

These results suggested that vinegar amount in the process affected the pharmacological effect of VBRB significantly and saikosaponin b2 may be the key efficacy component of it.

Authors+Show Affiliations

Second Affiliated Hospital, Guangzhou University of Chinese Medicine, Neihuan Xilu, Guangzhou Daxuecheng, Guangzhou, 510006, China. The postdoctoral research station, Guangzhou University of Chinese Medicine, Neihuan Xilu, Guangzhou Daxuecheng, Guangzhou, 510006, China.Second Affiliated Hospital, Guangzhou University of Chinese Medicine, Neihuan Xilu, Guangzhou Daxuecheng, Guangzhou, 510006, China.Second Affiliated Hospital, Guangzhou University of Chinese Medicine, Neihuan Xilu, Guangzhou Daxuecheng, Guangzhou, 510006, China. 13610241754@163.com.Yipinhong Pharmaceutical Co. Ltd, 17rd floor, Xinghui International Building, New city Zhujiang, Guangzhou, 510623, China. elephe@126.com.

Pub Type(s)

Journal Article

Language

eng

PubMed ID

27599678

Citation

Zhao, Ya, et al. "Vinegar Amount in the Process Affected the Components of Vinegar-baked Radix Bupleuri and Its Hepatoprotective Effect." BMC Complementary and Alternative Medicine, vol. 16, 2016, p. 346.
Zhao Y, Wang YJ, Zhao RZ, et al. Vinegar amount in the process affected the components of vinegar-baked Radix Bupleuri and its hepatoprotective effect. BMC Complement Altern Med. 2016;16:346.
Zhao, Y., Wang, Y. J., Zhao, R. Z., & Xiang, F. J. (2016). Vinegar amount in the process affected the components of vinegar-baked Radix Bupleuri and its hepatoprotective effect. BMC Complementary and Alternative Medicine, 16, p. 346. doi:10.1186/s12906-016-1333-4.
Zhao Y, et al. Vinegar Amount in the Process Affected the Components of Vinegar-baked Radix Bupleuri and Its Hepatoprotective Effect. BMC Complement Altern Med. 2016 Sep 6;16:346. PubMed PMID: 27599678.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Vinegar amount in the process affected the components of vinegar-baked Radix Bupleuri and its hepatoprotective effect. AU - Zhao,Ya, AU - Wang,Yin-Jie, AU - Zhao,Rui-Zhi, AU - Xiang,Fei-Jun, Y1 - 2016/09/06/ PY - 2016/05/08/received PY - 2016/08/31/accepted PY - 2016/9/8/entrez PY - 2016/9/8/pubmed PY - 2017/2/7/medline KW - Hepatoprotective effect KW - Saikosaponin KW - Vinegar amount KW - Vinegar-baked Radix Bupleuri SP - 346 EP - 346 JF - BMC complementary and alternative medicine JO - BMC Complement Altern Med VL - 16 N2 - 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 b2 increased. CONCLUSION: These results suggested that vinegar amount in the process affected the pharmacological effect of VBRB significantly and saikosaponin b2 may be the key efficacy component of it. SN - 1472-6882 UR - https://www.unboundmedicine.com/medline/citation/27599678/Vinegar_amount_in_the_process_affected_the_components_of_vinegar_baked_Radix_Bupleuri_and_its_hepatoprotective_effect_ L2 - https://bmccomplementalternmed.biomedcentral.com/articles/10.1186/s12906-016-1333-4 DB - PRIME DP - Unbound Medicine ER -