Effects of Steaming Orange Magnoliavine Fruit with Vinegar on Pharmacokinetics in Rats
10.3969/j.issn.1005-5304.2014.07.024
- VernacularTitle:醋蒸对南五味子木脂素类成分在大鼠体内药代动力学的影响
- Author:
Chong DENG
;
Jie ZHENG
;
Yuanyuan DONG
;
Xiaomei SONG
- Publication Type:Journal Article
- Keywords:
Orange Magnoliavine Fruit;
steaming with vinegar;
lignan;
metabolism;
rats
- From:
Chinese Journal of Information on Traditional Chinese Medicine
2014;(7):81-84
- CountryChina
- Language:Chinese
-
Abstract:
Objective To study the effects of steaming Orange Magnoliavine Fruit with vinegar on the lignan metabolism in rats.Methods The rats were fed with same amount of extracts:Orange Magnoliavine Fruit before and after steaming processing with vinegar. Then plasma samples were collected at different times and determined contents of schisantherin A and deoxyschizandrin by HPLC to draw drug concentration in blood-time curve. The pharmacokinetic parameters were calculated with DAS2.0 analysis software.Results Pharmacokinetic model of schisantherin A and deoxyschizandrin in rats accorded with one compartment model. Plasma concentration in rats under the condition of Orange Magnoliavine Fruit samples before and after steaming processing with vinegar was:Tmax of schisantherin A was determined with (4.250±1.523), (5.750±1.784)h respectively, Cmax with (2.197±0.995), (2.815±0.842)μg/mL respectively, T1/2 with (2.654±0.377), (3.504±0.856)h respectively. Tmax of deoxyschizandrin was determined with (3.250±1.836), (4.250±1.471)h respectively, Cmax with (1.922±0.773), (2.307±0.602)μg/mL, T1/2 with (2.111±1.185), (3.242±2.126)h. Orange Magnoliavine Fruit before and after steaming processing with vinegar exhibited differences in pharmacokinetic parameters in rats.Conclusion The pharmacokinetic parameters of schisantherin A and deoxyschizandrin showed that the steaming processing with vinegar on Orange Magnoliavine Fruit can slow down lignan metabolism in vivo.
