Effect of vinegar-processed Schisandra chinensis on bile metabolism in alcoholic liver injury rats based on UPLC-Q/TOF-MS
10.7501/j.issn.0253-2670.2017.01.016
- Author:
Lian-Lin SU
1
Author Information
1. College of Pharmacy, Nanjing University of Chinese Medicine
- Publication Type:Journal Article
- Keywords:
Bile;
Metabolomics;
Schisandra chinensis (Turcz.) Baill;
UPLC-Q/TOF-MS;
Vinegar-processing
- From:
Chinese Traditional and Herbal Drugs
2017;48(1):114-120
- CountryChina
- Language:Chinese
-
Abstract:
Objective: To look for anti-liver injury potential biomarkers and explore the scientific connotation of vinegar-processed Schisandra chinensis enhancing hepatoprotective effect by investigating the endogenous metabolites difference in bile before and after S. chinensis was processed with vinegar. Methods: The metabolic skills were adopted based on UPLC-Q/TOF-MS, PCA, and OPLS-DA for screening and identification of biomarkers related to liver injury. Results: Bile metabolite profile in control group, model group, raw S. chinensis (RSC) group and vinegar-processed S. chinensis (VPSC) were separated obviously, eight potential biomarkers associated with liver injury were identified, including LysoPC (20:4), PG (18:0/18:1), 12-ketodeoxycholic acid, TG (64:2), etc. Conclusion: After giving raw and vinegar-processed S. chinensis, the levels of above markers can be adjusted to the normal state, and the regulating function of VPSC is stronger than that of the raw one. VPSC might have the anti-liver injury effect on all these metabolic pathways.
