Attenuation by stir baking with vinegar on effect of ethyl acetate fraction from Kansui Radix on mice gastrointestinal permeability
10.7501/j.issn.0253-2670.2014.22.014
- Author:
Wen-Xiao WANG
1
Author Information
1. Jiangsu Key Laboratory for High Technology Research of Traditional Chinese Medicine Formulae, Nanjing University of Chinese Medicine
- Publication Type:Journal Article
- Keywords:
E-cadherin;
Gastrointestinal permeability;
Kansui Radix;
Kansui Radix stir-baked with vinegar;
Stimulatory
- From:
Chinese Traditional and Herbal Drugs
2014;45(22):3289-3294
- CountryChina
- Language:Chinese
-
Abstract:
Objective: To study the mechanism of attenuation by stir baking with vinegar on effect of ethyl acetate fraction of Kansui Radix on mice gastrointestinal permeability. Methods: Mice were randomly divided into blank control, Kansui Radix, and Kansui Radix stir-baked with vinegar groups. The gastric and intestinal tissues were removed from mice after ig administration for 7 d and were observed by the transmission electron microscope (TEM). The expression of E-cadherin and VCAM-l was examined by immunohistochemical techniques. Results: Using TEM, the arrangement and karyon morphology of gastric glandular epithelium cells were irregular with the uneven electronic of cytoplasm and lots of lysosomes in Kansui Radix group; The morphology of the gastric epithelial cells was irregular with some abnormal mitochondrions in the cytoplasm in Kansui Radix stir-baked with vinegar group; The intestinal mucosa cells were covered with short microvilli with well-connected intercellular junctions, but the tight junctions on the near-surface were short in Kansui Radix group; The arrangement and morphology of intestinal epithelial cells were fairly uniform with few and short microvilli and intact mitochondrion in Kansui Radix stir-baked with vinegar group. Using immunohistochemical techniques, compared with the control group, Kansui Radix could decrease the expression of E-cadherin and increase the expression of VCAM-l (P < 0.05, 0.01). While compared with Kansui Radix group, Kansui Radix stir-baked with vinegar could obviously increase the expression of E-cadherin (P < 0.05, 0.01) and decrease the expression of VCAM-l (P < 0.05, 0.01). Conclusion: Stir-baking with vinegar can attenuate the Kansui Radix-induced gastrointestinal inflammation. The mechanism may be that it can improve the morphology of mice gastrointestinal mucosal cells, reduce the membrane permeability, and decrease the stimulating effect of Kansui Radix.
