Pharmacokinetics of the main components differing between Ligustri Lucidi Fructus and its wine-steamed product
10.16438/j.0513-4870.2021-0835
- VernacularTitle:基于女贞子和酒女贞子中主要差异性成分的体内药代动力学研究
- Author:
Xin JI
1
;
Xiao-qian LIU
1
;
Lu GAO
2
;
Su-ping XIAO
3
,
4
;
Yao-hua LIANG
1
;
Chun LI
1
;
Zhi-min WANG
1
Author Information
1. Institute of Chinese Materia Medica, National Engineering Laboratory for Quality Control Technology of Chinese Herbal Medicines, China Academy of Chinese Medical Sciences, Beijing 100700, China
2. Xiuzheng Pharmaceutical Group Co., Ltd., Changchun 130012, China
3. China National of Traditional &
4. Herbal Medicine Co., Ltd., Beijing 102600, China
- Publication Type:Research Article
- Keywords:
Ligustri Lucidi Fructus;
ine-steamed Ligustri Lucidi Fructus;
ifferential component;
pharmacokinetics;
liquid chromatography tandem triple quadrupole mass spectrometry
- From:
Acta Pharmaceutica Sinica
2021;56(12):3518-3525
- CountryChina
- Language:Chinese
-
Abstract:
A quantitative analysis method for ten principal components (phenylethanol, iridoids and triterpenes) of raw Ligustri Lucidi Fructus and its wine-steamed product was developed using liquid chromatography tandem triple quadrupole mass spectrometry (LC-QQQ-MS) to study their pharmacokinetic behavior in vivo. The results of methodological investigation were in accord with the criteria of biological analysis. After a single administration to rats of the water extracts of Ligustri Lucidi Fructus and its wine-steamed product, the plasma concentration of each component at different time points was measured and the pharmacokinetic parameters were determined. The AUC0-24 h and Cmax of the phenylethanol components (salidroside, tyrosol, hydroxytyrosol) were the greatest, suggesting that these components are the main pharmacological substances of Ligustri Lucidi Fructus. In addition, the tmax values of the eight major components were even lower with administration of the wine-steamed product, suggesting that these components are rapidly absorbed. However, the tmax values of specnuezhenide and oleanolic acid were greater with administration of the wine-steamed product, indicating that these two components were more slowly absorbed. A secondary peak phenomenon of tyrosol and hydroxytyrosol were observed in two sample groups, whereas the secondary peak phenomenon of salidroside occurred only with the wine-steamed product. This result suggests that the effect of wine-steamed product could persist for a long period. Meanwhile, the relative bioavailability of specnuezhenide and oleanolic acid was greater than 100% with administration of the wine-steamed product, consistent with the Traditional Chinese Medicine theory of the wine-steamed product being more effective than the raw material. The results reveal the different pharmacokinetic parameters and relative bioavailability of each component of Ligustri Lucidi Fructus and its wine-steamed product, and also demonstrate the variation and correlation of various components in vivo and in vitro, providing an experimental basis for the selection of quality control indexes, mechanisms of processing and the metabolic rule in vivo of Ligustri Lucidi Fructus. These experiments were approved by the Ethics Committee of Institute of Basic Theory for Chinese Medicine, China Academy of Chinese Medicine Science.
