Chemical ingredient groups B and C in Kansui Radix stir-fried with vinegar affect diversity of gut microbiota in rat model of malignant ascites induced by Walker-256 cells.
10.19540/j.cnki.cjcmm.20211108.301
- Author:
Yi ZHANG
1
;
Dong-Jing JIANG
2
;
Shi-Kang ZHOU
1
;
Min-Yu WANG
1
;
Li ZHANG
3
Author Information
1. Jiangsu Provincial Collaborative Innovation Center for Industrialization Process of Traditional Chinese MedicineResources/National-Local Joint Engineering Research Center for Traditional Chinese Medicine Resources Industrialization, Prescriptions and Innovative Drugs, Nanjing University of Chinese Medicine Nanjing 210023, China.
2. School of Pharmacy, Suzhou Vocational Health College Suzhou 215000, China.
3. Nanjing University of Chinese Medicine Hanlin College Taizhou 225300, China Jiangsu Provincial Collaborative Innovation Center for Industrialization Process of Traditional Chinese MedicineResources/National-Local Joint Engineering Research Center for Traditional Chinese Medicine Resources Industrialization, Prescriptions and Innovative Drugs, Nanjing University of Chinese Medicine Nanjing 210023, China.
- Publication Type:Journal Article
- Keywords:
Kansui Radix stir-fried with vinegar;
chemical constituent group;
gut microbiota;
malignant ascites;
water-expelling effect
- MeSH:
Acetic Acid/chemistry*;
Animals;
Ascites/drug therapy*;
Euphorbia/chemistry*;
Gastrointestinal Microbiome;
Plant Roots/chemistry*;
Rats
- From:
China Journal of Chinese Materia Medica
2022;47(5):1253-1261
- CountryChina
- Language:Chinese
-
Abstract:
This study aims to explore the effects of chemical ingredient groups B and C in Kansui Radix stir-fried with vinegar on the diversity of gut microbiota in the rat model of malignant ascites, identify the key differential microbial taxa, and reveal the biological mechanism of water-expelling effect of the two chemical ingredient groups. The rat model of malignant ascites induced by Walker-256 cells was established, and phenolphthalein was used as the positive drug. The rats were orally administrated with corresponding agents for consecutive 7 days. On day 6, fresh feces samples were collected from the rats, and 16 S rDNA high-throughput sequencing and GC-MS were employed to determine the composition of gut microbiota and the content of short-chain fatty acids, respectively. On day 7, serum and intestinal tissue samples were collected for the determination of related indicators. Compared with the control group, the model group showed decreased feces volume and urine volume(P<0.01), increased volume of ascites and levels of Na~+, K~+, and Cl~- in urine(P<0.01), down-regulated mRNA and protein levels of intestinal AQP8(P<0.01), lowered abundance of beneficial Lactobacillus(P<0.01) while risen abundance of potential pathogenic Lachnospiraceae and Anaeroplasma(P<0.01), and reduced content of short-chain fatty acids(P<0.01). Compared with the model group, administration with chemical ingredient groups B and C alleviated all the above indicators(P<0.01). In conclusion, chemical ingredient groups B and C in Kansui Radix stir-fried with vinegar could alleviate the disordered gut microbiota in rats with malignant ascites to expel water through increasing the abundance of beneficial Lactobacillus and reducing the abundance of harmful Lachnospiraceae and Anaeroplasma. This study can provide a reference for the reasonable clinical application of Kansui Radix stir-fried with vinegar.
