Objective To compare the anti-aging effect of polysaccharides from crude and processed Cornus Officinalis on the mice with deficiency of kidney.Methods The mice were given the drugs by gastric perfusion. The effect of polysaccharides on the time of weight-loading swimming, anti-hypoxia time , and serum SOD activity and MDA content in mice with kidney deficiency was observed. Results Compared to the crude Cornus Officinalis, the polysaccharides from the processed product can markedly prolong the time of weight-loading swimming, anti-hypoxia time, promote the activity of SOD and decrease the content of MDA. Conclusions Polysaccharides from Cornus Officinalis have certain anti-aging effect on the mice with deficiency of kidney, and the effect of the processed is superior to that of the crude.

BACKGROUND:WIF-1 is a tumor suppressor gene. Promoter hypermethylation causes WIF-1 down-regulationin most tumors. DNA methylation inhibitor can lead to gene demethylation and restore its expression. OBJECTIVE:To observe the differences of tumor pathology and, WIF-1 mRNAand proteinchanges using WIF-1 or 5-aza-2'-deoxycytidine demethylation in animalmodels of osteosarcoma.
METHODS:Murine osteosarcoma models were established and divided into three groups. In the control group, no treatment was given. In the 5-aza-2'-deoxycytidine group, an appropriate amount of 5-aza-2'-deoxycytidine was injected ineach mouse daily. In the WIF-1 group, an appropriate amount of Wnt/β-catenin signal transduction pathway inhibitor WIF-1 was injected in each mouse daily. Seven days after medication, the weight of nude mouse was weighed every 7 days. Short tumor diameter (a) and the long diameter (b) were measured. Therelative tumor volume was calculated. The relative growth rate of tumor was calculated at 7, 14, 21, 28 and 56 days. Four nude mice from ach group were sacrificed by puling the neck at 7, 14, 21, 28 and 56 days after medication. Tumor tissues were stripped and the weight of them was weighed. Pathological analysis of the tumor was conducted. The expression of WIF-1protein and WIF-1 mRNA was detected in osteosarcoma at 56 days after medication in the three groups.
RESULTS AND CONCLUSION:(1) Compared withthe medication and control groups, the weight of nude mice was increased at 7, 14, 21, 28 and 56 days in the treatment group. No significant difference was found between the medication and control groups. (2) The tumor size was significantly smaler in themedication group than in the control group. WIF-1 mRNA and WIF-1 protein expression was increased in the medication group compared with the control group to different degrees. (3) Results suggested that WIF-1 gene promoter methylation is one of the mechanisms of the development of osteosarcoma. Use of WIF-1 or 5-aza-2'-deoxycytidine demethylation can inhibit tumor growth in animal models of osteosarcoma.

OBJECTIVETo establish the HPLC fingerprint of the pieces of honey-fried Radix Glycyrrhizae.

METHODUsing the reverse-performance liquid chromatography, method was performed on a Hyperclone ODS C18 column (4.6 mm x 250 mm, 5 microm) and acetonitrile-0.1% phosphoric acid was selected as mobile phase gradient elution were adopted.

RESULTEstablished HPLC fingerprint of Radix et Rhizoma glycyrrhizae pieces were established, and the results of methodological study met the technical requirements for fingerprinting.

CONCLUSIONThe HPLC method is stable, accurate, and reliable to provide a scientific basis of quality control standard for the honey-fried Radix et Rhizoma glycyrrhizae.

Chromatography, High Pressure Liquid ; methods ; Food Handling ; standards ; Glycyrrhiza ; chemistry ; classification ; Honey ; analysis ; Plant Extracts ; analysis ; Quality Control

Processing technology of Chinese herbal medicine is the unique pharmaceutical technology in China.Chinese herbal pieces production enterprises are the main carrier of processing technology.Reasonable and normative master and use of the processing technology by production enterprises can directly affect the quality of Chinese herbal pieces and the clinical efficacy.Therefore,it is necessary to carry out investigation on the processing technology of Chinese herbal pieces production enterprises.In order to better inherit and develop processing technology,to promote the development of Chinese herbal pieces production enterprises and to ensure the quality of pieces,the general situation and existing problems of Chinese herbal pieces production enterprises were identified,concluded,summarized.Relevant countermeasures were put forward by carrying out investigation in Chinese herbal pieces production enterprises.

OBJECTIVE：To study the analgesic effects of 4 sources of Curcumae Radix decoction pieces （Curcuma wenyujin ， C. kwangsiensis ，C. phaeocaulis and C. longa ），and compare the contents of curcumenol in their water extracts. METHODS ： Using aspirin as positive control ，acetic acid writhing method was used to investigate the effects of 4 sources of Curcumae Radix decoction pieces water extract on writhing latency and times of writhing in mice. The moisture contents of 4 sources of Curcumae Radix decoction pieces （10 batches of each source ，the same below ）were determined according to the drying method in 2015 edition of Chinese Pharmacopoeia （part Ⅳ）. The yield of water extract in 4 sources of Curcumae Radix decoction pieces were investigated by hot dipping method ，the contents of curcumenol in water extract of 4 sources of Curcumae Radix decoction pieces were determined by HPLC ，and comparison was conducted. RESULTS ：Compared with model group ，aspirin and water extracts of 4 sources of Curcumae Radix decoction pieces could significantly prolong the writhing latency of model mice ，and the water extracts of C. wenyujin and C. phaeocaulis could significantly reduce the writhing times of model mice （P＜0.05 or P＜0.01）. For C. wenyujin ，C. kwangsiensis ，C. phaeocaulis and C. longa ，the contents of moisture were 7.39％-8.80％，7.88％-9.88％，7.66％- 10.5468/ogs.2019.62.6.382 9.86％ and 7.68％-10.20％；the average yield of water extract were 46.30％，60.40％，38.65％，42.99％；the average contents of curcumenol in water extract were 0.271，0.066，0.310，0.058 mg/g. Except for a few batches ，the higher the yield of water extract，the higher the content of curcuminol in the same source of Curcumae Radix decoction pieces. CONCLUSIONS ：Four sources of Curcumae Radix decoction pieces have analgesic effect. The contents of curcumenol in C. wenyujin and C. phaeocaulis were similar ，and the contents of curcumenol in C. kwangsiensis and C. longa about 1/5 of that in C. phaeocaulis and C. wenyujin .

OBJECTIVE： To study the effects of different processing technologies on the quality of Salvia miltiorrhiza decoction pieces， and to provide reference for original processing of S. miltiorrhiza to decoction pieces. METHODS： Fresh S. miltiorrhiza from two areas of Shandong province （Pingyin and Pingyi） were processed into decoction pieces by 24 kinds of processing technology， such as fresh cutting， dry cutting after dried 30％， dry cutting after dried 50％， full dry cutting， traditional cutting [from 2015 edition of Chinese Pharmacopoeia （part Ⅰ）， shorted as pharmacopecia]， cutting after full dry steamed， cutting after fresh steamed， cutting after dry 30％ steamed， cutting after fresh boiled （then divided into air-drying and baking）. The qualities of decoction pieces were evaluated for original processing comprehensively through appearance character and the contents of moisture， water soluble extract， ethanol soluble extract， and effective components （tanshinones and salvianolic acid B）. RESULTS： From the appearance characteristics， the traditional cutting， cutting after fresh steamed and cutting after dry 30％ steamed， decoction pieces had better surface color and high yield， which were more in line with the relevant description of the pharmacopecia. From the contents of moisture and effective components， the contents of moisture of S. miltiorrhiza decoction pieces were 3.60％-10.40％； the contents of water soluble extract were 51.07％-70.18％； the contents of ethanol soluble extract were 15.08％-20.36％， all above were all in line with the standard of pharmacopecia. The contents of tanshinones were 0.16％-0.79％. Only fresh-cut and fresh-boiled-cut baked samples from Pingyin were not up to the standard of pharmacopecia （tanshinones content was not less than 0.25％）， while those from Pingyi were up to the standard. The contents of salvianolic acid B were 4.51％-8.68％， which were all in line with the standard of pharmacopecia （salvianolic acid B content was not less than 3.0％）. In all processing technologies， the indexes of decoctions made by steaming， cutting and air-drying were higher. CONCLUSIONS： Comprehensive considering from the aspects of appearance character and effective components content， suitable processing method of S. miltiorrhiza raw medicinal materials is cutting after steamed and air-drying.

Taste is a sensation produced by the reaction of substances in the mouth with taste receptor cells， and a normal taste function is essential for our daily life and health. As receivers of taste molecules， taste receptors include sour， bitter， sweet， salty， and umami receptors， which are mainly distributed in the oral cavity， gastrointestinal tract， respiratory tract epithelium and other organs and play a physiological role. Traditional Chinese medicine （TCM） has five flavors （sour， bitter， sweet， pungent， and salty）， which are closely related to the efficacy. Except the pungent flavor and umami taste receptors， the other five taste receptors correspond to the five flavors in the TCM theory， while the correlations between them have not been studied， such as those between bitter receptors and bitter TCM and between sweet receptors and sweet TCM. This article reviews the research reports on taste receptors in recent years. By analyzing the relationships of taste receptors with five flavors of TCM， signaling mechanisms， and diseases based on "receptor-TCM" correlations， this article puts forward the possibility of combining the TCM theory of five flavors with modern biomedical research， providing a reference for the research on "flavors" in TCM and the correlations between TCM and taste receptors.

Taste is a sensation produced by the reaction of substances in the mouth with taste receptor cells， and a normal taste function is essential for our daily life and health. As receivers of taste molecules， taste receptors include sour， bitter， sweet， salty， and umami receptors， which are mainly distributed in the oral cavity， gastrointestinal tract， respiratory tract epithelium and other organs and play a physiological role. Traditional Chinese medicine （TCM） has five flavors （sour， bitter， sweet， pungent， and salty）， which are closely related to the efficacy. Except the pungent flavor and umami taste receptors， the other five taste receptors correspond to the five flavors in the TCM theory， while the correlations between them have not been studied， such as those between bitter receptors and bitter TCM and between sweet receptors and sweet TCM. This article reviews the research reports on taste receptors in recent years. By analyzing the relationships of taste receptors with five flavors of TCM， signaling mechanisms， and diseases based on "receptor-TCM" correlations， this article puts forward the possibility of combining the TCM theory of five flavors with modern biomedical research， providing a reference for the research on "flavors" in TCM and the correlations between TCM and taste receptors.

The Maillard reaction is a complex process in which amine compounds such as amino acids， peptides， and proteins undergo condensation， polymerization， and other reactions with carbonyl compounds such as reducing sugars， ketones， and aldehydes at room temperature or under heating conditions， ultimately producing substances such as melanoidins and aromatic compounds. The processing of traditional Chinese medicine（TCM） often involves heating and the addition of auxiliary materials， providing complete conditions for the occurrence of the Maillard reaction. The Maillard reaction is affected by various factors such as temperature， pH， moisture， substrate， reaction time and pressure， the progress of the reaction also affected by different processing technologies of TCM and the addition of different excipients. The Maillard reaction involves multiple substances， most of which have significant physiological activity or toxicity， affecting the efficacy and pharmacological effects of TCM. It can also produce various flavor substances and browning products that change the flavor and color of TCM. The Maillard reaction mechanism， influencing factors， related components， and the impact of Maillard reaction on various aspects of TCM processing are reviewed from multiple perspectives in this article， providing reference for the further improvement of processing mechanism and quality control of TCM.

OBJECTIVE：To establish a method for online detection of antioxidant active components in Glycyrrhiza uroalensis decoction pieces ，and to identify it. METHODS ：The free radical scavenging rate of 1，1-diphenyl-2-trinitrobenzene hydrazine （DPPH）was determined to evaluate the antioxidant activity of G. uralensis decoction pieces. HPLC-UV-DPPH method was used to screen the anti oxidant active components of G. uralensis decoction pieces. HPLC-TOF/MS was used to obtain mass spectrum data and Qualitive Analyst B 06.00 Build 6.0.633.0 software was used to analyze data. Through contrast analysis of UV absorption spectrum，online chromatogram ，mass spectrum information of G. uralensis and the retention time of each compound ，accurate molecular weight ，antioxidant active components were identified by referring to relevant literature. Validation test was also conducted. RESULTS ：DPPH free radical scavenging rate in 8 batches of G. uralensis decoction pieces ranged 55.71％-60.17％. Seven antioxidative active compounds ，including avolomotor ，8-isopentenyl naringin ，yellow lupulin weitone ，isoflavone B ，3′， 4′-dimethoxy3-hydroxy-6-methyl flavone ，glycyrrhizin E and glycyrrhizin H ，could be screened from G. uralensis decoction pieces. After validation ，the peak area of inverted peak generated by online reaction was positively correlated with DPPH free radical scavenging rate. CONCLUSIONS ：Established method is simple and accurate ，and can be used to quickly screen and identify the main antioxidant components of G. uralensis decoction pieces ；the peak area of inverted peak can be used to evaluate the antioxidant active components of G. uralensis decoction pieces.