中国中药杂志

2021, v.46(19) 5044-5051

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栀子豉汤及其固体发酵菌质对CUMS大鼠抗抑郁作用对比研究
Comparative study on anti-depressant effect of Zhizichi Decoction and its solid fermentation product on CUMS rats

陈丽艳;陈雨竹;宓月光;孙银玲;郑宏宇;丁纯洁;王伟明;
CHEN Li-yan;CHEN Yu-zhu;MI Yue-guang;SUN Yin-ling;ZHENG Hong-yu;DING Chun-jie;WANG Wei-ming;Heilongjiang Academy of Traditional Chinese Medicine;

摘要(Abstract):

采用慢性不可预见性刺激(chronic unpredictable mild stress, CUMS)结合孤养建立抑郁大鼠模型,通过行为学测试、海马体及肝脏病理组织、肠道菌群的代谢特征及物种相对丰度对比分析栀子豉汤及其固体发酵菌质(栀子豉)的抗抑郁作用。结果表明,栀子豉能明显提高抑郁大鼠糖水偏好比、缩短悬尾不动时间和强迫游泳漂浮不动时间(P<0.05),能够修复受损的海马体和肝组织,作用优于栀子豉汤;Biolog-ECO板测定结果表明,模型组肠道菌群平均碳源利用率明显下降,对糖类和氨基酸类碳源代谢水平降低,给药组平均碳源利用率均升高,栀子豉组对2类碳源利用能力均提高,而栀子豉汤组仅提高了糖类代谢水平;肠道菌群宏基因组分析结果表明,对照组厚壁菌门与拟杆菌门比值为3.87,模型组该比值升至21.77,栀子豉使二者比值调整至5.91,而栀子豉汤组则为18.48;从属水平分析,与对照组相比,模型组乳杆菌属增加了3.28倍,普雷沃菌属和拟杆菌属分别下降了75.59%和76.39%,栀子豉组乳杆菌属比模型组下降了31.13%,普雷沃菌和拟杆菌属均增加3倍以上,而栀子豉汤组相应的菌属变化不显著。栀子豉可通过调节抑郁大鼠肠道菌群结构和代谢功能、修复受损的海马体和肝组织而改善抑郁样行为,其抗抑郁作用优于栀子豉汤。该研究为开发新型抗抑郁食疗产品提供依据。
Chronic unpredicted mild stress(CUMS) combined with isolated feeding was used to induce depressed rat model. The anti-depressant effects of Zhizichi Decoction(ZZCD) and its solid fermented product(ZZC) were analyzed by behavioral test and comparison of pathological tissues of hippocampus and liver, metabolic characteristics of intestinal flora, and relative abundance of species. The results showed that ZZC could increase sucrose preference, shorten the immobility time in the forced swim test and tail suspension test(P<0.05), and repair damaged hippocampus and liver tissues, and the effect was superior to that of ZZCD. The results of Biolog ECO plates showed that the average well color development(AWCD) of intestinal flora in the model group significantly decreased and the metabolic levels of sugar and amino acids were reduced, while the AWCD of the treatment groups increased. The metabolic levels of the two carbon sources were improved in the ZZC group, while only sugar metabolic level was elevated in the ZZCD group. Metagenomic analysis of intestinal flora showed that the ratio of Firmicutes/Bacteroidetes was 3.87 in the control group, 21.77 in the model group, 5.91 in the ZZC group, and 18.48 in the ZZCD group. Lactobacillus increased by 3.28 times, and Prevotella and Bacteroidetes decreased by 75.59% and 76.39%, respectively in the model group as compared with that in the control group. Lactobacillus decreased by 31.13%, and Prevotella and Bacteroidetes increased by more than three times in the ZZC group as compared with that in the model group, while the corresponding changes in the ZZCD group were not significant. ZZC could improve depression-like beha-viors by regulating the structure of intestinal flora and metabolic functions and repairing damaged hippocampus and liver tissues in depressed rats, showing an anti-depressant effect superior to that of ZZCD. This study is expected to provide a basis for the development of new anti-depressant food products.

关键词(KeyWords): 栀子豉汤;固体发酵;抑郁;海马体;肝脏;肠道菌群;Biolog-ECO;宏基因组
Zhizichi Decoction;solid fermentation;depression;hippocampus;liver;intestinal flora;Biolog-ECO;metagenome

Abstract:

Keywords:

基金项目(Foundation): 国家自然科学基金项目(U20A20400);; 现代农业产业技术体系建设专项(CARS-21);; 黑龙江省自然科学基金项目(LH2019H094)

作者(Author): 陈丽艳;陈雨竹;宓月光;孙银玲;郑宏宇;丁纯洁;王伟明;
CHEN Li-yan;CHEN Yu-zhu;MI Yue-guang;SUN Yin-ling;ZHENG Hong-yu;DING Chun-jie;WANG Wei-ming;Heilongjiang Academy of Traditional Chinese Medicine;

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