摘要
目的:通过研究香附醋制前后对Caco-2细胞P-糖蛋白(P-gp)功能和表达的影响,初步阐明"香附醋制增效"理论的机制。方法:采用Caco-2细胞模型,细胞以2×105/mL的密度接种于Trenswell 6孔板,加入体积分数分别为5%,10%,20%的香附生品及醋制品含药血清培养24 h,流式细胞仪检测香附醋制前后对Caco-2细胞Pgp功能的影响;免疫组化法检测P-糖蛋白的表达。结果:香附生品低、中、高浓度可使细胞内地高辛累积增加8.25%,9.57%,16.84%,醋制品低、中、高浓度可使细胞内地高辛累积增加22.44%,29.12%,33.09%。二者均可使细胞内地高辛累积增加,并使P-gp表达的阳性率降低,对P-gp功能和表达均呈现出抑制作用,且醋制品作用更加明显。结论:香附醋制后可增加其抑制Caco-2细胞P-gp功能和表达的作用,从而促进P-gp底物的吸收。
Objective： To explore the effect of vinegar processing Cyperus rotundus on the expression and function of P-glycoprotein （P-gp） in Caco-2 cells. Method： The function of P-gp in Caco-2 cells was measured by FCM and the expression was by immunohistochemistry after the interaction between the cell （2 ×10^5/mL） and the medicine of concentration （5% , 10% , 20% ）. Result： The low, medium, high concentration of crude C. rotundus eould increased 8.25%, 9.57%, 16.84% of the accumulation of digaoxi, vinegar processing C. rotundus could increase 22.44% , 29. 12% , 33.09% of the accumulation of digaQxi. Serum containing crude and vinegar processing C. rotundus could remarkedly increase the accumulation of digaoxi and decrease the positive rate of P-gp＇s expression. Conclusion： C. rotundus Mter vinegar processed can promote the function of inhibiting the expression and function of P-gp in Caco-2 cells.
出处
《中国实验方剂学杂志》
CAS
北大核心
2013年第16期217-219,共3页
Chinese Journal of Experimental Traditional Medical Formulae
基金
国家自然科学基金项目(81160520)
江西省自然科学基金项目(20122BAB205076)
