SHU Ya-chun,ZHU Xuan-xuan,CHEN Ya-jun,et al.Effect of Different Compatibility of Menthae Haplocalycis Herba-Schizonepetae Herba on Influenza Virus[J].Chinese Journal of Experimental Traditional Medical Formulae,2020,26(17):9-19.
SHU Ya-chun,ZHU Xuan-xuan,CHEN Ya-jun,et al.Effect of Different Compatibility of Menthae Haplocalycis Herba-Schizonepetae Herba on Influenza Virus[J].Chinese Journal of Experimental Traditional Medical Formulae,2020,26(17):9-19. DOI: 10.13422/j.cnki.syfjx.20201705.
Effect of Different Compatibility of Menthae Haplocalycis Herba-Schizonepetae Herba on Influenza Virus
To research optimum compatibility components ratio for the anti-influenza virus effect of different compatibility of Menthae Haplocalycis Herba-Schizonepetae Herba
.
Method
2
The 228 SPF grade ICR rats of half male and half female were randomly divided into 19 groups
with 12 rats in each group. In each group
the ratio of flavonoids and volatile oil was determined. ICR rats were anesthetized with ether and infected with influenza A virus A/PR/8/34 (H1N1) with A 10-fold lethal dose(LD
50
)50 μL nasal drip infection. Than the blank control group was treated with the same amount of normal saline nasal drip control
and the rats were given the drug by gavage on the day after virus infection
the blank group and model group were given the same amount of distilled water
and the positive control group were given Oseltamivirphosphate and compound
Jinyinhua
granules by gavage
and once a day for 7 days. Different compatibility of volatile oil and flavonoids in Menthae Haplocalycis Herba and Schizonepetae Herba are applied to rats infected with influenza A/PR8/34 (H1N1) virus to study the pharmacodynamic screening by lung index of influenza-infected mice and histopathological examination. And antiviral effects as well as the expression of interleukin-6(IL-6)
interleukin-1
β
(IL-1
β
)
tumor necrosis factor-
α
(TNF-
α
) is studied.
Result
2
Lung infection injury was prepared by infecting mice with influenza A virus A/ pr8/34(H1N1). Lung mass increased at the end of the experiment in the model group
and lung index was compared with that in the blank group(
P
<
0.01). And the experimental lung weight of oseltamivirphosphate group
compound Jinyinhua
granules group
volatile oil 1-volatile oil 2 group
volatile oil 1 group and volatile oil 2 group were compared with that of the model group (
P
<
0.05). Lung index of Oseltamivirphosphate group and volatile oil group was compared with that of model group (
P
<
0.01).Lung index of compound Jinyinhua granules group
volatile oil 1-volatile oil 2 group
volatile oil 2-flavonoids 2 group
volatile oil 1-volatile oil 2-flavonoids 1 group
volatile oil 1-volatile oil 2-flavonoids 2 group
volatile oil 1-volatile oil 2-flavonoids 2 group
volatile oil 1-volatile oil 2-flavonoids 2 group and volatile oil 2 group were compared with the model group (
P
<
0.05). And antiviral effect as well as the expression of IL-6
IL-1
β
TNF-
α
is studied. The expression levels of IL-6
IL-1
β
TNF-
α
in volatile oil 1-flavonoids 1 group
volatile oil 1-flavonoids 2 group
volatile oil 1-volatile oil 2 group
volatile oil 1-volatile oil 2-flavonoids 1 group
volatile oil 1-volatile oil 2-flavonoids 2 group
volatile oil 2 groups
flavonoids 2 groups were decreased
compared with the model group (
P
<
0.01).
Conclusion
2
It is found that different combinations have better biological effects and good antiviral effects. This study explores the synergies compatibility rule and mechanism of action on Menthae Haplocalycis Herba and Schizonepetae Herba pairs
which will not only develop the theory of Chinese medicine compatibility but also contribute to laying a foundation for the innovation of the influenza virus drug development.
SHU Y C , CHEN Y J , QIN K M , et al . Effect of different drying methods on the essential oils in Mint ( Menthae Haplocalycxs ) [J]. Nat Prod Commun , 2013 , 8 ( 10 ): 1479 - 1480 .
SHE G M , XU C , LIU B , et al . Polyphenolic acids from mint (the aerial of Menthae Haplocalycis Herba Briq.) with DPPH radical scavenging activity [J]. J Food Sci , 2010 , 75 ( 4 ): 359 - 362 .
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