Effects of Atractylodis Rhizoma Before and After Being Deep-fried on Contents of Aquaporin 2 and Aquaporin 3 in Model Rats with Syndrome of Damp Retention in Middle-jiao
FU Wei, SUN Xiong-jie, LI Shui-qing, et al. Effects of Atractylodis Rhizoma Before and After Being Deep-fried on Contents of Aquaporin 2 and Aquaporin 3 in Model Rats with Syndrome of Damp Retention in Middle-jiao[J]. Chinese journal of experimental traditional medical formulae, 2016, 22(19): 19-22.
FU Wei, SUN Xiong-jie, LI Shui-qing, et al. Effects of Atractylodis Rhizoma Before and After Being Deep-fried on Contents of Aquaporin 2 and Aquaporin 3 in Model Rats with Syndrome of Damp Retention in Middle-jiao[J]. Chinese journal of experimental traditional medical formulae, 2016, 22(19): 19-22. DOI: 10.13422/j.cnki.syfjx.2016190019.
Objective: To explore effects of Atractylodis Rhizoma before and after being deep-fried on contents of aquaporin 2 (AQP2) and AQP3 in model rats with syndrome of damp retention in middle-jiao and provide an reference for mechanism research of Atractylodis Rhizoma before and after being deep-fried. Method: Animals were divided into the blank group
the damp retention in middle-jiao model group
the high
middle and low dose (3 459.2
1 729.6
864.8 mg·kg-1) group of raw products of Atractylodis Rhizoma
the high
middle and low dose (3 459.2
1 729.6
864.8 mg·kg-1) group of deep-fried products of Atractylodis Rhizoma
Xiangsha Weiling pills positive group (1 729.6 mg·kg-1)
and rats were intragastric administration for seven days.Contents of AQP2 in urine and AQP3 in colonic mucosa were detected by UV and euzymelinked immunosorbent assay respectively before and after administration. Result: Compared with the blank group
AQP2 content increased and AQP3 content lowered in the model group; difference between these two groups were statistically significant.Compared with the model group
AQP2 content in administration group were declined and this index in raw products was lower than those of deep-fried group;the content of AQP3 in colonic mucosa rose dramatically and the deep-fried group was higher than that of raw product group. Conclusion: Both of raw and deep-fried products have effects of clearing damp and antidiarrheal.Function of raw products is stronger than deep-fried products in terms of clearing damp effect.However
in the aspect of antidiarrhoea
the role of deep-fried products is stronger than raw products.