| 摘要: | 在台灣長久以來紅耆的使用多於黃耆，然而紅耆的炮製方法仍未有明確的規範，因此本研究探討紅耆蜜製法的最適條件。在第一部分中，以抗發炎作用、抑制oxaliplatin誘導之肌管細胞作用、抑制酒精誘導大鼠胃黏膜細胞作用及促進鐵吸收作用來探討黃耆與紅耆之間的活性差異，從結果發現，黃耆相較於紅耆有抑制LPS誘導巨噬細胞細胞產生一氧化氮作用，然而，紅耆相較於黃耆有顯著促進除鐵蛋白生成之作用。
在第二部分，以正交試驗探討紅耆炮製最適條件，首先從紅耆甲醇萃取物中分離得到vanillic acid、ferulic acid、ononin、formononetin四個指標成分，以煉蜜濃度、蜜浸時間、炒炙溫度、炒炙時間作為正交試驗探討之因素，由統計極差結果顯示，煉蜜濃度為影響粗多醣含量及總指標成分含量之主要因素，而炒炙溫度為影響總多酚含量之因素。活性結果發現，炮製品與生品相較，無抑制LPS誘導巨噬細胞細胞產生一氧化氮作用及抑制酒精誘導胃黏膜細胞損傷之作用，然而，生品與炮製品均有促進鐵吸收之作用，由相關性分析得知vanillic acid與促鐵吸收作用有高度正相關，並與果糖呈負相關。另外，抑制oxalipltin誘導之肌管細胞損傷作用與單糖含量呈正相關，推測蜜製紅耆能增強生肌功效。
In Taiwan, Hong Qi (Hedysarum polybotrys Hand.-Mazz.) was more widely used than Huang Qi (Astragalus membranaceus(Fisch.) Bge.).for a long time. However, the processed method of Hong Qi was not standardized in traditional Chinese medicine. Therefore, the suitable processed method for Hong Qi with honey would be established in this study. In the first part, the effects of anti-inflammatory, inhibition of oxaliplatin-induced myotubes damage, inhibition of alcohol-induced gastric mucosal cells damage and promotion of iron uptake in Caco-2 cells were used to investigate the difference in bioactivity between Hong Qi and Huang Qi. According to the results, the Huang Qi more strongly inhibited the production of nitric oxide on LPS-induced macrophage than Hong Qi. However, Hong Qi more significantly promoted iron uptake than Huang Qi.
In the second part, the Orthogonal experimental test was used to evaluate the best condition of processed Hong Qi with honey. At first, vanillic acid, ferulic acid, ononin and formononetin were isolated from the methanol extract of Hong Qi. Then, the concentrations of honey, immersion time, temperature and duration of stir-fry were as the factor of the Orthogonal experimental test. According to the results, the concentrations of honey is major impact factor of the total content of polysaccharides and the four major components in Hong Qi, while the temperature of stir-fry was the impact factor of total polyphenols. The comparison among the raw material and the processed Hong QI, the processed products had the weak effect on inhibition of LPS-induced nitric oxide production on macrophage and inhibition of oxaliplatin-induced myotube damage than the raw material. However, raw and processed products promoted
iron uptake, and based on correlation analysis indicated that vanillic acid was positively correlated with iron uptake, while it was negatively correlated with fructose. In addition, the inhibition of oxalipltin-induced myotube damage was positively correlated with the content of monosaccharide. It was speculated that processed Hong Qi with honey can enhance proliferation of myotubes. |
