Pharmacological Evaluation On Nature And Flavor Of Adlay And Its Separated Components On The Gastrointestinal Function And Diuretic Effect Of Rats With Syndrome Of Dampness Retention Due To Spleen Deficiency

Objective: Carry out the evaluation on the property and flavor(PF) pharmacology for chemical split fractions( CSFs) from adlay, to find out the correlation between the different flavors and different CSFs, to pinpoint the flavor ascription of the each CSF, and to clarify the flavor material basis of adlay.Methods: Based on new assumption of splittability and combinative Property and Flavor of Chinese medicine, adlay for invigorating spleen to remove dampness was select as the research object, which was split into protein, polysaccharide, fatty oil. The composite pharmacology indexes including gastrointestinal function, diuretic effect were taken as PF pharmacology evaluation system,to study the biological effects of CSFs from SP and findout the correlation between the different flavors and different CSFs. Rats with syndrome of dampness retention due to spleen deficiency were induced by complex factors of high fat and low protein diet, loading swimming for eight weeks. Then adlay and its CSFs were administered to corresponding groups for 14 day. The control group of rats fed with purified AIN-76 A purified diet. And then,ordinary situation,autonomy activities, weight, intestinal propulsive rate, gastric emptying rate, motilin, gastrin, vasoactive intestinal polypeptide and somatostatin were taken as Pharmacology Evaluation for adlay sweet flavor. Water loading, metabolism cage and serum albumin were taken as pharmacology evaluation system for dilute flavor.Result: 1. effect of general conditions: the weight and autonomy activities of rats in model control group significantly decreased and general health scores were significantly increased; Treatment with adlay and its separated components, water decoction, adlay protein components, polysaccharide components and fatty oil components significantly reduced the general condition scores and improved the autonomy activities but no statistical significance.2.effect of gastrointestinal function: Compared with the blank control group,Gastrin, Vasoactive intestinal polypeptide and Somatostatin in model control group were significantly increased and motilin, intestinal propulsive rate, gastric emptying rate were significantly reduced.Treatment with adlay and its separated components, plasma gastrointestinal hormone levels tend to be normal; polysaccharide components and fatty oil components can significantly improve gastric emptying rate; protein components, polysaccharide components and fatty oil components all significantly improve intestinal propulsive rate, and water decoction of adlay can improve intestinal propulsive rate.3.effect of diuretic effect: Compared with the blank control group,the water loading index was significantly higher, the diet and urine volume significantly reduced in the model group. Treatment with adlay and its separated components, water decoction of adlay, protein components and fatty oil components can significantly reduce the water loading index. Fatty oil components could improve food intake. Compared with model group, urine volume of protein group significantly incread and fatty oil and polysaccharide groups could make urine volume increased. Compared with the blank group, total protein decreased and serum albumin decreased significantly in the model group; compared with the model group, serum albumin of polysaccharide group, fatty oil group were increased significantly and serum albumin of protein group were increased.Conclusion: 1.Adlay and its separated components can improve Gastrointestinal Functions of rats with syndrome of dampness retention due to spleen deficiency,and its mechanism may be related to the regulation of plasma gastrointestinal hormones to normal level. The effect of fatty oil component and polysaccharide component was better than that of protein components and water decoction of adlay. We speculate the fatty oil components and polysaccharide components are the main material basis of sweet flavor and other components also have certain effects.2. Compared with other components diuretic effect of protein components is particularly evident. We speculate the protein components may be the main material basis of dilute flavor.