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BMC Complementary Medicine and Therapies
Published in: BMC Complementary Medicine and Therapies 1/2016

Open Access 01-12-2016 | Research article

Vinegar amount in the process affected the components of vinegar-baked Radix Bupleuri and its hepatoprotective effect

Authors: Ya Zhao, Yin-Jie Wang, Rui-Zhi Zhao, Fei-Jun Xiang

Published in: BMC Complementary Medicine and Therapies | Issue 1/2016

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Abstract

Background

Bupleuri Radix (in Chinese Chaihu), the dried roots of Bupleurum Chinense DC, is a traditional Chinese medicine widely used to treat fever, hepatitis, jaundice, nephritis, dizziness. When baked with vinegar, its effect is more focused on liver related disease. This paper was undertaken to determine the best vinegar amount in the processing and explore its key efficacy components.

Methods

Hepatoprotective effects of Radix Bupleuri after processing with different amount of vinegar (1:5, 2:5, 3:5) were investigated on liver hurt rats, and the change of constituents were analyzed by ultra-performance liquid chromatography tandem mass spectrometry (UPLC-MS/MS).

Results

With the increasing amount of vinegar, the hepatoprotective effects of vinegar-baked Radix Bupleuri (VBRB) and the content of saikosaponin b2 increased.

Conclusion

These results suggested that vinegar amount in the process affected the pharmacological effect of VBRB significantly and saikosaponin b2 may be the key efficacy component of it.
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Metadata
Title
Vinegar amount in the process affected the components of vinegar-baked Radix Bupleuri and its hepatoprotective effect
Authors
Ya Zhao
Yin-Jie Wang
Rui-Zhi Zhao
Fei-Jun Xiang
Publication date
01-12-2016
Publisher
BioMed Central
Published in
BMC Complementary Medicine and Therapies / Issue 1/2016
Electronic ISSN: 2662-7671
DOI
https://doi.org/10.1186/s12906-016-1333-4

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