Effects of Dachengqi Decoctions Made from Raw Rhubarb and Vinegar-processed Rhubarb on Levels of Endotoxin, NO and TNF-α in Serum

更新时间:2023-05-28

【摘要】[Objectives] The effects of Dachengqi decoctions made from raw rhubarb and vinegar-processed rhubarb on serum endotoxin, NO and TNF-α levels were investigated. [Methods] Total 105 mice were randomly divided into Dachengqi decoction made from raw rhubarb groups(6, 10 g/kg), Dachengqi decoction made from vinegar-processed rhubarb groups(6, 10 g/kg), positive control group, blank control group and model group. After administration at a dose of 20 mL/kg, the levels of endotoxin, NO and TNF-α in serum were determined. The effects of Dachengqi decoctions made from raw rhubarb and vinegar-processed rhubarb on serum endotoxin, NO and TNF-α levels in mice were compared. [Results] Dachengqi decoctions made from raw rhubarb and vinegar-processed rhubarb both increased the NO level and reduced the endotoxin and TNF-α levels in serum of ABP mice. [Conclusions] Dachengqi decoctions made from raw rhubarb and vinegar-processed rhubarb have different effects on endotoxin, NO and TNF-α contents. These changes correspond to the effects of Dachengqi Decoctions made from raw rhubarb and vinegar-processed rhubarb. The change in the content of rhubarb anthraquinones has a certain effect on the efficacy of Dachengqi decoction.

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