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Radix Kansui Stir-Fried with Vinegar Reduces Radix Kansui-Related Hepatotoxicity in Mice via Mitochondrial Pathway

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Abstract

Objective

To investigate the mechanism of Radix Kansui (RK) stir-fried with vinegar (VRK) decreased hepatotoxicity in mice.

Methods

According to a random number table, 40 mice were randomly divided into negative control group (0.5% carboxymethylcellulose sodium, 20 mL/kg), positive control group (0.1% mixture of carbon tetrachloride in soybean oil, 20 mL/kg), RK group (the ethyl acetate extracts of RK, 250 g crude drug/kg) and VRK group (the ethyl acetate extracts of VRK, 250 g crude drug/kg) with 10 mice per group. All mice were administered orally by gavage daily for 7 continuous days. The morphology of liver tissues was examined to assess the liver injury by a transmission electron microscope. Hepatocyte apoptosis in vivo was determined by terminal deoxynucleotidyltransferase-mediated dUTP-biotin nickend labeling (TUNEL) assay. Immunohistochemical technique was adopted to detect the expression of particular antiapoptotic and proapoptotic proteins in the mitochondrial pathways, including B-cell lymphoma (Bcl-2) and caspase-3, as well as the expression of inflammatory mediators, including nuclear factor kappa B (NF- κ B) and intercellular adhesion molecule-1 (ICAM-1).

Results

Liver injury and hepatocyte apoptosis were observed in RK mice, and the liver injury were significantly reduced in VRK-treated mice. In immunohistochemistry study, compared with the negative control group, RK inhibited dramatically the Bcl-2 protein expression and significantly increased the expression of caspase-3, NF- κ B and ICAM-1 (all P<0.01). Compared with the RK group, VRK group induced significant increase on Bcl-2 protein expression, and decreased the caspase-3, NF- κ B and ICAM-1 protein expression (P<0.05 or P<0.01).

Conclusion

The mechanism of reduced hepatotoxicity of VRK may be associated with the reduced inflammation, regulation of antiapoptotic and proapoptotic mediators in the mitochondrial pathway.

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Acknowledgment

The authors are very grateful to all members of Level-3 Laboratory for Chinese Medicine Chemistry of State Administration of Traditional Chinese Medicine of China for their personnel and equipment support.

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Authors and Affiliations

  1. Jiangsu Collaborative Innovation Center of Chinese Medicinal Resources Industrialization, and National and Local Collaborative Engineering Center of Chinese Medicinal Resources Industrialization and Formulae Innovative Medicine, Nanjing University of Chinese Medicine, Nanjing, 210023, China

    Bei-hua Bao, Xiao-jing Yan, Yu-dan Cao, Wei-feng Yao, Fang-fang Cheng, Pei-dong Chen, Ming-qiu Shan, Li Zhang & An-wei Ding

  2. Menghe Medical Institute, Changzhou Traditional Chinese Medical Hospital Affiliated to Nanjing University of Chinese Medicine, Changzhou, Jiangsu Province, 213003, China

    Xiao-jing Yan

Authors
  1. Bei-hua Bao
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  2. Xiao-jing Yan
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  3. Yu-dan Cao
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  4. Wei-feng Yao
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  5. Fang-fang Cheng
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  6. Pei-dong Chen
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  7. Ming-qiu Shan
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  8. Li Zhang
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  9. An-wei Ding
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Contributions

Bao BH and Ding AW conceived and designed the experiments. Yan XJ and Cao YD performed the experiments. Chen PD, Yao WF and Shan MQ analyzed the data. Bao BH and Cheng FF wrote and revised the manuscript. All authors read and approved the final version of the manuscript.

Corresponding author

Correspondence to Li Zhang.

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The authors declared no conflict of interest.

Additional information

Supported by the National Natural Science Foundation of China (No. 81673599, 81503250, and 21705081), the Natural Science Research Program of Jiangsu Higher Education Institutions (No.15KJB360009), the Natural Science Foundation of Jiangsu Province (No. BK20161037), the Project Foundation of the Priority Academic Program Development of Jiangsu Higher Education Institutions (No. PAPD-2014), and Six Talent Peaks Program of Jiangsu Province (No. 2016-YY-026)

Supported by the National Natural Science Foundation of China (No. 81673599, 81503250, and 21705081), the Natural Science Research Program of Jiangsu Higher Education Institutions (No.15KJB360009), the Natural Science Foundation of Jiangsu Province (No. BK20161037), the Project Foundation of the Priority Academic Program Development of Jiangsu Higher Education Institutions (No. PAPD-2014), and Six Talent Peaks Program of Jiangsu Province (No. 2016-YY-026)

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Bao, Bh., Yan, Xj., Cao, Yd. et al. Radix Kansui Stir-Fried with Vinegar Reduces Radix Kansui-Related Hepatotoxicity in Mice via Mitochondrial Pathway. Chin. J. Integr. Med. 27, 192–197 (2021). https://doi.org/10.1007/s11655-019-3023-x

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  • DOI: https://doi.org/10.1007/s11655-019-3023-x

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