六味地黄汤相关单体对HepG2细胞内PPARδ水平的影响

摘要

目的 研究六味地黄汤中芍药苷、没食子酸、丹皮酚、梓醇、马钱苷、莫诺苷、桃叶珊瑚苷、23-乙酰泽泻内酯醇B、薯蓣皂苷元9种单体成分对过氧化物酶体增殖激活受体PPARδ水平的影响.方法 通过建立HepG2(人肝癌细胞)细胞高脂模型,降低PPAR δ的水平,再分别给予六味地黄汤中的9种单体成分(3个质量浓度/单体),考察各单体对PPARδ的作用.结果 丹皮酚、薯蓣皂苷元、桃叶珊瑚苷3个单体在不同质量浓度下使PPARδ都有明显的增加,与模型组相比,差异有统计学意义(P<0.01),其他单体作用不明显.结论 丹皮酚、薯蓣皂苷元、桃叶珊瑚苷使PPARδ都有明显增加,可能是六味地黄汤降脂的有效成分.%Objective To study the effects of nine components ( paeoniflorin , gallic acid , paeonol, catalpol, loganin , morronisidea , aucubin,23-acctyl-alisma triptolide B and diosgenin) in Liuweidihuang Tang on peroxisome proliferator-activated receptor ( PPARδ)level. Methods The increased effect of the components at three different concentrations on PPARδ level were investigated in HepG2 ( human hepatoma} cells. Results Paeonol,diosgenin and aucubin at three different concentrations significantly increased the PPARδ level in HepG2 cells compared with the control group (P＜0. 01). The other six components had no obvious effect. Conclusion Paeonol,diosgenin and aucubin could increase PPARδ level significantly, and may be the active ingredients of reducing blood fat in Liuweidihuang Tang.