A Reasonable Evaluation of Chuanxiong Rhizoma Processing with Wine through Comparative Pharmacokinetic Study of Bioactive Components: Dominant Effect on Middle Cerebral Artery Occlusion Model Rats.

Ke Pei,Lilong Cao,Haixin Liu,Shuosheng Zhang,Hao Cai,Tingting Zhao,Lin Sun,Yan Ning,Gang Cao,Idaira Pacheco-Fernández

doi:10.1155/2022/8252038

Abstract

According to the ancient documents and Chinese herbal medicine processing experience, Chuanxiong Rhizoma was usually processed with yellow rice wine to improve efficacy. However, the relevant mechanisms are still unclear so far. In this study, a validated ultrahigh-performance liquid chromatography tandem mass spectrometry method was used to compare the pharmacokinetics of four representative components in middle cerebral artery occlusion rats after oral administration of raw and wine-processed Chuanxiong Rhizoma. The neurobehavioral scores and 2,3,5-triphenyltetrazolium chloride staining were employed to evaluate the model. Biological samples were prepared by protein precipitation with methanol. All analytes were separated on an ACQUITY BEH C18 column through gradient elution using acetonitrile and 0.01% of formic acid as mobile phase, and the flow rate was 0.3 mL/min. The results showed that the maximum plasma concentrations, the area values under the concentration-time curves of senkyunolide A, and ferulic acid in wine-processed Chuanxiong Rhizoma were all higher than in raw Chuanxiong Rhizoma, which were completely opposite to our previous studies in normal rats. Compared with normal rats, the theory that wine processing could enhance the efficacy of Chuanxiong Rhizoma may be better reflected in model rats.

Highlights

Chuanxiong Rhizoma, the dried rhizome of Ligusticum chuanxiong Hort., a commonly used traditional Chinese medicine (TCM), has a function of promoting blood circulation and removing blood stasis [1], usually used for cardiovascular and cerebrovascular system diseases [2–4], headache [5], and menstrual symptoms [6]
Butylidenephthalide, ligustilide, and senkyunolide A are all phthalide components that primarily existed in volatile oils Journal of Analytical Methods in Chemistry
HPLC grade formic acid was purchased from Tianjin Guangfu Fine Chemical Research Institute (Tianjin, China). e yellow rice wine was supplied from Shaoxing Wuyue Brewing Co., Ltd (Shaoxing, China)

Summary

Introduction

Chuanxiong Rhizoma, the dried rhizome of Ligusticum chuanxiong Hort., a commonly used traditional Chinese medicine (TCM), has a function of promoting blood circulation and removing blood stasis [1], usually used for cardiovascular and cerebrovascular system diseases [2–4], headache [5], and menstrual symptoms [6]. Wine processing is a common pretreatment procedure of Chuanxiong Rhizoma, which appeared as early as on Song dynasty, widely applied in Ming and Qing, and is still in use today. It is generally assumed that wine-processed Chuanxiong Rhizoma (WCR) have a better effect in activating blood circulation, removing blood stasis, analgesia, and so on compared to raw Chuanxiong Rhizoma (RCR) [16, 17]. E main components of Chuanxiong Rhizoma contain phthalides, alkaloids, organic acids, esters, and polysaccharides. Butylidenephthalide, ligustilide, and senkyunolide A are all phthalide components that primarily existed in volatile oils

Methods

Results

Conclusion