不同炮制程度麦芽对小鼠DSS溃疡性结肠炎的保护作用研究

Study on the Protective Effect of Different Processing Degree of Hordei Fructus Germinatus on DSS Ulcerative Colitis in Mice

摘要: 目的：了解不同炮制程度麦芽对小鼠DSS溃疡性结肠炎的保护作用。方法：7周SPF级C57/6J小鼠随机分为对照组、DSS组、DSS + 生麦芽组、DSS + 炒麦芽组、DSS + 焦麦芽组，每组5只，适应性饲养一周后，对照组和DSS组用生理盐水灌胃，DSS + 生麦芽组、DSS + 炒麦芽组和DSS + 焦麦芽组分别按2.25 g/kg对应麦芽水提取物灌胃，共灌胃2周。在第二周灌胃期间，除对照组正常饮用蒸馏水外，其余各组均饮用2.5%葡聚糖硫酸盐(DSS)溶液。灌胃结束后，处理小鼠收集组织，记录脾重及结肠长度，收集结肠组织，后续进行苏木精–伊红(HE)染色及实时荧光定量(RT-qPCR)检测，观察小鼠结肠组织病理情况及炎症水平的变化。结果：与对照组相比，模型组体重明显降低(p < 0.01)，结肠充血水肿、长度缩短(p < 0.01)，脾脏指数升高(p < 0.01)，结肠组织病理评分显著升高(p < 0.01)。结肠组织炎症因子(TNF-α、IL-1β、IL-6)表达显著升高(p < 0.01)，紧密连接蛋白(ZO-1、occludin)表达降低(p < 0.01)。与模型组相比，生麦芽可抑制结肠炎导致脾脏指数升高(p < 0.05)、结肠组织病理评分上升(p < 0.01)和肠道炎症因子(TNF-α、IL-1β、IL-6)表达水平升高现象(p < 0.01)；炒麦芽组结肠长度显著增长(p < 0.05)、脾脏指数降低(p < 0.01)、结肠组织病理评分降低(p < 0.01)，结肠组织高水平表达的炎症因子和低表达的紧密连接蛋白情况显著缓解(p < 0.01)。焦麦芽对结肠炎无显著治疗效果。结论：麦芽对溃疡性结肠炎有较好的保护作用，其中以炒麦芽效果最优。

Abstract: Objective: To investigate the protective effect of different processing degree of malt (Hordei Fructus Germinatus) on DSS ulcerative colitis in mice. Methods: The 7-week SPF C57/6J mice were randomly divided into CON group, DSS group, DSS + raw malt group, DSS + fried malt group and DSS + charred malt group, with 5 mice in each group. After one week of adaptive feeding, the CON group and DSS group were given normal saline. DSS + raw malt group, DSS + fried malt group and DSS + charred malt group were intragastric administration of 2.25 g/kg corresponding malt water extract, respectively, for 2 weeks. During the second week of intragastric administration, all the other groups drank 2.5% dextran sulfate sodium (DSS) solution except the CON group, which drank distilled water normally. After the end of intragastric administration, tissues of treated mice were collected, spleen weight and colon length were recorded, colon tissues were collected, and hematoxylin-eosin (HE) staining and real-time fluorescence quantitation (RT-qPCR) detection were performed to observe the changes in colon histopathology and inflammation levels. Results: Compared with the control group, the body weight of model group was significantly decreased (p < 0.01), the length of colon hyperemia and edema was shortened (p < 0.01), the spleen index was increased (p < 0.01), and the pathological score of colon was significantly increased (p < 0.01). The expression of inflammatory factors (TNF-α, IL-1β, IL-6) in colon tissue was significantly increased (p < 0.01), and the expression of tight junction proteins (ZO-1, occludin) was decreased (p < 0.01). Compared with the model group, raw malt inhibited the increase of spleen index (p < 0.05), colon histopathologic score (p < 0.01) and intestinal inflammatory factors (TNF-α, IL-1β, IL-6) expression levels caused by colitis (p < 0.01). In the stir-fried malt group, colon length was significantly increased (p < 0.05), spleen index was decreased (p < 0.01), and colon histopathological score was decreased (p < 0.01). The high expression of inflammatory factors and low expression of tight junction protein in colon tissue were significantly relieved (p < 0.01). Burnt malt has no significant therapeutic effect on colitis. Conclusion: Malt has a good protective effect on ulcerative colitis, among which fry malt has the best effect.