Preliminary Study on Soothing Liver and Choleretic Effects of Bupleurum chinense and its Processed Products

Abstract:

Objective: To explore the impact of different processing methods on soothing liver and choleretic effects of Bupleurum chinense. Method: Wistar rats were randomly divided into normal, model, health products, vinegar products, wine products, honey products and positive control group. Chronic hepatic injury model of rat was induced by 40%CC1₄.Then rats were treated with B. chinense and its processed products (both for 5 g·kg^-1) for 8 weeks. Alanine aminotransferase (ALT), aspartate aminotransferase (AST), alkaline phosphatase (ALP), total bilirubin (TBiL), Albumin (Alb) and total protein (TP) levels were measured, and of the albumin and globulin ratio (A/G) was calculated. The common bile duct was incubated, and the flow of bile was detected. Result: ALT, AST, ALP and TBiL contents in B. chinense vinegar product group was reduced significantly (P<0.01); honey product ranked the second place (P<0.05); ALT, AST and ALP contents of health product and wine product groups had a lowered effect (P<0.05). TP, Alb and A/G contents in vinegar product group was increased significantly (P<0.01 or P<0.05); Honey product increased TP and Alb contents (P<0.01 or P<0.05); health product and wine product increased TP content (P<0.05). The bile flow of vinegar product group increased significantly (P<0.05). Conclusion: The soothing liver and choleretic effects of B. chinense vinegar product are the strongest, honey product is the second, and wine product and health product effect is fair.