CN111346080A - Application of aspongopus ester vinegar preparation in preparation of medicines for treating gout - Google Patents
Application of aspongopus ester vinegar preparation in preparation of medicines for treating gout Download PDFInfo
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Abstract
The invention belongs to the technical field of medicine preparation, and particularly relates to an application of a aspongopus ester vinegar preparation in preparation of a medicine for treating gout. In the application of the invention, the aspongopus japonicus ester vinegar preparation at least comprises the aspongopus japonicus ester vinegar, and the aspongopus japonicus ester vinegar is used as a medicinal active ingredient; the koji sweet ester vinegar is a raw stock vinegar prepared by utilizing famous wine fungus series Daqu in alcohol fermentation. The aspongopus fragrant ester vinegar preparation disclosed by the invention is applied to preparation of a medicine for treating gout by taking the aspongopus fragrant ester vinegar as a medicinal active ingredient, and the aspongopus fragrant ester vinegar is raw pulp vinegar prepared by utilizing famous wine fungus series Daqu in alcohol fermentation, is rich in nutritional ingredients, can enhance the immunity of a human body while exerting the anti-gout drug effect, and further promotes the recovery of gout patients. Compared with the conventional chemical preparation, the aspongopus ester vinegar preparation has no adverse drug reaction. Pharmacodynamic experiments and partial clinical data prove that the aspongopus ester vinegar preparation has the advantages of remarkable curative effect, no toxic or side effect and the like when being used as a medicine for treating gout.
Description
Technical Field
The invention belongs to the technical field of medicine preparation, and particularly relates to an application of a aspongopus ester vinegar preparation in preparation of a medicine for treating gout.
Background
The gout is a group of diseases caused by high uric acid caused by long-term purine metabolic disorder and reduction of uric acid excretion, and the essential reasons of tissue damage are that the uric acid level in vivo is increased, and the deposition of monosodium urate at joints and kidney positions is caused, the clinical characteristics are hyperuricemia and repeated attack of characteristic acute arthritis, and severe patients can also have joint disability and renal insufficiency.
At present, colchicine, allopurinol, indomethacin, ibuprofen and the like are commonly used anti-gout drugs in western medicine. However, these drugs enter the affected area through the circulatory system of the human body to act, and at the same time, the burden on the liver and kidney of the patient is increased to some extent, and some adverse drug reactions occur. For example, the use of colchicine may lead to liver cell damage, hair loss, mental depression, ascending paralysis, etc.; allopurinol may cause side effects such as fever, allergic rash, abdominal pain, diarrhea, leukopenia and thrombocytopenia. Therefore, the development of a drug for treating gout, which has few adverse reactions and is effective, is one of the research focuses of those skilled in the art in recent years.
Disclosure of Invention
In view of the above, the main purpose of the present invention is to provide an application of a aspongopus ester vinegar preparation in preparation of a drug for treating gout, and the purpose of the present invention is to provide a drug for treating gout, which has few adverse reactions and is effective.
In order to achieve the purpose, the invention provides an application of a aspongopus japonicus ester vinegar preparation in preparing a medicine for treating gout, wherein the aspongopus japonicus ester vinegar preparation at least comprises aspongopus japonicus ester vinegar, and the aspongopus japonicus ester vinegar is used as a medicinal active ingredient;
the koji aromatic ester vinegar is a raw stock vinegar prepared by utilizing famous wine fungus series Daqu in alcohol fermentation.
Compared with the prior art, the aspongopus japonicus ester vinegar preparation disclosed by the invention is applied to preparation of a medicine for treating gout by taking the aspongopus ester vinegar as a medicinal active ingredient, and the aspongopus ester vinegar is protoplasm vinegar prepared by utilizing famous wine fungus series Daqu in alcohol fermentation, is rich in nutritional ingredients, can enhance the immunity of a human body while exerting the anti-gout drug effect, and further promotes the recovery of gout patients. Compared with the conventional chemical preparation, the aspongopus ester vinegar preparation has no adverse drug reaction. Pharmacodynamic experiments and partial clinical data prove that the aspongopus ester vinegar preparation has the advantages of quick response, obvious curative effect, no toxic or side effect and the like when being used as a medicine for treating gout, and provides a foundation for developing novel, safe and efficient medicines for treating gout in clinic.
Drawings
FIG. 1 shows the effect of the oral liquid of aspongopus ester vinegar in test example 2 on the uric acid content in the serum of rats (# # P <0.01 compared to the control group; P <0.05, # P <0.01 compared to the model group);
FIG. 2 is a graph showing the effect of the oral liquid of aspongopus ester vinegar in test example 2 on creatinine content in rat serum (P # 0.01 compared to control group; P < 0.05; P <0.01 compared to model group);
FIG. 3 is a graph showing the effect of the oral liquid of aspongopus ester vinegar in test example 2 on the urea nitrogen content in the serum of rats (# # P <0.01 compared to the control group, # P <0.05, # P <0.01 compared to the model group);
FIG. 4 is a graph showing the effect of the oral liquid of aspongopus ester vinegar in test example 2 on the retinol binding protein content in rat urine (P # 0.01 compared to the control group; P <0.05, P # 0.01 compared to the model group);
FIG. 5 is a graph of the effect of the oral liquid of aspongopus ester vinegar in test example 2 on β 2 microglobulin content in rat urine (P # 0.01 compared to control group; P <0.05, P <0.01 compared to model group);
FIG. 6 shows the results of HE staining of kidney tissue sections in test example 2;
FIG. 7 shows the PAS staining results of the kidney tissue section in test example 2.
Detailed Description
In order to make the objects, technical solutions and advantages of the present invention more apparent, the present invention is further described in detail with reference to the following embodiments. It should be understood that the specific embodiments described herein are merely illustrative of the invention and are not intended to limit the invention.
The embodiment of the invention provides an application of a aspongopus japonicus ester vinegar preparation in preparation of a medicine for treating gout, wherein the aspongopus japonicus ester vinegar preparation at least comprises aspongopus japonicus ester vinegar, and the aspongopus japonicus ester vinegar is used as a medicinal active ingredient;
the koji aromatic ester vinegar is a raw stock vinegar prepared by utilizing famous wine fungus series Daqu in alcohol fermentation.
In the embodiment of the invention, the aspongopus ester vinegar is used as a medicinal active ingredient, can regulate the metabolism level of a human body to be in a normal range, promotes the normal metabolism of uric acid, and prevents the accumulation of uric acid in a patient body; meanwhile, the aspongopus ester vinegar is rich in nutritional ingredients, so that the aspongopus ester vinegar can enhance the immunity of a human body while exerting the anti-gout drug effect, and further promotes the recovery of gout patients. The aspongopus fragrant ester vinegar preparation is a vinegar preparation at least containing aspongopus fragrant ester vinegar, belongs to a sour flavoring agent, can be used as a seasoning for daily use, has no toxic or side effect, and has extremely high safety.
The aspongopus ester vinegar is a unique original pulp vinegar which is intensely researched and developed by the applicant, is obtained by fermenting the famous wine strain Daqu, and has mellow fragrance and rich nutrient components.
Specifically, the preparation of the aspongopus ester vinegar at least comprises the following steps: soaking the grain raw material in water, steaming, and stewing to obtain the raw material to be fermented; and then, sequentially carrying out alcoholic fermentation, acetic fermentation, fumigating, vinegar pouring and aging on the raw materials to be fermented.
Further, after the vinegar is poured, the method also comprises the following steps: freezing vinegar; the frozen vinegar comprises: freezing the vinegar liquid to obtain solid vinegar block, slowly melting the vinegar block, and collecting melted thick vinegar liquid.
The concentration of vinegar liquid flowing out when the frozen vinegar is just melted is the thickest; then, the color of the vinegar block becomes lighter, and the concentration of the flowing vinegar liquid becomes lower. In the actual operation process, the vinegar blocks are near white in color and can be discarded or used for secondary fermentation or can be used for pouring vinegar.
As a preferred embodiment of the present invention, the preparation of the aspongopus ester vinegar is preferably the following steps:
a) adding water accounting for 30-50% of the weight of the cereal raw materials into the cereal raw materials for soaking so as to enable the cereal raw materials to fully absorb water, thereby obtaining soaked cereal raw materials;
b) adding water accounting for 140-240% of the weight of the cereal raw materials, and stewing for 15-80 min under steam to obtain raw materials to be fermented;
c) adding famous wine fungus series yeast of 20-70% of the weight of grain raw materials into raw materials to be fermented, uniformly mixing, adding water of 40-70% of the weight of the grain raw materials, and fermenting for 15-730 days at 28-35 ℃ to obtain wine mash;
d) adding grain processing peel substances accounting for 100-300% of the weight of grain raw materials into the fermented glutinous rice as loose materials, uniformly mixing, adding vinegar grains accounting for 5-15% of the weight of the grain raw materials and fermenting for 6-8 days for acetic fermentation, and fermenting for 8-360 days to obtain vinegar grains;
e) smoking 25-75% of the fermented vinegar residue obtained in the step d) at 60-80 ℃ for 4-8 days to obtain smoked fermented residue products;
f) adding cold water and vinegar pouring light vinegar liquid into the residual vinegar grains in the step d) to increase the total weight to 2-3 times of the original weight, soaking for more than 12 hours, and pouring out the vinegar liquid to obtain first vinegar liquid; heating the first vinegar liquid to 80-90 ℃, adding the smoked grain product, soaking for more than 10 hours, and leaching out the vinegar liquid again to obtain a second vinegar liquid;
g) freezing the second vinegar liquid obtained in the step f) in a freezing environment to form vinegar blocks; then, placing the vinegar blocks in an environment with the temperature of 0-20 ℃ to slowly melt the vinegar blocks, and collecting flowing thick vinegar liquid;
h) putting the concentrated vinegar liquid collected in the step g) into an aging jar, and aging in the open air for at least 12 months to obtain the aspongopus aromatic ester vinegar.
The above cereal raw materials include, but are not limited to, cereals, beans and potatoes, preferably cereals such as sorghum, rice, millet, wheat and the like.
In step c), the famous wine refers to various types of white spirits with famous wine titles obtained by five national wine evaluation meetings in China since 1952, and includes but is not limited to: maotai, wuliangye, Luzhou Laojiao, Jiannanchun, Fenjiu, Yanghe Daqu, Lang liquor, Gujing tribute liquor, Dong liquor, Xifeng liquor, Shuanggou Daqu and the like are prepared in the famous liquor producing environment or are directly purchased from local Daqu manufacturers. In the embodiment of the invention, the famous wine fungus series Daqu is preferably Luzhou medium-temperature Daqu or Maotai high-temperature Daqu, and the microorganism types are rich.
In step d), the acetic fermentation is performed in a sealed state.
In step g), the freezing environment is preferably a freezer, a freezer or a refrigerator. The vinegar block may be a vinegar block which is just solidified on the outer surface and is substantially solid, or a vinegar block which is completely solidified from the inside to the outside.
In the acetic acid fermentation process of the step d), the fermented grains of vinegar fermented for 6-8 days refer to the fermented grains of vinegar fermented for 6-8 days in the previous acetic acid fermentation process, or the fermented grains of vinegar obtained by acetic acid fermentation for 6-8 days by adopting acetic acid strains. The original pulp vinegar prepared by acetic acid fermentation with acetic acid strain has light fragrance, and the active substances are reduced correspondingly. Therefore, in the embodiment of the invention, the vinegar substrate fermented for 6-8 days is preferably the vinegar substrate fermented for 6-8 days in the previous time, so that the acetic acid fermentation effect is better, and the material components are richer. Through detection, the acidity of the aspongopus ester vinegar prepared by the method is up to 10%.
In the vinegar pouring process in the step f), the diluted vinegar solution for pouring vinegar refers to a vinegar solution with a smaller concentration obtained by pouring vinegar after the second vinegar solution is poured out, and the preparation process specifically comprises the following steps: and mixing the vinegar residue after the first vinegar liquid is poured out and the smoked vinegar residue product after the second vinegar liquid is poured out, adding water to increase the total weight to 2-3 times of the original weight, soaking for more than 12 hours, and pouring out the vinegar liquid.
The form of the koji balsam vinegar in the koji balsam vinegar preparation is not particularly limited in the embodiments of the present invention, and the koji balsam vinegar may be liquid vinegar or vinegar paste.
In a preferred embodiment, the aspongopus ester vinegar is liquid vinegar obtained by the preparation process, and the water content is about 65-75%, and the ash content is about 5-15%.
In another preferred embodiment, the aspongopus ester vinegar is vinegar paste which is obtained by the preparation process and is obtained by decompression and concentration at 40-50 ℃ and-0.095 MPa, and the water content is 20-40%.
In other preferred embodiments, the aspongopus ester vinegar is a vinegar paste formed after a few years of standing of the liquid vinegar obtained by the above-described preparation process.
Further, the effective dose of the aspongopus japonicus ester vinegar is preferably 1-40 g/day, and more preferably 5-20 g/day. Specifically, the effective dosage of the aspongopus ester vinegar can be as follows: 1 g/day, 3 g/day, 5 g/day, 7 g/day, 10 g/day, 12 g/day, 15 g/day, 17 g/day, 20 g/day, 22 g/day, 25 g/day, 27 g/day, or 30 g/day.
In order to maintain the pharmacodynamic activity of the aspongopus ester vinegar preparation, improve the storage stability and be easy to form other dosage forms, the aspongopus ester vinegar preparation provided by the embodiment of the invention comprises the aspongopus ester vinegar and pharmaceutically acceptable auxiliary materials. Specifically, the auxiliary materials are a stabilizer, a thickening agent, a dispersing agent, a preservative, a disintegrating agent, a sustained-release agent, an excipient or a combination thereof.
Preferably, the auxiliary materials comprise: at least one of glycerin, polysorbate, polyethylene glycol, high acyl gellan gum, xanthan gum, carrageenan, sodium alginate, sodium carboxymethylcellulose, microcrystalline cellulose, hydroxypropyl methylcellulose, crospovidone, polyacrylic resin polymers, safflower seed oil, lecithin and beeswax.
Further, in order to enhance the efficacy of the aspongopus ester vinegar preparation of the embodiment of the present invention, the aspongopus ester vinegar preparation of the embodiment of the present invention further includes: a second active ingredient capable of synergistic effect with said aspongopus ester vinegar; wherein the second active ingredient is a compound, a Chinese medicinal monomer, a Chinese medicinal single material or a Chinese medicinal compound.
Preferably, the second active ingredient is at least one selected from the group consisting of sabia japonica, angelicae pubescentis, salix mongolica, cinnamons, psoralea corylifolia, schizandra chinensis, notoginseng, asarum, salviae miltiorrhizae, frankincense, forsythia and coix seed. Wherein the listed second active ingredient is a traditional Chinese medicine powder or an extract thereof.
The specific dosage form of the aspongopus ester vinegar preparation is not particularly limited in the embodiment of the invention, and any dosage form which is convenient for a patient to take and does not influence the activity of the medicine can be applied to the embodiment of the invention, and the dosage form comprises but is not limited to oral liquid, paste, powder, granules, tablets, soft capsules, hard capsules, extract injection or patches.
Further, in order to verify the efficacy of the aspongopus ester vinegar preparation in the aspect of treating gout, an animal model is established in the embodiment of the invention for efficacy experiment.
In the process of carrying out a pharmacodynamic experiment, a rat is selected as an experimental animal to establish a gout model, the gout model is randomly divided into a model group, a high dose group, a medium dose group, a low dose group and a positive control group, the model group is administered with physiological saline, the high dose group, the medium dose group and the low dose group are respectively administered with a murraya jasminorage vinegar preparation with different doses, the positive control group is administered with an allopurinol preparation, and after the experiment is completed, the effect of the low dose group relative to the positive control group is found to be obvious through serum detection, urine detection and section observation. Reflecting that the aspongopus ester vinegar preparation has the advantage of remarkable curative effect when being used as a medicine for treating gout, and provides a foundation for clinically developing novel, safe and efficient medicines for treating gout.
In order to make the above implementation details and operation of the present invention clearly understood by those skilled in the art, and to make the progress of the application of the aspongopus ester vinegar preparation in the preparation of the medicine for treating gout obviously apparent from the embodiment of the present invention, the implementation of the present invention is illustrated by the following examples.
Example 1
The embodiment provides a aspongopus ester vinegar oral liquid, which comprises the following formula: 100mL of aspongopus ester vinegar, 0.03g of high-acyl gellan gum and 0.12g of sodium carboxymethylcellulose; the specific preparation process comprises the following steps:
1. the method comprises the following steps of preparing the aspongopus balsam vinegar, wherein the water content of the aspongopus balsam vinegar is 70%, the ash content is about 10%, and the density is about 1.1 g/mL;
2. mixing the aspongopus ester vinegar with the high acyl gellan gum and the sodium carboxymethylcellulose, carrying out primary homogenization treatment under 30MPa, and then carrying out secondary homogenization treatment under 15MPa to obtain a mixture;
3. filling the mixture into a 10mL brown soda-lime glass bottle, and carrying out ultrahigh-temperature instantaneous sterilization at 137 ℃ for 7 s; and then, carrying out sterile inspection to obtain a finished product.
Comparative example 1
The comparative example provides a vinegar oral liquid, which comprises the following components in percentage by weight: 100mL of Zhenjiang aromatic vinegar, 0.03g of high acyl gellan gum and 0.12g of sodium carboxymethylcellulose.
The specific preparation process is basically the same as that of example 1, and is not described in detail here.
Example 2
The embodiment provides a koji aromatic ester vinegar paste which comprises the following components in parts by weight: 70g of aspongopus ester vinegar paste, 10g of polysorbate and 20g of honey; the specific preparation process comprises the following steps:
1. concentrating under reduced pressure at 45 deg.C and-0.095 MPa to obtain paste concentrated vinegar with water content of 30% as JIUQUXIANGZHI vinegar paste.
2. Mixing the Jiuquxiang ester vinegar paste with polysorbate and honey uniformly, and emulsifying by a colloid mill to obtain the Jiuqu ester vinegar paste.
Example 3
The embodiment provides a medicated vinegar pill of aspongopus fragrant ester, which comprises the following formula: 80g of Jiuquxiangzhi vinegar paste, 20g of coix seed powder and 100g of refined honey; the specific preparation process comprises the following steps:
1. concentrating under reduced pressure at 49 deg.C and-0.095 MPa to obtain 25% water content paste-like concentrated vinegar as JIUQUXIANGZHIJIACETIC paste.
2. Mixing the JIUQUXIANGZHIJICUYU with Coicis semen powder and Mel, standing for a certain time to mix and moisten the components and generate certain viscosity to obtain soft material;
3. rubbing the soft material with a pill making machine, making into pills, and drying to obtain JIUQUXIANGZHI Vinegar pill.
Test example 1
The products of example 1 and comparative example 1 were respectively subjected to component content detection, and table 1 shows the detection results.
TABLE 1
| Example 1 | Comparative example 2 | |
| Total acid (g/100mL) | 12.20 | 5.81 |
| Nonvolatile acid (g/100mL) | 5.08 | 2.57 |
| Soluble salt-free solid (g/100mL) | 26.31 | 5.34 |
| Amino acid nitrogen (g/100mL) | 0.62 | 0.25 |
| Reducing sugar (g/100mL) | 4.05 | 2.49 |
| Total lipid (g/100mL) | 6.83 | 3.58 |
| Total polysaccharide (g/100mL) | 6.12 | 2.71 |
| Total flavonoids (mg/100g) | 291.88 | 57.45 |
| Total polyphenols (mg/mL) | 6.75 | 2.92 |
| Peptide (g/100g) | 5.51 | 0.84 |
Test example 2
A rat is selected as an experimental animal to establish a gout model so as to examine the drug effect of the aspongopus ester vinegar preparation provided by the embodiment of the invention on rat hyperuricemia, and the specific operation process is as follows:
1. experimental methods
105 SPF SD rats (male, 8 weeks old) were acclimatized for 3 days, and were fed with water at room temperature (22 + -1) ° C, humidity (40 + -10)%, and light cycle of 12/12 h. The animals were then randomly divided into control, model, high, medium, low, positive control a and positive control B groups of 15 rats. Except for the control group, the other groups were perfused with gastric yeast 15 g/kg/day and adenine 100 mg/kg/day once a day for 21 days for hyperuricemia modeling.
After the model building is successful, the control group continues to be perfused with gastric physiological saline, the model group is perfused with gastric physiological saline, the high-dose group, the medium-dose group and the low-dose group are perfused with the oral liquid of the aspongopus ester vinegar in the example 1, wherein the dose of the high-dose group is 3.6g/kg/d, the dose of the medium-dose group is 1.8g/kg/d, the dose of the low-dose group is 0.9g/kg/d, the positive control group A is perfused with gastric allopurinol in 54MG/kg/d, the positive control group B is perfused with the oral liquid of the food vinegar in the comparative example 1, the dose is 0.9MG/kg/d, the perfusion lasts for 21d, 1h after the last time of administration, urine is taken, the animal is killed and the materials are obtained (kidney, serum), Uric Acid (UA), creatinine (Cr) and urea nitrogen (BUN), urine is detected with Retinol Binding Protein (RBP), β 2 microglobulin (β 2-MG), the section is stained with PAS, and the pathological change is observed.
2. Results of the experiment
2.1 Effect of Aspongopus ester Vinegar oral liquid on uric acid in rat serum
As shown in the results of FIG. 1, the uric acid content in the serum of the rat in the model group is significantly increased (P # 0.01) compared with that in the control group, indicating that the modeling is successful. Compared with the model group, the positive control group A, the low dose group and the medium dose group all have obviously reduced uric acid content (P <0.05 and P <0.01), the low dose group and the medium dose group have more obvious reduction degree, the oral liquid high dose group also shows reduced uric acid content, but has no obvious difference with the model group, and the positive control group B has almost no difference with the model group in uric acid content. The low and medium dosage is more effective than the positive medicament allopurinol in reducing the uric acid content of the rat model.
2.2 Effect of Vinegar-free oral liquid product on Creatinine in rat serum
As shown in the results of FIG. 2, the creatinine content in the serum of the model rat is significantly increased (# # P <0.01) compared with the control group, indicating that the modeling is successful. Positive control group a and low dose group showed significant reduction in creatinine content (. P <0.01) compared to model group, and medium dose group also showed reduction in creatinine content (. P < 0.05). The creatinine content in the high dose group was slightly decreased, but was not significantly different from that in the model group, whereas the creatinine content in the positive control group B was almost identical to that in the model group. Wherein, the effect of the low-dose group on reducing the creatinine content of a model rat is basically consistent with the effect of a positive medicament allopurinol.
2.3 Effect of Vinegar-free oral liquid products on Urea Nitrogen in rat serum
As shown in the results of FIG. 3, the urea nitrogen content in the serum of the rat in the model group is significantly increased (# # P <0.01) compared with that in the control group, which indicates that the modeling is successful. The urea nitrogen content was significantly reduced in the low, medium and high dose groups compared to the model group (. about.p <0.01), positive control group a also showed a reduction in urea nitrogen content (. about.p <0.05) and positive control group B also showed a reduction in urea nitrogen content, but with no significant difference from the model group. Wherein, the low and medium dosage groups have more obvious effect on reducing the urea nitrogen content of the rat model than the positive medicament allopurinol.
2.4 Effect of Vinegar-free oral liquid products on Retinol-binding protein in rat urine
As shown in the results of FIG. 4, the retinol binding protein content in the urine of the rat in the model group was significantly increased (# # P <0.01) compared with that in the control group, indicating that the modeling was successful. The positive control group a, the low dose group and the medium dose group showed a significant decrease in retinol binding protein content (× P <0.01) compared to the model group, and the high dose group and the positive control group B also showed a slight decrease in retinol binding protein content, but no significant difference from the model group. Wherein, the positive control group B has less obvious effect of reducing the retinol binding protein in urine. The effect of the low-dose group on reducing the content of the retinol binding protein in the urine of the model rat is basically consistent with that of the positive drug allopurinol.
2.5 Effect of Vinegar-free oral liquid products on β 2 microglobulin in rat urine
As shown in the results of fig. 5, β 2 microglobulin content in urine of rats in the model group was significantly increased (# # P <0.01) compared to the control group, indicating successful modeling, β 2 microglobulin content was significantly decreased in the positive control group a and the low dose group (. beta.p <0.01) compared to the model group, and the medium dose group also showed a decrease in β 2 microglobulin content (. beta.p <0.05) compared to the model group, whereas the high dose group and the positive control group B were almost not different from the model group, wherein the low dose group was substantially identical to the effect of the positive drug allopurinol in decreasing β 2 microglobulin content in urine of rats in the model group.
2.6 HE staining of Kidney tissue
As shown in fig. 6 histopathological HE staining results: the control group had normal tubular structure. The renal tubules of the model group are cystic dilatation, a large amount of uric acid crystal substances can be seen in the renal tubule lumen, and interstitial fibroplasia, epithelial cell dilatation and flattening can be seen. The positive control group A was significantly improved compared to the model group, and no urate crystallization was observed. The effect of the low, medium and high dose groups was similar to that of the positive control group A, and no urate crystallization was observed, with the low dose group having the most significant effect in improving the pathological changes. The positive control group B was slightly improved compared to the model group, but a small amount of uric acid crystals could be seen at all.
2.7 PAS staining of Kidney tissue
As shown in fig. 7 histopathological PAS staining results: the glomerular structure of the control group was normal and evenly distributed in the renal cortex. The model group had slightly increased glomerular volume, vacuolated interior, and broadened mesenteric stroma. The positive control group A was significantly improved compared to the model group. The action effect of the low, medium and high dose groups is similar to that of the positive control group A, and the pathological changes are improved, wherein the effect of the low dose group on the improvement of the pathological changes is most obvious. While the high dose group and positive control group B were almost not different from the model group.
Test example 3
Zhao, a woman, 49 years old, Hunan Changde, suffered from gout for many years. It is often awakened by knee joint pain in the late night, and pain such as laceration, knife-cutting or biting is difficult to endure and walking is impossible in severe cases. Hospital test results showed a blood uric acid concentration of 558. mu. mol/L, and thus treatment was performed by administration of allopurinol and ibuprofen. However, after the medicine is taken, the pain can be only slightly reduced, the medicine cannot be cured radically, the medicine is frequently and repeatedly attacked with weather and diet, and adverse reactions of nausea, diarrhea and paroxysmal abdominal pain are accompanied. Then, the oral liquid of the aspongopus ester vinegar prepared according to the invention in example 1 is taken one day, and the symptoms of red, swollen, hot and painful knee joints and surrounding tissues are obviously improved after two days according to the condition and the acceptance degree of the patient. After the medicine is continuously taken for one month, the concentration of the blood uric acid in the hospital is checked again to be 312 mu mol/L, the normal value range is restored, and the symptoms of the knee joint pain are completely eliminated. The medicine is stopped after consolidation treatment, and the affected part does not relapse after the medicine is stopped for several months.
Test example 4
Old someone, male, 56 years old, is fat in shape and loves drinking. The pain of big toes and ankle joints of feet is hard to endure in a sudden way in the near day, the feet cannot walk, and the local parts of the joints are bluish purple and swollen. The blood uric acid concentration is 676 Mumol/L through examination, and the rest are normal, so that the gout is diagnosed. The pain of the patient was relieved after 2 hours by taking a kojic balsam vinegar oral liquid prepared according to example 1 of the present invention. After the product is continuously taken one day, the pain completely disappears after one week, the bluish purple swelling of joints is eliminated, and the blood uric acid concentration is rechecked to 387 mu mol/L within a normal value range after the product is taken for one month. Until now, the body is restored, and gout does not recur.
The above description is only for the purpose of illustrating the preferred embodiments of the present invention and is not to be construed as limiting the invention, and any modifications, equivalents and improvements made within the spirit and principle of the present invention are intended to be included within the scope of the present invention.
Claims (10)
1. An application of a aspongopus japonicus ester vinegar preparation in preparing a medicine for treating gout is characterized in that the aspongopus japonicus ester vinegar preparation at least comprises aspongopus japonicus ester vinegar, and the aspongopus japonicus ester vinegar is used as a medicinal active ingredient;
the koji aromatic ester vinegar is a raw stock vinegar prepared by utilizing famous wine fungus series Daqu in alcohol fermentation.
2. Use according to claim 1, characterized in that the preparation of the aspongopus ester vinegar comprises at least: soaking the grain raw material in water, and stewing to obtain a raw material to be fermented; and then, sequentially carrying out alcoholic fermentation, acetic fermentation, fumigating, vinegar pouring, vinegar freezing and aging on the raw materials to be fermented.
3. Use according to claim 2, wherein the preparation of the aspongopus ester vinegar comprises:
a) adding water into the cereal raw material for soaking to ensure that the cereal raw material fully absorbs water to obtain the soaked cereal raw material;
b) adding water accounting for 140-240% of the weight of the grain raw materials into the soaked grain raw materials, and stewing the materials for 15-80 min to obtain the raw materials to be fermented;
c) adding famous wine fungus series yeast which accounts for 20-70% of the weight of the cereal raw material into the raw material to be fermented, uniformly mixing, adding water which accounts for 40-70% of the total weight of the cereal raw material, and fermenting for 15-730 days at 28-35 ℃ to obtain wine mash;
d) adding grain processing peel substances accounting for 100-300% of the weight of the grain raw materials into the fermented glutinous rice as loose materials, uniformly mixing, adding vinegar fermented grains accounting for 5-15% of the weight of the grain raw materials and fermenting for 6-8 days for acetic fermentation for 8-360 days to obtain vinegar fermented grains;
e) smoking 25-75% of the fermented vinegar residue obtained in the step d) at 60-80 ℃ for 4-8 days to obtain smoked fermented residue products;
f) adding cold water and the light vinegar liquid for pouring vinegar into the rest fermented vinegar grains to increase the total weight to 2-3 times of the original weight, soaking for more than 12 hours, and pouring out the vinegar liquid to obtain a first vinegar liquid; heating the first vinegar liquid to 80-90 ℃, adding the smoked grain product, soaking for more than 10 hours, and leaching out the vinegar liquid again to obtain a second vinegar liquid;
g) freezing the second vinegar liquid obtained in the step f) in a freezing environment to form vinegar blocks; then, placing the vinegar blocks in an environment with the temperature of 0-20 ℃ to slowly melt the vinegar blocks, and collecting flowing thick vinegar liquid;
h) putting the concentrated vinegar liquid collected in the step g) into an aging jar, and aging in the open air for at least 12 months to obtain the aspongopus aromatic ester vinegar.
4. The use according to claim 1, wherein the aspongopus ester vinegar is liquid vinegar and/or vinegar cream.
5. The use of claim 1, wherein the effective amount of the aspongopus ester vinegar is 1-40 g/day.
6. The use of claim 1, wherein said koji balsamic vinegar preparation comprises said koji balsamic vinegar, together with pharmaceutically acceptable adjuvants;
the auxiliary materials are a stabilizer, a thickening agent, a dispersing agent, a preservative, a disintegrating agent, a slow release agent, an excipient or a combination thereof.
7. The use according to claim 6, wherein the auxiliary material comprises: at least one of glycerin, polysorbate, polyethylene glycol, high acyl gellan gum, xanthan gum, carrageenan, sodium alginate, sodium carboxymethylcellulose, microcrystalline cellulose, hydroxypropyl methylcellulose, crospovidone, polyacrylic resin polymers, safflower seed oil, lecithin and beeswax.
8. The use of claim 6, wherein the aspongyrate vinegar formulation further comprises: a second active ingredient capable of synergistic effect with said aspongopus ester vinegar;
the second active ingredient is a compound, a Chinese medicinal monomer, a Chinese medicinal single material or a Chinese medicinal compound.
9. The use of claim 8, wherein the second active ingredient is selected from at least one of the group consisting of sabia japonica, heracleum hemsleyanum michaux, salix mongolica peel, cinnamon, fructus psoraleae, schisandra chinensis, panax notoginseng, asarum, salviae miltiorrhizae, frankincense, forsythia suspensa and coix seed.
10. The use of any one of claims 1 to 9, wherein the preparation of the aspongopus ester vinegar is in the form of oral liquid, paste, powder, granules, tablets, soft capsules, hard capsules, extract injection or patch.
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