CN113694078B - Application of vinegar-roasted schisandra polysaccharide extract in preparation of medicine for treating diabetes - Google Patents
Application of vinegar-roasted schisandra polysaccharide extract in preparation of medicine for treating diabetes Download PDFInfo
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- A61K36/18—Magnoliophyta (angiosperms)
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Abstract
The invention relates to a polysaccharide extract of vinegar-roasted schisandra chinensis and a preparation method thereof, and application of the polysaccharide extract of vinegar-roasted schisandra chinensis in preparing a medicament for preventing and/or treating diabetes. The vinegar-roasted schisandra chinensis polysaccharide extract enhances the sugar tolerance of the subject, accelerates the consumption of exogenous glucose, reduces the blood sugar concentration of the subject, improves the plasma insulin level of the subject and restores the normal cell morphology of the islet beta cells of the subject.
Description
Technical Field
The invention belongs to the field of medicines, and particularly relates to vinegar-fried schisandra chinensis polysaccharide, a preparation method thereof and medical application thereof in treating diabetes.
Background
Fructus Schisandrae chinensis is dried mature fruit of Schisandra chinensis Baill of Magnoliaceae, mainly produced in northeast China, and is known as Schisandra chinensis Baill. Kadsura longepedunculata is dried mature fruit of Schisandra chinensis Schisandra sphennera Rehd. Et Wils. Wu Wei Zi can astringe and induce astringency, tonify qi and promote the production of body fluid, tonify kidney and calm heart. Can be used for treating chronic cough, asthma, nocturnal emission, enuresis, frequent micturition, chronic diarrhea, spontaneous perspiration, night sweat, thirst due to body fluid consumption, short breath, weak pulse, internal heat, diabetes, palpitation, and insomnia. The vinegar-roasted Chinese magnoliavine fruit is another Chinese medicinal material of raw Chinese magnoliavine fruit which is vinegar-roasted, enters lung, heart and kidney channels, has the effects of astringing and arresting discharge, tonifying qi and promoting the production of body fluid, tonifying kidney and calming heart, is a famous Chinese medicament for treating diabetes in the traditional Chinese medicine, has enhanced astringency after vinegar roasting, is always used for treating diseases such as nocturnal emission, spermatorrhea, enuresis, frequent micturition, internal heat and thirst quenching and the like, and has a long medicinal history.
Diabetes mellitus (diabetes mellitus) is a group of metabolic disorders characterized by hyperglycemia due to defects in insulin secretion or impaired physiological actions, or both. Hyperglycemia existing in long-term diabetes causes chronic damage dysfunction of various tissues, particularly eyes, kidneys, hearts, blood vessels and nerves, and is clinically manifested as polydipsia, diuresis, polyphagia, emaciation, fatigue, weakness and obesity, typical 'more than one and less' symptoms appear when the hyperglycemia is serious, and obvious 'more than one and less' symptoms of ketosis or ketoacidosis occur. In addition, the diabetes has obvious genetic heterogeneity and family morbidity tendency, and at least more than 60 clinical genetic syndromes can be accompanied with the diabetes. Meanwhile, with the development of the current society and the change of life style of people, most people develop a habit of being lazy to exercise, high in sugar and high in fat, eat too much and reduce physical activity to cause obesity which is the most main environmental factor of diabetes, so that individuals with genetic susceptibility to diabetes easily suffer from diseases. Moreover, the diabetes patients have abnormal immune systems, the autoimmune reaction is caused after certain viruses such as coxsackie virus, rubella virus, parotid virus and the like are infected, islet beta cells are damaged, the treatment of reducing blood sugar by simply injecting insulin is difficult to change the occurrence and the development of diabetes, no radical treatment method exists at present, the diabetes patients can be controlled by a plurality of treatment means, the treatment mainly comprises education, self-monitoring of blood sugar, diet treatment, exercise treatment and drug treatment of the diabetes patients, and the effect is different from person to person during the treatment, so that the development of the drugs for the diabetes is urgently needed in clinic.
The traditional Chinese medicine has unique advantages in treating diabetes, has an action mechanism of not directly reducing the blood sugar content, but has the effects of increasing hepatic glycogen and inhibiting gluconeogenesis to generate the blood sugar reduction effect by influencing certain links of glucose metabolism after a receptor, and is verified by long-term clinical practice. In recent years, researches show that the schisandra chinensis polysaccharide has the effect of reducing blood sugar and has no toxic or side effect. According to the report of the prior art, CN107163157A discloses the application of schizandrin in preparing the medicine or health care product for resisting oxidation, improving memory, reducing blood sugar and/or resisting liver injury. Tao Xue et al (university of North China, nature's edition), vol.20, no. 1, pp.43-46, 2019, 1 month) reported the protective effect of schisandra chinensis polysaccharides on the liver of type II diabetic rats. Duxingx et al (journal of Jilin university (medical edition), volume 46, no. 1, pages 50-55, 2020, 1 month) reported the effects of Schizandra chinensis polysaccharides on inflammatory factors in serum of type II diabetic rats and their mechanism of action.
However, the therapeutic action and action mechanism of polysaccharide extract of vinegar-roasted schisandra chinensis on type II diabetes mellitus are not researched at present.
Disclosure of Invention
The invention discovers the treatment effect and the action mechanism of the polysaccharide extract of the vinegar-roasted schisandra chinensis on the type II diabetes through corresponding pharmacological experiments and active ingredient research and innovations, and then the invention is completed.
The first aspect of the invention relates to a vinegar-fried schisandra chinensis polysaccharide extract.
The polysaccharide content in the vinegar-roasted schisandra chinensis polysaccharide extract is more than 60w/w%, and preferably 60w/w% to 80w/w%.
The uronic acid content of the polysaccharide extract is 8w/w% to 15w/w%, and the glycoprotein content is 20w/w% to 40w/w%.
Preferably, the polysaccharide extract has a polysaccharide content of 63.6w/w%, an uronic acid content of 9.21w/w%, and a glycoprotein content of 25.6w/w%.
In a specific embodiment, the polysaccharide consists of xylose, arabinose, glucose, rhamnose, mannose, galactose, glucuronic acid and galacturonic acid.
Preferably, the polysaccharide extract has a polysaccharide content of 63.6w/w% and comprises a composition of 2.67w/w% xylose, 30.02w/w% arabinose, 2.01w/w% glucose, 6.56w/w% rhamnose, 1.25w/w% mannose, 22.51w/w% galactose, 2.18w/w% glucuronic acid and 16.44w/w% galacturonic acid.
The second aspect of the invention relates to a preparation method of a vinegar-roasted schisandra chinensis polysaccharide extract.
The vinegar-roasted schisandra chinensis is prepared by the following steps:
(1) Adding rice vinegar into fructus Schisandrae decoction pieces, stirring, and moistening at room temperature;
(2) Steaming until vinegar is absorbed, removing the surface to dry;
preferred step (1): the mixing ratio of the schisandra chinensis decoction pieces to the rice vinegar is 5:1, moistening for 1.5 hours; preferred step (2): the steaming time is 5 hours.
The vinegar-fried schisandra chinensis crude polysaccharide is prepared by the following steps:
(1) Reflux-extracting fructus Schisandrae with 95v/v% ethanol, filtering with 4 layers of gauze, and mixing filtrates;
(2) Air drying, reflux extracting with distilled water, filtering the water extractive solution with 16 layers of gauze, mixing filtrates, and centrifuging;
(3) Filtering, concentrating, precipitating with 95v/v% ethanol, and standing;
(4) Suction filtering, recovering and storing the filtrate, and alternately washing filter residues with absolute ethyl alcohol and acetone;
(5) After washing, dissolving the mixture in deionized water, and then freezing and drying the mixture to prepare the vinegar-fried schisandra chinensis crude polysaccharide.
A preferred step (1); extracting with ethanol under reflux for 2 times, each for 2 hr;
preferred step (2): refluxing with 30 times of water for 2 times, each for 3 hr;
preferred step (3): concentrating the filtrate to 1/2 of the original volume, adding 4 times of ethanol for alcohol precipitation;
preferred step (4): alternately washing for 2-3 times until the solution is colorless.
The third aspect of the present invention relates to the use of a polysaccharide extract of schisandra chinensis processed with vinegar for the preparation of a medicament for the prevention and/or treatment of diabetes in a subject in need thereof.
The diabetes is type II diabetes.
The vinegar-roasted schisandra polysaccharide extract can enhance the glucose tolerance of the subjects, accelerate the consumption of exogenous glucose and reduce the blood glucose concentration of the subjects
The vinegar-roasted schisandra polysaccharide extract increases the plasma insulin level of the subject and restores the normal cell morphology of the islet beta cells of the subject.
The invention also provides a pharmaceutical composition for treating diabetes, which comprises the polysaccharide extract of the vinegar-fried schisandra chinensis and a pharmaceutically acceptable carrier or excipient.
In one embodiment, the pharmaceutical composition is an oral dosage form.
In one embodiment, the pharmaceutical composition is a solid formulation or a liquid formulation.
In one embodiment, the pharmaceutical composition is a tablet, capsule, oral liquid, suspension, granule, powder, total, pill, or drop pill.
In one embodiment, the pharmaceutical composition further comprises other antidiabetic drugs commonly used clinically.
Preferably, the other antidiabetic agent is a DPP-4 inhibitor or SGLT-2 inhibitor.
The DPP-4 inhibitor is selected from one or more of sitagliptin, saxagliptin, vildagliptin, linagliptin and alogliptin. Preferably, the DPP-4 inhibitor is sitagliptin.
The SGLT-2 inhibitor is selected from one or more of dapagliflozin, engagliflozin, and canagliflozin. Preferably, the SGLT-2 inhibitor is engagliflozin.
Further preferably, the weight ratio of the vinegar-roasted schisandra polysaccharide extract to other antidiabetic drugs is 5:1-20:1, more preferably 10:1.
drawings
FIG. 1 is a flow chart of extraction of polysaccharides from vinegar-roasted schisandra chinensis.
FIG. 2 is a standard curve for measuring the content of crude polysaccharide in vinegar-roasted schisandra fruit by a phenol-sulfuric acid method.
FIG. 3 is a standard curve for measuring uronic acid content in crude polysaccharide of vinegar-roasted fructus Schisandrae chinensis by sulfuric acid-carbazole method.
FIG. 4 is a standard curve of Coomassie Brilliant blue method for determining protein content in crude polysaccharide of vinegar processed fructus Schisandrae.
FIG. 5 is a graph of monosaccharide composition of crude polysaccharide of vinegar-roasted fructus Schisandrae chinensis by gas-mass spectrometry.
FIG. 6 the effect of vinegar-roasted Schisandra chinensis polysaccharide (Svp) on the body weight of diabetic rats. ### p<0.001vs. normal control group; * p is a radical of<0.05 and x p<0.01vs. model set.
FIG. 7 the effect of vinegar-roasted Schisandra chinensis polysaccharide (Svp) on blood glucose levels in diabetic rats. ### p<0.001vs. normal control group; * p is a radical of<0.05 and p<0.01vs. model set.
FIG. 8 the effect of vinegar-roasted Schisandra chinensis polysaccharide (Svp) on oral glucose tolerance in diabetic rats. Figure 8A effect of Svp on oral glucose tolerance in diabetic rats; figure 8B glucose tolerance experiment AUC results. ### p<0.001vs. normal control group; * p is a radical of<0.05 and x p<0.01vs. model set.
FIG. 9 Effect of Vinegar-roasted Schisandra chinensis polysaccharide (Svp) on plasma insulin levels in diabetic rats. # p<0.001vs. normal control group; * p is a radical of<0.05 and p<0.01vs. model set.
FIG. 10 the effect of vinegar-roasted Schisandra chinensis polysaccharide (Svp) on ultrastructure of islet beta cells in diabetic rats.
Advantageous effects
Pharmacological experiments show that compared with raw schisandra chinensis polysaccharide, the vinegar-roasted schisandra chinensis polysaccharide has a remarkably stronger blood sugar reducing effect and has no toxic or side effect. Can be used for preparing pharmaceutical compositions or formulas, treating complications caused by diabetes and hyperglycemia, has the advantage of simple preparation method, and is suitable for industrial production.
The invention also discovers that the combination of the vinegar-roasted schisandra chinensis polysaccharide prepared by the method and a clinically common DPP-4 inhibitor or SGLT-2 inhibitor can generate a synergistic hypoglycemic effect, and particularly the synergistic effect of the polysaccharide and the inhibitor is optimal under the condition of a specific weight ratio, so that the administration dosage of the polysaccharide and the inhibitor can be obviously reduced in application, and the related toxic and side effects are reduced.
Detailed Description
Example 1: preparation method of vinegar-roasted schisandra chinensis
Taking 5kg of schisandra chinensis decoction pieces, adding 1L of rice vinegar, uniformly stirring, and moistening for 1.5 hours at room temperature; steaming at normal pressure for 5 hr until vinegar is absorbed and the surface is purple black, and removing and drying.
Example 2: preparation method of vinegar-roasted schisandra chinensis crude polysaccharide extract
Taking 1kg of vinegar-fried schisandra chinensis decoction pieces prepared by the method of example 1, adding 500mL of 95v/v% ethanol, and carrying out reflux extraction for 2 times, each time for 2 hours; filtering 4 layers of gauze, and combining filtrates; after being dried, the mixture is refluxed and extracted for 2 times by 30 times of distilled water, and each time lasts for 3 hours; filtering the water extract with 16 layers of gauze, combining the filtrates, and centrifuging and filtering; filtering, concentrating to 1/2 of the original volume, adding 95v/v% ethanol with 4 times of volume for alcohol precipitation, and standing for 10 hours; suction filtering, recovering and storing the filtrate, and alternately washing the filter residue with absolute ethyl alcohol and acetone for 2-3 times until the solution is colorless; after washing, dissolving the mixture in deionized water, and then freezing and drying the mixture to prepare the vinegar-fried schisandra chinensis crude polysaccharide.
Example 3: and (3) measuring the content of the vinegar-roasted schisandra chinensis crude polysaccharide by a phenol-sulfuric acid method.
The optimized conditions are as follows: glucose standard solutions with different concentrations are added with 6w/v% of phenol reagent and shaken up, concentrated sulfuric acid is quickly dripped and shaken up, the absorbance value is measured at 490nm, a standard curve is drawn by taking the glucose content (mug) as a horizontal coordinate and the absorbance value as a vertical coordinate, and the regression equation is obtained as follows: y =0.0079x +0.1246 (R) 2 = 0.9979) (see fig. 2).
Measuring absorbance values of the vinegar-roasted schisandra crude polysaccharide sample, carrying out parallel measurement for three times, calculating the content of glucose in the test solution from a regression equation, and calculating the polysaccharide content in the sample according to the following formula:
polysaccharide content (W/W%) = C × D/W × 100W/W%.
W is the mass (mg) of the vinegar-roasted schisandra chinensis crude polysaccharide, C is the glucose concentration (mg/mL) in the vinegar-roasted schisandra chinensis crude polysaccharide, and D is the dilution multiple of the vinegar-roasted schisandra chinensis crude polysaccharide.
As a result: the polysaccharide content in the vinegar-fried crude schisandra chinensis polysaccharide is measured to be 63.6w/w% according to a standard curve.
Example 4: method for measuring content of uronic acid in vinegar-roasted schisandra chinensis crude polysaccharide by sulfuric acid-carbazole method
The optimized conditions are as follows: adding 6mL of sodium tetraborate/sulfuric acid solution into standard galacturonic acid solutions with different concentrations, uniformly mixing, heating in a water bath for 5 minutes, adding 100 mu L of 1.5mg/mL m-hydroxybiphenyl solution into an ice-water bath, measuring the absorbance value at 530nm, drawing a standard curve by taking the galacturonic acid concentration value (mu L/mL) as a horizontal coordinate and the absorbance value as a vertical coordinate, and obtaining a regression equation: y =0.0029x +0.0105 (R) 2 = 0.9911) (see fig. 3).
As a result: the uronic acid content in the crude polysaccharide of vinegar-fried fructus Schisandrae chinensis was determined to be 9.21w/w% according to the standard curve.
Example 5: determination of protein content in vinegar-roasted schisandra chinensis crude polysaccharide by using Massa Lianglan method
The optimized conditions are as follows: adding 5mL of Coomassie brilliant blue G-250 reagent into protein standard solutions with different concentrations, measuring the absorbance value at 595nm, drawing a standard curve by taking the protein concentration value (mu G/mL) as an abscissa and the absorbance as an ordinate to obtain a regression equation of y =0.0021x +0.0011 (R) 2 = 0.9997) (see fig. 4).
As a result: the protein content in the vinegar-fried crude schisandra chinensis polysaccharide is 25.6w/w percent according to a standard curve.
Example 6: gas-phase mass spectrometry combined method for determining monosaccharide composition of vinegar-roasted schisandra chinensis crude polysaccharide
(1) TEA is adopted to hydrolyze polysaccharide at the temperature of 110 ℃, the hydrolysis time is 4 hours, and methanol is brought to dryness;
(2) Ammonia and NaBH 4 Reducing polysaccharide, and drying with hydrochloric acid methanol;
(3) Adding hexamethyldisilazane and trimethylchlorosilane into the mixture after reduction, and placing the mixture in a water bath kettle at the temperature of 70 ℃ for a silicon etherification reaction for 12 hours;
(4) Gas quality analysis of organic filter membrane by chloroform and distilled water extraction result
As a result: it was determined that the vinegar-roasted crude polysaccharide of Schisandra chinensis consisted of xylose, arabinose, glucose, rhamnose, mannose, galactose, glucuronic acid and galacturonic acid (see FIG. 5).
Example 7: changes of polysaccharide content and monosaccharide composition of raw and vinegar-processed fructus Schisandrae chinensis
Schisandra chinensis polysaccharides were prepared according to the method of example 2.
According to a glucose standard curve Y =0.0079X +0.1246 (R) 2 = 0.9979) linearity, from which the raw and vinegar-roasted schisandra polysaccharide content was calculated, and the results are shown in table 1. As can be seen from Table 1, the content of polysaccharides in the raw fructus Schisandrae chinensis is the highest, reaching 69.76w/w%, and the content of polysaccharides is reduced after vinegar roasting.
Table 1: determination of polysaccharide content and monosaccharide composition of raw and vinegar-roasted schisandra chinensis
Example 8: effect study of vinegar-roasted schisandra chinensis on high-fat diet combined with Streptozotocin (STZ) induced type II diabetes mellitus (T2 DM) rats
1. Effect of Vinegar-roasted Schisandra chinensis polysaccharide (Svp) on rat body weight
The weight change of the rats in the experimental process is shown in fig. 6, and after the modeling of the rats is successful, the weight of the rats in the diabetes model group is reduced sharply compared with that of the control group (p < 0.001). After 4 weeks, the rats showed an increase in body weight of 32.3% in Svp-H group (p < 0.01), compared to the model group in Svp-L (50 mg/kg, the same amount in the following experiment), svp-H (100 mg/kg, the same amount in the following experiment) and Met groups. The dosage of the raw schisandra chinensis polysaccharide is 100mg/kg, and the following experiment dosage is the same.
2. Influence of vinegar-fried schisandra chinensis polysaccharide (Svp) on blood glucose value of diabetic rats
Hyperglycemia is one of the main characteristics of diabetes, and as shown in fig. 7, after STZ was injected into the tail vein of the rat, the blood glucose level of the diabetic rat was significantly increased (p < 0.001) compared to the control group. After 4 weeks of treatment with Svp-L and Svp-H, the blood glucose levels in rats were reduced by 32.3% and 38.6%, respectively, compared to the model group (p < 0.05). Therefore, the Svp has a good recovery effect on the weight and the blood sugar of the STZ-induced type II diabetic rat.
3. Influence of vinegar-fried schisandra chinensis polysaccharide (Svp) on oral glucose tolerance of diabetic rats
As shown in FIG. 8A, after the gavage of glucose for 0.5H, the blood glucose value of the diabetic rats is significantly increased and reaches a peak value about 1.0H, compared with the model group, the blood glucose concentration increase amplitude of the rats in each administration group is reduced, wherein the blood glucose peak value of the rats in the Svp-H administration group is reduced and is significantly advanced. Meanwhile, the area under the blood glucose curve (AUC = (0h + 0.5h) × 0.25+ (0.50h + 1h) × 0.25+ (1h + 2h) × 0.25+ (2h + 4h) × 0.25) of rats in the Svp-H treated group is significantly reduced (p <0.05, FIG. 8B) compared with the model group. Therefore, the Svp effectively enhances the glucose tolerance of the diabetic rat, accelerates the consumption of exogenous glucose and reduces the blood glucose concentration.
4. Effect of Vinegar-roasted Schisandra chinensis polysaccharide (Svp) on plasma insulin levels in diabetic rats
Insulin is the only hypoglycemic hormone secreted by the islet beta cells in the body, and insulin resistance is the main cause of type II diabetes. As shown in fig. 9, plasma insulin levels of diabetic rats were significantly decreased (p < 0.001), plasma insulin levels of rats treated with Svp-L and metformin hydrochloride were significantly increased (p < 0.05), and plasma insulin levels of rats treated with Svp-H were significantly increased (p < 0.001), compared to the blank group.
5. Ultramicro structure of vinegar-fried schisandra chinensis polysaccharide (Svp) on diabetic rat islet beta cells
The transmission electron microscope of the islet beta cells of each group of rats is shown in FIG. 10. The islet beta nuclei of the rats in the normal control group are oval or circular, a large number of secretory granules with different sizes are arranged in cytoplasm, compact cores with different sizes are arranged in the granules, and a wider clear gap is formed between the cores and a limiting membrane. The diabetes model rat islet beta cell nucleus is solidified and condensed, the nuclear membrane is sunken, the number of secreted particles is reduced, the hollow halo is widened, the nuclear core is reduced, and some limiting membranes are broken and fused with each other. The Svp-H group is similar to the Met group, the number of beta cell secretory granules is increased compared with that of a diabetes model group, the Svp-H group is stronger than that of the Met group, and the hollow halo between the core of the secretory granules and a limiting membrane is clear. There is a tendency for increased secretory granules with increasing Svp dose.
From the above experimental results, in the above experiments, the therapeutic effect of the raw schisandra chinensis polysaccharide on each detection index is not equal to that of vinegar-roasted schisandra chinensis polysaccharide sampled in the experiment at two dosage levels. The vinegar-roasted schisandra polysaccharide extract has no toxic or side effect on rats, can obviously reduce the blood sugar value of rats with type II diabetes, obviously increase the oral glucose tolerance of rats with type II diabetes, obviously improve the plasma insulin level of rats with type II diabetes, recover the normal form of islet beta cells, and has exact treatment effect on type II diabetes.
And, although the polysaccharide content of the vinegar-roasted schisandra chinensis polysaccharide extract is lower than that of the schisandra chinensis polysaccharide extract, the vinegar-roasted schisandra chinensis polysaccharide extract has a better treatment effect on type II diabetes than the schisandra chinensis polysaccharide extract with the same dose (100 mg/kg), and the two have a significant difference (p < 0.05). Therefore, the structure and/or composition of the polysaccharide in the schisandra chinensis is changed in the vinegar roasting process, the bioactivity of the vinegar roasted schisandra chinensis polysaccharide is further improved, and the vinegar roasted schisandra chinensis polysaccharide has a better treatment effect on diabetes mellitus and belongs to an unexpected technical effect.
6. Synergistic effect of vinegar-roasted schisandra chinensis polysaccharide (Svp) and other antidiabetic drugs in combination
In a rat model of type II diabetes (T2 DM) induced by high-fat diet combined with Streptozotocin (STZ), the influence of vinegar-roasted schisandra chinensis polysaccharide (Svp) on the blood glucose value of a diabetic rat is investigated in part 2 of experiments, and the synergistic effect of the combination of the Svp and other antidiabetic drugs is also studied.
The synergy index is judged by adopting a gold positive mean q value method, and the q value is obtained by the following formula: q = P A+B /(P A +P B -P A ×P B ). In the formula P A 、P B And P A+B Respectively the treatment rates of the A medicine group, the B medicine group and the combination of the two medicines. q is less than 1, which indicates that the two medicines generate antagonism after being used together; q > 1 indicates that the two drugs produce synergistic effect after being combined together, and q =1 indicates that the two drugs produce additive effect after being combined together.
In this part of the experiment, the% decrease in blood glucose was used as an index for calculating the q-value. The% blood glucose reduction was calculated using the mean blood glucose results for each group of animals after 4 weeks of treatment with each test drug shown in table 2, using the following formula: blood glucose reduction (%) = (mean blood glucose in model group animal-mean blood glucose in test drug group animal)/mean blood glucose in model group animal × 100.
The specific results are shown in table 2 below.
Table 2: synergistic effect of raw and vinegar-roasted schisandra chinensis polysaccharide and other antidiabetic drugs
As can be seen from the results in Table 2, the combination of raw schisandra chinensis polysaccharide and sitagliptin or engagliflozin has no synergistic effect on the aspect of reducing blood sugar. The combination of the low-dose and high-dose schisandra chinensis polysaccharide and sitagliptin or engagliflozin shows synergistic effect, and the synergistic effect of the combination of the high-dose schisandra chinensis polysaccharide and sitagliptin or engagliflozin in a specific dosage ratio is optimal.
The above description is of the preferred embodiment of the present invention, but it is not intended to limit the present invention. Those skilled in the art may make modifications and variations to the embodiments disclosed herein without departing from the scope and spirit of the invention.
Claims (2)
1. Use of an vinegar-roasted schisandra chinensis polysaccharide extract in the preparation of a medicament for preventing or treating diabetes in a subject in need thereof, wherein the diabetes is type II diabetes, the medicament further comprises sitagliptin or engagliflozin, and the weight ratio of the vinegar-roasted schisandra chinensis polysaccharide extract to the sitagliptin or the engagliflozin is 10:1,
the vinegar-fried schisandra chinensis is prepared by the following steps: taking 5kg of schisandra chinensis decoction pieces, adding 1L of rice vinegar, uniformly stirring, and moistening for 1.5 hours at room temperature; steaming at normal pressure for 5 hr until vinegar is absorbed and the surface is purple black, removing and drying to obtain,
the vinegar-fried schisandra polysaccharide extract is prepared by the following steps: taking 1kg of prepared vinegar-fried schisandra chinensis decoction pieces, adding 500mL of 95v/v% ethanol, and performing reflux extraction for 2 times, 2 hours each time; filtering 4 layers of gauze, and combining filtrates; air drying, reflux extracting with 30 times of distilled water for 2 times, each for 3 hr; filtering the water extract with 16 layers of gauze, combining the filtrates, and performing centrifugal filtration; filtering, concentrating to 1/2 of the original volume, adding 95v/v% ethanol with 4 times of volume for alcohol precipitation, and standing for 10 hours; performing suction filtration, recovering and storing the filtrate, and alternately washing the filter residue with absolute ethyl alcohol and acetone for 2-3 times until the solution is colorless; washing, dissolving with deionized water, freeze drying to obtain vinegar processed fructus Schisandrae crude polysaccharide,
the polysaccharide content of the vinegar-roasted schisandra chinensis polysaccharide extract is 63.6w/w%, the uronic acid content is 9.21w/w%, and the glycoprotein content is 25.6w/w%, wherein the polysaccharide comprises 2.67w/w% xylose, 30.02w/w% arabinose, 2.01w/w% glucose, 6.56w/w% rhamnose, 1.25w/w% mannose, 22.51w/w% galactose, 2.18w/w% glucuronic acid and 16.44w/w% galacturonic acid.
2. The use according to claim 1, wherein said polysaccharide extract of schisandra fruit processed with vinegar enhances sugar tolerance of said subject, accelerates the consumption of exogenous glucose, lowers blood glucose concentration of said subject, and said polysaccharide extract of schisandra fruit processed with vinegar raises plasma insulin level of said subject, restores normal cell morphology of islet beta cells of said subject.
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