酒蒸黃連이 iNOS 활성 억제를 통해 생쥐 위⋅십이지장 점막에 미치는 영향

Abstract

Objectives: This study was carried out to investigate the protective effect of Coptidis Rhizoma steamed with rice wine(CR) against gastroduodenal mucosal injury through inhibiting inducible nitric oxide synthase (iNOS) activation. Methods: In in vitro experiment, LPS-induced RAW 264.7 macrophages were treated with CR(0.4, 0.6, 0.8, 1.0 mg/ml)and iNOS mRNA expression and nitric oxide (NO) production were measured. In in vivo experiment normal group mice weretreated with neither ethanol nor CR. Both control and sample group mice were orally administrated with ethanol. Five hoursafter ethanol administration control group mice were orally administrated with distilled water, sample group mice were orallyadministrated with CR. After three days administration, gastroduodenal mucosa of mice was observed histopathologically andiNOS, nuclear factor-kappa B (NF-κB) activation were observed immunohistochemically. Results: In in vitro experiment iNOS mRNA expression and NO production in LPS-induced RAW 264.7 macrophages weredecreased by CR dose-dependently. In in vivo experiment, gastroduodenal mucosal injury was repaired by CR and iNOS, NF-κBactivation in gastroduodenal mucosa were decreased by CR. Conclusions: Coptidis Rhizoma steamed with rice wine has a protective effect against gastroduodenal mucosal injury throughinhibiting iNOS activation.