주증황련(酒蒸黃連)이 iNOS 활성 억제를 통해 생쥐 위.십이지장 점막에 미치는 영향

• Published in: 대한한방내과학회지 Vol. 35; no. 3; pp. 262 - 273
• Main Authors: 김명호, 임성우, Kim, Myung-Ho, Lim, Seong-Woo
• Format: Journal Article
• Language: Korean
• Published: 2014
• Subjects: Gastroduodenal Ulcer; Inducible Nitric Oxide Synthase; Coptidis Rhizoma steamed with rice wine; Nuclear Factor kappa B; Nitric Oxide
• ISSN: 1226-9174

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 were treated with neither ethanol nor CR. Both control and sample group mice were orally administrated with ethanol. Five hours after ethanol administration control group mice were orally administrated with distilled water, sample group mice were orally administrated with CR. After three days administration, gastroduodenal mucosa of mice was observed histopathologically and iNOS, nuclear factor-kappa B (NF-${\kappa}B$) activation were observed immunohistochemically. Results: In in vitro experiment iNOS mRNA expression and NO production in LPS-induced RAW 264.7 macrophages were decreased by CR dose-dependently. In in vivo experiment, gastroduodenal mucosal injury was repaired by CR and iNOS, NF-${\kappa}B$ activation in gastroduodenal mucosa were decreased by CR. Conclusions: Coptidis Rhizoma steamed with rice wine has a protective effect against gastroduodenal mucosal injury through inhibiting iNOS activation.