Difference between Effects of the Main Terpenoids from Euphorbiae Ebracteolatae Radix before and after Simulated Vinegar-Processing on Inflammatory Toxicity on Macrophages and Regulation of the Expression of AQPs in Renal Cells

  OBJECTIVE  To explore the effect change of the main terpenoid components of active fraction in Euphorbiae ebracteolatae Radix (EER) during the vinegar processing to clarify the mechanism of detoxification and efficacy retention by vinegar processing of EER, and to explore the quality marker of EER stir-baked with vinegar.

  METHOD  The terpenoids Eupractenoid A (EA), Jolkinolide B (JNB), Fischeria A (FA) were heated in a constant temperature heater (160 ℃) with 6% acetic acid for 40 min. The effects of the three terpenoids before and after simulated vinegar-processing on the protein expression levels of TNF-α and IL-β in macrophages (RAW264.7 cells), AQP1 in HK-2 cells and AQP2, 3, 4 in mIMCD3 cells were analyzed by Western blot.

  RESULT  EA, JNB, FA induced expression enhancement of TNF-α and IL-β in macrophages (P < 0.05). Compared to EA, JNB, FA, the inflammatory toxicity of their simulated vinegar-processing's products were significantly reduced. EHTA, a main simulated vinegar-processing transformation product of EA, had no pro-inflammatory effect. EA and its processing product inhibited the protein expression of AQP1, 3, 4(P < 0.05). EA's processing product had stronger inhibition on the expression of AQP1, 2, 4 than EA (P < 0.05). EHTA had stronger inhibition effects on AQP1, 2, 3 than EA (P < 0.05), and in terms of influence on AQP4, EA and EHTA have no significant difference. The results showed that EA had stronger regulation effect on AQPs after processing. JNB inhibited the protein expression of AQP1, 3 (P < 0.05). Its processing product inhibited the expression of AQP1, 2, 3, 4 and had stronger inhibition effects on AQP2, 3, 4 than JNB (P < 0.05). The results showed that JNB had stronger regulation effect on AQPs after processing. FA's regulation effect on AQPs expression was decreased after simulated vinegar-processing (P < 0.05), but high dose of FA's processing product stiu had these effects.

  CONCLUSION  The proinflammatory toxicity of these terpenoids in EER is reduced after processing. Terpenoids generally shows the results of enhancing or retaining the efficacy after vinegar processing. EHAT, the terpenoid components of EER and the main simulated vinegar-processing transformation product of EA, has non-sinificant proinflammatory toxicity and stronger efficacy than EA. EHTA can be an index of quality control standards of EER stir-baked with vinegar.