Next Article in Journal
Synthesis, Reactions and Antimicrobial Activities of 8-Ethoxycoumarin Derivatives
Previous Article in Journal
Antioxidant Effect of Stryphnodendron rotundifolium Martius Extracts from Cariri-Ceará State (Brazil): Potential Involvement in Its Therapeutic Use
Open AccessArticle

Effect of Wine and Vinegar Processing of Rhizoma Corydalis on the Tissue Distribution of Tetrahydropalmatine, Protopine and Dehydrocorydaline in Rats

by 1,*, 2, 1 and 1
1
College of Chinese Materia Medica, Tianjin University of Traditional Chinese Medicine, Tianjin 300193, China
2
Department of Biological Sciences, Michigan Technological University, Houghton, MI 49931, USA
*
Author to whom correspondence should be addressed.
Molecules 2012, 17(1), 951-970; https://doi.org/10.3390/molecules17010951
Received: 29 November 2011 / Revised: 5 January 2012 / Accepted: 9 January 2012 / Published: 18 January 2012
(This article belongs to the Section Natural Products Chemistry)
Vinegar and wine processing of medicinal plants are two traditional pharmaceutical techniques which have been used for thousands of years in China. Tetrahydropalmatine (THP), dehydrocorydaline (DHC) and protopine are three major bioactive molecules in Rhizoma Corydalis. In this study, a simple and reliable HPLC method was developed for simultaneous analysis of THP, DHC and protopine in rat tissues after gastric gavage administration of Rhizoma Corydalis. The validated HPLC method was successfully applied to investigate the effect of wine and vinegar processing on the compounds’ distribution in rat tissues. Our results showed that processing mainly affect the Tmax and mean residence time (MRT) of the molecules without changing their Cmax and AUC0–24 h Vinegar processing significantly increased the Tmax of DHC in heart, kidney, cerebrum, cerebrellum, brain stem and striatum and prolonged the Tmax of protopine in brain. No significant changes were observed on the Tmax of THP in rat tissues after vinegar processing. Wine processing reduced the Tmax of protopine and DHC in liver and spleen and Tmax of protopine in lung, but increased the Tmax of THP in all the rat tissues examined. To our knowledge, this is the first report on the effects of processing on the tissue distribution of the bioactive molecules from Rhizoma Corydalis. View Full-Text
Keywords: Rhizoma Corydalis; processing; HPLC; tissue distribution Rhizoma Corydalis; processing; HPLC; tissue distribution
Show Figures

Graphical abstract

MDPI and ACS Style

Dou, Z.; Li, K.; Wang, P.; Cao, L. Effect of Wine and Vinegar Processing of Rhizoma Corydalis on the Tissue Distribution of Tetrahydropalmatine, Protopine and Dehydrocorydaline in Rats. Molecules 2012, 17, 951-970. https://doi.org/10.3390/molecules17010951

AMA Style

Dou Z, Li K, Wang P, Cao L. Effect of Wine and Vinegar Processing of Rhizoma Corydalis on the Tissue Distribution of Tetrahydropalmatine, Protopine and Dehydrocorydaline in Rats. Molecules. 2012; 17(1):951-970. https://doi.org/10.3390/molecules17010951

Chicago/Turabian Style

Dou, Zhiying; Li, Kefeng; Wang, Ping; Cao, Liu. 2012. "Effect of Wine and Vinegar Processing of Rhizoma Corydalis on the Tissue Distribution of Tetrahydropalmatine, Protopine and Dehydrocorydaline in Rats" Molecules 17, no. 1: 951-970. https://doi.org/10.3390/molecules17010951

Find Other Styles

Article Access Map by Country/Region

1
Only visits after 24 November 2015 are recorded.
Search more from Scilit
 
Search
Back to TopTop