Yun Wang1, Min Lv2, Ting Wang3, Jingying Sun4, Yuxia Wang5, Manqiong Xia6, Yun Jiang7, Xia Zhou8, Jun Wan9. 1. Life Science & Engineering College, South-west Jiao-tong University, Chengdu, 610031, China. Electronic address: 853501568@qq.com. 2. Life Science & Engineering College, South-west Jiao-tong University, Chengdu, 610031, China. Electronic address: lvm84470@gmail.com. 3. Life Science & Engineering College, South-west Jiao-tong University, Chengdu, 610031, China. Electronic address: 18482187946@163.com. 4. Life Science & Engineering College, South-west Jiao-tong University, Chengdu, 610031, China. Electronic address: sjingyin1996@163.com. 5. Life Science & Engineering College, South-west Jiao-tong University, Chengdu, 610031, China. Electronic address: 474632670@qq.com. 6. Life Science & Engineering College, South-west Jiao-tong University, Chengdu, 610031, China. Electronic address: 2232986604@qq.com. 7. Key Laboratory of Traditional Chinese Medicine Processing Technology, State Administration of Traditional Chinese Medicine, Chengdu, 610036, China. Electronic address: shengming101@126.com. 8. Life Science & Engineering College, South-west Jiao-tong University, Chengdu, 610031, China. Electronic address: wwangyidi@126.com. 9. Life Science & Engineering College, South-west Jiao-tong University, Chengdu, 610031, China. Electronic address: wjun1013@126.com.
Abstract
ETHNOPHARMACOLOGICAL RELEVANCE: Hawthorn is a traditional Chinese medicine for high-calorie-diet-induced dyspepsia (HC-DID) for thousands of years old. Based on traditional Chinese medicine (TCM) theory and clinical and non-clinical trials, its stir-frying processed product, charred hawthorn, possesses better effect. At present, most research mainly focuses on chemical constituents of hawthorn before and after stir-frying process, but there is no relevant action-mechanism study about fragrant odor promoting HC-DID during the stir-frying process of the hawthorn. AIM OF THE STUDY: The purpose of the present study is to research on mechanism of hawthorn decoction coupled with odor of charred hawthorn on digestive in rats with HC-DID. MATERIALS AND METHODS: The SPF Kunming (KM) mice and Sprague Dawley (SD) rats were randomly divided into 7 groups: control group, model group, cisapride group, hawthorn group (HT), charred hawthorn group (CHT), odor of charred hawthorn (OCHT), CHT + OCHT group. The rats were modeled as HC-DID, whose treatment by intragastric administration and odor administration. Obvious symptoms of HC-DID were observed. Gastrointestinal motility were detected. Histopathology was performed in hypothalamus and gastrointestinal tract. Related brain-gut peptides were assayed in serum, hypothalamus and gastrointestinal tract. Illumina Miseq platform was used for 16S rDNA high-throughput sequencing to detect the intestinal flora structure of the caecum of rats. RESULTS: Traditional Chinese medicine decoction of hawthorn (HT and CHT) regulated the body weight, food intake, gastrointestinal motility and abnormal secretion of brain-gut peptides in rats with HC-DID, and the odor of charred hawthorn also had good curative effect for it. Moreover, the intestinal dysbiosis was induced by high-calorie diet in rats with dyspepsia, and hawthorn decoction could ease this trend. CONCLUSION: The above study showed that hawthorn decoction coupled with the odor of charred hawthorn effectively alleviate HC-DID in rats by regulating the "Brain-Gut" axis and gut flora. Odor treatment of hawthorn could be a potential therapeutic approach for HC-DID.
ETHNOPHARMACOLOGICAL RELEVANCE: Hawthorn is a traditional Chinese medicine for high-calorie-diet-induced dyspepsia (HC-DID) for thousands of years old. Based on traditional Chinese medicine (TCM) theory and clinical and non-clinical trials, its stir-frying processed product, charred hawthorn, possesses better effect. At present, most research mainly focuses on chemical constituents of hawthorn before and after stir-frying process, but there is no relevant action-mechanism study about fragrant odor promoting HC-DID during the stir-frying process of the hawthorn. AIM OF THE STUDY: The purpose of the present study is to research on mechanism of hawthorn decoction coupled with odor of charred hawthorn on digestive in rats with HC-DID. MATERIALS AND METHODS: The SPF Kunming (KM) mice and Sprague Dawley (SD) rats were randomly divided into 7 groups: control group, model group, cisapride group, hawthorn group (HT), charred hawthorn group (CHT), odor of charred hawthorn (OCHT), CHT + OCHT group. The rats were modeled as HC-DID, whose treatment by intragastric administration and odor administration. Obvious symptoms of HC-DID were observed. Gastrointestinal motility were detected. Histopathology was performed in hypothalamus and gastrointestinal tract. Related brain-gut peptides were assayed in serum, hypothalamus and gastrointestinal tract. Illumina Miseq platform was used for 16S rDNA high-throughput sequencing to detect the intestinal flora structure of the caecum of rats. RESULTS: Traditional Chinese medicine decoction of hawthorn (HT and CHT) regulated the body weight, food intake, gastrointestinal motility and abnormal secretion of brain-gut peptides in rats with HC-DID, and the odor of charred hawthorn also had good curative effect for it. Moreover, the intestinal dysbiosis was induced by high-calorie diet in rats with dyspepsia, and hawthorn decoction could ease this trend. CONCLUSION: The above study showed that hawthorn decoction coupled with the odor of charred hawthorn effectively alleviate HC-DID in rats by regulating the "Brain-Gut" axis and gut flora. Odor treatment of hawthorn could be a potential therapeutic approach for HC-DID.