基于动态评价阿尔兹海默病改善效果研究黑豆汁制何首乌不同蒸晒程度的炮制原理

阿尔茨海默病（Alzheimer’s disease, AD）的治疗是当前世界范围内亟待解决的医学难题，补益类中药抗AD研究已成为老年痴呆研究领域的一大热点。课题组前期研究发现常用补益中药何首乌，经清蒸、黑豆汁蒸不同炮制方法处理后，其对化学损伤所致AD模型小鼠具有较好的改善学习记忆障碍和神经保护作用，尤其以黑豆汁制品的效果更优。药物蒸制程度对药性改变有极其重要影响，黑豆汁制何首乌干预AD的影响尚未见报导。本项目拟在前期研究基础上，采用APP/PS1双转基因的AD细胞模型和AD小鼠模型，围绕Aβ生成、聚集的途径，动态比较不同蒸晒程度何首乌在AD疾病发展过程中对认知障碍改善作用及其作用机制的差异，找出何首乌生品和炮制品“时-效-量/毒”的变化规律，阐明黑豆汁制何首乌治疗AD的炮制原理，为规范何首乌的炮制工艺及临床用药的合理性提供重要科学依据。

The treatment of Alzheimer’s disease (AD) is a hard nut to crack over the world. The tonic Chinese medicine has become a focus in the field of Alzheimer's disease research. In the preliminary research, we have found that the traditional Chinese medicine Polygonum multiflorum, which is steamed and steamed with black bean juice, has better effects on learning and memory impairment and neuroprotection in AD model mice with chemical damage. The degree of steaming has an extremely important influence on the change of drug nature. The effect of Polygonum multiflorum which processed by steaming with black soy bean on AD has not been reported. On the basis of preliminary studies, the dynamic comparison of the effect of Polygonum multiflorum with different degrees of steaming and drying on cognitive impairment and its mechanism in the development of AD disease will be made by using APP / PS1 double transgenic AD cell model and AD mouse model in the light of pathway of Aβ production and aggregation. The rule of “time-effect-quantity / poison” for the raw and processed products of Polygonum multiflorum will be found out. And the processing mechanism of steaming with black soy bean of Polygonum multiflorum for the treatment of AD will be clarified. Therefore it will provide an important scientific basis for standardizing the processing technology of Polygonum multiflorum and the rationality of clinical medication.