[Study toxicity-attenuating effect and dose-toxicity relationship of rhubarb by processing based on correspondence...

Area of Science:

• Pharmacology and Toxicology
• Traditional Chinese Medicine
• Chemical Analysis

Context:

• Rhubarb (Rheum spp.) is a widely used traditional Chinese medicine.
• Processing methods are employed to modify its therapeutic and toxicological profiles.
• Understanding the dose-toxicity relationship of processed rhubarb is crucial for its safe application.

Purpose:

• To investigate the toxicity-attenuating effects of various rhubarb processing methods.
• To establish the dose-toxicity relationship of processed rhubarb using correspondence analysis.
• To correlate chemical alterations during processing with observed toxicity changes.

Summary:

• Mice repeatedly administered processed rhubarb showed reduced liver and kidney toxicity compared to crude rhubarb.
• Correspondence analysis revealed a clear dose-toxicity relationship, with toxicity decreasing in the order: crude > vinegar-processed > alcohol-processed > steamed > carbonized > Qingning pian.
• Toxicity attenuation correlated with reduced levels of anthraquinone glycosides and tannins, with anthraquinone glycosides being a major contributor to toxicity.

Impact:

• Processing significantly reduces rhubarb's toxicity, with steamed rhubarb offering a favorable balance of safety and retained active compounds.
• Correspondence analysis proves effective for evaluating the multifaceted pharmacological and toxicological effects of processed traditional Chinese medicines.
• Findings provide a scientific basis for optimizing rhubarb processing to enhance its safety profile for medicinal use.