[Review on scientific connotation of leech processed under high temperature].

Area of Science:

• Pharmacology
• Traditional Chinese Medicine
• Biochemistry

Background:

• Animal medicines, particularly leech, are utilized in Traditional Chinese Medicine (TCM).
• Leech processing historically involves high-temperature methods like stir-frying or stir-baking.
• Proteins in animal medicines undergo thermal denaturation, altering biological activity and properties.

Purpose of the Study:

• To summarize changes in active components and pharmacological activities of leech after high-temperature processing.
• To investigate the scientific basis behind traditional leech processing methods.

Main Methods:

• Literature review of existing processing procedures and leech characteristics.
• Analysis of changes in protein structure, active peptides, toxic elements, and chemical components.
• Evaluation of pharmacological activities, focusing on anticoagulant and antithrombotic effects.

Main Results:

• High-temperature processing denatures leech proteins, potentially destroying active peptides like hirudin.
• Toxic mineral elements (Pb, Hg, Cd) are decreased.
• Heating promotes the formation of hypoxanthine, contributing to antihypertensive, antiasthmatic, and antalgic effects.
• Pharmacological activities, such as anticoagulant and antithrombotic effects, are altered.

Conclusions:

• High-temperature processing of leech achieves the goals of decreasing toxicity and moderating its potent properties.
• Processing significantly modifies the biochemical composition and pharmacological profile of leech.
• Further research is needed to fully understand the scientific implications of processed leech in TCM.