薄荷中L-薄荷醇的抗惊厥活性研究

目的:研究L-薄荷醇的抗惊厥作用。方法:分别采用戊四唑和N-甲基-D-天冬氨酸(NMDA)致惊厥模型,通过观察L-薄荷醇高(70 mg/kg),中(30 mg/kg),低(8 mg/kg)三个剂量组对小鼠惊厥潜伏期,惊厥持续时间,惊厥次数和死亡率的影响,及对小鼠脑组中γ-氨基丁酸(GABA)和谷氨酸(Glu)的含量的影响,研究了L-薄荷醇的抗惊厥效果,及其发挥抗惊厥作用的机理。结果:L-薄荷醇(70 mg/kg)可极显著缩短由戊四唑和NMDA所致惊厥持续时间(p<0.01),延长惊厥潜伏期(p<0.01),减少惊厥次数,使戊四唑与NMDA所致死亡率降低至30%和20%;L-薄荷醇中剂量组(30 mg/kg)与空白对照组比较可显著缩短惊厥持续时间(p<0.05),延长惊厥潜伏期(p<0.05),将戊四唑所致死亡率降低至50%,NMDA所致死亡率降低至40%,但低剂量(8 mg/kg)无明显的抗惊厥作用。同时L-薄荷醇的高剂量组(70 mg/kg)和中剂量组(30 mg/kg)可以拮抗由戊四唑所致脑组织中GABA含量的降低和NMDA所致脑组织中谷氨酸Glu含量的升高。结论:L-薄荷醇具有良好的抗惊厥作用,其作用机理可能涉及对γ-氨基丁酸能系统和谷氨酸能系统的调节。

Study on the Anticonvulsant Activity of L-menthol in Mint

Objective:To study the anticonvulsant effect of L-menthol. Methods:Respectively used pentylenetetrazol and N-methyl-D-aspartate(NMDA)induced convulsion model,by observing the influences of L-menthol high(70 mg/kg),medium(30 mg/kg),low(8 mg/kg)three dose groups on convulsion latency,convulsive duration,convulsions and mortality in mice,and it effect on the contents of γ-aminobutyric acid(GABA)and glutamic acid(Glu)in the brain of mice. Study the anticonvulsant effects of L-menthol,and its anti-convulsive mechanism. Results:L-menthol(70 mg/kg)could significantly shorten the duration of seizures caused by pentyltetrazolium and NMDA(p<0.01),prolonged convulsions latency(p<0.01),reduce the times of convulsions,decrease mortality caused by pentylenetetrazol and NMDA to 30% and 20%;L-menthol medium dose group(30 mg/kg)compared with the blank control group can shorten the duration of seizures(p<0.05),prolong the latent period of convulsion(p<0.05),reduce mortality from pentylenetetrazol to 50% and mortality from NMDA to 40%. However,low dose(8 mg/kg)had no significant anticonvulsant effect. At the same time,L-menthol high(70 mg/kg)and medium(30 mg/kg)dose groups could antagonize the decrease of γ-aminobutyric acid content induced by pentylenetetrazole and increased glutamate levels in brain tissue induced by NMDA. Conclusion:L-menthol exhibits a good anticonvulsant effect which might mediate by the modification of GABA ergic and Gluergic systems.