超分子“印迹模板”理论解析中药五味
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摘要
中药五味理论是中医药学核心内容,表征中药成分群的特征性质,用于指导临床。但五味怎样表征众多成分群、药材划分五味的标准,以及五味归五脏等科学问题仍未解释清楚。分析总结了中药五味的历史沿革和研究现状,以超分子"印迹模板"理论解析中药五味:人与中药都是生物超分子体,中药作为天然超分子"印迹模板"聚集体,经口服或注射后必然寻找到与自身"印迹模板"相吻合的人体脏器的超分子主体,发生自识别、自组织、自组装与自复制作用,从而产生特异性的药效,宏观上表现出中药五味归五脏现象。因此,通过对中药五味体内外各成分群超分子"印迹模板"特征、作用规律及其网络药理学的定性定量研究,建立"中药成分群-味蕾超分子孔穴结构-经络脏腑孔穴"关联研究方法,宏观与微观相结合研究中药五味。超分子化学理论与中医药相结合,必将推动中医药的发展,实现中医药的现代化。
The five-flavor theory of Chinese materia medica(CMM) is the core content of traditional Chinese medicine(TCM),which characterizes the characteristic property of CMM components and is used for clinical guidance. However, it is still unclear how the five flavors are used to characterize the many groups of ingredients, the criteria for dividing the five flavors of herbs, and the scientific issues of the five flavors and the five internal organs. This paper analyzes and summarizes the historical evolution and research status of five-flavor theory of CMM. The supramolecular "imprint template" theory is used to analyze the five flavors of CMM: human and CMM are biological supramolecular bodies, and traditional Chinese medicine is used as a natural supramolecular "imprint template" aggregation. After the human body, it is inevitable to find self-recognition, self-organization, self-assembly and self-replication of the supramolecular body of the human organ that coincides with its own "imprint template", so as to produce specific effects, and macroscopically show the five flavors of CMM with meridian tropism in five internal organs. Therefore,through the qualitative and quantitative study of the characteristics and action of the supramolecular "imprinting template" of various components of five flavors of CMM in vivo and in vitro and its network pharmacology, "Chinese herbal medicine group-taste bud supramolecular pore structure-meridian visceral cavity" correlation research method was established. From the macroscopic and microscopic aspects, the five flavors of CMM are studied. The combination of supramolecular chemistry theory and traditional Chinese medicine will certainly promote the development of TCM and realize the modernization of TCM.
The five-flavor theory of Chinese materia medica(CMM) is the core content of traditional Chinese medicine(TCM),which characterizes the characteristic property of CMM components and is used for clinical guidance. However, it is still unclear how the five flavors are used to characterize the many groups of ingredients, the criteria for dividing the five flavors of herbs, and the scientific issues of the five flavors and the five internal organs. This paper analyzes and summarizes the historical evolution and research status of five-flavor theory of CMM. The supramolecular "imprint template" theory is used to analyze the five flavors of CMM: human and CMM are biological supramolecular bodies, and traditional Chinese medicine is used as a natural supramolecular "imprint template" aggregation. After the human body, it is inevitable to find self-recognition, self-organization, self-assembly and self-replication of the supramolecular body of the human organ that coincides with its own "imprint template", so as to produce specific effects, and macroscopically show the five flavors of CMM with meridian tropism in five internal organs. Therefore,through the qualitative and quantitative study of the characteristics and action of the supramolecular "imprinting template" of various components of five flavors of CMM in vivo and in vitro and its network pharmacology, "Chinese herbal medicine group-taste bud supramolecular pore structure-meridian visceral cavity" correlation research method was established. From the macroscopic and microscopic aspects, the five flavors of CMM are studied. The combination of supramolecular chemistry theory and traditional Chinese medicine will certainly promote the development of TCM and realize the modernization of TCM.
引文
[1]肖小河.中药药性研究概论[J].中草药,2008,39(4):481-484.
[2]李丰衣,李筠,赵艳玲,等.中药药性的现代研究概况[J].中医杂志,2009,50(6):562-564.
[3]杨雪梅,赖新梅,陈梅妹,等.《中华本草》药性数据中的五味规律[J].中国中医药信息杂志,2013,20(3):26-28.
[4]邓凯文,陶叶琴,唐闻汉,等.循生物演化轨迹,析经络超分子体属性[J].中国针灸,2017,37(3):325-330.
[5]贺福元,周逸群,邓凯文,等.超分子化学对中医药理论的特殊影响[J].中国中药杂志,2014,39(8):1534-1543.
[6]刘惠,刘文龙,唐闻汉,等.基于超分子“印迹模板”探讨中药四性[J].中草药,2018,49(19):4473-4280.
[7]周晋,刘惠,肖美凤,等.基于超分子“印迹模板”的中药成药性及制剂修饰研究策略[J].中草药,2018,49(18):4205-4211.
[8]李文姣,刘文龙,杨岩涛,等.基于超分子“印迹模板”特征的中药制剂体系可调配性研究[J].中草药,2018,49(24):5733-5739.
[9]周逸群,陶叶琴,邱云,等.中药炮制的超分子化学机制探讨[J].中国中药杂志,2016,41(18):3496-3500.
[10]张卫.“五味”理论溯源及明以前中药“五味”理论系统之研究[D].北京:中国中医科学院,2012.
[11]陈建真,陈建明.中药五味与化学成分及作用关系探讨[J].浙江中医学院学报,1993,17(4):9-10.
[12]方金苗,杜武勋.中药四气、五味药性物质基础研究[J].辽宁中医药大学学报,2015,17(12):66-68.
[13]Bartoshuk L M,Duffy V B,Reed D,et al.Supertasting,earaches and head injury:Genetics and pathology alter our taste worlds[J].Neurosci Biobehav Rev,1996,20(1):79-87.
[14]韩彦琪,许浚,龚苏晓,等.基于味觉、嗅觉受体分子对接技术的中药性味物质基础研究的路径和方法[J].中草药,2018,49(1):14-19.
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[16]吴秀玲,李大岩,王丹丹,等.现代味觉电生理技术在中药五味定性和定量研究中的作用[J].中国医药指南,2009,7(12):195-196.
[17]唐怡,秦旭华,胡荣,等.以真实滋味标定中药五味的原因、困惑和对策[A]//第二届临床中药学学术研讨会论文集[C].北京:中华中医药学会,2009.
[18]武琳.基于机器嗅觉/味觉中药材气-味信息融合与品鉴方法的研究[D].广州:广东工业大学,2012.
[19]李文敏,吴纯洁,艾莉,等.基于电子鼻、电子舌技术实现中药性状气味客观化表达的展望[J].中成药,2009,31(2):282-284.
[20]马文凤,刘昌孝.仿生技术在中药五味辨识研究中的进展与实践[J].中草药,2018,49(5):993-1001.
[21]韩彦琪,许浚,龚苏晓,等.基于味觉、嗅觉受体分子对接技术的中药性味物质基础研究的路径和方法[J].中草药,2018,49(1):14-19.
[22]谷建军,贾立龙,李然,等.中药五味的物质基础初探[J].山东中医杂志,2011,20(6):422-424.
[23]龚跃新,张根海.中药的性味与微量元素的关系探讨[J].辽宁中医杂志,1990,14(9):50.
[24]周天泽.中草药微量元素形态分析的几个问题[J].中草药,1990,21(10):37-42.
[25]盛良.论中药四气五味与电子得失吸推偏移能级升降说[J].上海中医药杂志,2008,42(2):4-8.
[26]祁俊生,徐辉碧,周井炎,等.稀土元素与中药药性关系研究[J].计算机与应用化学,2000,17(2):181-182.
[27]汤学军,管竞环.中药辛,甘,苦味与稀土元素的关系[J].微量元素与健康研究,1994,11(4):24-26.
[28]左文,陆兔林,毛春芹.中药的四气五味[J].中国药房,2010,21(7):653-655.
[29]曾广植.食品味觉与其化学结构的关系[J].生理科学进展,1982,11(4):333-339.
[30]盛良.论中药四气五味的宏观化学成分说[J].上海中医药杂志,2008,42(7):63-67.
[31]王淑月,王洪亮,钮敏.生物电子等排原理在新药设计中的应用[J].河北工业科技,2003,20(3):50-53.
[32]李玉荣,朱天蔚.味觉及药物的分子识别与分子拓扑结构的关系--试论中药药性理论[J].内蒙古师范大学学报:自然科学汉文版,1990,19(1):36-42.
[33]邢玉瑞.《内经》对五味应用的论述[J].东方食疗与保健,2009,9(6):4-5.
[34]张培,李江,王耘,等.贝叶斯网络在中药有效组分五味预测中的应用[J].世界科学技术-中医药现代化,2008,10(5):114-117.
[35]姚美村,乔延江,袁月梅,等.基于人工神经网络方法的中药功效归类研究[J].中国中药杂志,2003,28(7):689-691.
[36]杨文国,陈军,刘培,等.基于数据挖掘方法研究挥发油透皮促渗作用与中药药性间的关联性[J].中国中药杂志,2015,40(23):4609-4615.
[37]杨文国,姚俊宏,陈军,等.33种辛味中药挥发油皮肤细胞毒性与药性特征的关联性研究[J].南京中医药大学学报,2017,33(6):597-602.
[38]查青林,余俊英,余飞,等.基于代谢相关MeSH词文本挖掘分析治疗咳嗽中药五味分类的生物学特征[J].中国中医基础医学杂志,2010,16(7):616-618.
[39]Lehn J M.Supramolecular Chemistry:Concepts and Perspectives[M].Weinheim:Wiley-VCH,2005.
[40]Lehn J M.Supramolecular chemistry:From molecular information toward self-organization and complex matter[J].Rep Prog Physic,2004,67(3):249-265.
[41]Matsunami H,Montmayeur J P,Buck L B.A family of candidate taste receptors in human and mouse[J].Nature,2000,404(6778):601-604.
[42]Klein D J,Mihalic Z,Plavsic D,et al.Molecular topological index:A relation with the Wiener index[J].JChem Inf Comput Sci,1992,32(4):304-305.
[43]范诗琪,李森,刘金玲,等.基于分子连接性指数探归肝经中药成分“印迹模板”的特征[J].中国中药杂志,2017,42(2):390-395.
[44]廖琼,杨岩涛,刘志刚,等.从茜草素的超分子印迹作用探讨中药归经体外研究方法[J].中草药,2015,46(22):3364-3369.
[2]李丰衣,李筠,赵艳玲,等.中药药性的现代研究概况[J].中医杂志,2009,50(6):562-564.
[3]杨雪梅,赖新梅,陈梅妹,等.《中华本草》药性数据中的五味规律[J].中国中医药信息杂志,2013,20(3):26-28.
[4]邓凯文,陶叶琴,唐闻汉,等.循生物演化轨迹,析经络超分子体属性[J].中国针灸,2017,37(3):325-330.
[5]贺福元,周逸群,邓凯文,等.超分子化学对中医药理论的特殊影响[J].中国中药杂志,2014,39(8):1534-1543.
[6]刘惠,刘文龙,唐闻汉,等.基于超分子“印迹模板”探讨中药四性[J].中草药,2018,49(19):4473-4280.
[7]周晋,刘惠,肖美凤,等.基于超分子“印迹模板”的中药成药性及制剂修饰研究策略[J].中草药,2018,49(18):4205-4211.
[8]李文姣,刘文龙,杨岩涛,等.基于超分子“印迹模板”特征的中药制剂体系可调配性研究[J].中草药,2018,49(24):5733-5739.
[9]周逸群,陶叶琴,邱云,等.中药炮制的超分子化学机制探讨[J].中国中药杂志,2016,41(18):3496-3500.
[10]张卫.“五味”理论溯源及明以前中药“五味”理论系统之研究[D].北京:中国中医科学院,2012.
[11]陈建真,陈建明.中药五味与化学成分及作用关系探讨[J].浙江中医学院学报,1993,17(4):9-10.
[12]方金苗,杜武勋.中药四气、五味药性物质基础研究[J].辽宁中医药大学学报,2015,17(12):66-68.
[13]Bartoshuk L M,Duffy V B,Reed D,et al.Supertasting,earaches and head injury:Genetics and pathology alter our taste worlds[J].Neurosci Biobehav Rev,1996,20(1):79-87.
[14]韩彦琪,许浚,龚苏晓,等.基于味觉、嗅觉受体分子对接技术的中药性味物质基础研究的路径和方法[J].中草药,2018,49(1):14-19.
[15]沈建民,武振卿.药物结构与制剂[M].北京:中国医药科技出版社,1989.
[16]吴秀玲,李大岩,王丹丹,等.现代味觉电生理技术在中药五味定性和定量研究中的作用[J].中国医药指南,2009,7(12):195-196.
[17]唐怡,秦旭华,胡荣,等.以真实滋味标定中药五味的原因、困惑和对策[A]//第二届临床中药学学术研讨会论文集[C].北京:中华中医药学会,2009.
[18]武琳.基于机器嗅觉/味觉中药材气-味信息融合与品鉴方法的研究[D].广州:广东工业大学,2012.
[19]李文敏,吴纯洁,艾莉,等.基于电子鼻、电子舌技术实现中药性状气味客观化表达的展望[J].中成药,2009,31(2):282-284.
[20]马文凤,刘昌孝.仿生技术在中药五味辨识研究中的进展与实践[J].中草药,2018,49(5):993-1001.
[21]韩彦琪,许浚,龚苏晓,等.基于味觉、嗅觉受体分子对接技术的中药性味物质基础研究的路径和方法[J].中草药,2018,49(1):14-19.
[22]谷建军,贾立龙,李然,等.中药五味的物质基础初探[J].山东中医杂志,2011,20(6):422-424.
[23]龚跃新,张根海.中药的性味与微量元素的关系探讨[J].辽宁中医杂志,1990,14(9):50.
[24]周天泽.中草药微量元素形态分析的几个问题[J].中草药,1990,21(10):37-42.
[25]盛良.论中药四气五味与电子得失吸推偏移能级升降说[J].上海中医药杂志,2008,42(2):4-8.
[26]祁俊生,徐辉碧,周井炎,等.稀土元素与中药药性关系研究[J].计算机与应用化学,2000,17(2):181-182.
[27]汤学军,管竞环.中药辛,甘,苦味与稀土元素的关系[J].微量元素与健康研究,1994,11(4):24-26.
[28]左文,陆兔林,毛春芹.中药的四气五味[J].中国药房,2010,21(7):653-655.
[29]曾广植.食品味觉与其化学结构的关系[J].生理科学进展,1982,11(4):333-339.
[30]盛良.论中药四气五味的宏观化学成分说[J].上海中医药杂志,2008,42(7):63-67.
[31]王淑月,王洪亮,钮敏.生物电子等排原理在新药设计中的应用[J].河北工业科技,2003,20(3):50-53.
[32]李玉荣,朱天蔚.味觉及药物的分子识别与分子拓扑结构的关系--试论中药药性理论[J].内蒙古师范大学学报:自然科学汉文版,1990,19(1):36-42.
[33]邢玉瑞.《内经》对五味应用的论述[J].东方食疗与保健,2009,9(6):4-5.
[34]张培,李江,王耘,等.贝叶斯网络在中药有效组分五味预测中的应用[J].世界科学技术-中医药现代化,2008,10(5):114-117.
[35]姚美村,乔延江,袁月梅,等.基于人工神经网络方法的中药功效归类研究[J].中国中药杂志,2003,28(7):689-691.
[36]杨文国,陈军,刘培,等.基于数据挖掘方法研究挥发油透皮促渗作用与中药药性间的关联性[J].中国中药杂志,2015,40(23):4609-4615.
[37]杨文国,姚俊宏,陈军,等.33种辛味中药挥发油皮肤细胞毒性与药性特征的关联性研究[J].南京中医药大学学报,2017,33(6):597-602.
[38]查青林,余俊英,余飞,等.基于代谢相关MeSH词文本挖掘分析治疗咳嗽中药五味分类的生物学特征[J].中国中医基础医学杂志,2010,16(7):616-618.
[39]Lehn J M.Supramolecular Chemistry:Concepts and Perspectives[M].Weinheim:Wiley-VCH,2005.
[40]Lehn J M.Supramolecular chemistry:From molecular information toward self-organization and complex matter[J].Rep Prog Physic,2004,67(3):249-265.
[41]Matsunami H,Montmayeur J P,Buck L B.A family of candidate taste receptors in human and mouse[J].Nature,2000,404(6778):601-604.
[42]Klein D J,Mihalic Z,Plavsic D,et al.Molecular topological index:A relation with the Wiener index[J].JChem Inf Comput Sci,1992,32(4):304-305.
[43]范诗琪,李森,刘金玲,等.基于分子连接性指数探归肝经中药成分“印迹模板”的特征[J].中国中药杂志,2017,42(2):390-395.
[44]廖琼,杨岩涛,刘志刚,等.从茜草素的超分子印迹作用探讨中药归经体外研究方法[J].中草药,2015,46(22):3364-3369.