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World J Gastroenterol. Aug 21, 2009; 15(31): 3908-3915
Published online Aug 21, 2009. doi: 10.3748/wjg.15.3908
Effects of Chinese herbs on salivary fluid secretion by isolated and perfused rat submandibular glands
Masataka Murakami, Mu-Xin Wei, Wei Ding, Qian-De Zhang
Masataka Murakami, Nano structure Physiology, National Institute of Physiological Science, Okazaki 444-8585, Aichi, Japan
Mu-Xin Wei, Wei Ding, Qian-De Zhang, Department of Traditional Chinese Medicine, The First Affiliated Hospital with Nanjing Medical University, Nanjing 210029, Jiangsu Province, China
Author contributions: Murakami M provided the experimental system including vital reagents and analytical tools, was also involved in the whole experimental design, and editing the manuscript; Wei MX was involved in choosing the effective Chinese herbs and in research; Ding W performed research and analyzed the data; Zhang QD performed research on herb choice.
Correspondence to: Dr. Mu-Xin Wei, Department of Traditional Chinese Medicine, the First affiliated Hospital with Nanjing Medical University, 300 Guangzhou Road, Nanjing 210029, Jiangsu Province, China. weimuxin@njmu.edu.cn
Telephone: +86-25-83718836-6267
Fax: +86-25-83724440
Received: April 9, 2009
Revised: June 30, 2009
Accepted: July 7, 2009
Published online: August 21, 2009
Abstract

AIM: To determine whether Chinese herbs (CHs) relieve xerostomia (dry mouth) by increasing salivary secretion.

METHODS: The submandibular glands of Wistar rats were surgically isolated and perfused arterially with buffered salt solution. After control perfusion, recording started 5 min prior to the start of stimulation. After fluid secretion was induced by 0.2 μmol/L carbamylcholine (CCh) in the perfusate for 10 min, Chinese herb (CH) was added in the perfusion for 5 min. CCh was then overloaded at 0.2 μmol/L in the perfusion for 20 min. The volume of salivary fluid secretion was recorded by a computer-controlled balance system.

RESULTS: Saliva secretion formed an initial ephemeral peak at 30 s followed by a gradual increase to a sustained level. CH alone induced no or little saliva in all types of CH selected. During perfusion with CH, overloading of CCh promoted fluid secretion in 15 of 20 CHs. This promotion was classified into four patterns, which were eventually related to the categories of CH: Overall sustained phase was continuously raised (Yin-nourishing, fluid production-promoting and heat-clearing agents); The sustained secretion rose to reach a maximum then decreased (Qi-enhancing agent); Sustained secretion rose to reach the highest maximum and was then sustained with a slight decline (swelling-reducing, phlegm-resolving and pus-expelling agents); Stimulation of salivary secretion without any added stimulants. Addition of CCh raised the fluid secretion to reach the highest maximum then sharply decreased to a lower sustained level (blood activating agent).

CONCLUSION: The present findings lead to the conclusion that various CHs have different promotional effects directly on the salivary gland.

Keywords: Chinese herbs; Salivary secretion; Submandibular glands; Xerostomia