Original Research
Copyright ©The Author(s) 1997. Published by Baishideng Publishing Group Inc. All rights reserved.
World J Gastroenterol. Jun 15, 1997; 3(2): 81-83
Published online Jun 15, 1997. doi: 10.3748/wjg.v3.i2.81
Protective effect of rhubarb on the intestinal mucosal barrier
De-Chang Chen, Xin-Yi Yang, Xiang-Yu Zhang, Xie-Yun Chen
De-Chang Chen, Xin-Yi Yang, Xiang-Yu Zhang, Xie-Yun Chen, Emergency and Critical Care Center, Shanghai Chang Zheng Hospital, Shanghai 200003, China
De-Chang Chen, born in 1963 in Shanghai and graduated from the Second Military Medical University in 1986. De Chang is an attending doctor, holds a Master’s degree in critical care medicine, and is engaged in studies on gut failure in critical illness and has published 15 papers
Author contributions: All authors contributed equally to the work.
Supported by The National Natural Science Foundation of China, No. 39370666.
Correspondence to: Dr. De-Chang Chen, Emergency and Critical Care Center, Shanghai Chang Zheng Hospital, Shanghai 200003, China
Telephone: +86-21-63275997-432
Received: November 30, 1996
Revised: January 31, 1997
Accepted: March 1, 1997
Published online: June 15, 1997
Abstract

AIM: To investigate the mechanism of rhubarb protection of the gut barrier.

METHODS: The gut barrier damage models caused by hemorrhagic shock and intraperitoneal endotoxin were used to study the protective effect of rhubarb on the intestinal mucosal barrier. Rats were randomly divided into four groups, as follows: treatment (rhubarb) group; Positive control group; Negative control group; Placebo treatment group. Plasma endotoxin, tissue superoxidedismutase (SOD) and lipoperoxide (LPO) concentrations were measured and histological analysis was performed. Rhubarb was observed to have a protective effect on the gut.

RESULTS: Rhubarb decreased intestinal permeability, attenuated endotoxin absorption (endotoxin serum levels: shock group 0.557 EU/mL ± 0.069 EU/mL vs rhubarb group 0.345 EU/mL ± 0.055 EU/mL), and decreased tissue SOD and tissue LPO levels (SOD serum, intestine and liver levels: endotoxin group 122.92 NU/mL ± 43.19 NU/mL, 292.24 NU/mL ± 88.76 NU/mL, 272.70 NU/mL ± 85.79 NU/mL vs rhubarb group 312.23 NU/mL ± 54.93 NU/mL, 391.09 NU/mg ± 98.16 NU/mg, 542.86 NU/mg ± 119.93 NU/mg; LPO content in the intestine and liver: endotoxin group 8.57 μmol/L ± 2.58 μmol/L, 86.97 μmol/L ± 46.54 μmol/L vs rhubarb group 3.05 μmol/L ± 1.13 μmol/L, 13.18 μmol/L ± 19.64 μmol/L). Gut histopathology revealed that rhubarb promoted goblet cell proliferation, increased mucus secretion and protected intestinal mucosa in the hemorrhagic shock model.

CONCLUSION: Rhubarb may protect the gut barrier by decreasing intestinal permeability, scavenging oxygen free radicals, and promoting goblet cell proliferation within the intestinal mucosa.

Keywords: Rhubarb; Shock; Hemorrhagic; Endotoxin; Intestinal mucosa; Free radicals