Evaluation of the Sedative and Hypnotic Effects of Gastrodia elata Bl. Ferment on Insomnia in Mice
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Abstract:
In order to explore the sedative and hypnotic effects of Gastrodia elata Bl ferment, the physical and chemical indexes of Gastrodia elata Bl ferment and its regulation of neurotransmitters and oxidative stress in the brain tissue of mice with insomnia were examined in this study. KM male mice were randomly divided into blank group, model group, Zaoren Anshen liquid group (positive control group 1), Gastrodia powder group (positive control group 2), and low (0.10 g/kg), medium (0.30 g/kg) and high (0.49 g/kg) dose Gastrodia elata Bl ferment groups. The insomnia model was established with p-chlorophenylalanine. After the 7-day administration by gavage, the changes of autonomic activities, and levels of neurotransmitters and oxidative stress in the brain tissues of mice were measured to examine the sedative and hypnotic effects of Gastrodia elata Bl ferment on mice with insomnia. The results showed that the content of γ-aminobutyric acid in Gastrodia elata Bl ferment was 0.48 mg/kg, which was 16 times that required by the QB/T 5232-2018 standard. Compared with the model group, the activity duration and standing times of the mice in the high and medium dose Gastrodia elata Bl ferment groups were reduced significantly (p<0.05) (13.00 s and 14.63 s, and 10.62 times and 9.12 times, respectively). The contents of 5-HT, GABA and IL-1 β in the brain tissue of these two groups of mice increased significantly (p<0.01), with their SOD activity increasing significantly (p<0.05) and MDA content decreasing significantly (p<0.05) (increase by 50.62 and 49.51 pg/mL for 5-HT, and increase by 5.47 and 5.15 ng/mL for GABA). These results indicate that Gastrodia elata Bl. ferment can induce sedative and hypnotic effects by regulating the levels of neurotransmitters and oxidative stress in the brain tissues of mice.
