中医临床对峻下有毒中药甘遂采用醋炙以减毒，文献与本课题组前期研究均证实醋炙在降低甘遂强烈胃肠刺激性毒性同时保留其泻下作用。甘遂毒效作用部位均与肠道密切联系，但现有研究结果尚未能解答甘遂醋炙减毒存效生物学机制等科学问题。据此，本项目在中医药理论指导下，提出基于肠道菌群-宿主代谢开展甘遂醋炙减毒存效物质基础与生物学机制研究。内容包括：1.应用基因测序和实时PCR技术，构建给予甘遂各样品后正常/腹水模型动物肠道菌群结构指纹谱；2.应用代谢组学与多变量统计技术，解析与甘遂肠道刺激和泻下作用相关的肠道菌群-宿主代谢通路并挖掘“宿主代谢-肠道菌群-生物效应-活性成分群”间内在联系；3.通过微生态制剂干预、化学干预及肠道菌群与化学成分群相互作用等多维验证，确证甘遂醋炙减毒存效与肠道菌群关系。以揭示甘遂醋炙减毒存效物质基础与生物学机制，为甘遂临床安全有效应用提供科学依据，为有毒中药科学应用基础研究提供探索。

Kansui, a kind of toxic traditional Chinese medicine for Junxia, was stir-baked with vinegar to reduce the toxicity in Chinese medicine. The literature and previous research of our group confirmed that stir-baked with vinegar could reduce the significant gastrointestinal toxicity of kansui, while retaining the purgative effect. The toxicity and effect sites of kansui have close relation with intestinal tract, but existing research results could not answer the scientific problems, for example, the biological mechanism of kansui stir-baked with vinegar for detoxification and retaining the effect. Hence, under the guidance of the theory of traditional Chinese medicine, this project is proposed to study the material basis and mechanism of action of kansui Stir-baked with vinegar for detoxification and retaining the effect based on the gut microbiota-host co-metabolism. The research work of this project were listed as follows: Firstly, based on gene sequencing and real time PCR Technology, the construction fingerprintsof animal gut microbiota were built for normal and model groups both treated by kansui; Secondly, through metabonomic methods and multivariate statistical techniques, explain the gut microbiota-host co-metabolism pathways related to gastrointestinal tract irritation and purgation of kansui, and the inherent relationship between "host metabolism-gut microbiota-biological effects-active components; Thirdly, through the multi-angle verification of the interaction of the gut microbiota and chemical components, and micro ecological intervention, this project could confirm the relationship between the toxicity and effect of kansui and gut microbiota. In brief, this project was carried out to reveal the material foundation and biological mechanisms of kansui stir-baked with vinegar for detoxification and retaining the effect, provide a scientific basis of safe and effective application for clinical, and supply the exploration of ideas and methods for scientific research of toxic traditional Chinese medicine.