Anti-inflammatory and Analgetic Effect of Different Fermentation Products of Marasmius epiphyllus on NTG-induced Migraine in Rats

To investigate anti-inflammatory and analgetic effect of different fermentation products of Marasmius epiphyllus,nitroglycerin(NTG)induced migraine of rats were used as animal model in this study. Typical symptoms were observed after modeling,the levels of 5-hydroxytryptamine(5-HT),norepinephrine(NE),dopamine(DA)in plasma and the levels of NO,interleukin-6(IL-6)and interleukin-1β(IL-1β)in brain tissue were determined by ELISA. After a NTG-induced migraine,led to red,the rats scratched their heads frequently and the rats ears turned to red. Compared with the model group,the levels of 5-HT,NE and DA in brain tissue were significantly increased by different doses of the fermentation products of M. epiphyllus and in the positive drug group(flunarizine hydrochlorid)(P<0.05). In addition to the water extract of solid fermentation products and mycelium of M. epiphyllus(WESF 200 mg/kg,WEM 200 mg/kg),the level of NO in serum was significantly decreased by other treatment group of M. epiphyllus(P<0.05,P<0.001). In addition to the water extract of mycelium and fermentation broth of M. epiphyllus(WEM 200 mg/kg,LFP 200 mg/kg),the level of IL-6 in serum was significantly decreased by other treatment group of M. epiphyllus(P<0.05,P<0.001).In addition to the fermentation broth of M. epiphyllus(LFP 400 mg/kg),the level of IL-1β in serum was significantly decreased by other treatment group of M. epiphyllus(P<0.05,P<0.001).Therefore,the fermentation products of M. epiphyllus could regulate vasoconstriction and neurotransmitter secretion,and had a significant anti-inflammatory and analgetic effect on migraine.