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目的:评价BCTC和辣椒辣素对气道高反应性大鼠气管平滑肌张力的影响。方法:健康成年SD大鼠32只,每只大鼠第1天和第8天腹腔加皮下注射卵清蛋白致敏,第15天连续雾化吸入卵清蛋白(OVA)三天,激发建立哮喘模型。分离气管平滑肌,随机分为四组,O组(Ovalbumin)卵清蛋白组,OC组(Ovalbumin+capsaicin)卵清蛋白+辣椒辣素组,OB组(Ovalbumin+BCTC),DSMO组(DSMO+Ovalbumin)溶剂组。分别在4组溶液的刺激下测定离体气管平滑肌张力的变化。结果:离体气管平滑肌的张力OC组较O组为高;O组气管平滑肌张力比OB组高。结论:辣椒辣素增加致敏离体气管平滑肌张力,BCTC能够降低致敏大鼠气管平滑肌张力,对致敏离体平滑肌有松弛作用。
Objective: To evaluate the effects of BCTC and capsaicin on tracheal smooth muscle tension in airway hyperresponsiveness rats. Methods: Thirty-two healthy adult Sprague-Dawley rats were sensitized intraperitoneally and orally subcutaneously with ovalbumin on day 1 and day 8, and ovalbumin (OVA) was aerosolized on the 15th day for three days to stimulate the establishment of asthma model. The tracheal smooth muscle was isolated and divided into four groups at random: Ovalbumin ovalbumin group, Ovalbumin + capsaicin ovalbumin + capsicum group, OB group (Ovalbumin + BCTC), DSMO + Ovalbumin Solvent group. The changes of isolated tracheal smooth muscle tension were measured under stimulation of four groups of solutions respectively. Results: The tension of isolated tracheal smooth muscle in OC group was higher than that in O group; the tension of tracheal smooth muscle in O group was higher than that in OB group. CONCLUSION: Capsaicin increases the tension of isolated tracheal smooth muscle. BCTC can reduce the tension of tracheal smooth muscle of sensitized rat and relax the sensitized isolated smooth muscle.