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本研究选用65只新西兰白兔,观察经口灌入柴葛解肌汤(柴葛汤)对家兔白细胞致热原(LP)性发热效应及脑脊液cAMP含量的影响。结果表明:(1)柴葛汤经口灌入对家兔正常体温没有明显影响(P>0.05)。(2)单独静脉注射LP组,体温上升0.93±0.07℃,静注LP前1小时经灌口注柴葛汤,体温上升仅0.29±0.07℃,两组均数比较有非常显著的差异(p<0.01),说明柴葛汤具有明显的解热作用。(3)静注LP 1小时(LP性发热高峰期),脑脊液cAMP含量为141.18±23.04pmol/ml,静注LP前1小时经口灌入柴葛汤,脑脊液cAMP含量为94.37±6.20pmol/ml,两者比较有显著差异(P<0.05)。相关检验表明,柴葛汤+LP组的体温上升高度与脑脊液cAMP含量变化呈明显正相关。表明柴葛汤不仅抑制LP引起的发热反应,而且明显低降LP引起的脑脊液cAMP含量增多。根据这些实验绪果,作者推论,柴葛汤可能是通过降低脑内上升的cAMP含量而导致解热效应的。
In this study, 65 New Zealand white rabbits were selected to observe the effect of Chaigu Ge Jie Ji Tang (Chaige Decoction) on leukocyte pyrogen (LP) fever and cAMP content in cerebrospinal fluid in rabbits. The results showed that: (1) Chaigubei oral infusion had no significant effect on normal body temperature in rabbits (P> 0.05). (2) After intravenous injection of LP alone, body temperature increased by 0.93 ± 0.07 ℃. One hour before intravenous injection of LP, injection of Chaige decoction increased body temperature by only 0.29 ± 0.07 ℃. There was a significant difference between the two groups (p <0.01), indicating Chai Ge Tang has obvious antipyretic effect. (3) The level of cAMP in CSF was 141.18 ± 23.04 pmol / ml after intravenous injection of LP for 1 hour (peak of LP fever). Chai Ge soup was infused into the cerebrospinal fluid one hour before the intravenous injection of LP. The cAMP content in cerebrospinal fluid was 94.37 ± 6.20 pmol / ml, there is a significant difference between the two (P <0.05). Correlation test showed that Chai Ge Tang + LP group temperature rise height and cerebrospinal fluid cAMP content was positively correlated. Chai Ge Tang not only inhibit the fever caused by LP response, and significantly lower LP caused by increased cerebrospinal fluid cAMP content. Based on the results of these experiments, the authors conclude that Chai Ge Tang may have an antipyretic effect by decreasing cAMP content in the brain.