摘要
目的:观察红茶菌对阿司匹林致大鼠胃溃疡的保护作用及其可能的机制。方法:将40只大鼠随机分为对照组、胃溃疡模型组、奥美拉唑组和红茶菌组,每组10只。对照组和胃溃疡模型组大鼠灌胃蒸馏水;奥美拉唑组大鼠灌胃0.072%奥美拉唑溶液5 mL(/kg·d);红茶菌组大鼠灌胃54%红茶菌发酵液5 mL(/kg·d),1次/d,连续14 d。给药9 d后胃溃疡模型组、奥美拉唑组和红茶菌组大鼠灌胃阿司匹林200 mg/kg造模,1次/d,连续5 d,比较各组大鼠胃液pH值、胃蛋白酶水平、胃泌素水平及胃黏膜组织病理变化。结果:与胃溃疡模型组比较,红茶菌能显著升高胃溃疡小鼠胃液pH值,差异有统计学意义(P<0.05);降低胃黏膜损伤程度及胃蛋白酶、胃泌素水平,差异有统计学意义(P<0.01)。结论:红茶菌对阿司匹林致大鼠胃溃疡具有保护作用,其机制与调节胃液pH值、降低胃蛋白和胃泌素水平有关。
Objective:To study the protective effect of Kombucha in rats with aspirin-induced gastric ulcer,and to explore its possible mechanism.Methods:40 SD rats were randomly divided into the blank control group,the model group,the Omeprazole group and the Kombucha group,with 10 rats in each group.The blank control group and the model group were administered with distilled water,the Omeprazole group was administered with 0.072% Omeprazole solution(5 mL/kg·d),and the Kombucha group was administered with 54% Kombucha(5 mL/kg·d).The intervention was once per day for 14 consecutive days.The gastric ulcer model was established with aspirin(200 mg/kg)after 9 days of the intervention,once daily for 5 consecutive days.The pH value,the levels of pepsin and gastrin and the pathological changes were compared among the groups after the treatment.Results:Compared to those in the model group,the pH value of gastric juices was significantly increased(P<0.05),and the lesion of gastric mucosa was significantly reduced and the levels of pepsin and gastrin were greatly decreased in the Kombucha group(P<0.01).Conclusion:Kombucha has the protective effect on gastric ulcer induced by aspirin in rats,and its mechanism is related to elevating the pH value and decreasing the levels of pepsin and gastrin.
作者
李先行
杜昊炎
冯志海
LI Xianhang;DU Haoyan;FENG Zhihai(The First Affiliated Hospital of Henan University of Chinese Medicine,Zhengzhou 450000,China;Shangqiu Hospital of Traditional Chinese Medicine,Shangqiu 476000,China)
出处
《中医药信息》
2021年第6期55-58,共4页
Information on Traditional Chinese Medicine
基金
河南省中医药青苗人才培养项目(豫中医科教2818-6号)。
