桂枝汤四个主要组成成分不同组合对白细胞介素1β刺激的脑微血管内皮细胞分泌前列腺素E_2的影响

Effects of Different Combinations of Four Components in Guizhi Decoction on IL-1β Stimulated PGE_2 Secretion of Cerebral Microvascular Endothelial Cell

目的研究桂枝汤四个主要组成成分不同组合对白细胞介素1β(interleukin1β,IL1β)刺激的大鼠脑微血管内皮细胞分泌前列腺素E2(prostaglandinE2,PGE2)的影响。方法通过放免法测定这些不同组合成分作用细胞后的上清液PGE2含量。结果组合中有20组成分组合能降低因IL1β刺激而产生的PGE2含量,并有统计学意义。结论这些成分的组合有可能是桂枝汤有效部位A双向调节体温的物质基础。

Objective ：To investigate the effects of different combinations of four components in Guizhi decoction on secretion of prostaglandin E2 （PGE2） by interleukin-1β（IL-1β） stimulation in rats cerebral microvascular endothelial cell （rCMEC）. These four components are among the extracted fractions of Guizhi Decoction. Methods：The amounts of PGE2 were measured by radioimmunoassay method. Results： Twenty of the combinations significantly decreased the excessive secretion of PGE2 induced by IL-1β in the supematant of rCMEC. The results had the statistical signification. Conclusion： The above mentioned combinations might be the substance foundation of the Fr. A of the decoction in its dual-directional thermoregulation.