热盐水致大鼠萎缩性胃炎动物模型建立

Rat model of atrophic gastritis induced by high-salt hot water

目的:采用食物的咸度与热度,创建快速建立萎缩性胃炎动物模型的新方法。 方法:采用7周龄健康、性成熟的(?)SD大鼠,体质量200-250g共96只,按随机化原则分为6组,即正常喂养组(正常喂养,饮白开水)、正常对照组(25℃白开水灌胃,每日1次,每次2.5mL)、盐水组(25℃ 150g/L氯化钠灌胃,每日1次,每次2.5mL)、热水组(55℃蒸馏水灌胃,每日1次,每次2/5mL)、热盐水-Ⅰ组、(55℃150g/L氯化钠灌胃,每日1次,每次2.5ml)、热盐水-Ⅱ组(55℃ 150g/L氯化钠灌胃,每日2次,每次2.5ml)。每组各16只,采用架式笼养,恒温24±1℃,湿度50-60％。实验开始,先处死4只正常组大鼠,并留取胃大体标本作为对照。以后各组每2wk处死2只,以观察黏膜萎缩情况,造模成功(出现萎缩)即终止试验,留取胃黏膜标本。组织切片由专人采取盲法阅片。萎缩性胃炎标准的制定参照1994年美国休斯顿胃炎诊断分类标准及2000年井冈山胃炎分类标准,采用显微测微器对黏膜厚度、腺体宽度及细胞厚度进行测量。统计学处理:采用t检验。 结果:正常胃黏膜表面光滑,无糜烂,固有层无炎细胞浸润,黏膜下层无水肿,肌层无炎细胞浸润。热盐水灌胃至10wk,大鼠胃黏膜出现萎缩,热盐水-Ⅰ组及热盐水-Ⅱ组之间大鼠胃黏膜改变无统计学差异。盐水、热水灌胃至10wk,两组大鼠胃黏膜均未见萎缩?

AIM: To explore the methodology how to quickly establish rat model of atrophic gastritis by changing salty and temperature of the food.METHODS: Seven-week-old male SD rats, weighing about 200-250 g, were used for the experiment. A total of 96 rats were randomly divided into six groups: (1) normally fed group, in which the rats were fed with standard diet and plain water. (2)control group:2.5 mL 25 ℃ plain water were given intragastrically once a day. (3) high-salt water group: 2.5 ml 25 ℃ 15 % NaCI were given intragastrically once a day. (4) hot water group: 2.5 ml 55 ℃ distilled water were given intragastrically once a day. (5) high-salt hot water group I-. 2.5 ml 55 ℃ 15 % NaCI were given intragastrically once a day. (6) high-salt hot water group II: 2.5 ml 55 ℃ 15 % NaCI were given intragastrically twice a day. There were 16 rats in each group. They were housed in caging controlled for temperature 24 ℃ ± 1, humidity 50 %-60 % . At the beginning of the experiment, 4 rats in control group were sacrified. Their stomach was used as the control. From then on, 2 rats in each group were terminated every two weeks to study the atrophy of gastric mucosa till atrophic gastritis was observed. One doctor examined histological section of gastric mucosa blindly. The diagnosis of atrophic gastritis is according to the Houston International Classification and JingGangShan Classification. Micrometry was used to survey the thickness of mucosa, width of villus and thickness of cell. T test was used in statistically analysis.RESULTS: (1) control group: The surface of the gastric mucosa was smooth and no erosion could be seen there.Inflammatory infiltration was absent in lamina propria. There was no edema in submucous layer and inflammatory infiltration in muscular layer. (2) high-salt hot water group I and II: After given intragastrically by high-salt hot water for 10 weeks, atrophy could be seen in the gastric mucosa of rats. There was no difference between high-salt hot water groups I and II. (3) high-salt hot water group and hot water group: There was no sign of atrophy in both groups after given intragastrically by high-salt water or hot water for 10 weeks. But atrophic changes could be seen in gastric mucosa given intragastrically for 24 weeks.CONCLUSION: Combined effects of high-salt water and hot water can contribute to the injury and atrophy of gastric mucosa in rats in a short time.