蒙药草果四味汤散对ISO诱导大鼠心肌梗死保护作用的初探

Preliminary Study on the Protective Effect of Mongolian Amomum Tsaoko Four Flavor Soup on ISO-induced Myocardial Infarction in Rats

目的:初步研究蒙药草果四味汤散(CG)对ISO诱导的大鼠心肌梗死的保护作用.方法:皮下注射ISO建立心肌梗死动物模型,以心电图ST段抬高值作为心肌缺血指标,观察大鼠心电图的变化,记录大鼠体重及整体心脏重量;检测血清中超氧化物歧化酶(SOD)和丙二醛(MDA)的含量;HE染色观察心肌组织病理学改变.结果:与ISO组相比,ISO+CG组能对抗大鼠心肌梗死心电图ST段抬高,提高心肌组织中SOD活性,并可减少MDA生成,减轻心肌细胞的病理形态学改变.结论:蒙药草果四味汤散对ISO诱导的大鼠心肌梗死有保护作用,其机制可能与抗氧化反应有关.

Objective：To investigate the protective effect of Mongolian Amomum Tsaoko Four Flavor Soup（CG）on isoproterenol（ISO）induced myocardial infarction in rats. Methods：The animal model of myocardial infarction was established by subcutaneous injection of ISO. The electrocardiogram（ECG）value of ST was used as the index of myocardial ischemia. The changes of ECG were observed and the body and heart weights were recorded. The content of superoxide dismutase（SOD）and malondialdehyde（MDA）in blood plasma were measured. The histological changes in cardiac tissues were assessed by HE staining. Results：Compared with the ISO group,the ISO＋CG group showed that CG could resist the ST-segment elevation in rats＇ myocardial infarction,increase the activity of SOD,decrease the formation of MDA and reduce the pathological changes of cardiomyocytes. Conclusion：CG has a protective effect on ISO-induced myocardial infarction in rats,and its mechanism may be related to an antioxidant reaction.