桂枝汤对酵母致自发性高血压大鼠高体温复合病理模型的影响

Effect of Guizhi Tang on Complex Pathologic Model of Spontaneous Hypertension with Hyperpyxia of Rat induced by Yeast

目的 :探讨桂枝汤对高血压伴高体温复合病理状态的调节作用及其对血管活性肠肽 (VIP)的影响。方法 :采用自发性高血压大鼠 ,背部皮下注射鲜酵母 ,复制高血压和高体温复合病理模型 ,用放射性免疫法测定血浆、心肌和下丘脑组织中VIP含量。结果 :桂枝汤 (10g/kg/日 )连续ig给药 3周 ,可降低自发性高血压大鼠的血压 ,对心率无明显影响 ;对自发性高血压大鼠同时伴随的高体温具有解热作用 ,并可使心肌组织中VIP含量明显降低 ,下丘脑组织中VIP含量有增高趋势 ,对血浆中VIP含量无明显影响。结论 :桂枝汤对高血压伴高体温复合病理状态 ,具有降低血压和解热的作用 ,对心肌和下丘脑组织中VIP含量亦具一定的调节作用。

Aim:To investigate modulation effect of Guizhi Tang on complex model of hypertension with hyperpyrexia and its influence on vasoactive intestinal peptide(VIP). Methods:To reproduce complex pathological model of hypertension with hyperpyrexia by subcutaneous injection of fresh yeast in spontaneous hypertension rat, and to measure VIP contents of plasma, cardiac muscle and hypothalamus tissues using radioimmunoassay. Rusults:Guizhi Tang, taken orally 10g/kg/day for three weeks, could decrease blood pressure of spontaneous hypertension rats and had no effect on heart rate. It also obviously decreased VIP content of cardiac muscle, made increase tendency on VIP content of hypothalamus, and had no influence on VIP content of plasma. Conclusion:Guizhi Tang can decrease blood pressure and has antipyretic effect on complex pathological model of hypertension with hyperpyrexia, and modulate VIP levels of cardiac muscle and hypothalamus tissues.