摘要
目的:探讨中药四君子汤加味对胃肠道手术后病人肠粘膜屏障功能的保护作用及机理。方法:将40例胃肠道手术后病人随机分为对照组、肠内营养组和肠内营养加中药研究组。观察术前1d、术后1d和术后8d的病人的营养指标(血清转铁蛋白、前白蛋白、视黄醇结合蛋白),免疫指标(IL-2、IL-6、sIL-2R),肠粘膜通透性指标(循环D-乳酸)的变化。结果:研究组病人术后8d前白蛋白、视黄醇结合蛋白、IL-2等指标显著高于对照组和肠内营养组(P<0·05),IL-6、sIL-2R、D-乳酸等指标显著低于对照组和肠内营养组(P<0·05)。结论:四君子汤加味可改善术后病人的营养状况,提高机体免疫机能,降低肠粘膜通透性,对肠粘膜屏障功能有明显的保护作用。
Objective To investigate the protective effect of JiaweiSijunzi decoction （JWSJZ） on intestinal mucosal barrier function of patients after gastroenteric operation and explore the possible mechanism Methods A prospective, randomized and controlled trial was taken. 40 patients who were performed on abdominal gastroenteric operation were divided into 3 groups： control group, EN（enteral nutrition） group and study group. The patients in study group were gavaged with JiaweiSijunzi decoction. The nutrition state（TF, PA, RBP）, the intestinal mucosal permeability（plasma level of D - lactic acid） and the immunity（IL - 2, IL- 6, sIL - 2R） 1th day before operation and 1th , 8th day after operation were measured. Results The plasma levels of PA, RBP and IL - 2 in the study group were significant higher than those in the control and EN group（P 〈 0.05）. While the plasma levels of IL - 6, sIL - 2R and D - lactic acid in the study group were significantly lower than those in the control and EN group（P 〈 0.05）. Conclusion It is clearly established in this trial that JiaweiSijunzi decoction can efficiently ameliorate the nutrition state and improve the immunity of the postoperate patients. It can obviously protect the intestinal mucosal barrier function though decrease the intestinal mucosal permeability.
出处
《中国中西医结合外科杂志》
CAS
2006年第1期6-9,共4页
Chinese Journal of Surgery of Integrated Traditional and Western Medicine
关键词
四君子汤加味
肠内营养
肠粘膜屏障
胃肠道手术
JiaweiSijunzi decoction, Enteral nutrition, Intestinal mucosal barrier, Gastroenteric operation
