【摘要】 目的 :研究桂枝汤及其有效成分对EP3 受体激动剂诱导大鼠发热的影响。方法 :对比观察侧脑室注射sulprostone(Sul)发热模型组与桂枝汤、肉桂醛、肉桂酸和白芍总苷治疗组大鼠体温变化。结果 :桂枝汤和肉桂醛灌胃均能抑制Sul脑室注射诱导的体温升高 ,白芍总苷腹腔注射可使发热大鼠体温降至正常以下 ,而肉桂酸倾向于增强该发热反应。结论 :抑制EP3 受体后与发热相关的信号转导通路可能是桂枝汤、肉桂醛和白芍总苷的解热作用机理之一 ,而肉桂酸可能对该通路无明显影响更多还原

【Abstract】 Objective: To investigate the effect of Gu iz hi Tang and its active components on the fever induced by EP 3 receptor agonist sulprostone in rats. Method: The rise in body temperature evoked by a LCV(lateral cerebroventricle)-injection of sulprostone was compare d with that of sulprostone induced-fever rats pretreated with Guizgi Tang and i ts active compounds, cinnamaldehyde, cinnamic acid and total glucosides of paeon y. Result: Pretreatments with Guizhi Tang and cinnamaldehy de inhibited the rise in body temperature induced by sulprostone, while cinnamic acid tended to augment the fever. The sulprostone-induced fever was blocked by an ip pretreatment of total glucosides of paeony even below the basement. Conclusion: Present data suggest that interruption with the d own-stream events of EP 3 receptor may contribute to the antipyretic action of Guizhi Tang, cinnamaldehyde and the total glucosides of paeony, while cinnami c acid may have no such effect.更多还原