【摘要】 目的 评估查干汤对干酵母诱导发热大鼠炎症指标的影响，探讨查干汤对“热症”催熟热作用的机制。方法 干酵母诱导发热大鼠模型，查干汤干预治疗，布洛芬阳性对照，检测血细胞分析和测定血清中IL-1、TNF-α、下丘脑IL-6的含量。结果 干酵母致发热模型影响白细胞计数下降，血清中IL-1、TNF-α、下丘脑IL-6的含量增高，查干汤可升高白细胞计数，对血清IL-1、TNF-α和下丘脑IL-6的含量有调回作用。结论 查干汤对干酵母致热大鼠具有催熟热作用，可能是通过下降IL-1、TNF-α、IL-6的表达来提高白细胞水平。更多还原

【Abstract】 Objective To evaluate the effect of chagan decoction on inflammatory indexes of rats with fever induced by dry yeast, and to explore the mechanism of chagan decoction on ripening heat of "fever syndrome". Methods Dry yeast induced fever rat model, chagan decoction intervention therapy,ibuprofen positive control, blood cell analysis and serum IL-1, TNF-alpha and hypothalamic IL-6 determination. Results In the febrile model induced by dry yeast, leukocyte count decreased and serum IL-1, TNF-alpha and hypothalamic IL-6 contents increased. Chagan decoction increased leukocyte count and had a reversal effect on serum IL-1, TNF-alpha and hypothalamic IL-6 contents. Conclusion Chagan decoction had a ripening fever effect on rats induced by dry yeast, which might be related to the enhancement of leukocyte through decreasing the expression of IL-1, TNF-alpha and IL-6.更多还原