纳豆+甘麦大枣加味汤对气虚血瘀证大鼠血液流变学和凝血功能的影响

目的观察纳豆+甘麦大枣加味汤对气虚血瘀大鼠血液流变学和凝血功能的影响。方法采用饥饿和力竭游泳的方法复制大鼠气虚血瘀模型,边造模边给药,各组给药干预60 d后,采用半自动血流仪测定大鼠血液及血浆黏度,全自动血凝仪检测凝血4项相关指标。结果与空白组比较,模型组大鼠体质量显著下降(P0.01),全血黏度显著降低(P0.05),PT显著升高(P0.01),APTT以及Fbg均显著下降(P0.01)。与模型组比较,纳豆+自拟方药高、中剂量组能够显著升高200 s-1和50 s-1切变率下的全血黏度(P0.05),显著降低PT时间(P0.01),升高Fbg含量(P0.05)。结论食品纳豆不能显著改善大鼠气虚血瘀模型,但有改善的趋势,且纳豆+甘麦大枣加味汤可显著改善大鼠血黏度和凝血功能,具有很好的补气益血化瘀的作用。

Effect of natto+supplemented Ganmai Dazao decoction on hemorheology and blood coagulation function in rats with qi deficiency and blood stasis syndrome

Objective To observe the effect of natto+supplemented Ganmai Dazao decoction on hemorheology and blood coagulation function in rats with qi deficiency and blood stasis syndrome.Methods The model of qi deficiency and blood stasis in rats was reproduced by starvation and exhaustive swimming, after 60 days drug intervention, blood and plasma viscosity in rats were detected by semi-automatic laser doppler flowmeter, full-automatic coagulometer was used to detect 4 indexes related to blood coagulation. Results Compared with the blank group, the body weight of rats in the model group decreased significantly (P<0.01), the whole blood viscosity decreased significantly (P<0.05), PT increased significantly (P<0.01), APTT, and Fbg decreased significantly (P<0.01). Compared with the model group,the high and medium dose groups of natto+supplemented Ganmai Dazao decoction can significantly increase the whole blood viscosity (P<0.05) under the shear rate of 200s-1 and 50s-1, and significantly reduce the time of PT (P<0.01)and increase the content of Fbg(P<0.05).Conclusion Natto can not significantly improve the rat model of qi deficiency and blood stasis,but there is a tendency to improve,and natto+supplemented Ganmai Dazao decoction can significantly improve blood viscosity and coagulation function in rats,has good nourishing qi and blood stasis role.