消化性溃疡出血患者血清及胃液中白细胞介素的表达与幽门螺杆菌感染关系

发布时间：2018-12-11 14:41

【摘要】：目的探讨消化性溃疡出血患者血清、胃液中白细胞介素6(IL-6)、白细胞介素8(IL-8)的表达及与幽门螺杆菌(Hp)感染的关系,为降低Hp的感染率提供依据。方法选择2010年1月-2013年12月80例消化性溃疡患者为研究对象,分为溃疡出血组50例和溃疡组30例,选择36例慢性浅表性胃炎患者为对照组,检测受试者血清和胃液中IL-6、IL-8含量,并对各指标与年龄、病程、临床症状、Hp感染、体质量指数的关系进行相关性分析。结果溃疡出血组患者血清及胃液中IL-6、IL-8含量均明显高于溃疡组和对照组(P0.01),且溃疡组IL-6、IL-8含量高于对照组(P0.05);50例消化性溃疡出血患者检测Hp阳性22例,阳性率44.0%;Hp阳性患者血清及胃液IL-6、IL-8含量均高于Hp阴性患者(P0.05)。结论 IL-6、IL-8在消化性溃疡出血患者血清、胃液中呈高表达;IL-6、IL-8在消化性溃疡出血中的表达与患者Hp感染有关;IL-6、IL-8与消化性溃疡出血的发病及是否合并Hp感染密切相关。
[Abstract]:Objective to investigate the expression of interleukin 6 (IL-6) and interleukin 8 (IL-8) in serum and gastric juice of patients with peptic ulcer hemorrhage and its relationship with Helicobacter pylori (Hp) infection in order to reduce the infection rate of Hp. Methods from January 2010 to December 2013, 80 patients with peptic ulcer were divided into ulcer bleeding group (n = 50) and ulcer group (n = 30). 36 patients with chronic superficial gastritis were selected as control group. IL-6, in serum and gastric juice were measured. The relationship between IL-8 content and age, course of disease, clinical symptoms, Hp infection and body mass index was analyzed. Results the content of IL-6,IL-8 in serum and gastric juice of ulcer bleeding group was significantly higher than that of ulcer group and control group (P0.01), and the content of IL-6,IL-8 in ulcer group was higher than that in control group (P0.05). Hp was positive in 22 cases in 50 patients with peptic ulcer hemorrhage. The positive rate of IL-6,IL-8 in serum and gastric juice of HP positive patients was higher than that of Hp negative patients (P 0.05). Conclusion there is a high expression of IL-6,IL-8 in serum and gastric juice of patients with peptic ulcer hemorrhage, and the expression of IL-6,IL-8 in peptic ulcer hemorrhage is related to Hp infection. IL-6,IL-8 is closely related to the incidence of peptic ulcer hemorrhage and whether it is associated with Hp infection.
【作者单位】：义乌市妇幼保健院内科;
【基金】：浙江省中医药研究基金资助项目(2013ZB058)
【分类号】：R573.1

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