柴胡加龙骨牡蛎汤加味治疗帕金森痴呆疗效及对MMSE评分、MoCA评分影响研究  

Effect of Chaihu Jialonggu Oyster Decoction on Parkinson’s dementia and its influence on MMSE score and MoCA score

作　　者：余春兰 方小忠 余约军 余贞富 YU Chunlan;FANG Xiaozhong;YU Yuejun(Department of TCM Pharmacy,Kaihua Branch of the Second Affiliated Hospital of Zhejiang University Medical College,Kaihua 324300,China)

机构地区：[1]浙江大学医学院附属第二医院开化分院中药房,浙江开化324300 [2]浙江大学医学院附属第二医院开化分院中医科,浙江开化324300 [3]浙江大学医学院附属第二医院开化分院内二科,浙江开化324300

出　　处：《全科医学临床与教育》2021年第11期985-988,共4页Clinical Education of General Practice

摘　　要：目的分析柴胡加龙骨牡蛎汤加味治疗帕金森痴呆患者的疗效及对简易智力状态检查(MMSE)量表评分、蒙特利尔认知评估(MoCA)量表评分的影响。方法选择160例帕金森痴呆患者,按照随机数字法分为两组。对照组(n=80)患者均接受常规的抗帕金森病西医治疗,观察组(n=80)患者在对照组患者治疗的基础上接受柴胡加龙骨牡蛎汤加味治疗,治疗20 d。分析两组患者的临床治疗效果,以及治疗前后的MMSE量表评分、MoCA量表评分和S100β、β-淀粉样蛋白(Aβ)和神经元特异性烯纯化酶(NSE)水平变化。结果观察组患者的总有效率明显高于对照组,差异有统计学意义(χ^(2)=5.91,P<0.05)。治疗后,两组患者的阿什沃思量表(Ashworth)评分低于治疗前,生活质量评分、MoCA量表评分和MMSE量表评分高于治疗前,差异均有统计学意义(t分别=2.19、2.14、2.85、1.97;1.59、1.46、1.77、2.19,P均<0.05),且观察组治疗后Ashworth评分低于对照组,生活质量评分、MoCA量表评分和MMSE量表评分高于对照组,差异均有统计学意义(t分别=2.06、1.29、2.88、2.16,P均<0.05)。治疗后,两组患者的S100β、Aβ和NSE水平均低于治疗前,差异均有统计学意义(t分别是=3.16、1.95、2.52;2.16、2.06、2.76,P均<0.05),且观察组治疗后S100β、Aβ和NSE水平均低于对照组,差异均有统计学意义(t分别是=8.48、7.77、5.09,P均<0.05)。结论柴胡加龙骨牡蛎汤加味对帕金森痴呆患者具有良好的临床疗效,且对异常的MMSE量表评分及MoCA量表评分均有显著的改善作用,同时还可降低患者S100β、Aβ和NSE水平。Objective To study the effect of modified Chaihu Jialonggu Oyster Decoction on patients with Parkinson’s dementia and its influence on mini-mental state examination(MMSE)scale score and Montreal cognitive assessment(MoCA)scale score.Methods A total of 160 patients with Parkinson’s dementia were selected and randomly divided into two groups.The patients in the control group(n=80)received routine western medicine treatment for Parkinson’s disease,the patients in the observation group(n=80)were treated with Chaihu Jialonggu Oyster Decoction on the basis of the treatment of the control group.Both groups received 20 days of intervention.The clinical therapeutic effect and the changes of MMSE and MoCA scale scores after treatment in the two groups were analyzed.Results The total effective rate of the observation group was significantly higher than that of the control group(χ^(2)=5.91,P<0.05).After treatment,the Ashworth scores of the two groups were lower than those before treatment,and the quality of life scores,MoCA scale scores and MMSE scale scores were higher than those before treatment.The differences were statistically significant(t=2.19,2.14,2.85,1.97,1.59,1.46,1.77,2.19,P<0.05),and the Ashworth score of the observation group after treatment was lower than that of the control group,and the quality of life score,MoCA scale score and MMSE scale score were higher than those of the control group,and the differences were statistically significant(t=2.06,1.29,2.88,2.16,P<0.05).After treatment,the levels of S100β,Aβ,and NSE of the two groups of patients were lower than before treatment,and the differences were statistically significant(t=3.16,1.95,2.52,2.16,2.06,2.76,P<0.05),and the S100β,Aβand NSE levels of the observation group were lower than those of the control group,and the differences were statistically significant(t=8.48,7.77,5.09,P<0.05).Conclusion Chaihu Jialonggu Oyster Decoction Modified has a good clinical effect on patients with Parkinson’s dementia,and has a significant improvement effect o

关 键 词：柴胡加龙骨牡蛎汤加味 帕金森痴呆 简易智力状态检查量表评分 蒙特利尔认知评估量表评分 认知功能 

分 类 号：R277.7[医药卫生—中医学]