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Chai Qin Chengqi Tang is a traditional Chinese medicine (TCM) herbal formula used primarily as an adjunctive therapy for acute pancreatitis and related gastrointestinal conditions. It is a modification of the classic Da Cheng Qi Tang formula and contains multiple herbs including Radix Bupleuri (Chaihu), Radix Scutellariae (Huangqin), Cortex Magnoliae Officinalis (Houpo), Fructus Aurantii Immaturus (Zhishi), Herba Artemisiae Capillaris (Yinchen Hao), Fructus Gardeniae (Zhi Zi), Radix et Rhizoma Rhei (Da Huang), and Natrii Sulfas (Mang Xiao). The decoction has demonstrated efficacy in reducing the duration of respiratory failure and improving clinical outcomes in patients with acute pancreatitis when used alongside standard care. Mechanistically, it appears to improve intestinal motility by regulating protein kinase C-mediated calcium release in colonic smooth muscle cells and may enhance pancreatic perfusion as well as antibiotic penetration into pancreatic tissue. Its precise mechanism involves multi-target actions typical of TCM formulas[1][2][3][4].
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