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J Biol Regul Homeost Agents:Effect of branched chain amino acids on perioperative temperature, glucose level and fat metabolism in patients with gastrointestinal tumors.

2018-08-30 10:19  来源:未知  编辑:高国雷   点击:
 
Wen LY1Zhang YS1Zhou X1Li G2Hu CY1Li Y1Jin LJ1.

Author information

1
Department of Anesthesiology, Affiliated HongQi Hospital of Mudanjiang Medical University, Mu Danjiang, China.
2
Department of Orthopedics, Affiliated HongQi Hospital of Mudanjiang Medical University, Mu Danjiang, China.

Abstract

This study aimed to investigate the effect of branched chain amino acids (BCCAs) on perioperative temperature, glucose and fat metabolism in patients with gastrointestinal tumors. Fifty-six patients undergoing gastrointestinal tumor surgery were included in the study and randomly divided into two groups of 28 patients each: an experimental and a control group. During surgery, the experimental group received 5.64mL·Kg-1·h-1(4KJ·Kg-1·h-1) of BCCAs intravenously, through an infusion pump, and the control group received an equal volume of NaCl 0.9%. Vital signs were continuously monitored during the operation. Nasopharynx temperature levels of glucose, insulin, free fatty acid and ketone bodies in the blood were determined 30 min before anesthesia (t 0), after anesthesia and before surgery (t 1), 30 min after the start of surgery (t 2), 2 h after start of surgery (t 3) and 1 h after the end of surgery (T4). Patients’ shivering intensity (Wrench grading) and pain degree [Visual analogue scale (VAS)]) were estimated 1 h after the endotracheal tube was removed. Nasopharynx temperature was decreased (p less than 0.05) in both groups after anesthesia induction, while 1 h after the tube was removed it was higher in the experimental group than the control group (p less than 0.05); compared with pre-surgery values, blood glucose levels were increased during surgery in both groups, but the experimental group had a lower increasing trend compared to the control group, though without statistical significance (p>0.05). Insulin levels were significantly different between the two groups at all time-points during surgery (p less than 0.05). However, the rising trend of the experimental group was more dramatic during the period from t 0 to t 3. One hour after surgery (t 4), the insulin levels varied, but still at higher levels than pre-surgery, with a significant difference (p less than 0.05); levels of free fatty acids had a downward trend in both groups, and levels in the experimental group continued to decline until 1 h after surgery. Patients who received branched chain amino acids had less temperature decrease during surgery. Moreover, blood glucose levels were not increased, which limits fat mobilization and leads to production of ketone bodies, reduces the shivering and its intensity after surgery.


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