Effects of proteins, blood cells and glucose on the viscosity of cerebrospinal fluid
Effects of proteins, blood cells and glucose on the viscosity of cerebrospinal fluid
复制标题
DOI：
10.1159/000028659
复制
发表时间：
1998-05-01
影响因子：
0.7
通讯作者：
Bilston, LE
中科院分区：
文献类型：
--
作者：
Bloomfield, IG;Johnston, IH;Bilston, LE
长期以来，人们一直认为脑脊液是一种牛顿流体，其粘度类似于水，但蛋白质含量较高，被认为在体内会增加脑脊液的粘度。这种粘度的增加可能会对在脑脊液循环异常的情况下植入外科分流术以重建脑脊液流量的有效性产生严重影响。本文测定了23例颅脑手术患者脑脊液中的葡萄糖含量、总蛋白含量和血细胞计数。对复制的脑脊液样本进行了剪切应变率在25-1,460 S(-1)范围内的粘度测量。结果表明，在上述切变率下，脑脊液中高蛋白或高细胞浓度对脑液粘度无显著影响。CSF明显是牛顿性质，在37℃时的粘度在0.7-1 mPa.s的范围内。
It has long been assumed that cerebrospinal fluid (CSF) is a newtonian fluid with viscosity similar to water, yet high protein content, has been postulated to increase the viscosity of CSF in vivo. Such an increase in viscosity may have serious implications for the effectiveness of surgical shunts implanted to reestablish the CSF flow in cases of abnormal CSF circulation. In this study, glucose content, total protein content and blood cell count in the CSF of 23 patients undergoing brain surgery were measured. Viscosity measurements were performed on duplicate CSF samples over a range of shear strain rates of 25-1,460 s(-1). The results indicated that high protein or high cell concentration in CSF does not significantly affect the viscosity of the cerebral fluid at those shear rates. CSF is clearly newtonian, and its viscosity at 37 degrees C is in the range of 0.7-1 mPa.s.