Chitosan treatment for skin ulcers associated with diabetes.

Chitosan treatment for skin ulcers associated with diabetes.
复制标题

壳聚糖治疗与糖尿病有关的皮肤溃疡。

DOI:
10.1016/j.sjbs.2017.03.017
复制
发表时间:
2018-01
影响因子:
4.4
通讯作者:
Ornelas-Aguirre JM
Ornelas-Aguirre JM
中科院分区:
生物学3区
文献类型:
--
作者:
Escárcega-Galaz AA;Cruz-Mercado JL;López-Cervantes J;Sánchez-Machado DI;Brito-Zurita OR;Ornelas-Aguirre JM

文献摘要

参考文献

被引文献

相似文献

感染、溃疡、坏疽和严重的截肢是糖尿病患者常见的并发症。各种生物材料已被用于治疗这些病变。壳聚糖是一种氨基糖,毒性和免疫反应风险低。在这项研究中,我们评估了壳聚糖凝胶和薄膜治疗糖尿病溃疡和糖尿病相关伤口的效果。在一项实验前设计中,我们描述了壳聚糖凝胶和薄膜治疗长期糖尿病患者伤口和皮肤溃疡的结果。我们研究了8例伴有伤口和皮肤溃疡的糖尿病患者(病程长,Wagner度1-2)。最初,大多数病变有一定程度的感染、组织损伤和溃疡。治疗结束时(外用壳聚糖),感染痊愈。所有患者的初始损伤均有显著改善,并形成肉芽组织和健康的皮肤覆盖物。本报告是少数发表的关于壳聚糖治疗糖尿病患者皮肤病变的临床经验之一。这些结果对该病的治疗具有重要意义和前景。
Infections, ulcerations, gangrene and, in severe cases, extremity amputation, are common complications among diabetic subjects. Various biomaterials have been utilized for the treatment of these lesions. Chitosan is an amino sugar with a low risk of toxicity and immune response. In this study, we evaluated chitosan topical gel and film treatments for subjects with diabetic ulcerations and wounds associated with diabetes mellitus. In a pre-experimental design, we described the result of chitosan gel and film treatment for wounds and skin ulcers among patients with long-standing diabetes mellitus. We studied 8 diabetic patients with wounds and skin ulcers (long duration and Wagner degree 1–2). Initially, most lesions had some degree of infection, tissue damage and ulceration. At the end of the treatment (topical chitosan) period, the infections were cured. All patients experienced a significant improvement in the initial injury and developed granulation tissue and a healthy skin cover. This report represents one of the few published clinical experience regarding the chitosan for the treatment of skin lesions among diabetic subjects. These results are relevant and promising for the treatment of this disease.
DOI: 10.1016/j.jbiosc.2010.09.018
发表时间: 2011-02-01
影响因子: 2.8
作者:
Aytekin, Ali Ozhan;Morimura, Shigeru;Kida, Kenji
通讯作者: Kida, Kenji
DOI: 10.1016/j.foodchem.2012.09.081
发表时间: 2013-02-01
期刊: FOOD CHEMISTRY
影响因子: 8.8
作者:
Hosseini, Seyed Fakhreddin;Rezaei, Masoud;Ghavi, Farhid Farahmand
通讯作者: Ghavi, Farhid Farahmand
DOI: 10.1016/s0144-8617(99)00127-7
发表时间: 2000-05-01
影响因子: 11.2
作者:
Kurita, K;Kaji, Y;Nishiyama, Y
通讯作者: Nishiyama, Y
DOI: 10.1007/s10924-013-0621-z
发表时间: 2014-03-01
影响因子: 5.3
作者:
Rodriguez-Nunez, Jesus R.;Madera-Santana, Tomas J.;Soto Valdez, Herlinda
通讯作者: Soto Valdez, Herlinda
DOI: 10.1016/j.foodhyd.2015.04.033
发表时间: 2015-10-01
期刊: FOOD HYDROCOLLOIDS
影响因子: 10.7
作者:
Fernandez-Pan, I.;Mate, J. I.;Coma, V.
通讯作者: Coma, V.