Effect of temperature during cardiopulmonary bypass on gastric mucosal perfusion.
Effect of temperature during cardiopulmonary bypass on gastric mucosal perfusion.
复制标题
体外循环期间温度对胃粘膜灌注的影响。
DOI:
10.1093/bja/78.1.34
复制
发表时间:
1997
影响因子:
9.8
通讯作者:
Mythen,MG
中科院分区:
文献类型:
--
作者:
Croughwell,ND;Newman,MF;Lowry,E;DavisJr,RD;Landolfo,KP;White,WD;Kirchner,JL;Mythen,MG
The purpose of our study was to prospectively study the splanchnic response to hypothermic and tepid cardiopulmonary bypass (CPB) using alphastat management of arterial blood-gas tensions. Twenty-four patients for elective CABG surgery were allocated randomly to tepid (35-36 degrees C) or hypothermic (30 degrees C) bypass groups. Measurements were made at four times: (1) baseline, (2) stable during CPB (inflow temperature = nasopharyngeal temperature) 30 degrees C for hypothermic patients, bypass +20 min for tepid patients, (3) 10 min before the end of bypass, (4) after bypass, skin closure. Both groups demonstrated a significant reduction in gastric intramucosal pH (pHim) from time 1 to time 4 and there was no difference in the incidence of a low pHim between the tepid and cold groups (4/12 vs 3/12; ns) at time 4. pHim was significantly lower in the tepid groups at time 3 (P = 0.03) but this discrepancy may have been because of an artefactually high pHim in the cold group. There was a significantly higher incidence of postoperative non-cardiac complications in patients who had a low pHim at time 4 (P = 0.0008). Therefore, we conclude that although the temperature during CPB had a transient effect on pHim it is unlikely to be a major determinant in the pathogenesis of gut mucosal hypoperfusion after bypass.
登录
查看更多内容
影响因子:
37.8
作者:
W. Weintraub;E. Jones;J. Craver;Robert Guyton;C. Cohen
通讯作者:
C. Cohen
影响因子:
--
作者:
S. O'dwyer;H. R. Michie;T. Ziegler;A. Revhaug;R. Smith;D. Wilmore
通讯作者:
S. O'dwyer;H. R. Michie;T. Ziegler;A. Revhaug;R. Smith;D. Wilmore
影响因子:
1.1
作者:
MYTHEN, MG;BARCLAY, GR;MACHIN, SJ
通讯作者:
MACHIN, SJ
影响因子:
6
作者:
J. Murkin;J. Martzke;A. Buchan;C. Bentley;C. Wong
通讯作者:
C. Wong
影响因子:
24.5
作者:
M. Keighley
通讯作者:
M. Keighley