Rapid Improvement in Diabetes After Simple Side-to-side Jejunoileal Bypass Surgery: Does It Need a Ligation or Not?
Rapid Improvement in Diabetes After Simple Side-to-side Jejunoileal Bypass Surgery: Does It Need a Ligation or Not?
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简单的侧侧空肠绕道手术后糖尿病迅速改善:是否需要结扎?
DOI:
10.1007/s11695-018-3122-2
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发表时间:
2018-02
期刊:
影响因子:
2.9
通讯作者:
Cao Jiaqing
中科院分区:
文献类型:
--
作者:
Ren Quan;Duan Jinyuan;Cao Jiaqing
BackgroundDual-path side-to-side jejunoileal bypass (SSJIB) can markedly ameliorate diabetes and obesity. However, whether SSJIB requires the ligation of the bypassed loop (single-path) and what is the most appropriate length of the bypassed small bowel remain unknown. The aim of this study was to evaluate the role of ligation and the length of the bypassed small bowel in mediating changes in glucose homeostasis after SSJIB in streptozotocin (STZ)-induced diabetic rats.MethodsFourteen STZ-induced diabetic rats were randomized into two groups: one group was subjected to 50% SSJIB (SSJIB-50 group) and one group was subjected to sham surgery (sham group). Three weeks later, the SSJIB-50 group was re-operated, and the bypassed segment was ligated (SSJIBL-50 group). Three weeks later, the SSJIBL-50 group was operated again, and 60% of the length of the proximal small intestine was bypassed (SSJIBL-60 group). The measured primary outcomes were body weight, food intake, fasting blood glucose (FBG), and oral glucose tolerance test (OGTT).ResultsBody weight in the SSJIBL-60 group was lower than that in the sham group. Food intakes in the SSJIBL-50 and SSJIBL-60 groups were lower than that in the sham group. FBG and OGTT were not improved in the SSJIB-50 group compared with the sham group. However, FBG and OGTT were improved in the SSJIBL-50 group and were further improved in the SSJIBL-60 group.ConclusionsLigation of the first portion of the bypassed loop is essential to SSJIB, and bypassing approximately 60% of the small intestine length may be appropriate in SSJIBL.
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DOI:
10.3390/molecules22101654
发表时间:
2017-10-02
期刊:
Molecules (Basel, Switzerland)
影响因子:
--
作者:
Ogunyinka BI;Oyinloye BE;Osunsanmi FO;Opoku AR;Kappo AP
通讯作者:
Kappo AP
影响因子:
2.9
作者:
Jinyuan Duan;Lianwen Yuan;Jianping Zhou
通讯作者:
Jinyuan Duan;Lianwen Yuan;Jianping Zhou
影响因子:
2.9
作者:
D. Stockeld;L. Backman;L. Granström
通讯作者:
D. Stockeld;L. Backman;L. Granström
影响因子:
16.2
作者:
Lingvay I;Guth E;Islam A;Livingston E
通讯作者:
Livingston E
影响因子:
158.5
作者:
DRENICK, EJ;SIMMONS, F;MURPHY, JF
通讯作者:
MURPHY, JF