Objective: A mesenteric traction syndrome (MTS) is elicited by prostacyclin (PGI)-induced vasodilation and identified by facial flushing, tachycardia, and hypotension during abdominal surgery. We evaluated whether thoracic epidural anesthesia (TEA) influences the incidence of MTS.
Design: Randomized, blinded controlled trial.
Setting: Single-center university hospital.
Participants: Fifty patients undergoing open esophagectomy.
Interventions: Patients were randomized to either early (EA, after induction of general anesthesia) or late activation of TEA (LA, after re-established gastric continuity). Plasma 6-keto-PGF, a stable metabolite of PGI and interleukine-6 (IL6) were measured in plasma during surgery along with hemodynamic variables and MTS graded according to facial flushing together with plasma C-reactive protein on the third post-operative day.
Results: Forty-five patients met the inclusion criteria. Development of MTS tended to be more prevalent with EA (n=13/25 [52%]) than with LA TEA (n=5/20 [25%], p=0.08). For patients who developed MTS, there was a transient increase in plasma 6-keto-PGF by 15 min of surgery and plasma IL6 (p<0.001) as C-reactive protein (P<0.009) increased. EA TEA influenced the amount of phenylephrine needed to maintain mean arterial pressure >60 mmHg in patients who developed MTS (0.16 [0.016-0.019] mg/min vs MTS and LA TEA 0.000 [0.000-0.005] mg/min, p<0.001).
Conclusion: The incidence of MTS is not prevented by TEA in patients undergoing open esophagectomy. On the contrary, the risk of hypotension is increased in patients exposed to TEA during surgery, and the results suggest that it is advantageous to delay activation of TEA. Also, MTS seems to be associated with a systemic inflammatory response, maybe explaining the aggravated post-operative outcome.
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http://dx.doi.org/10.2147/LRA.S294556 | DOI Listing |
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Faculty of Biotechnology and Food Sciences, Institute of Fermentation Technology and Microbiology, Lodz University of Technology, Wolczanska 171/173, 90-530, Lodz, Poland.
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State Key Laboratory for Ecological Security of Regions and Cities, Research Center for Eco-Environmental Sciences, Chinese Academy of Sciences, Beijing 100085, China.
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NBFC - National Biodiversity Future Center, 90133 Palermo, Italy; University of Naples Federico II, Department of Biology, Naples, Italy. Electronic address:
Bio-valorization of agri-food wastes lies in their possible conversion into fermented foodstuffs/beverages and/or biodegradable polymers such as bacterial cellulose. In this study, three different kombucha cultures were formulated using agri-food waste materials, citrus fruit residues and used coffee grounds, as alternative carbon and nitrogen sources, respectively. Over 21 days of fermentation, the kinetic profile was followed by monitoring cell number, pH variation, minerals, trace elements and production of bacterial cellulose.
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