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Heat sink effect of underwater polypectomy in a porcine colon model
BACKGROUND: Underwater polypectomy without the need for submucosal injection has been reported. A heat-sink effect by immersing the polyp in water was proposed but no such experiment has been performed to support the claim. We compared the temperature rise on the serosal side during polypectomy betw...
Autores principales: | , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
BioMed Central
2021
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8554837/ https://www.ncbi.nlm.nih.gov/pubmed/34706664 http://dx.doi.org/10.1186/s12876-021-01985-1 |
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author | Tseng, Chih-Wei Hsieh, Yu-Hsi Lin, Chung-Chih Koo, Malcolm Leung, Felix W. |
author_facet | Tseng, Chih-Wei Hsieh, Yu-Hsi Lin, Chung-Chih Koo, Malcolm Leung, Felix W. |
author_sort | Tseng, Chih-Wei |
collection | PubMed |
description | BACKGROUND: Underwater polypectomy without the need for submucosal injection has been reported. A heat-sink effect by immersing the polyp in water was proposed but no such experiment has been performed to support the claim. We compared the temperature rise on the serosal side during polypectomy between air- and water-filled colon. METHOD: Freshly harvested porcine colons were placed in a metal tray with cautery electrode pad attached to its bottom. An upper endoscope was used with a cap and a rubber band mounted to the distal end. A mucosal site was randomly selected and identified on its serosal surface with a marker while suction was applied. Suction was applied again and a ligation band was applied to create a polyp. A cautery snare grasped the artificial polyp just below the band. An assistant placed the tip of a thermometer at the marked site on the serosal surface to record the baseline temperature before cautery and the highest temperature during polypectomy. Seven polypectomies in air and underwater were performed. RESULTS: Mean (standard deviation) baseline temperature were 23.3 (0.6) °C and 23.4 (0.6) °C in the air and water groups, respectively. The maximum rise in temperature during polypectomy was 6.1 (4.5) °C and 1.4 (1.0) °C in the air and water groups, respectively (P = 0.004). CONCLUSIONS: The maximum temperature rise during polypectomy was significantly less when polypectomy was performed underwater, supporting the hypothesis that a heat-sink effect does exist during underwater polypectomy. |
format | Online Article Text |
id | pubmed-8554837 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2021 |
publisher | BioMed Central |
record_format | MEDLINE/PubMed |
spelling | pubmed-85548372021-10-29 Heat sink effect of underwater polypectomy in a porcine colon model Tseng, Chih-Wei Hsieh, Yu-Hsi Lin, Chung-Chih Koo, Malcolm Leung, Felix W. BMC Gastroenterol Research BACKGROUND: Underwater polypectomy without the need for submucosal injection has been reported. A heat-sink effect by immersing the polyp in water was proposed but no such experiment has been performed to support the claim. We compared the temperature rise on the serosal side during polypectomy between air- and water-filled colon. METHOD: Freshly harvested porcine colons were placed in a metal tray with cautery electrode pad attached to its bottom. An upper endoscope was used with a cap and a rubber band mounted to the distal end. A mucosal site was randomly selected and identified on its serosal surface with a marker while suction was applied. Suction was applied again and a ligation band was applied to create a polyp. A cautery snare grasped the artificial polyp just below the band. An assistant placed the tip of a thermometer at the marked site on the serosal surface to record the baseline temperature before cautery and the highest temperature during polypectomy. Seven polypectomies in air and underwater were performed. RESULTS: Mean (standard deviation) baseline temperature were 23.3 (0.6) °C and 23.4 (0.6) °C in the air and water groups, respectively. The maximum rise in temperature during polypectomy was 6.1 (4.5) °C and 1.4 (1.0) °C in the air and water groups, respectively (P = 0.004). CONCLUSIONS: The maximum temperature rise during polypectomy was significantly less when polypectomy was performed underwater, supporting the hypothesis that a heat-sink effect does exist during underwater polypectomy. BioMed Central 2021-10-27 /pmc/articles/PMC8554837/ /pubmed/34706664 http://dx.doi.org/10.1186/s12876-021-01985-1 Text en © The Author(s) 2021 https://creativecommons.org/licenses/by/4.0/Open AccessThis article is licensed under a Creative Commons Attribution 4.0 International License, which permits use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons licence, and indicate if changes were made. The images or other third party material in this article are included in the article's Creative Commons licence, unless indicated otherwise in a credit line to the material. If material is not included in the article's Creative Commons licence and your intended use is not permitted by statutory regulation or exceeds the permitted use, you will need to obtain permission directly from the copyright holder. To view a copy of this licence, visit http://creativecommons.org/licenses/by/4.0/ (https://creativecommons.org/licenses/by/4.0/) . The Creative Commons Public Domain Dedication waiver (http://creativecommons.org/publicdomain/zero/1.0/ (https://creativecommons.org/publicdomain/zero/1.0/) ) applies to the data made available in this article, unless otherwise stated in a credit line to the data. |
spellingShingle | Research Tseng, Chih-Wei Hsieh, Yu-Hsi Lin, Chung-Chih Koo, Malcolm Leung, Felix W. Heat sink effect of underwater polypectomy in a porcine colon model |
title | Heat sink effect of underwater polypectomy in a porcine colon model |
title_full | Heat sink effect of underwater polypectomy in a porcine colon model |
title_fullStr | Heat sink effect of underwater polypectomy in a porcine colon model |
title_full_unstemmed | Heat sink effect of underwater polypectomy in a porcine colon model |
title_short | Heat sink effect of underwater polypectomy in a porcine colon model |
title_sort | heat sink effect of underwater polypectomy in a porcine colon model |
topic | Research |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8554837/ https://www.ncbi.nlm.nih.gov/pubmed/34706664 http://dx.doi.org/10.1186/s12876-021-01985-1 |
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