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| 1 | Desferrioxamine in warm reperfusion media decreases liver injury aggravated by cold storage显示文摘AIM:To evaluate whether desferrioxamine decreases ischemia and perfusion injury aggravated by cold storage(CS)in a rat liver perfusion model. METHODS:Isolated rat livers were kept in CS in University of Wisconsin Solution for 20 h at 4℃,then exposed to 25 min of warm ischemia(WI)at 37℃ followed by 2 h of warm perfusion(WP)at 37℃with oxygenated(95%oxygen and 5%carbon dioxide) Krebs-Henseleit buffer.Desferrioxamine(DFO),an iron chelator,was added at different stages of storage,ischemia and perfusion:in CS only,in WI only,in WP only, in WI and perfusion,or in all stages.Effluent samples were collected after CS and after WI.Perfusate samples and bile were collected every 30 min(0,0.5,1,1.5 and 2 h)during liver perfusion.Cellular injury was assessed by the determination of lactate dehydrogenase(LDH) and aspartate aminotransferase(AST)in the effluent and perfusate samples.Total iron was analysed in the perfusate samples.After WP,the liver was collected for the determination of liver swelling(wet to dry ratio) and liver morphological examination(hematoxylin and eosin staining). RESULTS:Increased CS time caused increased liver dysfunction during WP.After 2 h of WP,liver injury was indicated by increased release of AST(0.5 h CS:9.4± 2.2 U/g liver vs 20 h CS:45.9±10.8 U/g liver,P<0.05) and LDH(0.5 h CS:59±14 U/g liver vs 20 h CS:297 ±71 U/g liver,P<0.05).There was an associated increase in iron release into the perfusate(0.5 h CS:0.11 ±0.03μmoL/g liver vs 20 h CS:0.58±0.10μmoL/g liver,P<0.05)and reduction in bile flow(0.5 h CS: 194±12μL/g vs 20 h CS:71±8μL/g liver,P<0.05). When DFO was added during WI and WP following 20 h of CS,release of iron into the perfusate was de- creased(DFO absent 0.58±0.10μmoL/g liver vs DFO present 0.31±0.06μmoL/g liver,P<0.05),and liver function substantially improved with decreased release of AST(DFO absent 45.9±10.8 U/g liver vs DFO present 8.1±0.9 U/g liver,P<0.05)and LDH(DFO absent 297±71 U/g liver vs DFO present 56±7 U/g liver,P<0.05),and increased bile flow(DFO absent 71±8μL/g liver vs DFO present 237±36μL/g liver, P<0.05).DFO was also shown to improve liver morphology after WP.Cellular injury(the release of LDH and AST)was significantly reduced with the addition of DFO in CS medium but to a lesser extent compared to the addition of DFO in WP or WI and perfusion.There was no effect on liver swelling or bile flow when DFO was only added to the CS medium. CONCLUSION:DFO added during WI and perfusion decreased liver perfusion injury aggravated by extended CS. | Peter G Arthur Xian-Wa Niu Wen-Hua Huang Bastiaan DeBoer Ching Tat Lai Enrico Rossi John Joseph Gary P Jeffrey | 2013 | World Journal of Gastroenterology2013，19，5： | 2 |
| 2 | Strontium rane- late inhibits key factors affecting bone remodeling in hu- man osteoarthritic subchondral bone osteoblasts 显示文摘 | Tat S K Pelletier J P Mineau F | 2011 | Bone2011，49，3： | 1 |
| 3 | The efficient generation of induced pluripotent stem(iPS)cells from adult mouse adipose tissue-derived and neural stem cells显示文摘 | Tat P A Sumer H Jones K L | 2010 | Cell Transplant2010，19，5： | 1 |
| 4 | Phylogenetic heterogeneity of the species Acidithiobacillus ferrooxidans显示文摘 | Grigorii I K Tat'yana P T | 2003 | Int J Syst Evol Microbiol2003，53，： | 1 |
| 5 | Optimization o{ wine headspace a- nalysis by solid phase microextraction capillary gas 显示文摘 | Tat L Comuzzo P Stol{o I | 2005 | Food Chemistry2005，93，2： | 1 |
| 6 | Yeast derivatives(extracts and autolysates) in winemaking: Release of volatile compounds and effects on wine aroma volatility显示文摘 | Comuzzo P Tat L Tonizzo A | 2006 | Food Chemistry2006，99，2： | 1 |
| 7 | Yeast derivatives (extracts and autolysates) in winemaking: Release of volatile compounds and effects on wine volatile volatility显示文摘 | COMUZZO P TAT L TONIZZO A | 2006 | Food Chemistry2006，99，2： | 1 |
| 8 | The production of fatty acid isopropyl esters and their use as a diesel engine fuel 显示文摘 | WANG P S TAT M E GERPEN J V | 2005 | Journal of the American Oil Chemists Society2005，82，5： | 1 |
| 9 | Yeast derivatives (extracts and autolysates) in wine making: release of volatile compounds and ef- fects on wine aroma volatility显示文摘 | COMUZZO P TAT L TONIZZO A | 2006 | Food Chem2006，99，2： | 1 |
| 10 | Yeast derivatives(extracts and autolysates) in winemaking:release of volatile compounds and effects on wine aroma volatility显示文摘 | Comuzzo P Tat L Tonizzo A | 2006 | Food Chemistry2006，99，2： | 1 |
| 11 | Olanzapine and venous thromboembolism显示文摘 | Hagg S Tatting P Spigset O | 2003 | Int Clin Psychopharmaco12003，18，5： | 1 |
| 12 | Assessing the role of the glycosylphosphatidylinositol-anchored high density lipoprotein-binding protein 1 (GPIHBP1) three-finger domain in binding lipoprotein lipase显示文摘 | BEIGNEUX A P DAVIES B S TAT S | 2011 | J Biol Chem2011，286，22： | 1 |
| 13 | Yeast derivatives (extracts and autolysates) in winemaking: Release of volatile compounds and effects on wine aroma volatility显示文摘 | COMUZZO P TAT L TONIZZO A | 2006 | Food Chemistry2006，99，2： | 1 |
| 14 | Yeast derivatives (extracts and autolysates) in winemaking:Release of volatile compounds and effects on wine aroma volatility显示文摘 | COMUZZO P TAT L TONIZZO A | 2006 | Food Chemistry2006，99，2： | 1 |
| 15 | Optimization of wine headspace analysis by solid-phase micro-extraction capillary gas chromatography with mass spectrometric and flame ionization detection显示文摘 | Tat L Comuzzo P Stolfo f | 2005 | Food Chemistry2005，93，： | 1 |
| 16 | Optimization of wine headspace analysis by solid-phase microextraction capillary gas chromatography with mass spectrometric and flame ionization detection 显示文摘 | Tat L Comuzzo P Stolfo I | 2005 | Food Chemistry2005，93，： | 1 |
| 17 | Re- sponse to Terlipressin and albumin is associated with im- proved outcome in patients with cirrhosis and hepatorenal syndrome显示文摘 | Nguyen Tat M Gotz E Scholz Kreisel P | 2015 | Dtsch Med Wochenschr2015，140，2： | 1 |
| 18 | S upratentorialependym om as: prognostic factors and outcom e analysisin a retrospective series of 46 adult patients 显示文摘 | M etellus P Figarella-B ranger D G u yo tat e t al | | C ancer0，113，1： | 1 |
| 19 | Optimization of wine headspace analysis by solid -phase microextraction capil- lary gas chromatography with mass spectrometric and flame ionization detection 显示文摘 | Tat L Comuzzo P Stolfo I | 2005 | Food Chemistry2005，93，： | 1 |
| 20 | Exchange Rates and the Trade Balance: the Case of Singapore 1970 to 1996显示文摘 | Wilson P Choon Tat Kua | 2002 | Journal of Asian Economics2002，12，： | 1 |
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