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脂肪食餌가 血液凝固에 미치는 實驗的硏究

The effect of ingested fat on Blood coagulation

중앙의학 1961년 1권 2호 p.243 ~ 254
전봉현,
소속 상세정보
전봉현 (  ) - 가톨릭대학 의학부 병리학교실

Abstract


There are diverse opinions about the effect of fat meal on blood coagulation.
Waldron and et al reported that ingested fat markedly shortened clotting time, but Tulloch and Walbord denied it.
In our laboratory, many workers have investigated the accelerating mechanism of blood coagulation in vivo, by giving various hemostatics, such as salts, ACTH, and Cortison.
They Confirmed that the accelerating actions of hemostatics were due to increase of serum lipid, mainly cholesterol and lipid phosphorous, which were liberated from adrenal cortex by stimulant of hemostatics, however cholesterol, cortison and other steroid hormon emulsiones shortened directly blood clotting time in vivo in the adrenalectomized rabbits.
From those results, it seems that lipids play an impoortant role in the acceleration of blood coagulation.
Author intented to observe the effect of lipids on the blood coagulation by giving them per os, and chosen fats such as butter, egg yolk and wool fat which contain cholesterols.
Materials and Methods:
Albino rabbits weighing about 2 kg were used. As fat meals, butter, egg yolk and wool fat were given by rubber Catheter per os, respectively 3.5gm, an egg yolk and 2.5gm per. kg. weight.
Blood was withdrawn from both juglar veins with dried syringes before and after fat meals every hour, until blood, clotting time returns to normal value. The determination of blood coagulation was done by Lee White´s method, and the calculation of serum total cholesterol was by Bloor´s method. As part I of this study, the determination of blood clotting time and calculation of serum total cholesterol were performed in normal rabbits before and after fat meals.
The results were as follows
1) The all fat meals (butter, egg yolk, wool fat) shortened markedly the clotting time and increased the amount of total cholesterol.
2) The acceleration of blood coagulation began about one hour reached to the maximum 3-4 hours and disappeared about 7 to 8 hours after fat meals.
As part 2 of this study, the same observations were performed, respectively in the RES blocked, adneralectomized and intoxicated rabbits with Ccl4, in the rabbits with external fistula of common bile duct and those with out-fistula of thoracic duct.
The results were as follows:
1)The acceleration of ingested fat was confirmed in all rabbits except in the rabbits with a fistula of thoracic duct.
2) The accelerating action of ingested fat prolonged in the blocked R. E. S. and intoxicated rabbits.
3) The thoracic fluid after fat meals shortened markedly the clotting time in the normal rabbits.

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