Shir Y, Sheth R, Campbell J N, Raja S N, Seltzer Z
Department of Anesthesiology and Pain Relief Unit, Hadassah University Hospital, Jerusalem, Israel.
Anesth Analg. 2001 Apr;92(4):1029-34. doi: 10.1097/00000539-200104000-00042.
Partial sciatic nerve ligation (PSL) in rodents produces chronic neuropathic sensory disorders resembling neuropathic pain in humans. We previously reported that levels of allodynia and hyperalgesia after PSL injury were markedly attenuated by consumption of soy-containing diets. Here we aimed to show that dietary effect on pain behavior is not specific to a certain laboratory. For this purpose, experiments were conducted in a different laboratory (Baltimore rather than Jerusalem) and a different rat strain (Wistar rather than Sabra), with additional and different testing methods (radiant heat from a lamp rather than a CO(2) laser). Rats were fed two soy-free diets and a soy-containing one for 28 days. The sensitivity of rats to nonnoxious and noxious stimuli was determined before PSL injury, and levels of neuropathic sensory disorders were determined after it. We found that consuming the soy-containing diet prevented development of tactile and heat allodynia, but not mechanical hyperalgesia. This dietary effect was not correlated with calorie intake and weight gain or dietary concentration of fat and carbohydrates. We conclude that, regardless of experimental site, diet markedly affects chronic neuropathic sensory disorders in rats and should be standardized in animal models of pain.
Levels of chronic sensory disorders in a rat model of allodynia and hyperalgesia after partial sciatic nerve ligation depend on the consumption of a soy-containing diet. Further studies are needed to determine the role of diet in humans with chronic pain.
啮齿动物的坐骨神经部分结扎（PSL）会产生类似于人类神经性疼痛的慢性神经性感觉障碍。我们之前报道过，食用含大豆的饮食可显著减轻PSL损伤后出现的异常性疼痛和痛觉过敏水平。在此，我们旨在表明饮食对疼痛行为的影响并非特定于某个实验室。为此，我们在不同的实验室（巴尔的摩而非耶路撒冷）和不同的大鼠品系（Wistar而非Sabra）中进行了实验，并采用了额外且不同的测试方法（灯的辐射热而非二氧化碳激光）。给大鼠喂食两种不含大豆的饮食和一种含大豆的饮食，持续28天。在PSL损伤前测定大鼠对无害和有害刺激的敏感性，在损伤后测定神经性感觉障碍水平。我们发现，食用含大豆的饮食可预防触觉和热异常性疼痛的发展，但不能预防机械性痛觉过敏。这种饮食效应与卡路里摄入量、体重增加或饮食中脂肪和碳水化合物的浓度无关。我们得出结论，无论实验地点如何，饮食都会显著影响大鼠的慢性神经性感觉障碍，在疼痛动物模型中应将饮食标准化。
部分坐骨神经结扎后大鼠异常性疼痛和痛觉过敏模型中的慢性感觉障碍水平取决于含大豆饮食的摄入情况。需要进一步研究来确定饮食在慢性疼痛患者中的作用。
