Shir Y, Seltzer Z
Department of Anesthesiology and Pain Relief Unit, Hadassah University Hospital, Jerusalem, Israel.
Neuroreport. 2001 Mar 26;12(4):809-13. doi: 10.1097/00001756-200103260-00038.
As in humans, levels of neuropathic pain produced by nerve injury are highly variable among animals. This variability was attributed to genetic and environmental factors. For example, we reported that chronic neuropathic sensory disorders developing following total (autotomy) or partial nerve injury (allodynia and hyperalgesia) depended on the diet rats consumed. Here we investigated the interaction between genetic and dietary factors in the development of heat hyperalgesia in rats following partial sciatic ligation (the PSL model). We show that heat sensitivity of intact rats and levels of heat hyperalgesia of PSL-injured rats were highly variable across eight different rat strains and seven different diets. Thus, genetic and environmental variables interact in determination of levels of chronic neuropathic sensory disorders in rats.
与人类一样，神经损伤产生的神经性疼痛程度在动物中也存在很大差异。这种差异归因于遗传和环境因素。例如，我们报告称，完全（自残）或部分神经损伤（异常性疼痛和痛觉过敏）后出现的慢性神经性感觉障碍取决于大鼠所食用的饮食。在此，我们研究了部分坐骨神经结扎（PSL模型）后大鼠热痛觉过敏发展过程中遗传因素与饮食因素之间的相互作用。我们发现，在八种不同的大鼠品系和七种不同的饮食条件下，未受伤大鼠的热敏感性以及PSL损伤大鼠的热痛觉过敏程度存在很大差异。因此，遗传和环境变量在决定大鼠慢性神经性感觉障碍程度方面相互作用。
