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肌肉内温度调节谷氨酸诱发的人类咬肌疼痛强度。

Intramuscular temperature modulates glutamate-evoked masseter muscle pain intensity in humans.

出版信息

J Oral Facial Pain Headache. 2015 Spring;29(2):158-67. doi: 10.11607/ofph.1332.

DOI:10.11607/ofph.1332
PMID:25905534
Abstract

AIMS

To determine whether glutamate-evoked jaw muscle pain is altered by the temperature of the solution injected.

METHODS

Sixteen healthy volunteers participated and received injections of hot (48°C), neutral (36°C), or cold (3°C) solutions (0.5 mL) of glutamate or isotonic saline into the masseter muscle. Pain intensity was assessed with an electronic visual analog scale (eVAS). Numeric rating scale (NRS) scores of unpleasantness and temperature perception, pain-drawing areas, and pressure pain thresholds (PPTs) were also measured. Participants filled out the McGill Pain Questionnaire (MPQ). Two-way or three-way repeated measures ANOVA were used for data analyses.

RESULTS

Injection of hot glutamate and cold glutamate solutions significantly increased and decreased, respectively, the peak pain intensity compared with injection of neutral glutamate solution. The duration of glutamate-evoked pain was significantly longer when hot glutamate was injected than when cold glutamate was injected. No significant effect of temperature on pain intensity was observed when isotonic saline was injected. No effect of solution temperature was detected on unpleasantness, heat perception, cold perception, area of pain drawings, or PPTs. There was a significantly greater use of the "numb" term in the MPQ to describe the injection of cold solutions compared to the injection of both neutral and hot solutions.

CONCLUSION

Glutamate-evoked jaw muscle pain was significantly altered by the temperature of the injection solution. Although temperature perception in the jaw muscle is poor, pain intensity is increased when the muscle tissue temperature is elevated.

摘要

目的

确定注射溶液的温度是否会改变谷氨酸诱发的咀嚼肌疼痛。

方法

16 名健康志愿者参与实验,向咬肌内注射谷氨酸的热(48°C)、中性(36°C)或冷(3°C)溶液(0.5mL)或等渗盐水。使用电子视觉模拟量表(eVAS)评估疼痛强度。还测量了数字评分量表(NRS)的不愉快评分和温度感知评分、疼痛绘图区域和压痛阈值(PPT)。参与者填写了麦吉尔疼痛问卷(MPQ)。使用双向或三向重复测量方差分析进行数据分析。

结果

与注射中性谷氨酸溶液相比,注射热谷氨酸溶液和冷谷氨酸溶液分别显著增加和降低了峰值疼痛强度。与注射冷谷氨酸溶液相比,注射热谷氨酸溶液时谷氨酸诱发的疼痛持续时间明显更长。注射等渗盐水时,温度对疼痛强度无显著影响。注射溶液温度对不愉快、热感知、冷感知、疼痛绘图区域或 PPT 无影响。与注射中性和热溶液相比,描述冷溶液注射时更常使用“麻木”一词来描述注射。

结论

注射溶液的温度显著改变了谷氨酸诱发的咀嚼肌疼痛。尽管咀嚼肌的温度感知很差,但当肌肉组织温度升高时,疼痛强度会增加。

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