Jia Wenyuan, Zhang Bin, Xu Guanghui, Xie Jiangang, Wei Haidong, Shan Niqi, Wang Qianmei, Yin Wen, Zhao Wei
Department of Emergency, Xijing Hospital, Air Force Medical University, Xi'an, China.
Division of Digestive Surgery, Xijing Hospital of Digestive Diseases, Air Force Medical University, Xi'an, China.
Front Pediatr. 2020 Mar 13;8:97. doi: 10.3389/fped.2020.00097. eCollection 2020.
The objective of the study is to test whether the use of edible oil might be an early treatment strategy for reducing button battery-induced esophageal injury. A button battery was inserted into esophageal segments collected from pigs. The esophageal segments were randomly allotted to one of the following six treatments: (1) untreated (nothing injected), (2) lemon juice, (3) orange juice, (4) colza oil, (5) peanut oil, and (6) olive oil. Every hour, the battery discharge and the pH value were measured in the esophageal tissue. After treatment for 6 h, the residual voltage of the battery was measured and the esophageal tissue was processed with H&E staining. In esophageal segments of the untreated group, a large area of the mucous membrane was severely eroded. Partial erosion was observed in esophageal tissues treated with either lemon juice or orange juice. Furthermore, the esophageal tissues were basically intact, had little damage when treated with oils. The highest extra-esophageal discharge voltage was recorded in the untreated group, a medium amount of discharge voltage was recorded in the lemon juice and orange juice groups, and the lowest discharge voltage was recorded in all the edible oils groups. Edible oils immersed the battery, reduced the surrounding electrolysis, and thus attenuated battery discharge. As a result, treatment with edible oils attenuated the pH alkalization and tissue damage in button battery injury of pig esophageal segments. These results indicate that edible oils might be used in the treatment of button battery ingestion.
本研究的目的是测试食用油是否可能成为减少纽扣电池所致食管损伤的早期治疗策略。将一枚纽扣电池插入从猪身上采集的食管段。食管段被随机分配至以下六种处理之一：（1）未处理（未注射任何物质），（2）柠檬汁，（3）橙汁，（4）菜籽油，（5）花生油，以及（6）橄榄油。每小时测量食管组织中的电池放电情况和pH值。处理6小时后，测量电池的残余电压，并对食管组织进行苏木精-伊红染色处理。在未处理组的食管段中，大面积黏膜严重糜烂。在用柠檬汁或橙汁处理的食管组织中观察到部分糜烂。此外，食管组织基本完整，用油处理时损伤较小。未处理组记录到最高的食管外放电电压，柠檬汁和橙汁组记录到中等量的放电电压，所有食用油组记录到最低的放电电压。食用油包裹电池，减少周围的电解作用，从而减弱电池放电。结果，食用油处理减轻了猪食管段纽扣电池损伤中的pH碱化和组织损伤。这些结果表明食用油可能用于治疗纽扣电池摄入。
