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  • 1
    ISSN: 1619-7089
    Keywords: Diabetic heart muscle disease ; Diabetes mellitus ; Free fatty acids ; Myocardial metabolism ; Radionuclide methods
    Source: Springer Online Journal Archives 1860-2000
    Topics: Medicine
    Notes: Abstract Myocardial free fatty acid metabolism and left ventricular function were evaluated in 15 middle-aged patients with non-insulin-dependent diabetes mellitus (NIDDM) and in 8 healthy control subjects. The study subjects had no evidence of coronary heart disease on the basis of clinical history, exercise ECG or myocardial perfusion scintigraphy. During peak exercise, iodine-123 hepatadecanoic acid (HDA) was intravenously injected. Myocardial activity distribution of 123I-HDA was measured 10, 30, and 50 min after exercise using single-photon emission tomography (SPET); and then further corrected by free 123I-iodine. Venous blood samples were drawn for detecting the plasma activity of 123I. The net extraction of 123I-HDA into the myocardium was obtained by dividing the corrected tissue 123I concentration by the integral of the plasma time activity curve. The net extraction was 0.40 ± 0.06 min−1 (mean ± SD) patients with NIDDM and 0.38 ± 0.06 min−1 in control subjects (P〉0.1), respectively. The faster elimination rate of 123I-HDA was found in patients with NIDDM (0.029±0.008 min−1) than in control subjects (0.022±0.004 min−1; P〈0.01). There was no statistically significant difference in left ventricular ejection fraction (LVEF) at rest between patients with NIDDM (53±9%) and control subjects (56±2%), whereas the increase of LVEF during exercise remained lower in patients with NIDDM (3.4±8.2%) than in control subjects (11.8±5.8%; P〈0.025). A significant correlation (r=0.64; P 〈 0.01) was found between the net extraction of 123I-HDA and the change of LVEF, as well as with exercise load (r=0.68; P〈0.01). In conclusion, evidence of an increased fatty acid utilization and triglyceride synthesis rate was observed in the diabetic myocardium.
    Type of Medium: Electronic Resource
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