Sıçanlarda Postoperatif Adezyonların Önlenmesinde Masere Sarımsak (Allium Sativum L.) Yağı Kullanımı

Abstract

Sunulan çalışmada, Avrupa Birliği coğrafi işaretli ürünlerden olan “Taşköprü Sarımsağı”ndan (Kastamonu/Türkiye) maserasyonla elde edilen yağın, postoperatif adezyonları önlemede intraabdominal kullanımının etkinliği araştırıldı. Zeytinyağında 1,2 g/ml konsantrasyonda taze sarımsak kullanılarak hazırlanan maserat yağın kimyasal yapısı, spektrofotometrik ve kromatografik yöntemlerle analize edildi. İn vivo deneylerde, Wistar Albino sıçanlara (n=8) genel anestezi altında sekal abrazyon uygulandı. Takiben, abrazyon bölgesine kontrol grubunda-(K) serum fizyolojik, çalışma gruplarında-(S1 S2) ise farklı dozlarda maserat yağı (0,5 ml-1 ml) tatbik edildi. Adezyon oluşumu, postoperatif 3.-28. günlerde ötenazi sonrasında, 0-4 arasında makroskobik adezyon skorlaması (MAS) ile adezyon bölgelerinden alınan doku örneklerinde hematoksilen-eosin, safranin-O ve alsiyan mavisi boyamaları yapıldıktan sonra, 0-3 arasında histopatolojik adezyon skorlaması (HAS) ile değerlendirildi. Üçüncü günde deneklerin tümünde adezyon tespit edildi. Kontrol grubundaki adezyonların MAS-2 seviyesine çıktığı, çalışma grubu deneklerinde ise sadece MAS 1 seviyesinde adezyon oluştuğu görüldü. Yirmi sekizinci günde S1 ve S2 deneklerinde adezyon görülmezken, K deneklerinde adezyonun MAS-2 seviyesinde devam ettiği belirlendi. Ayrıca, oluşan adezyonların histopatolojik adezyon skorlaması, 3.-günde S1, S2 ve K deneklerinde HAS-1, 28.-gün için adezyon oluşumu devam eden K deneklerinde HAS-2 olarak belirlendi. Sonuç olarak, taze sarımsağın bir süre zeytinyağında bekletilmesiyle elde edilen sarımsak maserat yağının, klinisyenler tarafından kolaylıkla üretilip uygulanabilecek, düşük maliyetli ve etkili bir yapışma önleyici ajan olduğu kanaatine varıldı.

Keywords

• Cerrahi Adezyonlar
• Histopatoloji
• İntraabdominal
• Sarımsak
• Zeytinyağı

The Use of Macerated Garlic (Allium Sativum L.) Oil in Preventing the Postoperative Adhesions in Rats

Abstract

In the present study, the efficiency of intra-abdominal use of the macerated oil obtained from Taşköprü Garlic (Kastamonu/Türkiye), which is one of the products with geographical indication-from European Union, in preventing the postoperative adhesions. The chemical structure of the macerated-oil, prepared using fresh-garlic at a concentration of 1.2 g/ml in olive oil, was analyzed by spectrophotometric and chromatographic methods. In in vivo experiments, Wistar Albino rats (n=8) were applied cecal abrasion under general anesthesia. Abrasion zone was treated with physiological saline solution in control group (K) and different doses of macerated oil (0.5-1 ml) in study groups-(S1 S2). Macroscopic-adhesion-scoring-(MAS) between 0-4 was performed for all the subjects on postoperative days 3-28. After staining the tissue-samples, which were taken from subjects found to have adhesion, histopathological adhesion scoring (HAS) was performed between 0 3. On day 3, adhesion was detected in all the subjects. The adhesions reached MAS-2 level in the K and were in MAS 1 level in the subjects in S1 S2. On day 28, no adhesion was observed in S1-S2, whereas adhesions in K remained at the level MAS-2. Moreover, HAS were found to be HAS-1 in S1 S2-K on day 3 whereas it was found to be HAS-2 in K subjects, where adhesion formation continued, on day 28. As a result, the garlic-macerated-oil, obtained by soaking fresh garlic in olive oil for a time, is a low cost and effective agent for adhesion prevention, which will be easily produced and applied by clinicians.

Keywords

• Garlic
• Histopathology
• Intraabdominal
• Olive Oil
• Surgical Adhesions

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