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Journal of Bone and Joint Surgery - British Volume, Vol 90-B, Issue 11, 1517-1521.
doi: 10.1302/0301-620X.90B11.20761  
Copyright © 2008 by British Editorial Society of Bone and Joint Surgery
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Histopathological and biochemical changes following fat embolism with administration of corn oil micelles

A NEW ANIMAL MODEL FOR FAT EMBOLISM SYNDROME

D. D. Liu, DDS, PhD, Dentist1; N.-K. Hsieh, MD, PhD, Family Doctor2; and H. I. Chen, MD, PhD, Professor3

1 Department of Dentistry China Medical University Hospital, 2 Yuh-Der Road, Taichung 40447, Taiwan.
2 Department of Family Medicine Taoyuan General Hospital, 1492, Jhongshan Road, Taoyuan City, Taoyuan County 33004, Taiwan.
3 Institute of Integrative Physiology and Clinical Sciences, Tzu Chi University, 701, Section 3, Jhongyang Road, Hualien 97004, Taiwan.

Correspondence should be sent to Professor H. I. Chen; e-mail: chenhi{at}mail.tcu.edu.tw

Several experimental models have been used to produce intravascular fat embolism. We have developed a simple technique to induce fat embolism using corn oil emulsified with distilled water to form fatty micelles. Fat embolism was produced by intravenous administration of these fatty micelles in anaesthetised rats, causing alveolar oedema, haemorrhage and increased lung weight.

Histopathological examination revealed fatty droplets and fibrin thrombi in the lung, kidney and brain. The arteriolar lumen was filled with fatty deposits. Following fat embolism, hypoxia and hypercapnia occurred. The plasma phospholipase A2, nitrate/nitrite, methylguidanidine and proinflammatory cytokines were significantly increased. Mass spectrometry showed that the main ingredient of corn oil was oleic acid.

This simple technique may be applied as a new animal model for the investigation of the mechanisms involved in the fat embolism syndrome.






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Hip, Knee, Trauma, Upper limb, Foot & Ankle, Paediatrics, Oncology, Spine, Arthroplasty, General