Abstract 128: The Effect of Dihydrocapsaicin to Induce Mild Hypothermia in Anesthetized Pigs
Introduction: Therapeutic hypothermia is one of the standard treatments in post resuscitation care. The dihydrocapsaicin (DHC) is known to induce hypothermia in a rat cardiac arrest model. However, this effect has not yet been tested in pig model. We assessed the hypothesis that DHC could induce hypothermia in the anesthetized swine model.
Methods: Male swine weighting 19.1±1.6 kg were randomly assigned between control and DHC group under anesthesia with pentobarbital. The control group (n=2) received intravenous saline at a rate of 100 ml/hr for 5 hours while the DHC group (n=2) received 2.5 mg/kg/h of DHC (1 mg/ml) in the same manner. The heart rate, blood pressure, and rectal temperature were recorded continuously during infusion. The average ambient room temperature was maintained at 23.5°C and the surface temperature of the animal was maintained at 33.0±0.5°C with a heating lamp. Data were analyzed using the Mann-Whitney test.
Results: The baseline temperature was 37.4±0.6°C and was not different between the groups. The rectal temperature decreased in the DHC group as much as 1.9±0.1°C during 5 hours. The temperatures at completion of infusion were not statistically different (35.6±1.1°C in DHC vs 37.0±0.2°C in control). However, the amount of temperature decrease was statistically different between groups after 2 hours of infusion. Blood pressure and heart rate were not different between groups, and no remarkable hemodynamic compromise was observed during infusion.
Conclusions: This study suggested that the DHC had a potential to decrease body temperature in the anesthetized swine model. Further experiment with cardiac arrest model would be warranted.
- © 2010 by American Heart Association, Inc.