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  • Performance of a modified rabbit model of abdominal aortic aneurysm induced by topical application of porcine elastase: 5-month follow-up study.

Performance of a modified rabbit model of abdominal aortic aneurysm induced by topical application of porcine elastase: 5-month follow-up study.

European journal of vascular and endovascular surgery : the official journal of the European Society for Vascular Surgery (2013-01-03)
Y Bi, H Zhong, K Xu, Y Ni, X Qi, Z Zhang, W Li
摘要

To modify the method for creating an abdominal aortic aneurysm in rabbits, and to study its performance. A total of 24 New Zealand white rabbits were induced topically with 10 μl of porcine elastase (0, 0.1, 5 and 10 units μl(-1)) to define the optimal concentration (groups A-D). Twelve aneurysms were induced with 10 units μl(-1) of 10 μl elastase to serve as a follow-up group (group E) to serve as a follow-up. A 1.5-cm aortic segment was isolated and induced with elastase solution for 30 min. All animals in groups D and E developed AAA by day 5. Aneurysms in Group E were stable over 100 days. Partial destruction to disappearance of elastic lamellae and smooth muscle cells (SMCs) was seen in elastase-treated animals by day 5. Regenerated elastin and proliferated SMCs were present in group E. Matrix metalloproteinases 2 and 9 and RAM11 showed strong expression in group D, but expression decreased in group E after day 15. The rabbit AAA model induced via topical application of porcine elastase at 10 units μl(-1) for 30 min appears easy and simple, with shorter induction and more rapid aortic dilation. The model is stable over 100 days and is useful to study the formation and progress of AAAs.

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Sigma-Aldrich
单克隆抗-肌动蛋白,α-平滑肌, clone 1A4, ascites fluid
Sigma-Aldrich
弹性蛋白酶 来源于猪胰腺, Type I, ≥4.0 units/mg protein
Sigma-Aldrich
弹性蛋白酶 来源于猪胰腺, lyophilized powder, suitable for cell culture
Sigma-Aldrich
弹性蛋白酶 来源于猪胰腺, Type IV, Protein 50-90 %, lyophilized powder, ≥4.0 units/mg protein (biuret)
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弹性蛋白酶 来源于猪胰腺, Type III, lyophilized powder, Protein 55-85 %, ≥4.0 units/mg protein