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CC BY-NC-ND 4.0 · Endosc Int Open 2020; 08(05): E623-E627
DOI: 10.1055/a-1119-6387
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Cellulose nanofiber dispersion as a new submucosal injection material for endoscopic treatment: preliminary experimental study

Toshiyuki Morisawa
1   Department of Gastroenterology and Hepatology, Osaka Saiseikai Nakatsu Hospital, Osaka, Japan
,
Akihiko Okada
1   Department of Gastroenterology and Hepatology, Osaka Saiseikai Nakatsu Hospital, Osaka, Japan
,
Yuuki Kataoka
2   Hospital Care Research Unit, Hyogo Prefectural Amagasaki General Medical Center, Hyogo, Japan
,
Sho Masaki
3   Department of Gastroenterology and Hepatology, Kinki University, Osaka, Japan
,
Takayuki Hayashi
4   Life Sciences R&D Department, R&D Headquarters, DKS Co. Ltd., Kyoto, Japan
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Abstract

Background and aims Although various solutions have been tested for submucosal injections during endoscopic treatment, the ideal solution has not been established. We investigated the suitability of a cellulose nanofiber (CNF) dispersion with high viscosity and thixotropy as a potential submucosal injection material for endoscopic treatment.

Methods We evaluated the catheter injectability and mucosa-elevating capacity of CNF dispersion compared with sodium hyaluronate (SH) solution, which has been reported to be a promising submucosal injection solution. The catheter injectability of CNF dispersion was examined under conditions equivalent to those used clinically in endoscopic treatment. The mucosa-elevating capacity of CNF dispersion was examined in porcine stomachs.

Results There was no significant difference between the catheter injectability of 0.4 % CNF dispersion and 0.4 % SH solutions; however, 0.4 % CNF dispersion maintained significantly higher and longer elevation of the submucosal layer than 0.4 % SH solution. A clear separation of the mucosal layer from the underlying muscle layer was achieved by injecting 0.4 % CNF dispersion.

Conclusion This preliminary study suggests that CNF dispersion could be an ideal submucosal injection material for endoscopic treatment because of its unique high thixotropy index.



Publikationsverlauf

Eingereicht: 03. Oktober 2019

Angenommen: 06. Januar 2020

Artikel online veröffentlicht:
17. April 2020

© 2020. Owner and Copyright ©

© Georg Thieme Verlag KG
Stuttgart · New York

 

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