Download PDF
CC BY-NC-ND 4.0 · Endosc Int Open 2022; 10(09): E1172-E1173
DOI: 10.1055/a-1906-3713
Letter to the editor

Gel stored at low temperature maintains high viscosity even when injected via the water jet channel

Yuji Hiraki
1   Naruto Research Institute, Research and Development Center, Otsuka Pharmaceutical Factory, Inc., Tokushima, Japan
,
Atsushi Ohata
1   Naruto Research Institute, Research and Development Center, Otsuka Pharmaceutical Factory, Inc., Tokushima, Japan
,
Tomonori Yano
2   Department of Medicine, Division of Gastroenterology, Jichi Medical University, Tochigi, Japan
,
Yoshimasa Miura
2   Department of Medicine, Division of Gastroenterology, Jichi Medical University, Tochigi, Japan
,
Alan Kawarai Lefor
3   Department of Surgery, Jichi Medical University, Tochigi, Japan
,
Hironori Yamamoto
2   Department of Medicine, Division of Gastroenterology, Jichi Medical University, Tochigi, Japan
› Author Affiliations
› Further Information
Also available at
   Permissions and Reprints

Letter to:

Factors contributing to changes in viscosity and flow rate of a dedicated gel for gel immersion endoscopyEndosc Int Open 2022; 10(05): E703-E706
DOI: 10.1055/a-1788-9888

VISCOCLEAR (Otsuka Pharmaceutical Factory, Tokushima, Japan), which is designed for gel immersion endoscopy, has the appropriate viscosity to prevent mixing with blood and/or residue immediately and facilitates securing the visual field during endoscopy [1]. Hiraki, et al. reported that when gel stored at room temperature (25 °C) was injected via the water jet channel using a water pump at the maximum power setting, its viscosity significantly decreased to 321 mPa · s [2], which is close to 231 mPa · s, the lower limit of viscosity required for effectiveness [1]. Hiraki et al. also reported that the viscosity of the gel, which was 768 mPa · s at 25 °C, increased to 998 mPa · s when stored at 4 °C [2].



Publication History

Article published online:
14 September 2022

© 2022. The Author(s). This is an open access article published by Thieme under the terms of the Creative Commons Attribution-NonDerivative-NonCommercial License, permitting copying and reproduction so long as the original work is given appropriate credit. Contents may not be used for commercial purposes, or adapted, remixed, transformed or built upon. (https://creativecommons.org/licenses/by-nc-nd/4.0/)

Georg Thieme Verlag KG
Rüdigerstraße 14, 70469 Stuttgart, Germany

 

  • References

  • 1 Yano T, Ohata A, Hiraki Y. et al. Development of a gel dedicated to gel immersion endoscopy. Endosc Int Open 2021; 09: E918-E924
    Thieme ConnectPubMedSearch in Google Scholar
  • 2 Hiraki Y, Ohata A, Yano T. et al. Factors contributing to changes in viscosity and flow rate of a dedicated gel for gel immersion endoscopy. Endosc Int Open 2022; 10: E703-E706
    Thieme ConnectPubMedSearch in Google Scholar
  • 3 Elvevi A, Bravi I, Mauro A. et al. Effect of cold water on esophageal motility in patients with achalasia and non-obstructive dysphagia: a high-resolution manometry study. J Neurogastroenterol Motil 2014; 20: 79-86
    CrossrefPubMedSearch in Google Scholar
  • 4 Choi YJ, Park MI, Park SJ. et al. The effect of water bolus temperature on esophageal motor function as measured by high-resolution manometry. Neurogastroenterol Motil 2014; 26: 1628-1634
    CrossrefPubMedSearch in Google Scholar
  • 5 Verhagen MA, Luijk HD, Samsom M. et al. Effect of meal temperature on the frequency of gastric myoelectrical activity. Neurogastroenterol Motil 1998; 10: 175-181
    CrossrefPubMedSearch in Google Scholar