Article date: August 1981
By: MAURICE F. MURNAGHAN in Volume 73, Issue 4, pages 909-915
The ventricular arrhythmia threshold (VAT) was measured in the isolated Ringer‐perfused rabbit heart (Langendorff preparation) by applying a single 10 ms square‐wave pulse of current to the left ventricle during the vulnerable period of late systole under normoxic and hypoxic conditions.
The sodium salt of the fatty acid was bound to albumen and incorporated in the Krebs‐Henseleit solution which was maintained at 37°C and gassed with 95% O2 and 5% CO2 (normoxia) or 5% CO2 in air (hypoxia).
Saturated fatty acids failed to alter the VAT under normoxia.
Naturally occurring long‐chained saturated and mono‐unsaturated fatty acids with chain lengths varying from 14 to 20 carbons, but not the 12 carbon lauric acid, potentiated the effect of the hypoxia in lowering the VAT.
Short‐chained 8 and 10 carbon saturated and long‐chained polyunsaturated fatty acids antagonized the effect of hypoxia on the VAT.
In addition the polyunsaturated acids antagonized the potentiating effect of the long‐chained saturated and mono‐unsaturated acids on the hypoxia in lowering the VAT.
The fatty acids did not alter the duration or type of the induced arrhythmia.
The ventricular arrhythmia threshold (VAT) was measured in the isolated Ringer‐perfused rabbit heart (Langendorff preparation) by applying a single 10 ms square‐wave pulse of current to the left ventricle during the vulnerable period of late systole under normoxic and hypoxic conditions.
The sodium salt of the fatty acid was bound to albumen and incorporated in the Krebs‐Henseleit solution which was maintained at 37°C and gassed with 95% O2 and 5% CO2 (normoxia) or 5% CO2 in air (hypoxia).
Saturated fatty acids failed to alter the VAT under normoxia.
Naturally occurring long‐chained saturated and mono‐unsaturated fatty acids with chain lengths varying from 14 to 20 carbons, but not the 12 carbon lauric acid, potentiated the effect of the hypoxia in lowering the VAT.
Short‐chained 8 and 10 carbon saturated and long‐chained polyunsaturated fatty acids antagonized the effect of hypoxia on the VAT.
In addition the polyunsaturated acids antagonized the potentiating effect of the long‐chained saturated and mono‐unsaturated acids on the hypoxia in lowering the VAT.
The fatty acids did not alter the duration or type of the induced arrhythmia.
DOI: 10.1111/j.1476-5381.1981.tb08745.x
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