Weinberg et al. (1) first showed in 1998 that an infusion of a soybean oil emulsion normally used as a total parenteral nutrition solution could prevent (by pretreatment) or improve resuscitation from cardiovascular collapse caused by severe bupivacaine overdose in the intact, anesthetized rat. Subsequent studies from the same laboratory confirmed these findings in isolated rat heart (2) and an...

The accidental overdose of local anesthetics may prove fatal. The commonly used amide local anesthetics have varying adverse effects on the myocardium, and beyond a certain dose all are capable of causing death. Local anesthetics are the most frequently used drugs amongst anesthetists and although uncommon, local anaesthetic systemic toxicity accounts for a high proportion of mortality, with lo...

Parenteral nutrition lipid emulsions made from various plant oils contain steroidal compounds, called phytosterols. During parenteral administration of lipid emulsions, phytosterols can reach levels in the blood that are many fold higher than during enteral administration. The elevated phytosterol levels have been associated with the development of liver dysfunction and the rare development of ...

C ONSIDERABLE experience has been gained with the clinical use of fat emulsions for parenteral alimentation. Recently, a safe utilizable emusion for short term use has become available, and as more experience has gained, it has become possible to study the physiologic changes taking place in the removal of fat from the circulation. Initial observations by Mueller’2 have shown that there was gre...

This study examined the effects of increasing energy availability from both dextrose and lipid treatments on the pro-inflammatory response to LPS in Holstein steers. Steers were randomly assigned to one of three groups: saline at 0.5 ml/kg body weight (Control) or 50% dextrose [0.5 ml/kg body weight (Dextrose) to mimic calm cattle's response to LPS] administered immediately prior to LPS (0.5 µg...

The effect of storage temperature (65°C, 48 hours) on the oxidative stability of a food-grade water-in-oil-in-water (W/O/W) emulsion was studied by comparison with an oil-in-water (O/W) emulsion. The emulsions were prepared with linseed oil or olive oil, and in each case, two antioxidants were evaluated, an aqueous Melissa lyophilized extract and BHA. Emulsions were characterized using brightfi...