Please use this identifier to cite or link to this item:
|Title:||Radiolabelling of egg meals for gastric emptying studies: A comparison of 99mTc sulfur and 99mTc stannous colloids|
|Authors:||Shuter, B. |
|Citation:||Shuter, B., Ng, S.-M. (2005-04). Radiolabelling of egg meals for gastric emptying studies: A comparison of 99mTc sulfur and 99mTc stannous colloids. Nuclear Medicine Communications 26 (4) : 369-374. ScholarBank@NUS Repository.|
|Abstract:||Objectives: To establish whether 99mTc stannous (Tc-Sn) colloid is a suitable alternative to 99mTc sulfur (Tc-S) colloid for gastrointestinal studies, we compared the per cent binding to egg solids (%BS) and radiochemical purity (RCP) of both colloids in digesting media. Methods: Egg white and yolk containing colloids were cooked separately and mashed. Samples of 4-5 g were digested over 2-3 h (37°C) in excess simulated gastric juice (SGJ: 15 ml of 0.1 M HCl and 0.5 g·l-1 pepsin) or water, centrifuged, imaged with a gamma camera and the %BS computed. RCP was determined in aspirates taken from these preparations and from solutions of colloid added directly to SGJ. Results: The %BS in egg white after 3 h in SGJ for both colloids were similar: Tc-Sn, 62 ± 8 (n = 12); Tc-S, 61 ± 6 (n = 8), but markedly lower than 95% (the often quoted literature value). Egg yolk was digested more rapidly than egg white: %BS after 2 h in SGJ for Tc-Sn colloid was 55 ± 10 (n = 5) in the yolk, compared to 77 ± 4 (n = 5) in the white (P94% over 3 h but for Tc-Sn colloid was as low as 14%. For egg white, the RCP in SGJ was 91-96% for Tc-S and 80-91% for Tc-Sn. For egg yolk the RCPs in SGJ were similar for both colloids (>90%). The RCP in water digesting egg white or yolk containing either colloid was always lower than in the corresponding SGJ aspirates, indicating a leakage of small amounts of non-colloidal 99mTc. Conclusions: Although 99mTc-Sn almost completely dissociates in SGJ, once cooked in egg it is digested similarly to 99mTc-S. Variations in the size of digesting egg fragments and in SGJ composition can reconcile the lower %BS values obtained with previously reported higher results. 99mTc-Sn colloid cooked in egg appears suitable for gastrointestinal studies. © 2005 Lippincott Williams & Wilkins.|
|Source Title:||Nuclear Medicine Communications|
|Appears in Collections:||Staff Publications|
Show full item record
Files in This Item:
There are no files associated with this item.
WEB OF SCIENCETM
checked on Apr 24, 2018
checked on May 10, 2018
Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.