World Journal of
Pharmaceutical and Life Sciences

THE EFFECT OF AMINO ACIDS IN REDUCING TREMOR DURING LAPAROSCOPIC SURGERY OF CHOLECYSTECTOMY FOR WOMEN AGED 20-50 Y/O AT IRAN

Asghar Karbord*, Hamid Kayalha, Mohammadqasem Roushanfekr, Taibeh Mahmoudi, Mohammadmasoud Mahmudi

ABSTRACT

Introduction: Post-anesthetic shivering is reduced by preventing the occurrence of hypothermia during anesthesia. It is so difficult to maintain normothermia during general anesthesia. Amino acids produce heat by stimulating energy consumption during general anesthesia. The aim of this study is to investigate the effect of amino acids to prevent Shivering after anesthesia. Methods and materials: In this clinical trial, 80 female patients undergoing elective laparoscopic cholecystectomy were randomly divided into two groups each comprising 40 patients. After premedication, similar method of general anesthesia was performed to all patients. Patients in group A received amino acid 10% (2 ml/kg/h) immediately after anesthesia induction, and continued until the end of surgery (max 1gr/kg). Patients in control group received saline normal with similar manner. After awake extubation, all patients transferred to recovery room immediately. Oral temperature, heart rate, blood pressure and arterial oxygen saturation (SaO2) were recorded during surgery. Post-anesthesia shivering was recorded by a nurse not aware from the research method. We used ANOVA, Chi-square and Tukey test to analyze the data. Results: Shivering rate in amino acid group, in minutes 10, 20 and 30 after anesthesia was less than control group (P value<0.05). Also, increasing systolic blood pressure and heart rate in amino acid group was less than control group in minutes 10, 20 and 30 after anesthesia (P value<0.05). Mean body temperature in minutes 20 and 30 after anesthesia was higher in amino acid group. Post-anesthetic shivering in amino acid group was less than control group (Pvalue?0.05). Conclusion: Amino acid infusion 10% (2ml/kg/h), immediately after anesthesia induction until end of surgery (maximum 1gr/kg), is effective to reduce the frequency and severity of post-anesthetic shivering in women undergoing laparoscopic cholecystectomy. Also, it reduces increasing systolic blood pressure, heart rate, body temperature and shivering.

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