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THE EFFECT OF OXYTOCIN ON PORCINE MALIGNANT HYPERPYREXIA SUSCEPTIBLE SKELETAL MUSCLE
Author(s) -
Sim A. T. R.,
White M. D.,
Denborough M. A.
Publication year - 1987
Publication title -
clinical and experimental pharmacology and physiology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.752
H-Index - 103
eISSN - 1440-1681
pISSN - 0305-1870
DOI - 10.1111/j.1440-1681.1987.tb01880.x
Subject(s) - oxytocin , preservative , halothane , muscle contracture , malignant hyperthermia , medicine , caffeine , anesthesia , chemistry , endocrinology , food science , surgery
SUMMARY 1. Certain commercial preparations of oxytocin have been reported to reverse the development of pale soft exudative meat and malignant hyperpyrexia (MH) in pigs in vitro. 2. In this study it is shown that preservative‐free oxytocin has no significant effect on the characteristic contractures of MH susceptible (MHS) muscle to halothane, caffeine, succinylcholine and KCl in vitro. 3. Whilst a commercial preparation of oxytocin, Syntocinon (containing chlorbutol as preservative), reversed and prevented the MHS characteristic responses, this study demonstrates conclusively that this was entirely due to the preservative chlorbutol.