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后腹腔镜活体供肾切取术(附视频) 被引量:3

Retroperitoneal laparoscopic living donor nephrectomy: report of 151 cases (video)
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摘要 目的总结后腹腔镜下亲属活体供肾切取术经验。方法 2003年12月至2011年12月北京大学第三医院泌尿外科共行后腹腔镜下亲属活体供肾切取术151例,手术常规取腰部3个穿刺点入路,在脂肪囊内游离肾,输尿管游离至肾下极7~8cm处夹闭远端剪断,肾动脉和肾静脉用直线切割器切断(3例)或用hem-o-lok(148例)夹闭后剪断,立即取出肾,用4℃肾保存液灌注。结果 151例手术均顺利,平均手术时间(86.0±13.6)min(54~180min),术中出血量(57.1±12.3)mL(20~200mL),所有供者均不需输血。供肾平均热缺血时间(3.6±1.2)min(2~8min)。发生术后肾区血肿3例,均自行吸收,无不良影响,其余供者均无异常。术后住院(4.8±1.7)d(3.5~9d)。受者均无移植物功能延迟发生。结论后腹腔镜下亲属活体供肾切取术安全可靠,经不断的技术改进可降低术者学习曲线,提高供肾质量。 Objective To summarize our experience on retroperitoneal laparoscopic living donor nephrectomies. Methods A total of 151 donors underwent retroperitoneal laparoscopic living donor nephrectomy in Peking University 3rd Hospital from December 2003 to December 2012. The operation was performed through 3 lumbar ports. After the kidney was fully liberated and the ureter was severed 7-8 cm under the lower pole of kidney. The renal artery and vein were blocked with Endo-cut (in 3 patients) or hem-o-lok (in 148 patients) separately and then severed; and then the kidney was quickly taken out from the donor and was immediately infused with 4 ℃ kidney preserving fluid. Results The 151 operations were successful. The average operation time was (86.0±13.6) min (54 - 180 min) and blood loss was (57.1±12.3) mL (20 -200 mL) in average. No patient required blood transfusion. The mean warm ischemia time was (3.6±1.2) min (2 - 8 min). Three patients had hematoma of renal fossa after operation and required no further treatment. Hospital stay after operation was (4. 8±1.7) d (3.5 - 9 d). No delayed graft function occured in all recipients who received these allogratfs. Conclusion Retroperitoneal laparoscopic living donor nephrectomy is a safe and reliable method. The modified techniques can be easier to learn and inerease the quality of the donor kidney.
出处 《中华移植杂志(电子版)》 CAS 2012年第2期6-9,共4页 Chinese Journal of Transplantation(Electronic Edition)
关键词 腹腔镜 活体供者 肾切除术 hem—o—lok 视频 Laparoscopy Living donor Nephrectomy Hem- o-lok Video
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