Hj. Guth et al., WHICH AMINO-ACIDS DO SERUM AND HEMOFILTRATE OF CRITICALLY ILL PATIENTS WITH ACUTE-RENAL-FAILURE CONTAIN, International journal of artificial organs, 20(6), 1997, pp. 309-315
The removal of amino acids during continuous renal replacement therapi
es induces clinical problems. Previous studies on animals have shown n
ephroprotective (glycine, alanine) or negative effects (lysine) on ren
al function in occurrence of acute renal failure. Disturbed metabolism
in acute renal failure needs adequate parenteral nutrition. On the ot
her hand, experience with continuous renal replacement therapies of me
tabolic crises in inborn errors of metabolism indicate a good control
of disturbed amino acid metabolism. The aim of our study was to find a
mino acids, that might play an important role in the pathogenesis, pro
gnosis and detection of acute renal failure and severe illness, so far
only estimated by lactic acid. Thirty-three probes (serum and hemofil
trate) were taken from patients, suffering with acute renal failure ca
used by septic shock, severe pancreatitis and hepatorenal syndrome, on
e hour after the beginning of extracorporal circulation, the condition
s of treatment were standardized The material was deproteinized and st
udied by the amino acid analyzer LBK 4251 Apha Plus (Pharmacia, Stockh
olm, Sweden), while the lactic acid concentration was determined in a
standard laboratory. Proline, glycine, alanine, methionine and histidi
ne showed a close relationship to the lactic acid levels, but these am
ino acids were an essential part of parenteral nutrition. A statistica
l relationship was also established in (amino acids with amide groups)
asparagine, glutamine, citrulline, cystathionine and phosphoethanolam
ine. The mean values of most of the amino acids were higher than norma
l, but standard deviations were increased. The presence of these amino
acids in hemofiltrate and the good sieving coefficients could mean th
at the better prognosis of critically ill patients in continuous renal
replacement therapies may also be due to continuous control of amino
acid levels (especially with amide groups).