| 摘要 |
The method of assessing the speed of protein denaturation in biological tissues is based on the tomographic image of the speed of the processes of magnetic nuclear resonance relaxation. Changes of tissue properties are monitored through tomographic visualization by the magnetic nuclear resonance method. In particular, the speed of the processes of spin-lattice and spin-spin relaxation are monitored. The method also involves the implementation of long-term and short-term laser heating of the examined tissue. Characterized in that: The examined pathological tissue is placed in the head of the NMR tomograph. A 3D image of the speed of spin-lattice R1 relaxation and spin-spin R2 relaxation in the examined tissue area is produced. Then, the biological material prepared in this manner is heated by means of one of the methods known in hyperthermia. Simultaneously, the heated biological tissue undergoes computer NMR tomography, a new 3D NMR image of the R1 and R2 relaxation is obtained, while measurements are carried out of the temporal dependencies of relative speed variations of the spin-lattice relaxation process defined by ΔR1/R1ex, where R1 = T1-1>, where T1 is the spin-lattice relaxation time, and R1ex = R1 value extrapolated at the commencement of the tissue heating process. Then, measurements are carried out of the temporal dependencies of relative speed variations of the spin-spin relaxation process defined by ΔR2/R2ex, where R2 = T2-1>, where T2 is the spin-spin relaxation time, and R2ex = R2 value, extrapolated at the commencement of the tissue heating process. This is followed by an analysis of the obtained differential image of the recorded areas by referring it to model characteristics. Then, a 3D NMR tomographic image is prepared, where the degree of blackening is proportionate to the speed of protein denaturation processes, as the gradient of the temporal dependencies according to the following formula F(t)=d(R1/R1ex)/dt or F(t)=d(R2/R2ex)/dt which allows one to obtain a 3D image of the speed of thermal protein denaturation in the heated biological sample.
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