The Change of Power and Temperature according to the Depth of Swine Muscle and Fat during SuperLizer Irradiation

Kim, Hae Kyu; Son, Se Yong; Ryu, Ji Heum; Kim, Kyung Hoon; Kwon, Jae Young; Baik, Seong Wan

Abstract

BACKGROUND: Superlizer (SuperLizer HA-180K) produces linear polarized near infrared radiation to reach a deep part of body. Although this kind of phototherapy can produce a heating sensation by radiant heat at the local area, the effects according to the type and depth of the different tissues (muscle, fat) are unclear. This study was planned to investigate the time- and depth-dependent changes in the power and temperature at the swine gluteus maximus muscle and its overlying fat during Superlizer irradiation.
METHODS
The Superlizer was irradiated to the swine muscle and fat by the SG type, 60% volume, 780 W, and the continuous mode. The power level was estimated using a PM-313D power meter and the temperature was estimated using a Datex Cardiocap II monitor. The changes in the power and temperature of the SuperLizer probe were measured every 10 seconds during the 2 minute irradiation. The changes in the power and temperature in the sliced muscle and fat 0.5, 1.0, 1.5, and 2.0 cm in depth were measured 2 minutes after irradiation. Each measurement was repeated five times and the mean value was then obtained.
RESULTS
The power levels and temperature increased according to the exposure time and were sustained 2 minutes after irradiation. These levels were inversely related to the tissue depth. The reduction of the power and temperature were steeper in the muscle tissue than in fat.
CONCLUSIONS
These results suggest that SuperLizer irradiation might be effective within 2 cm of muscle and fat. It is suggested that a shorter distance between the probe and the target will provide a better effect from Superlizer irradiation.