Impact of wall thickness on the tissue cooling effect of cryoballoon ablation

Europace. 2024 May 2;26(5):euae135. doi: 10.1093/europace/euae135.

Abstract

Aims: Understanding of the tissue cooling properties of cryoballoon ablation during pulmonary vein (PV) isolation is lacking. The purpose of this study was to delineate the depth of the tissue cooling effect during cryoballoon freezing at the pulmonary venous ostium.

Methods and results: A left atrial-PV model was constructed using a three-dimensional printer with data from a patient to which porcine thigh muscle of various thicknesses could be affixed. The model was placed in a 37°C water tank with a PV water flow at a rate that mimicked biological blood flow. Cryofreezing at the PV ostium was performed five times each for sliced porcine thigh muscle of 2, 4, and 6 mm thickness, and sliced muscle cooling on the side opposite the balloon was monitored. The cooling effect was assessed using the average temperature of 12 evenly distributed thermocouples covering the roof region of the left superior PV. Tissue cooling effects were in the order of the 2, 4, and 6 mm thicknesses, with an average temperature of -41.4 ± 4.2°C for 2 mm, -33.0 ± 4.0°C for 4 mm, and 8.0 ± 8.7°C for 6 mm at 180 s (P for trend <0.0001). In addition, tissue temperature drops were steeper in thin muscle (maximum temperature drop per 5 s: 5.2 ± 0.9°C, 3.9 ± 0.7°C, and 1.3 ± 0.7°C, P for trend <0.0001).

Conclusion: The cooling effect of cryoballoon freezing is weaker in the deeper layers. Cryoballoon ablation should be performed with consideration to myocardial thickness.

Keywords: Cooling effect; Cryoballoon; Experiment; Thickness.

MeSH terms

  • Animals
  • Atrial Fibrillation / physiopathology
  • Atrial Fibrillation / surgery
  • Cryosurgery* / adverse effects
  • Cryosurgery* / instrumentation
  • Cryosurgery* / methods
  • Humans
  • Models, Anatomic
  • Models, Cardiovascular
  • Muscle, Skeletal / surgery
  • Pulmonary Veins* / physiopathology
  • Pulmonary Veins* / surgery
  • Swine