{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,5,4]],"date-time":"2026-05-04T20:36:04Z","timestamp":1777926964839,"version":"3.51.4"},"reference-count":29,"publisher":"SAGE Publications","issue":"6","license":[{"start":{"date-parts":[[2025,5,23]],"date-time":"2025-05-23T00:00:00Z","timestamp":1747958400000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/journals.sagepub.com\/page\/policies\/text-and-data-mining-license"}],"content-domain":{"domain":["journals.sagepub.com"],"crossmark-restriction":true},"short-container-title":["Proc Inst Mech Eng H"],"published-print":{"date-parts":[[2025,6]]},"abstract":"<jats:p>\n                    With the development of medical equipment technology, minimally invasive surgery has become the core advancement direction in surgical treatment. There are still some issues with mucosal marking and injection under gastrointestinal endoscopy. This paper aims to study a novel negative pressure electrocoagulation marking technique. Using a negative pressure pump in conjunction with a radiofrequency energy emission platform, we compared the effects of conventional electrocoagulation marking and negative pressure electrocoagulation marking using porcine stomachs as experimental subjects. The experimental system includes a negative pressure electrocoagulation platform and a radiofrequency energy emission platform. The experimental materials are fresh porcine stomachs. Electrocoagulation marking of porcine stomach under no negative pressure and negative pressure conditions. An infrared thermal imaging camera was used to measure the temperature. The experimental results showed that the highest average temperature in the no negative pressure group was 78.2\u2009\u00b1\u20097.6\u00b0C, while in the negative pressure group it was 78.1\u2009\u00b1\u20097.9\u00b0C, with no significant difference between the two (\n                    <jats:italic>p<\/jats:italic>\n                    \u2009=\u20090.8557). During subsequent injection tests, the average burst pressure in the no negative pressure group was 66.40\u2009\u00b1\u200916.96\u2009mmHg, while in the negative pressure group it was 83.48\u2009\u00b1\u200928.56\u2009mmHg. The negative pressure group had a significantly higher burst pressure (\n                    <jats:italic>p<\/jats:italic>\n                    \u2009=\u20090.0135), indicating that the negative pressure electrocoagulation marking technique can significantly enhance mucosal elevation. The results suggest that the negative pressure electrocoagulation marking technique has great potential for application in gastrointestinal endoscopic surgery. It can improve the safety of the surgery without increasing thermal injury, helping to reduce the incidence of intraoperative complications.\n                  <\/jats:p>","DOI":"10.1177\/09544119251338437","type":"journal-article","created":{"date-parts":[[2025,5,24]],"date-time":"2025-05-24T00:43:19Z","timestamp":1748047399000},"page":"538-547","update-policy":"https:\/\/doi.org\/10.1177\/sage-journals-update-policy","source":"Crossref","is-referenced-by-count":1,"title":["Research on the method of mucosal negative pressure electrocoagulation marking under gastrointestinal endoscopy"],"prefix":"10.1177","volume":"239","author":[{"ORCID":"https:\/\/orcid.org\/0009-0003-9617-9585","authenticated-orcid":false,"given":"Hongrui","family":"Wang","sequence":"first","affiliation":[{"name":"School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai, China"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Jie","family":"Ren","sequence":"additional","affiliation":[{"name":"School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai, China"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0009-0003-3259-9716","authenticated-orcid":false,"given":"Jiuzhou","family":"Zhao","sequence":"additional","affiliation":[{"name":"School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai, China"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Yu","family":"Zhou","sequence":"additional","affiliation":[{"name":"School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai, China"}],"role":[{"role":"author","vocabulary":"crossref"}]}],"member":"179","published-online":{"date-parts":[[2025,5,23]]},"reference":[{"key":"e_1_3_2_2_2","doi-asserted-by":"publisher","DOI":"10.1016\/j.jmig.2013.03.001"},{"key":"e_1_3_2_3_2","doi-asserted-by":"publisher","DOI":"10.1111\/1751-2980.13074"},{"key":"e_1_3_2_4_2","doi-asserted-by":"publisher","DOI":"10.1067\/mge.2003.130"},{"key":"e_1_3_2_5_2","doi-asserted-by":"publisher","DOI":"10.1016\/j.gie.2008.01.037"},{"key":"e_1_3_2_6_2","first-page":"277","article-title":"Endoscopic mucosal resection and endoscopic submucosal dissection","volume":"37","author":"Yilmaz S","year":"2023","unstructured":"Yilmaz S, Gorgun E. 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