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Small molecule carbohydrates stabilize the lyophilized platelets

【摘要】:正Long-term and stable preservation of platelets is a big challenge for blood transfusion centers due to their rigid preservation temperature of 22℃±2℃,which results in shortcoming including:bacterial contamination,short shelf life and a chronic shortage issue for high-quality platelets.Through years of investigation,we explore new preservation methods of small molecule carbohydrate stabilizer to solve this problem.Here we showed that pretreatment of platelets with small molecule carbohydrates mixture before lyophilization endows platelets with significantly prolonged preservation time up to 30 days compared with 5 days preservation time under 22℃,and with abilities of anti-freezing and anti-drying.Lyophilized platelets pretreatment with small molecule carbohydrates mixture maintained the normal structure and morphology as similar as those in fresh platelets.Furthermore,both the aggregation and third factor activities of the lyophilized platelets after rehydration were comparable with those of fresh ones.Thus our data shed light on the future clinical use of carbohydrates mixture as a stabilizer to extend the shelf life,to simplify the preservation and transportation procedure of platelets;and suggest that small molecule carbohydrates mixture may have potential on prolongation of platelets preservation time through stabilization of membrane glycoprotein.

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中国重要会议论文全文数据库 前1条
1 ;Small molecule carbohydrates stabilize the lyophilized platelets[A];第七届全国低温生物医学及器械学术大会论文集[C];2010年
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