Comparison of effect of trehalose and sucrose in lyophilization of human red blood cells
- VernacularTitle:海藻糖和蔗糖在人红细胞冰冻干燥保存中的效果比较
- Author:
Guobo QUAN
;
Ying HAN
;
Xiuzhen LIU
- Publication Type:Journal Article
- Keywords:
Red blood cells;
Trehalose;
Sucrose;
Haman red blood cells/preservation, lyophilization
- From:
Chinese Journal of Blood Transfusion
1988;0(03):-
- CountryChina
- Language:Chinese
-
Abstract:
Objective To compare the protective effect of trehalose with that of sucrose in lyophilization of red blood cells. Methods Concentrated red blood cells and 30%PVP containing different concentrations (5% ,10% and 15%) of trehalose (or sucrose) were mixed at a ratio of 1 : 3, pre-frozen at - 80℃ for 1h.then lyophilized in freeze-dryer. After lyophilization, the samples were reconstituted and washed in 37℃ isotonic buffer. The experiment was divided into 3 groups: 30%PVP group,trehalose group (containing 5%, 10% and 15% trehalose) and sucrose group (containing 5% , 10% or 15% sucrose). Results After lyophilization and rehydration, the recovery of red blood cells in trehalose groups were (18.86 ?4.63) %, (21.73 ? 7.32) % and (18.01?4.53) % respectively and significantly lower than that of PVP group[(45.97+11.77)%](P
