目的 探讨不同含量的不同种糖类作为血小板冷冻干燥基础保护剂的添加剂,对血小板冷冻干燥制剂保存的影响.方法 选择2013年11月至2014年3月于安徽省血液中心采集、制备的浓缩血小板为研究对象.取血小板冷冻干燥基础保护剂3 mL,分别添加葡萄糖、麦芽糖、蔗糖、海藻糖各0.60g及混合糖0.60 g(葡萄糖、麦芽糖、蔗糖和海藻各0.15 g),配制成血小板冷冻干燥保护剂,将其分别纳入葡萄糖组,麦芽糖组,蔗糖组,海藻糖组及混合糖组.采用血小板冷冻干燥基础保护剂分别调节萄糖组、麦芽糖组、蔗糖组及海藻糖组糖类含量分别为0.05,0.10,0.15及0.20 g/mL;采用血小板冷冻干燥基础保护剂调节混合糖组混合糖含量分别为0.04,0.08,0.12,0.16及0.20 g/mL.检测不同含量的不同糖类血小板冷冻干燥保护剂的渗透压值.采用纯水进行冷冻干燥血小板复水,并检测复水后血小板体积分布宽度(PDW)值、血小板平均体积(MPV)值及血小板回收率.统计学分析5组血小板冷冻干燥保护剂渗透压值,以及冷冻干燥血小板复水后MPV值、PDW值和回收率的差异.结果 ①葡萄糖组、麦芽糖组、蔗糖组和海藻糖组的组间、组内渗透压值比较,差异均有统计学意义(P＜0.05);当糖含量相同(均为0.05 g/mL或0.10 g/mL或0.15 g/mL)时,葡萄糖组渗透压值高于麦芽糖组、蔗糖组和海藻糖组;随着糖含量增高,冷冻干燥保护剂渗透压值增加.②冷冻干燥血小板复水后,葡萄糖组和麦芽糖组MPV值均小于蔗糖组和海藻糖组,差异均有统计学意义(P＜0.05).③冷冻干燥血小板复水后,葡萄糖组PDW值小于麦芽糖组、蔗糖组和海藻糖组,差异均有统计学意义(P＜0.05).④葡萄糖组、麦芽糖组、蔗糖组和海藻糖组间冷冻干燥血小板复水回收率比较,差异无统计学意义(P＞0.05),但以添加0.15 g/mL海藻糖和0.10 g/mL蔗糖时,冷冻干燥血小板复水回收率较高,分别为(94.04±6.03)％和(95.35±5.15)％.⑤混合糖组不同混合糖含量血小板冷冻干燥保护剂渗透压值比较,差异有统计学意义(F=76.167,P=0.000),且血小板冷冻干燥保护剂渗透压值随着混合糖含量增加而增高;不同含量混合糖冷冻干燥血小板复水后,混合糖组PDW值、MPV值和回收率比较,差异均无统计学意义(P＞0.05),但以添加0.16 g/mL混合糖类时,冷冻干燥血小板复水回收率最高,为(77.55±15.98)％.结论 通过添加不同含量的不同糖类或混合糖类作为血小板冷冻干燥基础保护剂的添加剂发现,0.10 g/mL蔗糖、0.15 g/mL海藻糖和0.16 g/mL混合糖分别为适宜血小板冷冻干燥保护剂的单一糖类和混合糖类添加剂,但其对维持血小板功能的影响有待进一步研究.
目的 探討不同含量的不同種糖類作為血小闆冷凍榦燥基礎保護劑的添加劑,對血小闆冷凍榦燥製劑保存的影響.方法 選擇2013年11月至2014年3月于安徽省血液中心採集、製備的濃縮血小闆為研究對象.取血小闆冷凍榦燥基礎保護劑3 mL,分彆添加葡萄糖、麥芽糖、蔗糖、海藻糖各0.60g及混閤糖0.60 g(葡萄糖、麥芽糖、蔗糖和海藻各0.15 g),配製成血小闆冷凍榦燥保護劑,將其分彆納入葡萄糖組,麥芽糖組,蔗糖組,海藻糖組及混閤糖組.採用血小闆冷凍榦燥基礎保護劑分彆調節萄糖組、麥芽糖組、蔗糖組及海藻糖組糖類含量分彆為0.05,0.10,0.15及0.20 g/mL;採用血小闆冷凍榦燥基礎保護劑調節混閤糖組混閤糖含量分彆為0.04,0.08,0.12,0.16及0.20 g/mL.檢測不同含量的不同糖類血小闆冷凍榦燥保護劑的滲透壓值.採用純水進行冷凍榦燥血小闆複水,併檢測複水後血小闆體積分佈寬度(PDW)值、血小闆平均體積(MPV)值及血小闆迴收率.統計學分析5組血小闆冷凍榦燥保護劑滲透壓值,以及冷凍榦燥血小闆複水後MPV值、PDW值和迴收率的差異.結果 ①葡萄糖組、麥芽糖組、蔗糖組和海藻糖組的組間、組內滲透壓值比較,差異均有統計學意義(P＜0.05);噹糖含量相同(均為0.05 g/mL或0.10 g/mL或0.15 g/mL)時,葡萄糖組滲透壓值高于麥芽糖組、蔗糖組和海藻糖組;隨著糖含量增高,冷凍榦燥保護劑滲透壓值增加.②冷凍榦燥血小闆複水後,葡萄糖組和麥芽糖組MPV值均小于蔗糖組和海藻糖組,差異均有統計學意義(P＜0.05).③冷凍榦燥血小闆複水後,葡萄糖組PDW值小于麥芽糖組、蔗糖組和海藻糖組,差異均有統計學意義(P＜0.05).④葡萄糖組、麥芽糖組、蔗糖組和海藻糖組間冷凍榦燥血小闆複水迴收率比較,差異無統計學意義(P＞0.05),但以添加0.15 g/mL海藻糖和0.10 g/mL蔗糖時,冷凍榦燥血小闆複水迴收率較高,分彆為(94.04±6.03)％和(95.35±5.15)％.⑤混閤糖組不同混閤糖含量血小闆冷凍榦燥保護劑滲透壓值比較,差異有統計學意義(F=76.167,P=0.000),且血小闆冷凍榦燥保護劑滲透壓值隨著混閤糖含量增加而增高;不同含量混閤糖冷凍榦燥血小闆複水後,混閤糖組PDW值、MPV值和迴收率比較,差異均無統計學意義(P＞0.05),但以添加0.16 g/mL混閤糖類時,冷凍榦燥血小闆複水迴收率最高,為(77.55±15.98)％.結論 通過添加不同含量的不同糖類或混閤糖類作為血小闆冷凍榦燥基礎保護劑的添加劑髮現,0.10 g/mL蔗糖、0.15 g/mL海藻糖和0.16 g/mL混閤糖分彆為適宜血小闆冷凍榦燥保護劑的單一糖類和混閤糖類添加劑,但其對維持血小闆功能的影響有待進一步研究.
목적 탐토불동함량적불동충당류작위혈소판냉동간조기출보호제적첨가제,대혈소판냉동간조제제보존적영향.방법 선택2013년11월지2014년3월우안휘성혈액중심채집、제비적농축혈소판위연구대상.취혈소판냉동간조기출보호제3 mL,분별첨가포도당、맥아당、자당、해조당각0.60g급혼합당0.60 g(포도당、맥아당、자당화해조각0.15 g),배제성혈소판냉동간조보호제,장기분별납입포도당조,맥아당조,자당조,해조당조급혼합당조.채용혈소판냉동간조기출보호제분별조절도당조、맥아당조、자당조급해조당조당류함량분별위0.05,0.10,0.15급0.20 g/mL;채용혈소판냉동간조기출보호제조절혼합당조혼합당함량분별위0.04,0.08,0.12,0.16급0.20 g/mL.검측불동함량적불동당류혈소판냉동간조보호제적삼투압치.채용순수진행냉동간조혈소판복수,병검측복수후혈소판체적분포관도(PDW)치、혈소판평균체적(MPV)치급혈소판회수솔.통계학분석5조혈소판냉동간조보호제삼투압치,이급냉동간조혈소판복수후MPV치、PDW치화회수솔적차이.결과 ①포도당조、맥아당조、자당조화해조당조적조간、조내삼투압치비교,차이균유통계학의의(P＜0.05);당당함량상동(균위0.05 g/mL혹0.10 g/mL혹0.15 g/mL)시,포도당조삼투압치고우맥아당조、자당조화해조당조;수착당함량증고,냉동간조보호제삼투압치증가.②냉동간조혈소판복수후,포도당조화맥아당조MPV치균소우자당조화해조당조,차이균유통계학의의(P＜0.05).③냉동간조혈소판복수후,포도당조PDW치소우맥아당조、자당조화해조당조,차이균유통계학의의(P＜0.05).④포도당조、맥아당조、자당조화해조당조간냉동간조혈소판복수회수솔비교,차이무통계학의의(P＞0.05),단이첨가0.15 g/mL해조당화0.10 g/mL자당시,냉동간조혈소판복수회수솔교고,분별위(94.04±6.03)％화(95.35±5.15)％.⑤혼합당조불동혼합당함량혈소판냉동간조보호제삼투압치비교,차이유통계학의의(F=76.167,P=0.000),차혈소판냉동간조보호제삼투압치수착혼합당함량증가이증고;불동함량혼합당냉동간조혈소판복수후,혼합당조PDW치、MPV치화회수솔비교,차이균무통계학의의(P＞0.05),단이첨가0.16 g/mL혼합당류시,냉동간조혈소판복수회수솔최고,위(77.55±15.98)％.결론 통과첨가불동함량적불동당류혹혼합당류작위혈소판냉동간조기출보호제적첨가제발현,0.10 g/mL자당、0.15 g/mL해조당화0.16 g/mL혼합당분별위괄의혈소판냉동간조보호제적단일당류화혼합당류첨가제,단기대유지혈소판공능적영향유대진일보연구.
Objective To investigate the effects of various kinds of saccharides with different concentrations as additive agent of platelets freeze-drying basic protectant on the viability of freeze-dried platelets.Methods From November 2013 to March 2014,the manual concentrated platelets which were collected and concentrated from Blood Center of Anhui Province were enrolled into this study.According to the various kinds of saccharides added into the platelets freeze-drying basic protectant,the platelets freeze-drying basic protectant was divided into 5 groups:glucose group (the saccharide added into the platelets freeze-drying basic protectant was glucose),maltose group (the saccharide added into the platelets freeze-drying basic protectant was maltose),sucrose group (the saccharide added into the platelets freeze-drying basic protectant was sucrose),trehalose group (the saccharide added into the platelets freeze-drying basic protectant was trehalose),mixed saccharides group (the saccharides added into the basic platelets freeze-drying protective agent were glucose,maltose,sucrose and trehalose mixture).The concentrations of glucose group,maltose group,sucrose group and trehalose group all were 0.05,0.10,0.15 and 0.20 g/mL.The concentrations of mixed saccharides group were 0.04,0.08,0.12,0.16 and 0.20 g/mL.To add various kinds of saccharides with different concentrations into the platelets freeze-drying basic protectant as platelets freeze-drying protectant,detecting the osmotic pressure of 5 groups.Then platelets were freeze-dried and rehydrated with pure water,and mean platelet volume (MPV),platelet distribution width (PDW) and recovery rate of freeze-dried platelets were detected.To compare the osmolality value of the platelets freeze-drying protectant,MPV value,PDW value and recovery rate of freeze-dried platelets after rehydration among five groups by statistic methods.Results ① The osmolality values compared among groups and within groups of glucose group,maltose group,sucrose group and trehalose group,the differences all were statistically significant (P＜0.05).While the saccharides concentrations of four groups were the same (0.05 g/mL,0.10 g/mL or 0.15 g/mL),the osmolality value of platelets freeze-drying protectant in glucose group was higher than that in the other three groups.As the intra-group saccharides concentrations increased,the osmolality values also increased in four groups.②After the rehydration of freeze-dried platelets,the MPV values of glucose and maltose group were lower than those of sucrose group and trehalose group,and the differences were statistically significant (P＜0.05).③ After the rehydration of freeze-dried platelets,the PDW value of glucose group was lower than that of the maltose group,sucrose group and trehalose group,and the differences were statistically significant (P＜0.05).④The recovery rate of freeze-dried platelets after rehydration compared in a whole among glucose group,maltose group,sucrose group and trehalose group,there was no significant difference (P ＞ 0.05).But the recovery rate of 0.15 g/mL trehalose and 0.10 g/mL sucrose were much higher than the others which were (94.04± 6.03)％ and (95.35 ± 5.15)％,respectively.⑤ As the concentration of the mixed saccharides group increased,the osmolality values of platelets freeze-drying protectant also increased,and the differences of the osmolality values in mixed saccharides group among different concentrations were statistically significant (F=76.167,P=0.000).After the rehydration of freeze-dried platelets,the MPV value,PDW value and recovery rate compared among different concentrations of mixed saccharides group,the differences were not statistically different (P＞ 0.05).But the recovery rate of 0.16 g/mL mixed saccharides which was (77.55± 15.98)％ was much higher than the other concentrations of mixed saccharides group.Conclusions Through adding various kinds of saccharides with different concentrations as additive agent of platelets freeze-drying basic protectant,the results show that 0.15 g/mL trehalose,0.10 g/mL sucrose and 0.16 g/mL mixed saccharides for the additive agent of freeze-dried platelets are the more appropriate single saccharide and mixed saccharides,but its effect on maintaining platelets function still needs further study.
