The effects of cryopreservation on red blood cell rheologic properties
| Autor: | Gerhard Rakhorst, Sandra Henkelman, Willem van Oeveren, Reindert Graaff, Johan W.M. Lagerberg |
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| Rok vydání: | 2010 |
| Předmět: |
Chemistry
Immunology Atp content Cell volume Erythrocyte fragility hemic and immune systems Mean cell hemoglobin concentration Hematology medicine.disease Cryopreservation Hemolysis Blood cell Andrology Red blood cell medicine.anatomical_structure hemic and lymphatic diseases medicine Immunology and Allergy circulatory and respiratory physiology |
| Zdroj: | Transfusion. 50:2393-2401 |
| ISSN: | 0041-1132 |
| DOI: | 10.1111/j.1537-2995.2010.02730.x |
| Popis: | BACKGROUND: In transfusion medicine, frozen red blood cells (RBCs) are an alternative for liquid-stored RBCs. Little is known about the rheologic properties (i.e., aggregability and deformability) of thawed RBCs. In this study the rheologic properties of high-glycerol frozen RBCs and postthaw stored in saline-adenine-glucose-mannitol medium were compared to those of conventionally liquid-stored and fresh RBCs STUDY DESIGN AND METHODS: Fresh RBCs were obtained from healthy volunteers. Leukoreduced liquid-stored and thawed deglycerolized RBC units were obtained from the Sanquin Blood Bank. RBCs were tested for aggregability (aggregation index [AI]), deformability (elongation index [El]), and various hematologic variables. RESULTS: The AI of thawed RBCs was reduced, compared to fresh and liquid-stored RBCs (p |
| Databáze: | OpenAIRE |
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