离心对脂肪颗粒活性影响的研究  

Study on influence of centrifugation on fat viability

作　　者：雷华[1] 李青峰[1] 

机构地区：[1]上海第二医科大学附属第九人民医院整形外科,上海市200011

出　　处：《中国美容医学》2005年第1期21-24,i004,共5页Chinese Journal of Aesthetic Medicine

基　　金：上海市科技发展基金资助项目(034119826)

摘　　要：目的:明确离心对脂肪颗粒活性的影响,为脂肪移植术中纯化脂肪颗粒时是否采用离心以及选择最佳离心速率提供参考。方法:将脂肪颗粒经不同高速率(1　000、2　000、3　000、4　000rpm)及不同低速率(600、800、1　000rpm)离心后,即刻进行葡萄糖转移实验——即将每组脂肪颗粒样本分为 12 个标本,每个标本 5ml,置入 10ml 含糖 DMEM 中孵育,1h 后检测其葡萄糖转移量,此值代表各标本的活性,方差分析检验比较各组样本葡萄糖转移量即活性大小。将经不同速率 (600、1　000、2　000、3　000rpm)离心的脂肪颗粒放置 4.5h 后再进行葡萄糖转移实验(方法同上),方差分析检验比较各组脂肪颗粒葡萄糖转移量即活性变化。经静置、3　000rpm 离心的两组脂肪颗粒分别植入 6 只裸鼠背部皮下,每只注射 4 点,每点 0.2ml。15 周后取出移植物,测量残留体积、重量并比较之。每组取两个移植物送病理学检查。结果:脂肪颗粒经不同高、低离心速率处理后的即刻活性随离心速率的增大而显著降低(P<0.05),而经不同高、低离心速率处理再放置 4.5h 后,各离心组样本活性变得差异不显著(P>0.05),但仍较对照组(静置组)明显降低(P<0.05)。静置悬浮和 3　000rpm 离心的两组样本植入裸鼠背部皮下 15 周后,残留体积、重量差异不显著(P>0.05)。Objective To examine the influence of centrifugation on fat viability to determine if centrifugation can be used in purification fat for grafting and what is the optimal centrifugal velocity. Methods To detected the instant changes of viability of fats suffered high speed centrifugation (1 000, 2 000, 3 000, 4 000rpm) and low speed centrifugation (600, 800,1 000rpm), we put centrifugated fats into glucose transportation test.The method was as follows: to divide every group of fat into 12 samples (5ml fat /sample), incubate all samples for one hour in 10ml DMEM which contained glucose, and then examine the changes of glucose consistency in DMEM which represented samples′ glucose transportation quantity, in other words, fat viability. The glucose transportation quantities of every group of samples were analyzed and compared. To detect the later changes of viability of fats suffered high and low speed centrifugation (600, 1 000, 2 000, 3 000rpm), we placed fats in centrifugal tubes for 4.5 hours after centrifugation, and then put them in glucose transportation test ditto. We respectively transplanted fats suspended and centrifugated at 3000rpm subcutaneously on the back of 6 nude mice, injecting 4 points on each mouse, 0.2ml each point. After 15 weeks, we removed grafts and compared weights ,volumes and histological characteristic of two groups of grafts. Results The instant viability of fat centrifugated at varied velocity gradually decreased with the centrifugal speed increasing (P<0.05). The later viability of fat placed in tubes for 4.5 hours after centrifugation at varied velocity became all same (P>0.05), but they were still lower than that of the control group (P<0.05). The weight and volume retention and histological characteristic of two groups of fat grafts removed after 15 weeks were all same (P>0.05). Conclusion The suspending is suggested in the process of purification fat because the centrifugation at 600-4000rpm all can impact fat viability.

关 键 词：脂肪移植 离心 脂肪颗粒活性 葡萄糖转移实验 

分 类 号：R622[医药卫生—整形外科]