海藻糖在血液保存中的作用  

The Effect of Trehalose on Blood Preservation

作　　者：骆群[1] 韩玮[1] 刘景汉[1] 

机构地区：[1]解放军总医院输血科,北京100853

出　　处：《临床输血与检验》2006年第3期167-170,共4页Journal of Clinical Transfusion and Laboratory Medicine

基　　金："十五"军队医药卫生科研基金(No.01L045)资助

摘　　要：目的探讨海藻糖对优化血液保存、延长血液有效保存期的作用。方法配制含不同浓度海藻糖的MAP红细胞保存液,以不含海藻糖的MAP为对照,在常温下保存红细胞,观察不同浓度海藻糖对红细胞保存指标的作用。结果低浓度海藻糖起到稳定红细胞膜、减少溶血的作用,高浓度海藻糖可显著提高红细胞生物能量,将红细胞保存期延长至原来的2倍。结论海藻糖用于血液保存具有广阔的前景。Objective To explore the effect of trehalose on optimize blood preservation so as to prolong RBC＇ shelf life. Method Different concentrations of trehalose were added to MAP additive solution , then they were applied to RBC preservation at room temperature with in vitro testing for some parameters as ATP,FHb,MCV,EI daily , and the blank MAP solution without trehalose were used as control. Results The low concentration trehalose could afford protection to RBC＇ membrane so as to reduce hemolysis and the high concentration trehalose could significantly increase ATP in RBC which resulted in the shelf life two times longer than that of control group. Conclusion Trehalose will be successfully applied to blood preservation.

关 键 词：海藻糖 血液保存 浓度 

分 类 号：R457.1[医药卫生—治疗学]