Experimental research of platelets freeze-drying basic protectant after adding different saccharides with different concentrations

Abstract

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). 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. ⑤As 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. Key words: Blood platelets; Freeze-drying; Saccharides; Additive agent