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Effects of residual moisture content on lyophilized red blood cells.

Author(s) : ZHOU X. L., HE H., LIU B. L., et al.

Summary

Freeze-drying is one potentially ideal approach for long-term preservation of red blood cells (RBCs). Residual moisture content is a crucial factor that influences the stability of freeze-dried RBCs. Effects of residual water moisture on numerical recovery, haemoglobin recovery, SOD and ATP enzyme activities of lyophilized RBCs were studied in this study. The results showed that the numerical and haemoglobin recovery of freeze-dried RBCs remained higher than 60% when residual moisture content is above 5%, while decreased to 39.4 and 35.2% when residual moisture content decreased to 1.5%. Activities of superoxide dismutase and adenosine triphosphate in freeze-dried RBCs maintained close to those of fresh RBCs when residual moisture content varied from 3.5 to 7.5%, while decreased sharply to 55.3 and 46.2% when residual moisture content declined to 1.5%. The results demonstrated lyophilized RBCs have a minimum moisture content necessary for preventing injury. Overdrying to less than 5% water content would result in more injury in RBCs membrane and endogenous proteins.

Details

  • Original title: Effects of residual moisture content on lyophilized red blood cells.
  • Record ID : 2009-1342
  • Languages: English
  • Source: Cryogenics and refrigeration. Proceedings of ICCR'2008.
  • Publication date: 2008/04/05

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