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首页> 美国政府科技报告 >Preservation of Red Cells in the Frozen State with the Aid of Sugars and Macromolecular Additives. Effect of Lactose, Dextran and Albumin on Recovery and Survival of Frozen Red Cells
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Preservation of Red Cells in the Frozen State with the Aid of Sugars and Macromolecular Additives. Effect of Lactose, Dextran and Albumin on Recovery and Survival of Frozen Red Cells

机译：利用糖和大分子添加剂保存冷冻状态下的红细胞。乳糖，葡聚糖和白蛋白对冷冻红细胞恢复和存活的影响

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Modification of red cells with lactose solution, removal of the modifying agent, and freezing in Teflon containers with the addition of the low molecular weight dextran resulted in the recovery of 98.5% of the red cells; when albumin was used the recovery rate of red cells was 98.57%. A mean survival of 69.9% of red cells was obtained 24 hours posttransfusion, when dextran was used as the additive after modification with lactose. Dimensional changes, stability and O2 dissociation of frozen red cells are described; the relationship of the mean corpuscular volume to survival is discussed. There was evidence that the chromium tag of red cells, frozen with the addition of lactose followed by dextran, is labile; this suggested the necessity to re-evaluate the posttransfusion survival of red cells, frozen with the present technique, with the nonagglutinable cell method. (Author)

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