海藻糖对脂肪细胞冻存后存活率的影响

发布时间：2018-11-09 18:50

【摘要】：目的:探讨海藻糖作为冻存保护剂对脂肪组织冻存后存活率的影响。方法:抽吸成年女性腹部或大腿脂肪颗粒,经离心纯化后,分3组:海藻糖组、胎牛血清+10%DMSO组、生理盐水组。于 196℃下冻存3个月后,用HE染色、葡萄糖转移法、肌酸激酶法检测脂肪细胞存活情况。结果:海藻糖组及胎牛血清+10%DMSO组脂肪细胞活性均高于生理盐水组(P0.05);海藻糖组与胎牛血清+10%DMSO组脂肪细胞活性差异无统计学意义(P0.05)。结论:海藻糖作为冻存保护剂能明显保持冷冻脂肪细胞活性,脂肪组织冷冻保存3个月后可用于临床移植。
[Abstract]:Objective: to investigate the effect of trehalose as a protective agent on the survival rate of adipose tissue after cryopreservation. Methods: adult female abdominal or thigh fat granules were sucked and purified by centrifugation. They were divided into 3 groups: trehalose group, fetal bovine serum 10%DMSO group, physiological saline group. After cryopreservation at 196 鈩，

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