The method for prolonged preservation of platelet concentrate, especially the significance of addition of PGE
1, glycyrrhizin and α-tocopherol in the preservation of platelet concentrate, was investigated and the following results have been obtained.
1. It was found that PGE
1 added to platelet concentrate presserved under liquid form produced a desirable effect on platelet membrane integrity, mitigating the morphological change of platelet and its disintegration, and that this effect was particularly remarkable during preservation at 4°C. It should be noted, however, that PGE
1 exhibited a strong inhibitory effect on platelet aggregation.
2. Glycyrrhizin was also effective in the maintenance of platelet integrity, its inhibitory effect on platelet disintegration being particularly marked during preservation at 4°C. Further, glycyrrhizin mitigated the reduction in platelet aggregation, no matter whether platelet concentrate was preserved at 4°C or room temperature. These findings suggest that glycyrrhizin is also effective in the maintenance of functional platelet membrane integrity.
3. α-Tocopherol was effective in the maintenance of the integrity of platelet membrane, be it preserved at 4°C or room temperature; in either case it mitigated the morphological change of platelet and its disintegration. It should be noted, however, that α-tocopherol had a tendency to inhibit platelet aggregation, especially during preservation at 4°C.
It may therefore be concluded that PGE
1, glycyrrnizin and α-tocopherol are effective in the prolonged preservetion of PC.
View full abstract