scholarly journals Impact of short-term storage of plasma samples on quantitation of ultra-low levels of interleukin-6

2021 ◽  
Vol 49 (11) ◽  
pp. 030006052110568
Author(s):  
Masaki Yamaguchi ◽  
Tomonobu Koizumi ◽  
Mitsutoshi Sugano
Keyword(s):  
Interleukin 6 ◽  
Blood Cells ◽  
Ethylenediaminetetraacetic Acid ◽  
White Blood Cells ◽  
Blood Collection ◽  
Plasma Samples ◽  
Healthy Individuals ◽  
Short Term ◽  
Short Term Storage ◽  
Term Storage

Objective To quantitate plasma interleukin-6 (IL-6) levels in healthy individuals and to clarify how these levels are affected by blood sample handling procedures during short-term storage. Methods Ethylenediaminetetraacetic acid (EDTA)-treated plasma samples were simultaneously collected from 14 healthy individuals and stored on ice prior to analysis of the IL-6 levels. White blood cells (WBCs), red blood cells, and platelets were counted immediately after blood collection. IL-6 levels were analyzed every 30 minutes using a commercial electrochemiluminescence immunoassay. Results Correlation coefficients between plasma IL-6 levels and WBC counts ranged between 0.605 and 0.554, higher than those for other cell types. The lowest IL-6 value in healthy individuals was estimated at 0.04 pg/mL and the mean values remained under 2 pg/mL over time. Conclusion Analysis of IL-6 levels in EDTA-treated plasma samples centrifuged within 1 hour and stored on ice can be performed within 90 minutes of short-term storage if the analytical method has a sensitivity in the range of 10 fg/mL.

Influence of temperature and short-term storage on the stability of norepinephrine in plasma samples

1994 ◽  
Vol 348 (10) ◽  
pp. 696-698 ◽  
Author(s):  
Manfred Volz ◽  
Gisela Gottschalk ◽  
Hussein Husseini ◽  
Veselin Mitrovic ◽  
Martin Schlepper
Keyword(s):  
Plasma Samples ◽  
Short Term ◽  
Influence Of Temperature ◽  
Short Term Storage ◽  
The Stability ◽  
Term Storage

scholarly journals Dispersion and cultivation of renal cells after short-term storage of kidneys

1975 ◽  
Vol 2 (3) ◽  
pp. 243-246
Author(s):  
H M de Oca ◽  
T I Malinin
Keyword(s):  
Ethylenediaminetetraacetic Acid ◽  
Renal Tissue ◽  
Cell Suspensions ◽  
New Method ◽  
Renal Cells ◽  
Controlled Experiments ◽  
Short Term ◽  
Human Newborn ◽  
Short Term Storage ◽  
Term Storage

A new method for the preparation of cell suspensions from human newborn kidneys is described. It involves the use of a mixture of trypsin-ethylenediaminetetraacetic acid and collagenase. The cell yields obtained after tissue dispersion by this method were significantly greater than those obtained after dispersion with either trypsin or ethylenediaminetetraacetic acid alone or in combination. When kidneys were removed 12 h or more postmortem from refrigerated cadavers, higher cell yields were obtained from renal tissue stored overnight at 4 to 6 C in CMRL ATM (Healy and Parker, 1966), as compared to cell yields obtained from kidneys processed immediately upon removal. This observation was confirmed by controlled experiments performed with rabbit kidneys.

scholarly journals Hepatitis B virus DNA stability in plasma samples under short-term storage at 42°C

2015 ◽  
Vol 48 (6) ◽  
pp. 553-556 ◽  
Author(s):  
R.W. de Almeida ◽  
M.P. Espírito-Santo ◽  
P.S.F. Sousa ◽  
A.J. de Almeida ◽  
E. Lampe ◽  
...  
Keyword(s):  
Hepatitis B Virus ◽  
Hepatitis B ◽  
Plasma Samples ◽  
Short Term ◽  
Dna Stability ◽  
Hepatitis B Virus Dna ◽  
B Virus ◽  
Short Term Storage ◽  
Term Storage

scholarly journals The effect of short-term storage temperature on the key headspace volatile compounds observed in Canadian faba bean flour

2021 ◽  
pp. 108201322199884
Author(s):  
Rami Akkad ◽  
Ereddad Kharraz ◽  
Jay Han ◽  
James D House ◽  
Jonathan M Curtis
Keyword(s):  
Fatty Acids ◽  
Volatile Compounds ◽  
Room Temperature ◽  
Unsaturated Fatty Acids ◽  
Solid Phase ◽  
Short Term ◽  
Bean Flour ◽  
Odour Activity Value ◽  
Short Term Storage ◽  
Term Storage

The odour emitted from the high-tannin fab bean flour ( Vicia faba var. minor), was characterized by headspace solid-phase microextraction/gas chromatography-mass spectrometry (HS-SPME/GC–MS). The relative odour activity value (ROAV) was used to monitor the changes in key volatile compounds in the flour during short-term storage at different temperature conditions. The key flavour compounds of freshly milled flour included hexanal, octanal, nonanal, decanal, 3-methylbutanal, phenyl acetaldehyde, (E)-2-nonenal, 1-hexanol, phenyl ethyl alcohol, 1-octen-3-ol, β-linalool, acetic acid, octanoic acid, and 3-methylbutyric acid; these are oxidative degradation products of unsaturated fatty acids and amino acids. Despite the low lipid content of faba beans, the abundances of aldehydes arising during room temperature storage greatly contributed to the flavour of the flour due to their very low odour thresholds. Two of the key volatiles responsible for beany flavour in flour (hexanal, nonanal) increased greatly after 2 weeks of storage at room temperature or under refrigerated conditions. These volatile oxidation products may arise as a result of enzymatic activity on unsaturated fatty acids, and was seen to be arrested by freezing the flour.

Effect of short-term storage on phenolic content,o-diphenolase and peroxidase activities of cut yam tubers (Dioscorea sp)

1992 ◽  
Vol 60 (3) ◽  
pp. 309-312 ◽  
Author(s):  
Helen N. Asemota ◽  
Max A. Wellington ◽  
Adewale A. Odutuga ◽  
Mohammed H. Ahmad
Keyword(s):  
Phenolic Content ◽  
Short Term ◽  
Short Term Storage ◽  
Term Storage
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