Effect of Storage Time and Temperature on Fresh Unprocessed Cord Blood.

Abstract Studies on the optimal conditions to store fresh cord blood (CB) in order to optimise haematopoietic stem cell (HSC) recovery prior to processing and cryopreservation have produced conflicting data. In this study we investigate the effects of time and temperature on CB HSC after collection. We also investigate whether the process of cryopreservation and thawing aggravates stress created by storage prior to cryopreservation. 30 CB units were collected and transported to the laboratory within 5 hours of collection. An aliquot of each CB unit was tested for nucleated cell count (NCC), CD34 count, CD34 viability and CFU-GEMM, and then frozen with 10% DMSO. Each CB unit was then separated into three 10 ml portions and incubated at 3 different temperatures (4–8°C, 21–24°C and 29–31°C). After 24, 36 or 48 hours, samples were taken and tested. An aliquot of each of the portions was then cryopreserved. After a minimum of 1 week, the cryopreserved samples were thawed and tested. For fresh samples incubated for 24 hrs or 36 hrs there was no difference over time when CB was incubated at 4–8°C, whereas, at temperatures above 20°C, there was either a trend or significant decrease in CD34 and CFU colonies with time. For thawed samples, viable CD34 and CFU colonies were decreased below baseline at either one or both 24 hr and 36 hr time points. This was particularly apparent for CFU colony measurements for samples kept at 29–31°C. At 48 hrs, at each of the temperature ranges (4–8°C, 21–24°C and 29–31°C), CFU were significantly lower for fresh (21.1, 16.8 and 14.0; baseline 31.0) and thawed (9.3, 8.5 and 3.0; baseline 2.7) samples and viable CD34 were significantly lower for thawed (2.0, 2.46 and 1.8; baseline 2.7) samples respectively (p<0.001). In conclusion, the best survival /recovery was seen with CB stored at 4–8° C and for ≥ 36 hrs. Temperatures above room temperature (21–24°C) appeared detrimental. The data also indicate that this damage becomes more evident when tested after the CB has gone through the cryopreservation and thawing process, and is even more evident the higher the temperature and the greater the time of storage prior to cryopreservation. These results have implications for quality and safety of CB stored for clinical use. Viable CD34 and CFU related to incubation time and temperature, tested pre- and post-cryopreservation. Viable CD34 cells x 10e6 CFU-GEMM /12,500 cells plated Storage temperature 4–8C° 21–24°C 29–31°C 4–8°C 21–24°C 29–31°C Baseline 3.4 3.4 3.4 20.9 20.9 20.9 Fresh 24 hrs 3.3 3.67 2.45 20.4 18.8 21.6 36 hrs 3.7 2.45 2.74 20.5 19.6 17.4 Frozen / Baseline 3.0 3.0 3.0 11.0 11.0 11.0 Thawed 24 hrs 2.7 2.8 2.5 11.8 11.8 6.1 36 hrs 2.5 2.84 2.1 10.6 10.1 4.7

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Optimum Storage Condition of Cord Blood before Cryopreservation.

Blood ◽

10.1182/blood.v106.11.1902.1902 ◽

2005 ◽

Vol 106 (11) ◽

pp. 1902-1902

Author(s):

Anja Moldenhauer ◽

Juliane Wolf ◽

Gudrun Habermann ◽

Gesche Genter ◽

Lisa Selders ◽

...

Keyword(s):

Cord Blood ◽

Cell Count ◽

Room Temperature ◽

Mononuclear Cells ◽

Storage Temperature ◽

Paired Comparison ◽

Storage Condition ◽

Peripheral Blood Mononuclear ◽

Apoptosis Rate ◽

Cd34 Cells

Abstract Purpose. Different opinions regarding the storage conditions of cord blood before cryopreservation exist. Most experts recommend the storage at room temperature and the cyropreservation within the first 24 hours after delivery of the baby. However, the optimum storage temperature is unknown. Methods. Cord blood units (n=46) were stored for 24, 48 and 72 hours at room temperature (RT) and 4°C. After storage, CD34(+) cells were isolated and analyzed for their cell count, flow cytometry profile, apoptosis rate, colony-forming capacity by methylcellulose assays, and transmigration capacity in response to stroma-derived factor 1. If possible, a direct-paired comparison was performed (n=15). Results. The cell count of peripheral blood mononuclear cells was generally 10fold higher in cord blood units stored at RT than in cord blood units stored at 4°C, leading to a 10fold higher number of isolated CD34(+) cells. There was no difference in the frequency of CD34(+) cells after immunomagnetic isolation (>95%) or in the frequency of CD133(+) and CD45(+) cells. At 48 hours, the apoptosis rate was lower at RT than at 4°C (37.7±7.4 vs 49.9±4.2%). The plating efficiencies (PE) were highest after the units had been stored for 48 hours (RT 14.7±3.6%, 4°C 16.3±4%) independent of the storage temperature. The cells stored at RT for 48 hours had the highest transmigration capacity (54±11.9% vs 4°C 10.7±2%). Storage times of 24 and 72 hours resulted in PEs of on average below 10%. CD34(+)cells stored for 24 hours migrated less than the cells stored at 48 hours. Their transmigration capacity showed no temperature-dependent difference (RT 24.6±7.1 vs 4°C 36.1±10.2%). Conclusion. Our data imply that CD34(+) cells from cord-blood units stored for 48 hours at room temperature have the highest plating efficiencies and transmigration capacities. A storage time for 48 hours before cryopreservation seems tolerable, since there was no increase of the apoptosis rate.

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Influence of different method and different storage life on moisture and senzorial evaluation of durable salamis

Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis ◽

10.11118/actaun200856040183 ◽

2008 ◽

Vol 56 (4) ◽

pp. 183-196

Author(s):

Hana Šulcerová ◽

Jiří Štencl ◽

A. Šulcová

Keyword(s):

Storage Time ◽

Storage Temperature ◽

Heat Treated ◽

Different Temperatures ◽

The Difference ◽

Total Difference ◽

Cut Surface ◽

Sausage Casing ◽

General Appearance

Heat-treated salamis “Vysočina“ were produced with standard way in a meat factory; their diameter was 55 mm. Samples were stored under laboratory conditions at different temperatures: 5, 10, 15, 20, and 25 °C and sensory analysed every week during one month storage. The dry matter (d.m.) was measured, too. Descriptors of general appearance, sausage casing, texture, cut surface, dry edge, smell, taste, and salty were monitored. Biggest changes were in descriptors general appearance and sausage casing (P < 0.001) and also in dry edge (P < 0.010) during the month period. Germs of moulds were found only at 5 and 10 °C. Rapid increase of d.m. in samples was noticeable in the first week of the storage time. It was 3 % d.m. at 5 °C and 11 % d.m. at 25 °C. Increase of d.m. of salamis continues slowly in the next three weeks period; the total difference was about 10 % d.m. in the temperature range measured. Decrease of d.m. at 5 °C was noticed in the last week of the measurement. The difference was 3.5 % d.m. This change means that the equilibrium moisture content of the samples of salamis has been reached at the temperature 5 °C. The best sensorial quality of salamis “Vysočina” was in the storage temperature ranged from 15 to 20 °C.

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Study on Changes of Textural and Biochemical Properties of Tuna during Ultra-Low Temperature Storage

Environment and Natural Resources Research ◽

10.5539/enrr.v6n2p51 ◽

2016 ◽

Vol 6 (2) ◽

pp. 51 ◽

Cited By ~ 1

Author(s):

Yu-ying PAN ◽

Xiao-hua QIU ◽

Jin-sheng YANG

Keyword(s):

Soluble Protein ◽

Storage Time ◽

Storage Temperature ◽

Frozen Storage ◽

Biochemical Properties ◽

Texture Profile ◽

Low Temperature Storage ◽

Different Temperatures ◽

Temperature Storage

The effect of TPA and biochemical properties of Yellow Tuna during frozen storage at different temperatures(-18°C, -25°C, -35°C, -45°C, -55°C, -65°C) were studied by measuring the textural characteristics (the hardness, Springiness) salt-solubility of myofibrillar proteins, Ca2+ATPase activities. The results indicated that the hardness, springiness, actomyosin salt-solubility, Ca2+ATPase activities decreased during the process of frozen storage. Meanwhile, the frozen stored temperature showed great effect on the freezing denaturation of protein (P < 0.05). For the same longer of the storage time, the lower frozen temperature, the less extent of freeze denaturation; Stored in -18°C for three months, the content of Salt soluble protein reduced to zero; Stored in -25°C for 120 days, the content of salt soluble protein also reduced to zero; But stored in -55°C and -65°C, the change is very little. Ca2+ATPase activities also reduced to zero after stored in -18°C and -25°C for three months. But stored in -55°C and -65°C, there is no obvious change. Moreover, there is a Positive relationship between the change of texture profile and the content of Salt soluble protein, the lower the storage temperature, the less of the change of texture profile. Therefore, when it is stored in -55°C, the quality of Yellow Tuna can be maintained to the maximum extent within six months.

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Pre-Infusion Characteristics of the Predominant Cord Blood Unit Correlate with Hematopoietic Engraftment in the Setting of Non-Myeloablative Double Cord Blood Transplant (DCBT).

Blood ◽

10.1182/blood.v106.11.3027.3027 ◽

2005 ◽

Vol 106 (11) ◽

pp. 3027-3027 ◽

Cited By ~ 2

Author(s):

Richard L. Haspel ◽

Grace S. Kao ◽

Beow Yeap ◽

Thomas R. Spitzer ◽

Jerome Ritz ◽

...

Keyword(s):

Cord Blood ◽

Storage Time ◽

Pcr Amplification ◽

Hematologic Malignancies ◽

Blood Leukocytes ◽

Logrank Test ◽

Blood Unit ◽

Number Of Patients ◽

Cd34 Cells ◽

Cord Blood Unit

Abstract It is well established that delayed engraftment following transplant of single cord blood unit is mainly due to low CD34 cell dose. Protocols utilizing sequential infusion of two cord blood units increase the total dose of CD34 cells and lead to more rapid hematopoietic engraftment. One of the two cord bloods usually predominates. We assessed the effect of the pre-infusion variables of each cord blood unit on engraftment. Twenty-one patients with hematologic malignancies underwent non-myeloablative conditioning with fludarabine, mephalan and antithymocyte globulin. Two cord bloods, each a minimum 4/6 HLA match with the recipient and each other, were then infused sequentially 1 to 6 hours apart. GVHD prophylaxis consisted of cyclosporine and mycophenolate mofetil. Chimerism analysis of peripheral blood leukocytes was performed by PCR amplification of short tandem repeat loci. Four patients with less than 4 weeks of chimerism data due to death or failed engraftment were excluded. The logrank test, using median values as the cutoff, was used to determine the relationship between pre-infusion variables and time to engraftment. All exact p-values are based on two-sided tests. In all patients, a single cord blood predominated by 3 months post-infusion. In 13 out of 17 transplants (76%), the first cord blood infused predominated (p=.05). The median times for engraftment were 41 days (range: 21–55 days) for platelets >20000 (P20), 65 days (range: 34–91 days) for platelets > 100000 (P100) and 18 days (range: 15–34 days) for ANC>500. Total (cord1 + cord2) CD34 cells/kg (median: 1.9 x 105; range: 6.3 x 104 to 1.0 x 106) and total nucleated cells/kg (median: 4.02 x 107; range 2.98 x 107 to 5.27 x 107) infused did not affect engraftment. However, patients receiving greater than 1.1x 105 CD34/kg in the predominant unit (median: 1.1 x 105; range: 3.0x104 to 8.7x105) but not losing unit (median: 6.92 x 104; range: 8.3.0x103 to 7.4x105) had faster P100 (p=.042 versus p=0.54). The median storage time of the cord blood units infused was 1374 days (range: 272–3047 days). Faster P100 was observed when the predominant unit had a shorter storage time relative to the losing unit (median difference between units: 392 days, p=.03). Our study demonstrated that in the setting of non-myeloablative sequential DCBT, the majority of predominant units engrafted is the first one infused. The CD34 dose and storage time of the predominant unit are factors that can affect engraftment. Although only a small number of patients were studied, these results suggest that the capacity of stem cell niche may be limited and the quality of the cord blood unit occupying this niche can affect the speed of hematopoietic engraftment.

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Changes in Biochemical Characteristics and Activities of Ripening Associated Enzymes in Mango Fruit during the Storage at Different Temperatures

BioMed Research International ◽

10.1155/2014/232969 ◽

2014 ◽

Vol 2014 ◽

pp. 1-11 ◽

Cited By ~ 12

Author(s):

Md. Anowar Hossain ◽

Md. Masud Rana ◽

Yoshinobu Kimura ◽

Hairul Azman Roslan

Keyword(s):

Shelf Life ◽

Biochemical Parameters ◽

Storage Time ◽

Storage Temperature ◽

Starch Content ◽

Titratable Acidity ◽

Different Temperatures ◽

Soluble Solid ◽

Storage Temperatures ◽

Carbohydrate Contents

As a part of the study to explore the possible strategy for enhancing the shelf life of mango fruits, we investigated the changes in biochemical parameters and activities of ripening associated enzymes of Ashwina hybrid mangoes at 4-day regular intervals during storage at −10°C, 4°C, and30±1°C. Titratable acidity, vitamin C, starch content, and reducing sugar were higher at unripe state and gradually decreased with the increasing of storage time at all storage temperatures while phenol content, total soluble solid, total sugar, and nonreducing sugar contents gradually increased. The activities of amylase,α-mannosidase,α-glucosidase, and invertase increased sharply within first few days and decreased significantly in the later stage of ripening at30±1°C. Meanwhile polyphenol oxidase,β-galactosidase, andβ-hexosaminidase predominantly increased significantly with the increasing days of storage till later stage of ripening. At −10°C and 4°C, the enzymes as well as carbohydrate contents of storage mango changed slightly up to 4 days and thereafter the enzyme became fully dormant. The results indicated that increase in storage temperature and time correlated with changes in biochemical parameters and activities of glycosidases suggested the suppression ofβ-galactosidase andβ-hexosaminidase might enhance the shelf life of mango fruits.

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Influence of storage time and temperature on the activity of urease

Bulgarian Chemical Communications ◽

10.34049/bcc.51.2.4536 ◽

2019 ◽

Vol 51 (2) ◽

pp. 159-163

Author(s):

B. Alev ◽

S. Tunali ◽

R. Yanardag ◽

A. Yarat

Keyword(s):

Room Temperature ◽

Storage Time ◽

Urease Activity ◽

Storage Temperature ◽

Practical Importance ◽

Storage Conditions ◽

Relative Activity ◽

Significant Loss ◽

Long Term Storage ◽

Activity Measurements

Enzymes are made of protein, that is why they are sensitive molecules and are affected by storage conditions. A small change in enzyme activity during storage may cause a big error in analysis results. The aim of the study was to evaluate the effects of storage time and temperature on urease activity. Urease solutions were prepared at different activities (from 100 to 2000 U/mL) and stored at room temperature, in the refrigerator (4°C), and in the deep freezer (-18°C and -80°C). Activity measurements were made at regular intervals until 28 days by the modified Weatherburn method. The relative activities of 100-1000 U/mL urease solutions stored at room temperature, 4, -18 or -80°C were 75% and below after 4 days. Twenty-eight days later, for 2000 U/mL urease solutions, only at room temperature, the relative activity was reduced to 37%, while at 4, -18 or -80°C, the relative activities were above 80%. Since urease can be maintained at 4°C for 28 days without significant loss of activity, it has practical importance. Low-activity urease solutions (such as 100-1000 U/mL) should not be stored at -18 or -80°C for short or long term storage, they should be stored at 4°C only for one day. Keywords: Urease activity, storage time, storage temperature

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Pengaruh Suhu Penyimpanan Terhadap Kerusakan Spora Myxobolus koi [The Effect of Storage Temperature in Myxobolus koi Spore Damage]

Jurnal Ilmiah Perikanan dan Kelautan ◽

10.20473/jipk.v11i1.12270 ◽

2019 ◽

Vol 11 (1) ◽

pp. 28

Author(s):

Gunanti Mahasri ◽

Titom Gusmana Putra Perdana ◽

Kusnoto Kusnoto

Keyword(s):

Data Analysis ◽

Main Parameter ◽

Room Temperature ◽

Storage Temperature ◽

Design Method ◽

Optimum Temperature ◽

Randomized Design ◽

Damage Data ◽

Different Temperatures ◽

Completely Randomized Design

AbstrakSpora Myxobolus koi dapat mengalami kerusakan apabila disimpan dalam kondisi penyimpanan yang kurang baik. Penelitian ini bertujuan untuk mengetahui pengaruh suhu penyimpanan terhadap kerusakan spora Myxobolus koi serta untuk mengetahui suhu optimum untuk penyimpanannya. Penelitian ini dilakukan dengan metode rancangan acak lengkap (RAL) sebagai rancangan percobaan. Perlakuan yang digunakan adalah penyimpanan spora Myxobolus koi pada suhu kamar (28-34) oC, Refrigerator (2-4) oC, dan Freezer (-5 hingga -10) oC, dengan ulangan sebanyak 6 kali. Penyimpanan ini dilakukan selama 30 hari. Parameter utama yang diamati adalah prosentase spora Myxobolus koi yang rusak. Parameter penunjang yang diamati adalah tipe kerusakan spora Myxobolus koi. Analisis data menggunakan ANAVA (Analisis Varian) dan dilanjutkan dengan Uji Jarak Berganda Duncan untuk mengetahui suhu optimum untuk penyimpanan spora Myxobolus koi. Berdasarkan hasil penelitian diketahui bahwa peyimpanan pada suhu yang berbeda berpengaruh terhadap prosentase kerusakan spora Myxobolus koi. Kerusakan spora Myxobolus koi tertinggi terjadi pada suhu kamar (28-34) oC mencapai angka 68,91% dan nilai kerusakan terrendah terjadi pada refrigerator (2-4) oC yaitu 29,91%. Spora Myxobolus koi dapat disimpan pada refrigerator dan lemari pembeku. AbstractMyxobolus koi spores can be damaged if stored in poor conditions. This study aimed to determine the effect of storage temperature on Myxobolus koi spores and to determine the optimum temperature for storage. This research was conducted using a completely randomized design method (CRD) as an experimental design. The treatments used were storaged Myxobolus koi spores at room temperature (28-34oC), Refrigerator (2-4oC), and Freezers (-5 to -10oC), with replications 6 times. This storage was carried out for 30 days. The main parameter observed was the percentage of damaged Myxobolus koi spores. The supporting parameters observed were the type of Myxobolus koi spore damage. Data analysis using ANAVA (Analysis of Variance) and continued with Duncan’s Multiple Distance Test to find out the optimum temperature for storage of Myxobolus koi spores. Based on the results of the study, it was found that storage at different temperatures affected the percentage of damage to Myxobolus koi spores. The highest damage of Myxobolus koi spores occurred at room temperature (28-34oC) reaching 68.91% and the lowest damage value occurred at refrigerator (2-4oC) which was 29.91%. Myxobolus koi spores can be stored in a refrigerator and freezer

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Study on Varying Salt Level and Storage Time on Physico-Chemical and Sensory Quality of Beef Nugget

Progressive Agriculture ◽

10.3329/pa.v24i1-2.19280 ◽

2014 ◽

Vol 24 (1-2) ◽

pp. 149-158

Author(s):

MAK Talukder ◽

MA Hashem ◽

SME Rahman ◽

MS Islam ◽

MM Hossain ◽

...

Keyword(s):

Storage Time ◽

Sensory Quality ◽

Storage Temperature ◽

Chemical Properties ◽

Salt Level ◽

Physico Chemical ◽

Significant Difference ◽

Different Temperatures ◽

And Storage

The experiment was conducted to find out the effect of salt and storage temperature on the physico-chemical properties of beef nugget. For this purpose nugget samples were divided into two parts; one is called fresh nugget and another is preserved nugget at different temperatures. Then the fresh samples as well as the preserved samples were divided into four subdivisions. Then these are treated with different salt levels (0, 1.5, 3 and 5% salt level). The preserved samples were stored at 4oC and -20oC. Samples preserved at 4oC were stored in the refrigerator for 21 days and were analyzed on 7th day, 14th day and 21th day and samples preserved at -20oC were stored in the refrigerator for 60 days and were analyzed on 15th day, 30th day, 45th day and 60th day of preservation. Dry matter and Ash content of all the samples increased significantly (P<0.01) with the advancement of storage time and salt level. CP% of fresh samples was 22.31, 20.55, 20.13 and 20.55 at 0, 1.5, 3 and 5% salt concentration. CP, DM, Ash and Fat also varied among the samples significantly (P<0.01). Highly significant difference is observed in preserved samples than in fresh samples at different salt levels. Fresh nugget treated with 1.5% salt found to be more acceptable in terms of sensory evaluation. So we recommend fresh nugget to be best for consumption.DOI: http://dx.doi.org/10.3329/pa.v24i1-2.19280 Progress. Agric. 24(1&2): 149 - 158, 2013

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Effects of Different Temperatures and Storage Time on the Degree of Conversion and Microhardness of Resin-based Composites

The Journal of Contemporary Dental Practice ◽

10.5005/jp-journals-10024-1830 ◽

2016 ◽

Vol 17 (3) ◽

pp. 217-223 ◽

Cited By ~ 7

Author(s):

Maan M AlShaafi

Keyword(s):

Room Temperature ◽

Storage Time ◽

Light Emitting Diode ◽

Dental Materials ◽

Degree Of Conversion ◽

Curing Temperature ◽

Significant Difference ◽

Different Temperatures ◽

And Storage ◽

Made In

ABSTRACT Objective Dental materials are often made at room temperature, whereas clinically they are made in the mouth. This study evaluated the effects of temperature on the degree of conversion (DC) and Knoop microhardness (KHN). Materials and methods Two types of resin-based composites (RBCs) were light-cured using a light-emitting diode (LED) lightcuring unit. The resin specimens were centered on an Attenuated Total Reflectance Fourier transform infrared (FT-IR) plate heated to 23°C or 33°C. The DC of the resin was calculated after 120 seconds, the specimens were removed, and the KHN was tested at the bottom of the specimens both immediately, after 24 hours, and after 7 days storage in distilled water in complete darkness at 37°C. The effects of different temperatures on the DC and KHN with their storage time were compared by analysis of variance and Fisher's protected least significant difference post hoc multiple comparison tests (p < 0.05). Results Increasing the temperature had a significant and positive effect on the DC and KHN for immediate values of the RBCs. Greater conversion and hardness occurred when the curing temperature was increased from 23°C to 33°C. The KHN increased significantly after 24 hours of storage. There was a linear relationship between DC and KHN (R2 = 0.86) within the range of DC and KHN studied. Conclusion The physical properties of dental materials can be expected to be better when made in the mouth than when they are made in a laboratory at room temperature. How to cite this article AlShaafi MM. Effects of Different Temperatures and Storage Time on the Degree of Conversion and Microhardness of Resin-based Composites. J Contemp Dent Pract 2016;17(3):217-223.

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Formulation of Buprenorphine for Sublingual Use in Neonates

The Journal of Pediatric Pharmacology and Therapeutics ◽

10.5863/1551-6776-16.4.281 ◽

2011 ◽

Vol 16 (4) ◽

pp. 281-284 ◽

Cited By ~ 1

Author(s):

Ellena A. Anagnostis ◽

Rania E. Sadaka ◽

Linda A. Sailor ◽

David E. Moody ◽

Kevin C. Dysart ◽

...

Keyword(s):

Room Temperature ◽

Storage Time ◽

Storage Temperature ◽

Sublingual Administration ◽

Tandem Mass ◽

Abstinence Syndrome ◽

Length Of Treatment ◽

The Mean ◽

The Stability ◽

Length Of Hospitalization

OBJECTIVES The only medication used sublingually in the neonate is buprenorphine for the treatment of neonatal abstinence syndrome (NAS). Compared with morphine, buprenorphine reduces the length of treatment and length of hospitalization in neonates treated for NAS. The objective of this study was to characterize the stability of ethanolic buprenorphine for sublingual administration. METHODS Buprenorphine solution was prepared and stored in amber glass source bottles at either 68°F to 77°F (20°C-25°C) or 36°F to 46°F (2.2°C-7.8°C). Samples were collected from each of these batches on days 0, 3, 7, 14, and 30. Additional samples were withdrawn at baseline from each batch and placed in oral dispensing syringes for 3 and 7 days. Buprenorphine concentration was assessed by liquid chromatography–electrospray ionization–tandem mass spectrometry. RESULTS Neither storage temperature (p=0.65) nor storage time (p=0.24) significantly affected buprenorphine concentrations. All of the mean concentrations, regardless of storage temperature, were above 95% of the labeled concentration, and the potency was maintained for samples stored either in the original amber glass source bottles or in oral syringes. CONCLUSIONS An ethanolic buprenorphine solution is stable at room temperature for 30 days.

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