A Review Study of Dendrimer Nanoparticles Influences on Stored Platelet in Order to Treat Patients (2001-2020)

2021 ◽  
Vol 17 ◽  
Author(s):  
Tahereh Zadeh Mehrizi ◽  
Mehdi Shafiee Ardestani ◽  
Sedigheh Amini Kafiabad

Background: Platelets are sensitive to chilling, therefore, the optimal storage temperature for maintaining normal function and structure in platelets is 22-24 °C up to 3-5 days. Introduction: Platelets are important blood cells involved in immunity, inflammation, and thrombosis. Today, platelet products are widely used to prevent bleeding in patients with thrombocytopenia and coagulopathy disorders. As a result, maintaining the quality of these products is very important. Method: In this review study, the reported influences of various dendrimers on platelets from 2001 to 2020 were investigated. Result: The results showed that positively charged dendrimers could cause platelet aggregation and activation during platelet storage time through their amine residues. In addition to surface charge, high generations, molecular weight and concentration are not recommended in the field of platelet storage and treatment. In contrast, negatively charged dendrimers, usually used at lower generations with proper molecular weight, lower size (less than 100 nm) and their carboxyl residues, cannot induce adverse effects on platelets during storage time. In addition, the results of this study revealed that PEGylation of dendrimers and platelets could improve platelet storage conditions. Conclusion: As anionic dendrimers can improve platelet storage time without inducing significant changes in morphology and function of platelets, they are recommended in the field of platelet storage and treatment.

Blood ◽  
2008 ◽  
Vol 112 (11) ◽  
pp. 287-287 ◽  
Author(s):  
Sherrill J. Slichter ◽  
Jill Corson ◽  
Mary Kay Jones ◽  
Esther Pellham ◽  
Todd Christoffel ◽  
...  

Abstract Background: Currently, plt concentrates have to be prepared within 8 hours of WB blood collection. An overnight hold of the WB at 22°C would provide several advantages to blood centers: 1) plt concentrates could be prepared from every unit of WB regardless of the distance from the collection site to the processing center; and 2) plt concentrates could be processed on a single shift which would reduce operating costs. However, there is no data available on the post-storage in vivo viability of plt-rich plasma (PRP) prepared plt concentrates that have been isolated after 22°C WB storage beyond 8 hours. Methods: Plt concentrates were prepared from WB within 1 hour of collection or after the WB had been stored at 22°C for 22 ± 2 hours. Two methods of maintaining the extended stored WB at 22°C before preparing plt concentrates were evaluated: 1) a WB unit was placed on a Compocool plate (Fresenius Corporation, Hamburg, Germany) in a container; or 2) a WB unit was placed in a 22°C incubator. All three types of plt concentrates were stored for 7 days, and, on day 7, fresh plts were prepared from a 43 ml WB sample drawn from the same volunteer donor. The stored and fresh plts were alternately labeled with 51Cr or 111In in sequential donors. Following simultaneous transfusion of the donor’s fresh and stored plts, serial blood samples were drawn to determine the recovery and survival of each donor’s stored compared to their fresh plts. The FDA has proposed acceptance criteria for post-storage plt viability: 1) stored plt recoveries should be 66% of the same donor’s fresh plt recoveries; and 2) stored plt survivals should be 58% of the same donor’s fresh plt survivals. Results: There were no significant differences in donor plt counts nor in fresh plt recoveries and survivals among the 32 donors who participated in the 3 studies (see table). Donor plt counts averaged 248,000 ± 13,000/μl, fresh plt recoveries averaged 63 ± 13%, and survivals 8.2 ± 1.5 days. There were no significant differences in any pre- or post-storage plt measurement based on how the WB was stored overnight at 22°C. However, combining all of the data from the plts prepared after an overnight hold of the WB, every plt parameter improved compared to plt concentrates prepared within 1 hour of donation. The plt counts of the concentrates were significantly increased from 6.2 ± 3.5 to 8.6 ± 2.2 × 1010 (p=0.02). Plt recoveries increased from 43 ± 13% to 49 ± 12%, plt survivals from 4.1 ± 1.5 days to 4.7 ± 1.3 days, and both the percentage of stored vs fresh plt recoveries increased from 72 ± 11% to 75 ± 11% and survivals from 51 ± 16% to 58 ± 13%, respectively, for plt concentrates prepared within 1 hour of WB collection compared to plt concentrates prepared after extended WB storage. However, none of these plt viability measurements were statistically significantly different. Conclusions: Storing WB for 22 ± 2 hours at 22°C before preparing PRP plt concentrates vs preparing PRP plt concentrates within 1 hour of WB donation significantly increases the yield of plts in a concentrate by 43% while concurrently improving all measures of 7-day post-storage plt viability. With an overnight hold of the WB, both stored plt recoveries and survivals meet the proposed FDA criteria for post-storage plt viability. In contrast, only plt recoveries meet the proposed post-storage viability criterion for the short-term held WB. In summary, these data document that an overnight hold of the WB, rather than being possibly detrimental, actually improves both the quantity as well as the quality of plts in a PRP plt concentrate. IN VIVO RADIOLABELED AUTOLOGOUS PLATELET RECOVERIES AND SURVIVALS OF PRP PLATELET CONCENTRATES STORED FOR 7 DAYS N Storage Conditions Plt Recoveries (%) Plt Survivals (Days) WB Storage Time (Hours) Maintain 22°C Storage Temperature Fresh Donors’ Plt Counts/μl Plt Count Of Concentrate (×1010) Stored Stored As A % Of Fresh Fresh Stored Stored As A % Of Fresh 12 ≤1 --- 243,000 ±49,000 6.2±3.5 60±11 43±13 72±11 8.2±1.7 4.1±1.5 51±16 11 22±2 Compocool plate 237,000 ±37,000 8.0±2.2 63±14 47±13 74±11 8.0±1.5 4.6±1.7 57±13 9 22±2 Incubator 271,000 ±91,000 9.8±2.6 66±13 51±10 78±10 8.4±1.3 4.8±0.8 59±13 Data reported as average ±1 S.D.


2018 ◽  
Vol 40 (5) ◽  
Author(s):  
Regina Célia Gomes Garcia Nobre ◽  
Eliseu Marlônio Pereira de Lucena ◽  
Josivanda Palmeira Gomes ◽  
Dyalla Ribeiro de Araújo ◽  
Dannaya Julliethy Gomes Quirino

Abstract The objective of this study was to evaluate the post-harvest quality of bananas (Musa x paradisiaca L.) Prata-anã and Nanica after application of exogenous ethylene (C2H4) during maturation. Bananas of Prata-anã cultivar were harvested 18 weeks after the anthesis (WAA) and those of Nanica cultivar with 13 WAA. After harvest, the fruits were submitted to 0, 1, 2, 3, 4 and 5 applications of 15 mL of ethyl-5/m3 in refrigeration chambers at 15ºC and later stored at room temperature (24 to 28ºC) and refrigerated at 15°C for 10 days. Peel color, fresh weight loss, firmness, total soluble solids, total bark chlorophyll, total bark and pulp carotenoids were evaluated at 0, 3, 4, 7 and 10 days after harvest (DAH). The Assistat program was used in statistical analysis. Among the storage conditions, fruits kept under refrigeration had a longer shelf life. The Prata-anã cultivar was superior to Nanica, presenting maturation indexes ideal for transport and commercialization, evaluated for the interactions of storage temperature, ethylene (C2H4) applications and storage time. It was concluded that the banana Prata-anã requires 3 and Nanica 4 applications of ethyl, for the harvest with 18 and 13 weeks, respectively, in order to promote a fast and uniform maturation.


2021 ◽  
Vol 14 (1) ◽  
Author(s):  
Michael J. Allison ◽  
Jessica M. Round ◽  
Lauren C. Bergman ◽  
Ali Mirabzadeh ◽  
Heather Allen ◽  
...  

Abstract Objective Silica gel beads have promise as a non-toxic, cost-effective, portable method for storing environmental DNA (eDNA) immobilized on filter membranes. Consequently, many ecological surveys are turning to silica bead filter desiccation rather than ethanol preservation. However, no systematic evaluation of silica bead storage conditions or duration past 1 week has been published. The present study evaluates the quality of filter-immobilized eDNA desiccated with silica gel under different storage conditions for over a year using targeted quantitative real-time polymerase chain reaction (qPCR)-based assays. Results While the detection of relatively abundant eDNA target was stable over 15 months from either ethanol- or silica gel-preserved filters at − 20 and 4 °C, silica gel out-performed ethanol preservation at 23 °C by preventing a progressive decrease in eDNA sample quality. Silica gel filter desiccation preserved low abundance eDNA equally well up to 1 month regardless of storage temperature (18, 4, or − 20 °C). However only storage at − 20 °C prevented a noticeable decrease in detectability at 5 and 12 months. The results indicate that brief storage of eDNA filters with silica gel beads up to 1 month can be successfully accomplished at a range of temperatures. However, longer-term storage should be at − 20 °C to maximize sample integrity.


2017 ◽  
Vol 7 (1) ◽  
pp. 21 ◽  
Author(s):  
Edwin Kamau ◽  
Christopher Mutungi ◽  
John Kinyuru ◽  
Samuel Imathiu ◽  
C. Tanga ◽  
...  

Edible insects are widely consumed in different parts of the world and can serve as an alternative nutritional source to conventional foods. Nonetheless, little attention has been given to their quality and shelf life in different packages when exposed to different storage environments. In this study, the effect of storage temperature, duration and type of packaging on the storage stability of the adult house cricket meal was examined. The samples were boiled, solar dried, milled and packaged into polypropylene (PP), plastic (PL) and polyethylene (PL) packages. The samples were then stored for six months in refrigerated and ambient conditions where by changes in physical and biochemical attributes were monitored. Iodine values significantly decreased in all the packages while peroxide, p-anisidine and saponification values significantly increased. SFA, MUFA and PUFA contents reduced during storage although a higher tendency for MUFA and PUFA values was observed in the refrigerated samples. Total viable count (TVC) and yeast and molds counts significantly increased in storage. Three types of fungi; Aspergillus spp., Alternaria spp. and Penicillium spp. were isolated in all the packages. Overall color change steadily decreased with increase in storage time. Deterioration was higher in samples stored in ambient conditions than in refrigeration. The degree of deterioration in the two storage environments among the different packages was in the order; PP>PE>PL. Although the PL package outperformed the other packages it is recommended to carry out sensory analysis and avoid post-processing contamination that can adversely affect the product quality and safety during storage. 


Author(s):  
Hana Šulcerová ◽  
Jiří Štencl ◽  
A. Šulcová

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.


2016 ◽  
Vol 6 (2) ◽  
pp. 51 ◽  
Author(s):  
Yu-ying PAN ◽  
Xiao-hua QIU ◽  
Jin-sheng YANG

<p class="1Body">The effect of TPA and biochemical properties of Yellow Tuna during frozen storage at different temperatures(-18°C, -25°C, -35°C, -45°C<em>, </em>-55°C<em>, </em>-65°C) were studied by measuring the textural characteristics (the hardness, Springiness) salt-solubility of myofibrillar proteins, Ca<sup>2+</sup>ATPase activities. The results indicated that the hardness, springiness, actomyosin salt-solubility, Ca<sup>2+</sup>ATPase activities decreased during the process of frozen storage. Meanwhile, the frozen stored temperature showed great effect on the freezing denaturation of protein (P &lt; 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 <em>days</em>, the content of salt soluble protein also reduced to zero; But stored in -55°C and -65°C, the change is very little. Ca<sup>2+</sup>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.</p>


1997 ◽  
Vol 60 (4) ◽  
pp. 372-376 ◽  
Author(s):  
SUSAN A. MCCARTHY

The effects of processing and postprocess storage conditions on the incidence and survival of Listeria monocytogenes on crawfish (Procambaris sp.), crabmeat (Callinectus sapidus), and smoked salmon (Salmo salar) were evaluated. L. monocytogenes was recovered from 3% of whole boiled market crawfish samples and 17% of frozen vacuum-packaged partially cooked crawfish tail meat, but not from boiled crabmeat or smoked salmon. Contamination was most likely due to postprocess handling as commonly used methods of cooking (5 min boil or 20 min steep) reduced L. monocytogenes to nondetectable levels in laboratory-contaminated crawfish. In postprocess storage temperature abuse studies, cooked whole crawfish were inoculated internally and externally with 3.0 log CFU of L. monocytogenes per g and incubated at 22 or 30°C for 6 h. The greatest increase in numbers of cells, 1.9 log CFU/g (determined by standard plate count), occurred at 30°C on externally contaminated crawfish. There was little change in numbers of L. monocytogenes during cold storage (6°C, 5 days; −20°C, 15 days). There was little change in cell numbers associated with products stored at 22 or −20°C. At 6°C, numbers of cells associated with crabmeat increased by 3.8 log MPN/g after 6 days; however, there was no increase in numbers of cells associated with salmon. The results show that the survival and growth characteristics of L. monocytogenes are dependent on storage time and temperature and the nature of the seafood product.


2015 ◽  
Vol 46 (1) ◽  
pp. 157-162 ◽  
Author(s):  
Flavia Kleszcz da Cruz ◽  
Elis Regina de Moraes Garcia ◽  
André Luiz Julien Ferraz ◽  
Karina Márcia Ribeiro de Souza ◽  
William Britez Feliciano ◽  
...  

ABSTRACT: This study aimed to evaluate the effect of using lycopene and organic minerals in diets for laying hens on the egg quality and stability of eggs stored for 30 days under different storage environments. An entirely randomized design was adopted in 2x3x3 factorial scheme (mineral sources x lycopene levels x storage periods) with six replicates of eight hens per experimental unit. The experimental diets were: feed containing inorganic minerals (IM) without added lycopene; IM with added lycopene (400mg kg-1); IM with added lycopene (800mg kg-1); organic minerals (OM) without added lycopene; OM with added lycopene (400mg kg-1); OM with added lycopene (800mg kg-1). After 112 days of feeding experimental diets, it was selected 60 eggs treatment-1, which were later labeled, stored in room and refrigerated temperature, and subjected to different storage periods (0, 15 and 30 days). Variables analyzed were: Haugh unit, yolk index, yolk color, albumen and yolk pH, and lipid oxidation (TBARS). Stability of eggs is not altered as a function of mineral sources and levels of lycopene studied. However, increasing storage time affects the quality of the eggs of laying hens at both storage conditions.


2010 ◽  
Vol 16 (3) ◽  
pp. 259-265 ◽  
Author(s):  
I. Yilmaz ◽  
M. Demirci

The objective of this research was to determine physicochemical changes and microbiological quality of the different packaged meatball samples. Meatball samples in polystyrene tray were closed with polyethylene film (PS packs), vacuumed and modified atmosphere packaged, (MAP) (65% N2, 35% CO2), and held under refrigerated display (4 °C) for 8, 16 and 16 days for PS packs, vacuum and MAP, respectively. Microbial load, free fatty acids and thiobarbituric acid values of the samples tended to increase with storage time. Bacteria counts of the raw meatball samples increased 2 log cycles at the end of storage compared with initial values. Meatball samples can be stored without any microbiological problem for 7 days at 4 °C. Results from this study suggested that shelf-life assigned to modified-MAP and vacuum-packed meatballs may be appropriate. Meatball samples underwent physical deformation when they were packed before vacuum process. With these negative factors considered, MAP is superior to other two packs methods.


1989 ◽  
Vol 69 (4) ◽  
pp. 955-961 ◽  
Author(s):  
L. F. LAFLAMME

Two experiments were conducted to assess the effects of storage conditions on the quality of large round bales (LRB). Samples were taken at 75-d intervals from LRB stored inside, outside single bales covered with a 15-mm black polyethylene plastic bag, outside uncovered as single bales, outside uncovered in a single row and outside uncovered in a double stacked row. Bales were sampled at depths of 0–15, 15–30 and 30–45 cm. Time, storage and depth factors had an influence on the chemical components of the LRB except for protein. Weathering had the most effect after 150 d of storage and with LRB stored uncovered and in the top 15-cm layer. Significant (P < 0.05) interactions in in vitro dry matter digestibilities were found for storage time × depth of sample, storage time × storage methods and for depth of sample × storage methods. Under the conditions of our experiments, weathering damages were limited to the superficial layer of LRB left uncovered. Key words: Large round bales, weathering, storage, moisture


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