【摘要】：目的:探討海藻糖作為凍存保護(hù)劑對脂肪組織凍存后存活率的影響。方法:抽吸成年女性腹部或大腿脂肪顆粒,經(jīng)離心純化后,分3組:海藻糖組、胎牛血清+10%DMSO組、生理鹽水組。于 196℃下凍存3個(gè)月后,用HE染色、葡萄糖轉(zhuǎn)移法、肌酸激酶法檢測脂肪細(xì)胞存活情況。結(jié)果:海藻糖組及胎牛血清+10%DMSO組脂肪細(xì)胞活性均高于生理鹽水組(P0.05);海藻糖組與胎牛血清+10%DMSO組脂肪細(xì)胞活性差異無統(tǒng)計(jì)學(xué)意義(P0.05)。結(jié)論:海藻糖作為凍存保護(hù)劑能明顯保持冷凍脂肪細(xì)胞活性,脂肪組織冷凍保存3個(gè)月后可用于臨床移植。
[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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