血小板凝胶的制备方法及其影响因素

Platelet gel preparation methods and relevant parameters

背景:血小板凝胶制备方法繁多,分类标准不统一。目的:总结血小板凝胶制备方法,并讨论影响因素。方法:由第一作者检索1990至2011年PubMed数据库及万方数据库。英文检索词为"Plateletgel,Classification,Parameters",中文检索词为"血小板凝胶,分类,影响因素"。结果与结论:依据凝胶产量与成分、凝胶中纤维蛋白结构两个主要影响因素可将血小板凝胶制备方法分为4大类,即纯富血小板血浆凝胶、富白细胞-血小板血浆凝胶、纯富血小板纤维蛋白凝胶和富白细胞-血小板纤维蛋白凝胶;根据制备流程不同,血小板凝胶的每一种制备方法还可以再分为手工制备方法和全自动制备方法,但各种分类方法均存在不足之处。

BACKGROUND： The preparation methods of platelet gel are various, but there is no uniform standard. OBJECTIVE： To conclude the methods of platelet gel preparation and to explore the relevant parameters. METHODS： The first author searched the PubMed and Wanfang databases for relevant articles published from 1990 to 2011 using the keywords of ＂platelet gel, classification, parameters＂ in English and Chinese, respectively. RESULTS AND CONCLUSION： There are two main parameters to classify the different preparation methods, which are the yield and composition of gel and the fibrin network of gel. According to the two main parameters, the preparation methods of platelet gel can be classified into four categories, namely, pure platelet-rich plasma, leukocyte- and platelet-rich plasma, pure platelet-rich fibrin, and leukocyte- and platelet-rich fibrin. According to the preparation process, the preparation methods of PRP gel also can be divided into manual protocol and automatic protocol. There are inadequacies in all the preparation methods.