海藻糖对脂肪细胞冻存后存活率的影响

Effect of trehalose on survival rate for fat cells after cryopreservation

目的:探讨海藻糖作为冻存保护剂对脂肪组织冻存后存活率的影响。方法:抽吸成年女性腹部或大腿脂肪颗粒,经离心纯化后,分3组:海藻糖组、胎牛血清+10%DMSO组、生理盐水组。于–196℃下冻存3个月后,用HE染色、葡萄糖转移法、肌酸激酶法检测脂肪细胞存活情况。结果:海藻糖组及胎牛血清+10%DMSO组脂肪细胞活性均高于生理盐水组(P<0.05);海藻糖组与胎牛血清+10%DMSO组脂肪细胞活性差异无统计学意义(P>0.05)。结论:海藻糖作为冻存保护剂能明显保持冷冻脂肪细胞活性,脂肪组织冷冻保存3个月后可用于临床移植。

Objective： To explore effects of trehalose as a cryopreserve agent on survival rate of fatty tissue after cryopreservation. Methods： The liposuction was used on the abdomen of adult female. After centrifugation and purification, adipose was randomized into the following three groups, the trehalose group, the fetal bovine serum （FBS）＋10%DMSO group and the physiological saline group. The specimens were cryopreserved at -196 ℃ for 3 months and then the HE staining, glucose transfer method and CK method were used to detect the cell survival rate in each group. Results： The activity of adipose in the trehalose group and FBS＋10%DMSO group adipose was higher than that in the physiological saline group （P〈0.05）; while there was no significant difference between the trehalose group and FBS＋10%DMSO group （P〉0.05）. Conclusion： As cryoprotectant, trehalose could keep fat cell viability, and adipose tissue can be used for clinical transplantation after 3 months＇ freezing.