Chinese Journal of Tissue Engineering Research ›› 2014, Vol. 18 ›› Issue (23): 3660-3663.doi: 10.3969/j.issn.2095-4344.2014.23.009

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Pasteurization affects the physicochemical properties and biological function of hemoglobin?

Li Feng-juan1,2, Feng Jie2, Li Shen3, Yang Cheng-min2, 3   

  1. 1School of Environmental and Chemical Engineering, Tianjin Polytechnic University, Tianjin 300384, China; 2 Tianjin Union Institute of Biotechnology Development, Tianjin 300457, China; 3Institute of Blood Transfusion, Chinese Academy of Medical Sciences, Chengdu 610052, Sichuan Province, China
  • Revised:2014-03-19 Online:2014-06-04 Published:2014-06-04
  • About author:Li Feng-juan, Doctor, Senior engineer, School of Environmental and Chemical Engineering, Tianjin Polytechnic University, Tianjin 300384, China; Tianjin Union Institute of Biotechnology Development, Tianjin 300457, China

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Abstract:

BACKGROUND: Pasteurization is a perfect method for albumin virus inactivation, which may not be required for virus inactivation validation. However, there are no systematical reports concerning virus inactivation of hemoglobin blood substitutes.

OBJECTIVE: To explore the effects of pasteurization on the physicochemical properties and biological function of hemoglobin blood substitutes.
METHODS: Appropriate cord blood samples were taken followed by centrifugation, washing blood, rupture of membranes, stabilizer treatment. In the control group, the samples were placed in 55 ℃ water bath, and when the temperature of hemoglobin solution reached (55±1) ℃, a heat treatment began and lasted for 2 hours. In the pasteurization group, the samples were placed in 60 ℃ water bath, and when the temperature of hemoglobin solution reached (60±1) ℃, a heat treatment began and lasted for 10 hours. The heating process was under continues nitrogen protection. Then, the hemoglobin solution was placed in ice bath and cooled to below 4 ℃ followed by low-speed centrifugation and filtration via microporous membrane, purification and viral inactivation thereby to obtain cord blood hemoglobin.

RESULTS AND CONCLUSION: The products in the pasteurization group were all red clear liquid. There was no significant difference between the two groups in the yield, methemoglobin concentration, and oxygen-carrying capacity. The purification of the two groups was more than 98%. Two kinds of purification methods had no effects on the oxygen-carrying capacity of hemoglobin. Therefore, pasteurization method can replace thermosensitive purification method of 55 ℃, 2 hours. The pasteurization method will not only ensure the physicochemical and biological properties of hemoglobin, but also achieve the purpose of virus inactivation.


中国组织工程研究杂志出版内容重点：干细胞；骨髓干细胞；造血干细胞；脂肪干细胞；肿瘤干细胞；胚胎干细胞；脐带脐血干细胞；干细胞诱导；干细胞分化；组织工程


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Key words: hemoglobinometry, methemoglobin, virus inactivation, disinfection

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