A Novel and Convenient Method for the Preparation and Activation of PRP without Any Additives: Temperature Controlled PRP.
A Novel and Convenient Method for the Preparation and Activation of PRP without Any Additives: Temperature Controlled PRP.
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一种无需任何添加剂即可制备和活化 PRP 的新颖便捷方法:温控 PRP
DOI:
10.1155/2018/1761865
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发表时间:
2018
影响因子:
--
通讯作者:
Hu Z
中科院分区:
文献类型:
--
作者:
Du L;Miao Y;Li X;Shi P;Hu Z
Platelet rich plasma (PRP) is a concentrate of autologous platelets which contain enrichment growth factors (GFs). However, the addition of exogenous anticoagulant and procoagulant may result in clinical side effects and raise the price of PRP. Herein, we report a novel method named temperature controlled PRP (t-PRP), in which exogenous additives are dispensable in the preparation and activation process. Human blood samples were processed by a two-step centrifugation process under hypothermic conditions (4°C) to obtain t-PRP and rewarming up to 37°C to activate t-PRP. Contemporary PRP (c-PRP) was processed as the control. t-PRP showed a physiological pH value between 7.46 and 7.48 and up to 6.58 ± 0.45-fold significantly higher platelet concentration than that of whole blood compared with c-PRP (4.06-fold) in the preparation process. Meanwhile, t-PRP also maintained a stable GF level between plasma and PRP. After activation, t-PRP demonstrated natural fiber scaffolding, which trapped more platelet and GFs, and exhibited a slow release and degradation rate of GFs. In addition, t-PRP exhibited the function of promoting wound healing. t-PRP is a novel and convenient method for the preparation and activation of PRP without any additives. Compared to c-PRP, t-PRP reflects more physiologic characteristics while maintaining high quality.
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DOI:
10.1097/shk.0000000000000082
发表时间:
2014-05
期刊:
Shock (Augusta, Ga.)
影响因子:
--
作者:
Reddoch KM;Pidcoke HF;Montgomery RK;Fedyk CG;Aden JK;Ramasubramanian AK;Cap AP
通讯作者:
Cap AP
DOI:
10.1016/j.tripleo.2005.07.012
发表时间:
2006-03-01
期刊:
ORAL SURGERY ORAL MEDICINE ORAL PATHOLOGY ORAL RADIOLOGY AND ENDODONTOLOGY
影响因子:
--
作者:
Choukroun, J;Diss, A;Dohan, DM
通讯作者:
Dohan, DM
影响因子:
3.3
作者:
Cabaro, S.;D'Esposito, V.;Riccitiello, F.
通讯作者:
Riccitiello, F.
影响因子:
4.1
作者:
Masada, T;Hua, Y;Keep, RF
通讯作者:
Keep, RF
影响因子:
2.9
作者:
Baimukanova, Gyulnar;Miyazawa, Byron;Pati, Shibani
通讯作者:
Pati, Shibani