首页> 外文期刊>Clinica chimica acta: International journal of clinical chemistry and applied molecular biology >Fazili, Z., Sternberg, M.R., Pfeiffer, C.M.Assessing the influence of 5,10-methylenetetrahydrofolate reductase polymorphism on folate stability during long-term frozen storage, thawing, and repeated freeze/thawing of whole blood
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Fazili, Z., Sternberg, M.R., Pfeiffer, C.M.Assessing the influence of 5,10-methylenetetrahydrofolate reductase polymorphism on folate stability during long-term frozen storage, thawing, and repeated freeze/thawing of whole blood

机译:Fazili,Z.,Sternberg,M.R.,Pfeiffer,C.M.评估全血长期冷冻保存,解冻和反复冷冻/解冻过程中5,10-亚甲基四氢叶酸还原酶多态性对叶酸稳定性的影响

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Background: Limited information is available on folate stability, particularly vitamer stability by 5,10-methylenetetrahydrofolate reductase (MTHFR) C677T genotype, during frozen storage, thawing, and repeated freeze/thawing (F/T) of whole blood (WB). Methods: We assessed folate stability after storing undiluted WB for up to 30. mo at -. 70°C and measuring folate vitamers by LC-MS/MS at 6, 14, 20 and 30. mo in samples with C/C and T/T genotype (. n=. 13 each). We investigated folate stability during 3-h thawing of WB (. n=. 2 each/genotype) and during repeated F/T of WB (. n=. 4 each/genotype). Results: We found significant decreases in total folate (TFOL) (median decrease: 8.8% for C/C and 16% for T/T), methyl folate (7.9% for C/C and 10% for T/T), and non-methyl folate (19% for C/C and 24% for T/T) concentrations from 6 to 30. mo WB frozen storage. During thawing of WB at room temperature and repeated F/T, samples with T/T genotype were susceptible to greater folate losses than samples with C/C genotype. Conclusions: Long-term frozen storage of WB resulted in significant folate losses of ~. 10-25% that are clinically unacceptable. Frozen WB should not be exposed to more than 1. h of thawing time and repeated F/T of WB should be avoided.
机译:背景:关于全血(WB)的冷冻保存,解冻和反复冷冻/解冻(F / T)过程中,叶酸稳定性,尤其是5,10-亚甲基四氢叶酸还原酶(MTHFR)C677T基因型对维生素A稳定性的了解有限。方法:我们在-储存未稀释的WB最多30个月后评估了叶酸的稳定性。 70°C并通过LC-MS / MS在6、14、20和30.mo分别测定具有C / C和T / T基因型(每个n .. 13)的样品中的叶酸维生素。我们研究了WB的3小时解冻过程中的叶酸稳定性(每个基因型每个n .. = 2)和WB的重复F / T(每个基因型每个n。0.4)中的叶酸稳定性。结果:我们发现总叶酸(TFOL)显着下降(中位数下降:C / C为8.8%,T / T为16%),叶酸甲酯(C / C为7.9%和T / T为10%)和非甲基叶酸(C / C为19%,T / T为24%)浓度为6到30。在室温下WB解冻和重复F / T过程中,具有T / T基因型的样品比具有C / C基因型的样品更容易遭受叶酸损失。结论:WB的长期冷冻储存导致〜的叶酸损失。 10-25%在临床上是不可接受的。冷冻白菜的解冻时间不应超过1小时,并且应避免白菜的重复F / T。

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