海藻糖对脂肪细胞冻存后存活率的影响

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。

Effect of trehalose on survival rate forfat cells after cryopreservation

Objective: To explore eff ects of trehalose as a cryopreserve agent on survival rate of fatt y tissueaft er cryopreservation.Methods: The liposuction was used on the abdomen of adult female. After centrifugation andpurifi cation, adipose was randomized into the following three groups, the trehalose group, the fetalbovine serum (FBS)+10%DMSO group and the physiological saline group. Th e specimens werecryopreserved at –196 ℃ for 3 months and then the HE staining, glucose transfer method and CKmethod were used to detect the cell survival rate in each group.Results: Th e activity of adipose in the trehalose group and FBS+10%DMSO group adipose washigher than that in the physiological saline group (P<0.05); while there was no signifi cant diff erencebetween the trehalose group and FBS+10%DMSO group (P>0.05).Conclusion: As cryoprotectant, trehalose could keep fat cell viability, and adipose tissue can beused for clinical transplantation after 3 months’ freezing.