Role of amino acids in the lyophilization of RBC

Abstract

Transfusion of RBCs saves millions of life worldwide each year. To cater the emergency need,
preservation of blood is necessary. In addition, it is performed by two methods either by storing at Low
temperature (at 4°C for 42 days) or by Lyophilization. Low temperature preservation usually means
preservation at 4°C,-20°C,-80°C,-150°C or-196°C.Storing below 0°C involves ice related injury. So
normally in clinical scenario, blood is stored at 4°C.Cells stabilizer ADSOL, CPDA need to added to
prevent the storage lesion associated with low temperature storage. Also, transportation in the liquid
form at low temperature is also a problem. The shortcomings of low temperature storage is overcome
by Lyophilization of the blood which convert RBCs in to dry form lyophilization involves sublimation of
ice at low temperature and low pressure. But it also involves dessication and low temperature related
injury .HES and Trehalose has shown good efficacy in protecting the RBCs against those injury. The
present study tried to find out the relative efficacy of HES and TREHALOSE. Different amino acid has
shown good biostablizing property in the cryopreservation. The study also tried to find out the relative
efficacy of different amino acids in the lyophilization of RBCs.