Effect of heat inactivation and freezing on fatty acid composition of plasma and red blood cells.
The effect of heat inactivation and freezing on fatty acid composition of plasma and red blood cells was investigated. Analysis was completed at baseline; after freezing; after incubation; after incubation and subsequent freezing; after incubation, freezing and a second incubation; and after freezing and subsequent incubation. There were changes in fatty acid levels observed in all groups with the phospholipid fractions showing the greatest changes. Those bloods that had been incubated, frozen and incubated again, and those which had been frozen initially followed by incubation showed the greatest change when compared to baseline samples. Even though there were changes in fatty acid levels seen in all groups, the changes were small except in those two groups. Treatment of blood with either of those two treatment regimens changes the fatty acid values so that they do not accurately reflect the composition of fatty acids in the blood.
Brown
V L
VL
Efamol Research Institute, Kentville, Nova Scotia, Canada.
Shay
J C
JC
Morse-Fisher
N L
NL
D001769:Blood / Q000382:microbiology; D002788:Cholesterol Esters / Q000097:blood; D004203:Disinfection / Q000379:methods; D004912:Erythrocytes / Q000737:chemistry*; D005069:Evaluation Studies as Topic; D005227:Fatty Acids / Q000097:blood*; D005615:Freezing; D006358:Hot Temperature; D006801:Humans; D066298:In Vitro Techniques; D010743:Phospholipids / Q000097:blood; D010949:Plasma / Q000737:chemistry*; D014280:Triglycerides / Q000097:blood
D002788:Cholesterol Esters; D005227:Fatty Acids; D010743:Phospholipids; D014280:Triglycerides