Background: Although transfusion or return of salvaged shed blood has become popular in major orthopedic procedures, this blood-saving method is still controversial because shed blood may be contaminated with chemical and tissular debris, such as fat particles, which may increase the risk of fat embolism after bone surgery.
Study Design And Methods: In an effort to find an easy, reliable method for determination of both fat particle content and removal from shed blood, analyses of perioperative blood samples were performed with a cell counter (Technicon H3 [H3]) in orthopedic patients undergoing spinal fusion in which postoperative shed blood was collected and returned with a blood collection canister. A screen or surface filter was intercalated in the return line to eliminate microaggregates, fat particles, and/or WBCs.
Results: Fat particles in shed blood are clearly detected as a condensed, sigmoidal-shaped area at the right-hand side of the PMN zone in the channel in which the H3 measures particles according to their degree of lobularity. This signal can be reproduced by the addition of animal or vegetable fat to venous blood, but not by the addition of activated platelets or RBC membranes. Fat particles, together with WBCs and microaggregates, in shed blood were effectively removed by surface filters, whereas screen filters were not effective.
Conclusion: The use of the TH3 seems to be an easy, reliable, and low-cost approach for monitoring fat particle content and removal from postoperative salvaged shed blood in orthopedic procedures.
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http://dx.doi.org/10.1046/j.1537-2995.2002.00005.x | DOI Listing |
Int J Biol Macromol
January 2025
College of Food Science & Nutritional Engineering, China Agricultural University, Beijing Key Laboratory of Functional Food from Plant Resources, Beijing 100083, China. Electronic address:
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National Engineering Research Center for Functional Food, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu, China; Binzhou Zhongyu Food Company Limited, Binzhou Zhongyu Academy of Agricultural Sciences, National Industry Technical Innovation Center for Wheat Processing, Binzhou 256603, Shandong, China; Bohai Advanced Technology Institute, Binzhou 256606, Shandong, China.
In this study, the improvement effects of different polymeric saccharides, including native starch, maltodextrin and inulin, replacing 10 % sucrose on the physical characteristics and creaminess perception of non-fat whipped cream system were investigated. Systems containing maltodextrin had more uniform particle size and bubble distribution. This resulted in higher whipping performance and lower friction characteristics.
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Department of Endocrinology, Hospital Infantil de México Federico Gómez, Mexico City, Mexico.
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December 2024
School of Science and Engineering, Shenzhen Institute of Aggregate Science and Technology, The Chinese University of Hong Kong, Shenzhen 518172, China.
Lipid droplets (LDs), once regarded as inert fat particles, have been ignored by scientific researchers for a long time. Now, studies have shown that LDs are dynamic organelles used to store neutral lipids in cells and maintain cell stability. The abnormality of intracellular LDs usually causes metabolic disorders in the body, such as obesity, atherosclerosis, diabetes, and cancer, so the LDs have attracted wide attention.
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December 2024
Key Laboratory of Geriatric Nutrition and Health, Beijing Technology and Business University (BTBU), Beijing 100048, China.
This study investigates the oral processing characteristics and application of soybean fiber and sodium alginate microgel in enhancing the texture and sensory attributes of low-fat yogurt. By combining soybean fiber with sodium alginate, a stable composite microgel system was developed with a uniform particle-size distribution. Oral lubrication performance was assessed by evaluating particle size, texture, friction coefficient and rheological properties, providing insights into how microgels improve food lubricity.
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