Department of Oral and Maxillofacial Surgery, West China Hospital of Stomatology, Sichuan University, Chengdu,China.
Department of General Dentistry, Stomatological Hospital of Chongqing Medical University, Chongqinng,China.
Aesthet Surg J. 2021 Oct 15;41(11):NP1734-NP1744. doi: 10.1093/asj/sjab146.
Nanofat is an autologous product prepared mechanically from harvested fat. In nanofat grafting, converters are employed for mechanical emulsification to facilitate fat injection. To date, the study of different converters has received scant attention regarding whether they affect the characteristics of nanofat in terms of the practical applications and indications.
The authors set out to investigate the influence of different internal diameters of converters on biological functionality of nanofat during shuffling.
The 3-dimensional finite element method was employed to simulate the process of mechanical emulsification of fat and to research the stress with 5 different converters (3.76 mm, 2.00 mm, 1.20 mm, 1.00 mm, 0.80 mm). An assessment of the morphology of emulsified fat was conducted. Isolated stromal vascular fraction (SVF) was analyzed for cellular components, number, and viability through flowcytometry and live/ dead staining. Adipocytic and angiogenic differentiation assay allowed assessment of differentiation capacity of the SVF.
The smaller the aperture of the converter, the greater the mechanical force on adipose tissue during mechanical emulsification, showing the different macroscopic and microscopic structure of the emulsified fat. No difference in viability or ratio of endothelial progenitor cells and other cells was found. Angiogenic and adipogenic differentiation capacity of the SVF significantly changed in 5 different converters.
The mechanical emulsification from different apertures of converters exerts different effects of adipose tissue structure, cell content, and multipotency differentiation but not its viability. Converters with different apertures can be selected according to clinical needs.
纳米脂肪是从收获的脂肪中机械制备的自体产品。在纳米脂肪移植中，采用转化器进行机械乳化以促进脂肪注射。迄今为止，对于不同的转化器是否会影响纳米脂肪的特性，即实际应用和适应证，研究甚少。
作者旨在研究不同内径的转化器在晃动过程中对纳米脂肪生物学功能的影响。
采用三维有限元方法模拟脂肪的机械乳化过程，并研究 5 种不同转化器（3.76mm、2.00mm、1.20mm、1.00mm、0.80mm）的应力。评估乳化脂肪的形态。通过流式细胞术和活/死染色分析分离的基质血管部分（SVF）的细胞成分、数量和活力。脂肪细胞和成血管分化试验允许评估 SVF 的分化能力。
转化器的孔径越小，脂肪组织在机械乳化过程中受到的机械力越大，表现出乳化脂肪的不同宏观和微观结构。未发现活力或内皮祖细胞和其他细胞的比例有差异。SVF 的成血管和成脂肪分化能力在 5 种不同的转化器中明显改变。
不同孔径的转化器进行机械乳化对脂肪组织结构、细胞含量和多能分化有不同的影响，但对其活力没有影响。可根据临床需要选择不同孔径的转化器。
