She Yuqi, Liu Qiong, Xiong Xiyue, Li Ning, Zhang Jian
Department of Blood Transfusion, Xiangya Hospital, Central South University, Changsha 410008, China.
Clinical Laboratory, The First Affiliated Hospital of Hunan Normal University, Hunan Normal University, Changsha 410002, China.
J Anal Methods Chem. 2022 Apr 26;2022:7556219. doi: 10.1155/2022/7556219. eCollection 2022.
In blood banking, storage at 4°C for weeks is known to cause damages to erythrocytes, called storage lesions that may later cause transfusion-related adverse events. In previous experiments, we found that vegetable/fruit juices can effectively reduce the storage lesion. Currently, we attempt to analyze the potential bioactive components and test whether the compounds can improve the storage lesions of erythrocytes. Equal portions in wet weight of 20 fresh vegetables and fruits were blended with phosphate buffered solution (PBS), and clear solutions were produced as additive to the packed erythrocytes from consented blood donors at 1 : 10 ratio (ml : gram). The blood samples were stored for 35 days at 4°C, and the supernatants were performed high liquid chromatography-mass spectrometry (HPLC-MS) analysis at 0 days, 14 days, and 35 days. The blood bags supplemented with identified bioactive components were stored in a refrigerator for 35 days, and the morphology, complete blood count (CBC), phosphatidylserine (PS) extroversion, hemolysis, and reactive oxygen species (ROS) levels were measured at the end of storage. Five potential bioactive components from vegetable/fruit juices contributed to the improvements of storage lesion. One of the compounds was unequivocally identified as naringin, and two were tentatively assigned as vitexin 6″-O-malonyl 2″-O-xyloside and luteolin 7-(6″-malonyl neohesperidoside). Naringin alleviated the storage lesion of red blood cells (RBCs) by reducing ROS levels and living cell extraction with HPLC-MS is a simple, reliable, and effective method for screening potential bioactive components.
在血液储存中，已知在4°C下储存数周会对红细胞造成损害，这种损害称为储存损伤，可能会导致输血相关的不良事件。在之前的实验中，我们发现蔬菜/果汁可以有效减少储存损伤。目前，我们试图分析潜在的生物活性成分，并测试这些化合物是否能改善红细胞的储存损伤。将20种新鲜蔬菜和水果的等湿重部分与磷酸盐缓冲溶液（PBS）混合，制成澄清溶液，以1:10的比例（毫升:克）作为添加剂加入来自同意献血者的浓缩红细胞中。血样在4°C下储存35天，在第0天、第14天和第35天对上清液进行高效液相色谱-质谱联用（HPLC-MS）分析。补充了已鉴定生物活性成分的血袋在冰箱中储存35天，在储存结束时测量其形态、全血细胞计数（CBC）、磷脂酰丝氨酸（PS）外翻、溶血和活性氧（ROS）水平。蔬菜/果汁中的五种潜在生物活性成分有助于改善储存损伤。其中一种化合物被明确鉴定为柚皮苷，另外两种被初步鉴定为牡荆素6″-O-丙二酰基2″-O-木糖苷和木犀草素7-（6″-丙二酰基新橙皮糖苷）。柚皮苷通过降低ROS水平减轻了红细胞（RBC）的储存损伤，并且用HPLC-MS进行活细胞提取物分析是一种筛选潜在生物活性成分的简单、可靠且有效的方法。
