Adipose tissue preparation device and method for preparing adipose tissue using the same

Abstract

The present invention relates to containers, devices, kits and methods for preparing injectable adipose tissue from aspirated adipose material. In particular, a washing and separation vessel for preparing adipose tissue has a washing chamber for washing aspirated fatty material, the vessel having an inlet and an outlet for passing the fatty material through the inlet into the washing chamber and allowing the material to enter the washing chamber The fluid component exits the chamber through the outlet, and the washing chamber includes at least one agitation assembly for mechanically forming an emulsion of the fluid component, each agitation assembly comprising an elastic member and an elastic member fixed to the at least one sphere on it. The method comprises a washing step, an emulsifying step and an emulsion removing step, during which the washing and separating vessel is always in a vertical state with the outlet facing downwards. Compared to the existing process, the preparation process is relatively simple, which can save time, reduce the complexity of the device and reduce the possibility of contamination.

Description

technical field [0001] The present invention relates to devices and methods for preparing adipose tissue for transplantation from lobular fat extracted by liposuction. Background technique [0002] As early as the 1970s, after autologous fat transplantation became a confirmed method in the plastic surgery community, it was gradually applied to various fields of cosmetic surgery. Autologous fat transplantation requires processing of the inhaled fat, and it is important that the red blood cells in the inhaled fat and the fatty oil components produced in the broken fat cells must be excreted first. This is because the decomposed components of red blood cells will destroy normal tissues, thereby destroying adipocytes and reducing the survival rate of fat transplantation; while the fatty oil leaves adipocytes will be decomposed and form acidic free fatty acids, which will also destroy normal tissues and normal adipocytes. The formation of free fatty acids can also cause and incr...

AI Technical Summary

Problems solved by technology

[0006] The above-mentioned invention patent application promotes the production of emulsion by setting a plurality of small balls in the container as a stirring device, thereby improving the purity of fat cells. However, since the small balls have a certain quality, they sink to the bottom when the container is placed vertically. In this case, the shaking and shaking, the stirring effect of the sphere is very limited, so it is necessary to turn the container sideways and then carry out the stirring operation, that is, the emulsification step mentioned above, which increases the difficulty of operation

In actual operation, there are two ways to achieve the above emulsification step, one is manual operation, which increases the possibility of contamination, and the other is mechanical operation, which is specially designed to hold the device so that the holding device can provide the horizontal position of the container. And the function of shaking it, because it needs to be specially set up to make the rotary drive device rotate the container from the vertical position to the horizontal position, thus increasing the mechanical complexity

At the same time, during the whole fat cell preparation process, at least three orientation switching operations of the container are required. Since both ends of the container are connected with pipelines, it is inevitable that the connection between the pipeline and the container will be damaged in the case of multiple orientation switching operations. The degree of stability of the part will be affected, thereby increasing the possibility of contamination

In addition, even if the container in the emulsification step is placed horizontally, due to the gravity of the ball itself, it will still concentrate more on the position of the container close to the ground during the shaking / stirring process, and the stirring effect will be different in the entire container, so the emulsification efficiency needs improvement

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