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Method for evaluating degree of aging in red blood cells

A technology of aging degree and evaluation method, which is applied in the field of evaluation of red blood cell aging degree and can solve the problems of low measurement sensitivity and so on.

Pending Publication Date: 2021-02-05
INST OF RHEOLOGICAL FUNCTION OF FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

Furthermore, since the stress required for elliptical deformation is far greater than the stress required for bending deformation, compared with the method of measuring bending deformation, there is a problem that the measurement sensitivity is low especially when a small shear stress is used.

Method used

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  • Method for evaluating degree of aging in red blood cells
  • Method for evaluating degree of aging in red blood cells
  • Method for evaluating degree of aging in red blood cells

Examples

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Embodiment 1

[0073] The following shows an example of evaluating the degree of aging of blood using blood collected from a real person according to the above-mentioned basic operation.

[0074]An HCT3% erythrocyte suspension (sample solution) was prepared from blood collected from a human by the method shown in the above-mentioned erythrocyte suspension preparation procedure. At this time, the number of red blood cells in the sample solution was 32×10 4 pieces / μl.

[0075] In addition, as a comparison, 500 mM of a free radical generating substance AAPH (2,2'-azobis-2-methyl-propylamidine dihydrochloride), which reduces the deformability of erythrocytes, was added to the sample solution. Comparative sample solution (the number of red blood cells is 32×10 4 individual / μl).

[0076] Deformability and erythrocyte number were determined by the method in the above-mentioned 1st erythrocyte deformability calculation step (stage 1) using a 6.00 μm nickel mesh filter. Such as Figure 4 As show...

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Abstract

[Problem] To provide a method for evaluating the degree of aging in red blood cells that can more precisely and accurately evaluate the degree of aging in red blood cells. [Solution] A method for evaluating the degree of aging in red blood cells, the method comprising: a red blood cell suspension preparation step (S1) for preparing a red blood cell suspension from a blood sample; a first red bloodcell deformability calculation step (S2) for calculating the deformability of red blood cells and passing the red blood cell suspension through a first filter to separate the suspension into aged redblood cells that do not pass through the first filter and non-aged red blood cells that do pass through the first filter; a second red blood cell deformability calculation step (S3) for calculating the deformability of the non-aged red blood cells and passing the separated non-aged red blood cell suspension through a second filter, which has micropores of a smaller diameter compared to the firstfilter, to separate the suspension into mildly aged red blood cells that do not pass through the second filter and young red blood cells that do pass through second first filter; and an evaluation step (S4) for using the deformability of the red blood cells and the deformability of the non-aged red blood cells to evaluate the degree of aging in the red blood cells.

Description

technical field [0001] The present invention relates to a method for evaluating the degree of aging of erythrocytes in blood that causes capillary ghosting. Background technique [0002] In recent years, capillaries, which are also introduced in the media, can observe capillaries that are usually invisible, and can detect ghosting of capillaries such as capillary disappearance, shortening, and reduction in number. The ghosting of capillaries occurs throughout the body, so it not only affects the visible skin condition such as wrinkles and sagging, but also has the potential to cause serious diseases such as osteoporosis, dementia, and lifestyle-related diseases (diabetes, hypercholesterolemia, etc.) of danger. [0003] Red blood cells are important for the flow of capillaries to deteriorate, to the process of ghosting. This is because there is no smooth muscle in the capillary, so there is no function of contraction and relaxation, and red blood cells circulate throughout ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): G01N33/49
CPCG01N2015/0073G01N15/0618G01N33/4915G01N33/491G01N2015/1006G01N2015/1081G01N2800/7042G01N15/10
Inventor 藤野武彦马渡志郎贺羽常道小山哲司山下丰春
Owner INST OF RHEOLOGICAL FUNCTION OF FOOD
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