Stability of coagulation proteins in frozen plasma

Stability of coagulation proteins in frozen plasma

This study reports on the frozen stability of all commonly measured coagulation proteins in normal citrated plasmaactivated partial thromboplastin time, prothrombin time (%), thrombin time and fibrinogen (Clauss); clotting assays for factors II, V, VII, VIII, IX, X, XI and XII; functional assays for...

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Bibliographic Details
Published in:Blood coagulation & fibrinolysis Vol. 12; no. 4; pp. 229 - 236
Main Authors: Woodhams, B, Girardot, O, Blanco, M -J, Colesse, G, Gourmelin, Y
Format: Journal Article
Language:English
Published: Philadelphia, PA Lippincott Williams & Wilkins, Inc 01-06-2001
The Scientist
Subjects:
Biological and medical sciences
Blood Coagulation
Blood coagulation. Blood cells
Blood Proteins
Coagulation factors
Fundamental and applied biological sciences. Psychology
Humans
Molecular and cellular biology
Plasma
Time Factors
Human
Plasma
Stability
Hematology
Coagulation
Citrate
Frozen product
Coagulation factor
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Summary:This study reports on the frozen stability of all commonly measured coagulation proteins in normal citrated plasmaactivated partial thromboplastin time, prothrombin time (%), thrombin time and fibrinogen (Clauss); clotting assays for factors II, V, VII, VIII, IX, X, XI and XII; functional assays for protein C (clotting), protein S (clotting), antithrombin (chromogenic) and plasminogen (chromogenic); and immunological assays for von Willebrand factor and D-dimer. All these factors listed are stable for up to 3 months if frozen at −24°C or lower. At −74°C, all these factors (allowing for 10% variation) were stable for at least 18 months, most were stable for 24 months. The number of proteins showing > 5% variation over baseline after 6 months storage indicates that some decay does occur even at −74°C. There was no clear advantage in snap freezing at −74°C and then storing at −24°C over both freezing and storing at −24°C; therefore, the freezing process itself is not responsible for the loss of stability. The best stability, especially at −24°C, was obtained when small samples (1 ml) were stored in screw-cap tubes with a minimum dead space. The decrease in stability of the coagulation proteins directly correlates with the effect of temperature and time.
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ISSN:0957-5235
1473-5733
DOI:10.1097/00001721-200106000-00002