Effects of temperature and pressure on short term storage of platelets

Abstract

NONE of the methods suggested so far to improve the storage life of platelets has proved entirely satisfactory^1–5. Storage at 22° C is the most accepted method³, and other suggestions include the use of chemical additives such as prostaglandin E₁ (ref. 5) or freezing techniques^7–9. Studies involving a controlled rate of freezing and thawing in the presence of dimethyl sulphoxide have been encouraging^10–12, but a better method is desirable as the need for platelets is increasing rapidly. An improved method of storage might be developed if the normal discoid shape could be maintained. Furthermore, if the change in shape that occurs when platelets are cooled is accompanied by an increase in volume, as has been suggested^13–15, or if the strength of the bonds maintaining the secondary and tertiary structure of the protein of the platelets is affected significantly by temperature or pressure, the application of sufficient pressure might shift the equilibrium towards a conformation favouring the discoid form. We have now found that pressure (2,500–9,000 pound inch⁻²) (17.24–61.65 N m⁻²) prevents to a considerable degree these changes in shape, and restores the shape of platelets in concentrates that have been kept at 2° C and atmospheric pressure for 1–2 h.