Glucose, pH, lipid peroxidation, and protein oxidation in stored platelets.
Storage Period (Days)
Glucose (mmol/L)
pH
Lipid peroxidation
Protein oxidation
Conjugate dienes (µmol/mg protein)
TBARS (µmol/mg Protein)
Protein carbonyls (µmol/mg protein)
Protein sulfhydryls (µmol/mg protein)
0
12.22 ± 0.7
7.0 ± 0.0
23.20 ± 4.7
9.40 ± 3.1
18.45 ± 5.7
251.45 ± 48.0
2
7.42 ± 0.6
7.0 ± 0.0
28.26 ± 11.8
11.31 ± 4.8
93.73 ± 25.0
105.33 ± 30.2
4
5.80 ± 0.1
8.0 ± 0.0
69.64 ± 21.5
4.15 ± 2.3
185.5 ± 21.0
132.26 ± 15.8
6
5.84 ± 0.3
8.4 ± 0.2
21.52 ± 6.6
14.32 ± 5.4
17.61 ± 5.5
244.57 ± 63.8
8
7.33 ± 0.6
8.4 ± 0.2
96.6 ± 18.4
7.34 ± 1.4
68.37 ± 3.6
392.6 ± 46.2
10
6.16 ± 0.1
9.0 ± 0.0
585.7 ± 41.9
38.4 ± 13.0
64.77 ± 14.7
350.18 ± 37.5
12
1.05 ± 0.2
10.0 ± 0.0
330.9 ± 71.6
4.22 ± 1.0
146.78 ± 33.8
528.18 ± 55.5
Values are expressed as mean ± SE of five animals/group. Changes between groups were analyzed by one-way ANOVA followed by Tukey-Kramer multiple comparison test, using GraphPad Prism 6 software. was considered significant. Changes between the groups are represented in lower case. Those not sharing the same letters are significantly different.
