Comparison of the effects of transfusions of cryopreserved and liquid-preserved platelets on hemostasis and blood loss after cardiopulmonary bypass

OBJECTIVE: The aim of the study was to compare the clinical effects and hemostatic efficiency of transfusions of platelets preserved in the frozen state for as long as 2 years with transfusions of platelets preserved in the conventional manner for as long as 5 days in patients undergoing cardiopulmonary bypass. METHODS: Seventy-three patients were prospectively randomly assigned to receive transfusions of cryopreserved or liquid-preserved platelets. Nonsurgical blood loss was measured during and after the operation. Bleeding time, hematologic variables, and the bleeding time site shed blood were assayed before cardiopulmonary bypass and at 30 minutes and 2, 4, and 24 hours after transfusion. In vitro platelet function tests were conducted on platelets obtained from healthy volunteers. RESULTS: No adverse sequelae of the transfusions were observed. Blood loss and the need for postoperative blood product transfusions were lower in the group receiving cryopreserved platelets. Lower posttransfusion platelet increments and a tendency toward decreased platelet survival were observed in patients receiving cryopreserved platelets. Hematocrit and plasma fibrinogen were significantly higher in this group, and the duration of intubation was shorter. In vitro, cryopreserved platelets demonstrated less aggregation, lower pH, and decreased response to hypotonic stress but generated more procoagulant activity and thromboxane. CONCLUSIONS: (1) Cryopreserved platelet transfusions are superior to liquid-preserved platelets in reducing blood loss and the need for blood product transfusions after cardiopulmonary bypass. (2) The reduction in blood loss in the patients receiving cryopreserved platelet transfusions after cardiopulmonary bypass probably reflects improved in vivo hemostatic function of cryopreserved platelets. (3) Some in vitro measures of platelet quality (aggregation, pH, hypotonic stress) may not reflect in vivo quality of platelet transfusions after cardiopulmonary bypass, whereas other in vitro measures (platelet procoagulant activity and thromboxane) do.     

Regulation of exocytosis by cyclin-dependent kinase 5 via phosphorylation of Munc18

Munc18a, a mammalian neuronal homologue of Saccharomyces cerevisiae Sec1p protein, is essential for secretion, likely as a result of its high affinity interaction with the target SNARE protein syntaxin 1a (where SNARE is derived from SNAP receptor (the soluble N-ethylmaleimide-sensitive fusion protein)). However, this interaction inhibits vesicle SNARE interactions with syntaxin that are required for secretory vesicles to achieve competency for membrane fusion. As such, regulation of the interaction between Munc18a and syntaxin 1a may provide an important mechanism controlling secretory responsiveness. Cyclin-dependent kinase 5 (Cdk5), a member of the Cdc2 family of cell division kinases, co-purifies with Munc18a from rat brain, interacts directly with Munc18a in vitro, and utilizes Munc18a as a substrate for phosphorylation. We have now demonstrated that Cdk5 is capable of phosphorylating Munc18a in vitro within a preformed Munc18a.syntaxin 1a heterodimer complex and that this results in the disassembly of the complex. Using site-directed mutagenesis, the Cdk5 phosphorylation site on Munc18a was identified as Thr574. Stimulation of secretion from neuroendocrine cells produced a corresponding rapid translocation of cytosolic Cdk5 to a particulate fraction and an increase of Cdk5 kinase activity. Inhibition of Cdk5 with olomoucine decreased evoked norepinephrine secretion from chromaffin cells, an effect not observed with the inactive analogue iso-olomoucine. The effects of olomoucine were independent of calcium influx as evidenced by secretory inhibition in permeabilized chromaffin cells and in cells under whole-cell voltage clamp. Furthermore, transfection and expression in chromaffin cells of a neural specific Cdk5 activator, p25, led to a strong increase in nicotinic agonist-induced secretory responses. Our data suggest a model whereby Cdk5 acts to regulate Munc18a interaction with syntaxin 1a and thereby modulates the level of vesicle SNARE interaction with syntaxin 1a and secretory responsiveness.     

Pointwise plucking of suspended carbon nanotubes

Vibration of nanotubes/wires is significant for fundamental and applied researches. However, it remains challenging to control the vibration with point-level precision. Herein, individual suspended carbon nanotubes are plucked point by point to vibrate in scanning electron microscope with the electron beam as a nanoscale pointer. The vibration is directly imaged, and its images fit well with simulations from the plucking mechanism. This demonstrates a new way to manipulate the nanotube vibration with unprecedented precision.     

Potato Chip Quality and Frying Oil Stability of High Oleic Acid Soybean Oil

High oleic soybean (HOSBO) and low linolenic acid soybean (LLSBO) oils were evaluated individually and in a 1:1 blend along with cottonseed oil (CSO) to determine frying oil stabilities and the flavor quality and stability of potato chips. Potato chips were fried in the oils for a total of 25 h. Potato chips and oils were sampled periodically for sensory data, gas chromatographic volatile compounds, free fatty acids, and total polar compounds. Total polar compounds levels decreased with increasing amounts of oleic acid. The LLSBO had the highest overall increase (17.3%) in total polar compounds from 0 to 25 h of frying. Flavor evaluations of fresh and aged (0, 1, 3, 5, and 7 wk at 25 °C) potato chips showed differences between potato chips fried in different oil types. Potato chips fried in either LLSBO or in the 1:1 blend had significantly higher intensities of deep fried flavor than the chips fried in HOSBO. Potato chips fried in HOSBO, which had 2% linolenic acid and 1.3% linoleic acid, had significantly higher fishy flavor intensity than chips fried in the other oils. The presence of linoleic acid at a level lower than the amount of linolenic acid probably allowed for the fishy flavors from the degradation of linolenic acid in HOSBO to become more apparent than if the linoleic acid level was higher than linolenic acid. Hexanal was significantly higher in potato chips fried in LLSBO than in the chips fried in the other oils, indicating low oxidative stability during storage. Blending HOSBO with LLSBO in a 1:1 ratio not only improved flavor quality of chips compared with those fried in HOSBO, but also improved oil fry life and oxidative stability of chips compared with LLSBO.     

Corroborating premorbid dissociative symptomatology in dissociative identity disorder.

Clinicians are often cautious about making the diagnosis of Dissociative Identity Disorder (DID). The existence of corroborating evidence that symptoms of DID existed prior to assessment may address concerns about the genuineness of individual cases. The authors report the results of a survey of clinicians to determine the frequency of corroboration that clients' DID symptoms existed prior to being diagnosed or prior to therapy. On the basis of 446 cases of DID, clinicians reported some form of corroboration (e.g., reports from family, medical records) in 73% of cases for symptoms prior to diagnosis and in 67% of cases for symptoms prior to therapy. (PsycINFO Database Record (c) 2010 APA, all rights reserved)