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《Chinese Journal of Aesthetic Medicine》 2005-01
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Study on influence of centrifugation on fat viability

LEI Hua, LI Qing-feng( Department of Plastic Surgery, the Ninth People′s Hospital, Shanghai Second Medical University, Shanghai 200011,China)  
Objective To examine the influence of centrifugation on fat viability to determine if centrifugation can be used in purification fat for grafting and what is the optimal centrifugal velocity. Methods To detected the instant changes of viability of fats suffered high speed centrifugation (1 000, 2 000, 3 000, 4 000rpm) and low speed centrifugation (600, 800,1 000rpm), we put centrifugated fats into glucose transportation test.The method was as follows: to divide every group of fat into 12 samples (5ml fat /sample), incubate all samples for one hour in 10ml DMEM which contained glucose, and then examine the changes of glucose consistency in DMEM which represented samples′ glucose transportation quantity, in other words, fat viability. The glucose transportation quantities of every group of samples were analyzed and compared. To detect the later changes of viability of fats suffered high and low speed centrifugation (600, 1 000, 2 000, 3 000rpm), we placed fats in centrifugal tubes for 4.5 hours after centrifugation, and then put them in glucose transportation test ditto. We respectively transplanted fats suspended and centrifugated at 3000rpm subcutaneously on the back of 6 nude mice, injecting 4 points on each mouse, 0.2ml each point. After 15 weeks, we removed grafts and compared weights ,volumes and histological characteristic of two groups of grafts. Results The instant viability of fat centrifugated at varied velocity gradually decreased with the centrifugal speed increasing (P0.05). The later viability of fat placed in tubes for 4.5 hours after centrifugation at varied velocity became all same (P0.05), but they were still lower than that of the control group (P0.05). The weight and volume retention and histological characteristic of two groups of fat grafts removed after 15 weeks were all same (P0.05). Conclusion The suspending is suggested in the process of purification fat because the centrifugation at 600-4000rpm all can impact fat viability.
【Fund】: 上海市科技发展基金资助项目(034119826)
【CateGory Index】: R622
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