Purpose. Bedside filtration of red blood cells (RBC) can be very convenient in institutions where a large number of patients suffering from beta ihalassemia and other blood diseases are regularly transfused. Because concern has been expressed that bedside filtration, which may last longer and cause component temperatures higher than laboratory filtration, may be less effective than the latter, we evaluated in the laboratory the performance of a new commercial WBC reduction filter designed for bedside use under conditions mimicking a high-temperature environment with prolonged filtration times. Methods. We tested the polyurethane Imugard III-RC4B filter (Terumo, Tokyo, Japan) with red cells suspended in saline-adenine-glucose-mannitol. We prepared 34 red cell units with the buffy-coat (RBC) and 44 without the buffy-coat (RBC-BC) by high-speed (HS) centrifugation; in addition, we prepared 10 RBC units by low-speed (LS) centrifugation. After 1-2 day storage at 4°C, units were incubated for 1 hour at 27°C and filtered at 27°C through Imugard-III-RC4B. Filtration was done at slow flow in 60-95 min/unit. For comparative purposes, 10 RBC-BC units prepared by HS centrifugation were filtered at 4°C by gravity in approximately 10 min (high flow, laboratory conditions). Red cell recovery was determined by the ratio of total post/pre-filtration Hb. Post-filtration WBC were counted in a Nageotte chamber with the 3% paraformaldehyde method (Transfusion 1994;34:453). Results (median and range): Type of component and study conditions Hb% recovery WBC count (×103/unit) RBC, HS, filtration at 27°C. slow flow 87 (81-100) 13 (3-63) RBC-BC, HS, filtration at 27°C, slow flow 91 (85-97) 29 (6-2542) RBC, LS, filtration at 27°C, slow flow 90 (84-97) 50 (14-114) RBC-BC, HS, filtration at 4°C. high flow 87 (82-90) 6 (2-35) Conclusions. No filtered unit contained >2.6×106 WBC. Median values were ≤50,000 WBC/unit. Our data support the bedside use of this filter.
|Number of pages||1|
|Journal||Infusionstherapie und Transfusionsmedizin|
|Publication status||Published - 1997|
ASJC Scopus subject areas
- Food Science