Stability of coagulation protein activities in single units or pools of cryoprecipitate during storage at 20-24°C for up to 24 h

• Published in: Vox sanguinis 2016-01, Vol.110 (1), p.12-19
• Main Authors: Sheffield, W. P., Bhakta, V., Jenkins, C.
• Format: Article
• Language: English
• Subjects: Blood & organ donations; blood component production; blood components; Blood Preservation - adverse effects; Blood Preservation - methods; blood processing; Blood transfusions; Coagulation; Fibrinogen - chemistry; Fibrinogen - metabolism; Freezing - adverse effects; Hematology; Humans; plasma derivatives; Protein Stability; Proteins
• ISSN: 0042-9007; 1423-0410
• DOI: 10.1111/vox.12309

Background and Objective Cryoprecipitate is a concentrated source of fibrinogen and other plasma proteins. Cryoprecipitate must be transfused within 4–6 h of thawing and storage at 20–24°C. We compared plasma protein activities in single or pooled cryoprecipitate units stored at 20–24°C for 0, 4 or 24 h. Materials and Methods Individual cryoprecipitate units (n = 36) were thawed, diluted with sterile saline and sampled over time. Cryoprecipitate pools of eight individual units were assembled either by serial passage of diluent (Method A, n = 6 pools) or by separate dilution into a single collection bag (Method B, n = 6 pools). Fibrinogen, factor VIII, factor XIII and von Willebrand factor activities were measured. Results No significant losses in activities were found relative to at‐thaw values after either 4 or 24 h of storage of individual cryoprecipitate units at 20–24°C; 35 of 36 units contained >150 mg of fibrinogen. No significant differences were found between activities in single vs. pooled units of cryoprecipitate assembled using either method, or between cryoprecipitate pools made by Method A (80–160 ml volume) or Method B (160–240 ml volume) at 0, 4 or 24 h post‐thaw; freezing and thawing of pools did not lead to significant activity losses. Conclusion The stability of fibrinogen and other factors in thawed cryoprecipitate stored at 20–24°C suggests that the shelf life may be safely extended to 24 h provided that sterility is maintained.