On the Relationship between MMA Levels in Blood Products and Donor Sex, Age, and Donation Frequency.

IF 0.7 4区 医学 Q4 NUTRITION & DIETETICS
Fei Li, Aiwei Zhu, Caixia Huang, Hui Guo, Lingling Zhu, Hua Zhuang, Suochun Cao
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引用次数: 0

Abstract

As the aging process accelerates, the age structure of blood donors turns to older and even aged groups. Methylmalonic acid (MMA), a byproduct of propionate metabolism, may be upregulated in the serum of older adults. As a mediator of chronic disease and tumor progression, the MMA content in blood products has become the focus of research. Absolute concentrations of MMA in blood products were determined based on the liquid chromatography-tandem mass spectrometry, so as to analyze how they were affected by donors' age, sex, and frequency of blood donation. The MMA content in leukocyte-depleted suspended red blood cell (lds-RBC) was significantly higher than that in fresh plasma (p<0.0001). The MMA content among five age groups showed no difference in either fresh plasma or lds-RBCs. The MMA content in fresh plasma was similar in the parameters of the sex, whereas that in lds-RBCs was higher in males than that in females (p=0.035). There were no significant differences in MMA content when it comes to different frequencies of blood donors in either fresh plasma or lds-RBCs. Additionally, there was no significant difference or clear trend in the rate of elevated plasma MMA levels among different sexes, age groups, and blood donation frequency groups. MMA in the blood products from donors in China does not compromise the safety of blood transfusions for cancer patients. Nevertheless, there is a need to focus on MMA levels in Chinese and to develop race-specific and age-specific normal reference ranges.

血液制品中 MMA 含量与献血者性别、年龄和献血次数的关系。
随着老龄化进程的加快,献血者的年龄结构也转向老年甚至高龄群体。甲基丙二酸(MMA)是丙酸代谢的副产物,在老年人血清中可能会出现上调。作为慢性疾病和肿瘤进展的介质,血液制品中的甲基丙二酸含量已成为研究的重点。本研究采用液相色谱-串联质谱法测定了血液制品中 MMA 的绝对浓度,并分析了献血者的年龄、性别和献血次数对 MMA 绝对浓度的影响。白细胞贫化悬浮红细胞(ds-RBC)中的 MMA 含量明显高于新鲜血浆(p
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来源期刊
CiteScore
1.80
自引率
6.20%
发文量
63
审稿时长
6-12 weeks
期刊介绍: The Journal of Nutritional Science and Vitaminology is an international medium publishing in English of original work in all branches of nutritional science, food science and vitaminology from any country. Manuscripts submitted for publication should be as concise as possible and must be based on the results of original research or of original interpretation of existing knowledge not previously published. Although data may have been reported, in part, in preliminary or abstract form, a full report of such research is unacceptable if it has been or will be submitted for consideration by another journal.
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