Background: Pectins have unique properties and great potential to become an indispensable component of cryoprotective environment for platelet freezing.
Objective: To investigate the possibility of including pectins (apple pectin AU-701, tanacetan) into the composition of a cryoprotective solution for platelets during low-temperature storage.
Materials and methods: Samples of platelet concentrates (PC) were frozen under the protection of complex solutions and stored in an electric freezer at -80 degree C for 1 and 6 months.
Result: The study showed that of the basic cryoprotectants, the best effect in the preservation of PC was with dimethylacetamide (DMAC). The use of pectins as an additive to the base solution of DMAC statistically improves the preservation of PC after exposure to low temperatures (-80 degree C) for 30 and 180 days.
Conclusions: We conclude that DMAC is more promising as a basis for the development of a new combined cryoprotectant for PC freezing. Moreover, the chemical structure of pectin determines the level of its cryoprotective action in relation to the preservation of PC. doi.org/10.54680/fr22610110312.