Abstract
One of the most significant challenges to stabilization of blood in the dry state is mitigation of hemoglobin oxidation. Here, oxidation of free hemoglobin vacuum desiccated in phosphate-buffered saline alone reached 65%±5%. Arabinose, glucose, sucrose, trehalose, and raffinose at 100 mM were shown to reduce oxidation to 24%±2%, 23%±2%, 3%±1%, 8%±3%, and 7%±2%, respectively. For comparison, 100 mM glutathione allowed 5%±2% hemoglobin oxidation. Oxidation protection provided by glucose, sucrose, and trehalose was shown to increase with concentration between 5 and 100 mM, plateauing thereafter. Oxidation of hemoglobin dried in the presence of 100 mM trehalose was shown to increase with decreasing initial pH.
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