Cryopreservation prevents iron-initiated highly unsaturated fatty acid loss during storage of human blood on chromatography paper at -20°C

The Journal of Nutrition
Adam H Metherel, Ken D Stark

Abstract

Fingertip prick whole blood collection on chromatography paper is amenable to high-throughput fatty acid (FA) profiling for large clinical and field studies. However, sample storage is problematic because highly unsaturated FAs (HUFAs) in erythrocytes rapidly degrade in samples stored at -20°C. The aim of the current study was to determine the mechanism of HUFA degradation and to develop prevention protocols. Free fatty acid (FFA) standards and whole blood reference material from a single participant were used to examine sample storage at -20°C for up to 90 d in triplicate. Iron chelation with deferoxamine (0-5000 μg), antioxidant protection with butylated hydroxytoluene (50 μg), cryopreservation with glycerol, and blood drying were examined using whole blood on chromatography strips. Biological replicate blood samples from additional participants (n = 6) with a range of ω-3 (n-3) HUFA concentrations were similarly assessed. FFAs were relatively stable when stored on chromatography strips at -20°C. Glycerol treatment prevented HUFA degradation in whole blood reference material for 30 d (45 ± 0.4 to 46.8 ± 0.1, means ± SDs) compared to untreated saline controls (45.9 ± 1.0 to 6.8 ± 0.2). Pretreatment of paper for blood spots wit...Continue Reading

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Citations

Mar 22, 2016·The British Journal of Nutrition·Esther Babirekere-IrisoLotte Lauritzen
Mar 11, 2015·Prostaglandins, Leukotrienes, and Essential Fatty Acids·M NurhasanL Lauritzen
Feb 13, 2017·Prostaglandins, Leukotrienes, and Essential Fatty Acids·B LandsK D Stark
Aug 3, 2019·Bioscience Reports·Jia Soon LenShi-Xiong Tan
Nov 7, 2019·International Journal of Environmental Research and Public Health·Anna Maria CybulskaElżbieta Grochans
Jun 23, 2018·The American Journal of Clinical Nutrition·J Thomas BrennaYu-Hong Lin
Nov 30, 2019·Lipids·Adam H MetherelRobert C Block

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