The effect of processing method on the in vitro characteristics of red blood cell products

Background and ObjectivesWhile the clinical impact of differences in red blood cell (RBC) component processing methods is unknown, there are concerns they may be confounding variables in studies such as the ongoing age of blood' investigations. Here, we compare the in vitro characteristics of red cell concentrates (RCCs) produced by several different processing methods. Materials and MethodsNine processing methods were examined: three apheresis methods (Alyx, MCS+ and Trima), as well as leucoreduced whole blood-derived RCCs produced by buffy coat and whole blood filtration and non-leucoreduced RCCs. RCCs were stored in saline-adenine-glucose-mannitol or additive solutions (AS) 1 or 3 for 42days, with quality tested on day 5 and day 42. ResultsMany significant product differences were observed both early in and at the end of storage. Mean haemoglobin (Hb) ranged from 52 to 71g/unit and mean Hct from 595 to 648%. Most RCC passed regulated quality control criteria according to Canadian Standards Association guidelines, although there were some failures relating to Hb content and residual WBC counts. ConclusionProcessing method impacts RCC characteristics throughout storage; better understanding of these differences and reporting of processing method details is critical.