In blood banking, storage at 4°C for weeks is known to cause damages to erythrocytes, called storage lesions that may later cause transfusion-related adverse events. In previous experiments, we found that vegetable/fruit juices can effectively reduce the storage lesion. Currently, we attempt to analyze the potential bioactive components and test whether the compounds can improve the storage lesions of erythrocytes. Equal portions in wet weight of 20 fresh vegetables and fruits were blended with phosphate buffered solution (PBS), and clear solutions were produced as additive to the packed erythrocytes from consented blood donors at 1 : 10 ratio (ml : gram). The blood samples were stored for 35 days at 4°C, and the supernatants were performed high liquid chromatography–mass spectrometry (HPLC-MS) analysis at 0 days, 14 days, and 35 days. The blood bags supplemented with identified bioactive components were stored in a refrigerator for 35 days, and the morphology, complete blood count (CBC), phosphatidylserine (PS) extroversion, hemolysis, and reactive oxygen species (ROS) levels were measured at the end of storage. Five potential bioactive components from vegetable/fruit juices contributed to the improvements of storage lesion. One of the compounds was unequivocally identified as naringin, and two were tentatively assigned as vitexin 6″-O-malonyl 2″-O-xyloside and luteolin 7-(6″-malonyl neohesperidoside). Naringin alleviated the storage lesion of red blood cells (RBCs) by reducing ROS levels and living cell extraction with HPLC-MS is a simple, reliable, and effective method for screening potential bioactive components.

中文翻译：

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使用细胞提取物和 HPLC-MS 从蔬菜/果汁中筛选柚皮苷介导的红细胞储存损伤改善

在血库中，已知在 4°C 下储存数周会对红细胞造成损害，称为储存损伤，以后可能会导致输血相关的不良事件。在之前的实验中，我们发现蔬菜/果汁可以有效减少贮藏损伤。目前，我们试图分析潜在的生物活性成分并测试这些化合物是否可以改善红细胞的储存损伤。将等份的湿重的 20 种新鲜蔬菜和水果与磷酸盐缓冲溶液 (PBS) 混合，并以 1:10 的比例 (ml: 克) 将透明溶液作为添加剂添加到来自同意献血者的包装红细胞中。血样在 4°C 下保存 35 天，在 0 天、14 天和 35 天对上清液进行高效液相色谱-质谱 (HPLC-MS) 分析。将添加了已鉴定的生物活性成分的血袋在冰箱中保存 35 天，结束时测量形态学、全血细胞计数（CBC）、磷脂酰丝氨酸（PS）外向性、溶血和活性氧（ROS）水平。贮存。来自蔬菜/果汁的五种潜在生物活性成分有助于改善贮藏损伤。其中一种化合物被明确确定为柚皮苷，两种被初步指定为牡荆素 6”-O-丙二酰 2”-O-木糖苷和木犀草素 7-（6”-丙二酰新橙皮苷）。柚皮苷通过降低 ROS 水平来缓解红细胞 (RBC) 的储存损伤，使用 HPLC-MS 提取活细胞是一种筛选潜在生物活性成分的简单、可靠和有效的方法。