Affiliations: Department of Physiology, School of Medicine, Ehime University, Shigenobu, Ehime 791‐0295, Japan | Department of Medical Informatics, Ehime University Hospital, Shigenobu, Ehime 791‐0295, Japan
Note: [] Corresponding author: Prof. Nobuji Maeda, Department of Physiology, School of Medicine, Ehime University, Shigenobu, Onsen‐gun, Ehime 791‐0295, Japan. Tel.: +81 89 960 5244; Fax: +81 89 960 5246; E‐mail: nmaeda@m.ehime‐u.ac.jp.
Abstract: The effects of plasma triglycerides level on human red blood cells (RBCs) indices, hematological parameters, RBCs aggregation velocity and whole blood viscosity were studied at 2 hours after high‐fat or low‐fat meal. Proteins, triglycerides and cholesterol levels of plasma were analysed. The RBCs rouleaux formation rate was measured in 70% autologous plasma (with 30% phosphate‐buffered saline, PBS) or 1 g/dl dextran T70 solution (with 4 g/dl bovine serum albumin) in PBS, using a low‐shear rheoscope. The results were grouped according to triglycerides content in plasma. No significant difference in whole blood viscosity, hematological parameters, RBC indices, protein and cholesterol content was observed between high‐fat and low‐fat blood samples. There was a significant increase in rouleaux formation rate of samples with high triglyceride levels, when measured in 70% autologous plasma, but it was not significant in dextran T70 containing medium. In conclusion, the results obtained suggest that alteration of plasma lipid levels as well as possible changes in the cell membrane lipid composition lead to enhanced RBC aggregation.
Keywords: Red blood cells, red blood cell aggregation, plasma triglycerides
