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2022, Vol. 26 ›› Issue (16): 2487-2491Preparation and properties of biodegradable plant polysaccharide hemostatic microspheresYang Xue1, Wang Baoqun1, Jiang Xiaowen1, Zou Shengcan1, Ming Jinfa2, Lin Shasha1
Abstract: BACKGROUND: Hemostasis is an important part of clinical treatment. Fast and effective hemostasis is necessary to ensure the safety of surgical patients. OBJECTIVE: To prepare a kind of plant polysaccharide hemostatic microsphere with porous structure and its performance evaluation. METHODS: Porous hemostatic microspheres were prepared from potato starch by gelatinization, emulsification crosslinking, cleaning, and drying technique. The hemostatic performance of the hemostatic microspheres was improved by improving the gelatinization and crosslinking processes of the starches, setting the grouping: group A (gelatinization for 1 hour, crosslinking for 6 hours, group B (gelatinization for 1 hour, crosslinking for 12 hours), group C (gelatinization for 1 hour, crosslinking for 18 hours), group D (gelatinization for 2 hours, crosslinking for 6 hours), group E (gelatinization for 2 hours, crosslinking for 12 hours), and group F (gelatinization for 2 hours and crosslinking for 18 hours). The listed absorbable hemostatic microspheres were used as controls to examine the microtopography, pH, porosity and in vitro degradation of microspheres in each group. According to the above experimental results, suitable microspheres were selected for hemostasis of liver and spleen in New Zealand rabbits, comparing the sample dosage, hemostasis amount with hemostasis time. RESULTS AND CONCLUSION: (1) Scanning electron microscope showed that group B and group E formed porous microspheres with a stable structure of 50-200 μm in diameter, and the spherical morphology and porosity were better than those of the control group. Except for groups C and E, the pH values of the other samples were in the range of 6.5-7.5, which met the pH requirements. The same quality of samples, the cross-linking time growth and degradation time increased significantly (P < 0.01). Based on the examination of morphological structure, porosity, pH and in vitro degradation in the previous stage, groups A, B, E and the control group were selected for hemostasis experiments. (2) Under the same hemostatic effect, the hemostatic time of microspheres in group E was shorter and less used compared with that in the control group, and the hemostatic effect in group B was not significantly different from that in the control group. (3) The results showed that the porous starch microspheres prepared after gelatinization at 60 °C for 2 hours, emulsification for 45 minutes, and cross-linking for 12 hours had the best hemostatic effect and its degradation time was also relatively short, and its performance was superior to that of listed products. Key words: porous microspheres, structural analysis, preparation method, gelatinization, crosslinking, in vitro degradation, hemostasis, rabbit |