RECOVERY OF FIBRINOGEN IN CRYOPRECIPITATE PASTEURIZED IN THE PRESENCEOF SUCROSE AND GLYCINE

The effect of sucrose (60% w/w) and 1 M glycine as thermal stabilizers for fibrinogen in cryoprecipitate was studied. Sucrose (9.2 g) and gl ycine (0.9 g) were dissolved in 6 g of cryoprecipitate and the solutio n was pasteurized at 60-degrees-C for 10 h. The preparation was then d ialyzed for 20 h in phosphate buffered saline (PBS), lyophilized, stor ed for one week at -40-degrees-C and resuspended in distilled water. T he recovery of total proteins and fibrinogen in the final product aver aged 66.4 +/- 4.1% and 43.8 +/- 6.4% of the initial contents, respecti vely (mean +/- SEM, N = 9). The pasteurization of cryoprecipitate in t he presence of PBS (control experiments) produced extensive precipitat ion, which is characteristic of protein denaturation. Thus, this metho d partially protected fibrinogen and other proteins in cryoprecipitate from inactivation by prolonged exposure to heat during pasteurization .