Effect of L-Cysteine and Lactose on Color Stability of Porcine Red Blood Cell during Freeze-drying and Powder Storage

다국어 초록 (Multilingual Abstract)

The objective of this work was to establish a method to stabilize the color of porcine red blood cell (RBC). First, L-cysteine was chosen to react with hemin chloride to generate a new compound. Subsequently, Lcysteine was chosen to stabilize the color of porcine RBC along with α-lactose. The results indicated that L-cysteine along with α-lactose was effective in preventing porcine hemoglobin from oxidation and delaying porcine RBC discolor during freeze-drying and powder storage. Therefore it is a potential in the stabilizing color of RBC.

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