1981
DOI: 10.1007/bf01271159
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Elektronenmikroskopische Befunde w�hrend hypothermer Lagerungskonservierung der Leber

Abstract: Porcine livers were preserved by simple hypothermic storage for 6 h using plasma-protein-fraction 5%, albumin 5%, Collins C2, and Ringer-lactate. Electron-microscopic alterations primarily consist of aggregations of nuclear chromatin, marginal chromatin condensation, swelling and destruction of cristae mitochondriales, swelling and degranulation of the endoplasmic reticulum. These signs of cell damage are of varying intensity depending on the different preservation methods. The best condition of hepatocytes on… Show more

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Cited by 6 publications
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“…Post-mortem (pm) degeneration of biological tissues is a process that involves alterations of tissue composition and structure on many levels. The degree of ex vivo decomposition is determined by many factors, including the tissue type, post-mortem interval, temperature, and humidity ( Oka, 1920 ; Otto et al, 1981 ; Milroy, 1999 ; Tomita et al, 2004 ). Earlier studies investigating the time course of tissue decomposition from biochemical and morphological perspectives have revealed changes in macro- and microstructures ( Benda et al, 1957 ; Masshoff et al, 1964 ; Riede et al, 1976 ), glycogen concentration ( Popper and Wozasek, 1932 ; Hertz, 1933 ; Nunley et al, 1973 ; Calder and Geddes, 1990 ), pH level and fat content ( Shima, 1922 ; Sinapius, 1963 ; Donaldson and Lamont, 2013 ).…”
Section: Introductionmentioning
confidence: 99%
“…Post-mortem (pm) degeneration of biological tissues is a process that involves alterations of tissue composition and structure on many levels. The degree of ex vivo decomposition is determined by many factors, including the tissue type, post-mortem interval, temperature, and humidity ( Oka, 1920 ; Otto et al, 1981 ; Milroy, 1999 ; Tomita et al, 2004 ). Earlier studies investigating the time course of tissue decomposition from biochemical and morphological perspectives have revealed changes in macro- and microstructures ( Benda et al, 1957 ; Masshoff et al, 1964 ; Riede et al, 1976 ), glycogen concentration ( Popper and Wozasek, 1932 ; Hertz, 1933 ; Nunley et al, 1973 ; Calder and Geddes, 1990 ), pH level and fat content ( Shima, 1922 ; Sinapius, 1963 ; Donaldson and Lamont, 2013 ).…”
Section: Introductionmentioning
confidence: 99%