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dc.creatorRojas Céspedes, Gustavo
dc.creatorVargas, Marianela A.
dc.creatorRobles, Abel
dc.creatorGutiérrez, José María
dc.date.accessioned2016-11-11T13:52:00Z
dc.date.available2016-11-11T13:52:00Z
dc.date.issued1993
dc.identifier.issn0041-0101
dc.identifier.urihttps://hdl.handle.net/10669/29221
dc.description.abstractTwenty batches of polyvalent antivenom produced at the Instituto Clodomiro Picado were analyzed for turbidity, both before and after freezing-thawing and lyophilization. Eight batches became turbid upon freezing-thawing, and this change correlated with high levels of cholesterol, triglycerides and lipoproteins, especially beta-lipoprotein. Since normal horse serum does not become turbid after freezing-thawing, despite the fact that it has high lipoprotein levels, the possibility was raised that phenol, used as a preservative during serum fractionation, might affect lipoproteins, inducing the appearance of turbidity after freezing-thawing. This hypothesis was tested by fractionating a sample of hyperimmune serum either without phenol or using two different phenol concentrations (0.1 g/dl and 0.25 g/dl). Results showed that, although the three samples had the same cholesterol and triglyceride levels before fractionation, only the one having 0.25 g/dl phenol became turbid upon freezing-thawing, containing a diffuse lipoprotein band on electrophoresis. This finding suggests that turbidity in equine antivenoms depends on the interaction of at least three factors: (a) freezing, (b) high initial cholesterol and lipoprotein concentration in the serum, and (c) addition of phenol during fractionation of serum.es_ES
dc.language.isoen_USes_ES
dc.sourceToxicon 31(1):61-63. 1993es_ES
dc.subjectAnimalses_ES
dc.subjectAntiveninses_ES
dc.subjectCholesteroles_ES
dc.subjectFreezinges_ES
dc.subjectHorseses_ES
dc.subjectLipoproteinses_ES
dc.subjectNephelometry and Turbidimetryes_ES
dc.subjectPhenoles_ES
dc.subjectTriglycerideses_ES
dc.subjectSnake venomes_ES
dc.titleTurbidity of hyperimmune equine antivenom: the role of phenol and serum lipoproteinses_ES
dc.typeartículo científicoes_ES
dc.identifier.doi10.1016/0041-0101(93)90357-O
dc.description.procedenceUCR::Vicerrectoría de Investigación::Unidades de Investigación::Ciencias de la Salud::Instituto Clodomiro Picado (ICP)es_ES
dc.description.procedenceUCR::Vicerrectoría de Docencia::Salud::Facultad de Microbiologíaes_ES


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