The effect of hydroxyethyl starches (HES) on blood coagulation is affected by their molecular weight, their molar substitution and the C2/C6 ratio. The solutions of 6% HES 130/0.4 and 6% HES 130/0.42 have similar molecular weight and molar substitution but different C2/C6 ratio and plant origin. In the present study, the comparative effect of 6% HES 130/0.4 versus 6% HES 130/0.42 on blood coagulation was investigated in vitro. Thirty milliliter of blood was obtained from 10 healthy volunteers and was diluted by 10, 30 and 50% using either 6% HES 130/0.4 or HES 130/0.42, respectively. Blood coagulation was assessed using thrombelastography measurements (clotting time, clot formation time, maximal clot firmness and alpha-angle). The assessment of platelet function was performed with whole blood aggregometry after adding thrombin–receptor-activating protein. No differences were noted between respective dilutions of the two HES. Both colloids produced significant reductions below the reference values range in clotting time at 10, 30 and 50% dilutions. The 50% dilution of both colloids resulted in significant reduction of maximal clot firmness, alpha-angle and platelet aggregation. The present study showed that the corn-derived 6% HES 130/0.4 and the potato-derived 6% HES 130/0.42 have the same effect on blood coagulation in vitro.
a2nd Department of Anesthesiology, Greece
bHematology Laboratory – Blood Bank, University of Athens, School of Medicine, ‘Attikon’ Hospital, Athens, Greece
Received 5 October, 2009
Revised 20 January, 2010
Accepted 14 February, 2010
Correspondence to Paraskevi Matsota, MD, PhD, Assistant Professor of Anesthesiology, School of Medicine, University of Athens, ‘Attikon’ Hospital, Rimini 1 Str, Chaidari 12462, Athens, Greece Tel: +30 210 5015827; fax: +30 210 5326413; e-mail: firstname.lastname@example.org