The Effects of Pre-Analytical Processing and Storage on Bovine BloodD- and L-Lactate Concentrations

摘要

To investigate processing- and storage-dependent changes in D- and L-lactate concentration, blood samplesfrom eleven healthy Holstein calves were spiked with 3 mM D-lactic acid and 3 mM L-lactic acid immediately followingcollection (time 0) or left untreated for comparison. Serum and plasma, respectively, were separated 0.5 hours followingcollection or left in contact with blood cells, stored at 4°C and analyzed for D- and L-lactate concentration usingenzymatic assays at 1, 2, 4, 8, 12, 24, and 48 hours. Concentrations were compared to the 1 hour sample. D- and L-Lactateconcentrations in all separated samples were stable for up to 48 hours. When left in contact with cells, L-lactateconcentration in untreated and spiked serum and in spiked plasma, D-Lactate concentration in untreated serum, and totallactate concentration in untreated serum increased significantly by 48 hours.