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Non-Structural Fat as a Rapidly Coherent Gel: The Effect of Free DNA on Viscosity and Implications for Clinical Practice
Phoebe L Lee, Shawn Loder, , Lauren Kokai, Patricia Leftwich, Peter J Rubin
University of Pittsburgh
2021-02-01
Presenter: Phoebe Lee
Affidavit:
This project represents the original work of the resident.
Director Name: Vu T Nguyen
Author Category: Medical Student
Presentation Category: Basic Science Research
Abstract Category: General Reconstruction
Introduction:
In clinical practice it has been anecdotally noted that, when left to stand, nanofat emulsions can progressively thicken over time. The result of this being that an emulsion may lose its ability to pass through sufficiently small cannulas to allow precise intradermal injection. The mechanism for this is unknown, however free DNA release and polymerization after cell lysis represents one hypothesis. Here we utilize dilutional and chemical destabilization to evaluate the effect of free DNA on emulsified fat viscosity.
Methods:
Lipoaspirate was collected and either maintained as control or emulsified. Resultant preparations were assessed over time with rotary viscometer. Sub-population analysis was performed to assess differences in viscosity between Unwashed and Washed samples. After 1-hour, unwashed emulsion samples were treated with a preparation of DNAse I and viscosity measurements were taken for 15-minutes.
Results:
Immediately post-emulsion, we found that viscosity of non-structural fat preparation is reduced vs. lipoaspirate. Over time, unwashed emulsions demonstrate progressive and significant increases in viscosity not seen in the original lipoaspirate (p<0.05). Washing of the emulsion post-processing was sufficient to blunt viscosity changes over time (p<0.05 vs. unwashed.)
Introduction of DNAse I results in a rapid reduction in viscosity (p<0.05).
Conclusion:
Here we demonstrate the effect of DNA release and polymerization on non-structural fat preparations. Our data confirms previously anecdotal findings that non-structural fat, over time, loses its fluid properties. We identify that polymerization of free DNA is, in part, responsible for this phenomenon and is both enzymatically reversible and preventable by washing/dilution.
