Summary
Background
Autologous fat grafting for correcting soft-tissue defects in cosmetic and reconstructive
procedures has grown in popularity. Fat processing is implicated as a variable affecting
quality, viability, and subsequent graft retention. This study aimed to identify a
better fat processing technique for optimal outcomes.
Methods
Fresh human aspirated fat was processed with cotton gauze rolling or centrifugation
and named rolled fat (RF) and centrifuged fat (CF), respectively. Processed fat grafts
were analyzed in vitro to determine yield, stromal vascular fraction (SVF) content,
and viability. Then, RF and CF were transplanted subcutaneously to different flanks
of every nude mouse. Fat samples were weighed to evaluate the volume retention 3 months
post-transplantation. Tissue structure, densities of vessels, and CD68-positive macrophages
were examined by histological staining.
Results
The compression rate of lipoaspirate by cotton gauze rolling was 25%, which was more
effective than the rate of 50% by centrifugation. The numbers of SVF cells per gram
of RF and CF were (1.02 ± 0.14) ×106 and (0.65 ± 0.26)×106, respectively (P < 0.05). Long-term graft retention was significantly higher in the
RF group than in the CF group. Histological analysis of all implants revealed intact
adipose tissue and equivalent vascularity. The number of CD68-positive macrophages
in the RF group was much less than in the CF group on day 7.
Conclusion
The results of this animal experiment showed that, compared with centrifugation, processing
with cotton gauze rolling produces more condensed fat, higher SVF content, and decreased
inflammatory response, thereby improving long-term volume retention. Further explorations
are required to verify the superiority of cotton gauze rolling in clinical settings.
Keywords
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Article info
Publication history
Published online: August 21, 2022
Accepted:
August 16,
2022
Received:
March 26,
2022
Identification
Copyright
© 2022 British Association of Plastic, Reconstructive and Aesthetic Surgeons. Published by Elsevier Ltd. All rights reserved.
