Apparatus for preparing adipose tissue and method for preparing adipose tissue using the apparatus

Abstract

The present invention relates to containers, devices, kits and methods for preparing adipose tissue usable for injection from aspirated fat material. In particular, a washing and separating containerfor the preparation of adipose tissue has a washing chamber for washing the aspirated adipose material, the container having an inlet and an outlet, for admitting fatty material through the inlet intoa washing chamber and exiting the chamber through the outlet from a fluid component of the material, the washing chamber includes at least one stirring assembly for mechanically forming an emulsion of a fluid component, each stirring assembly comprising an elastic member and at least one sphere secured to the elastic member. The method includes a washing step, an emulsification step, and an emulsion removal step, during which the washing and separation vessel is always in a vertical state with the outlet facing downward. Compared with the existing process, the preparation process is relatively simple, which can save time, reduce the complexity of the instrument and reduce the possibility of contamination.

Description

technical field [0001] The present invention relates to devices and methods for preparing adipose tissue for transplantation from lobular fat extracted by liposuction. Background technique [0002] As early as the 1970s, after autologous fat transplantation became a confirmed method in the field of plastic surgery, it was gradually applied to various fields of cosmetic surgery. Autologous fat transplantation needs to process the inhaled fat, the important thing is that the red blood cells in the inhaled fat and the fatty oil components produced in the broken fat cells must be discharged first. This is because the decomposed components of red blood cells will destroy normal tissues, thereby destroying fat cells and reducing the survival rate of fat transplantation; and fatty oils will decompose and form acidic free fatty acids when they leave fat cells, which will also become a source of damage to normal tissues and normal fat cells. The factors that reduce the survival rate...

AI Technical Summary

Problems solved by technology

[0006] The above-mentioned invention patent application promotes the production of emulsion by setting a plurality of small balls in the container as a stirring device, thereby improving the purity of fat cells. However, since the small balls have a certain quality, they sink to the bottom when the container is placed vertically. In this case, the shaking and shaking, the stirring effect of the sphere is very limited, so it is necessary to turn the container sideways and then carry out the stirring operation, that is, the emulsification step mentioned above, which increases the difficulty of operation

In actual operation, there are two ways to achieve the above emulsification step, one is manual operation, which increases the possibility of contamination, and the other is mechanical operation, which is specially designed to hold the device so that the holding device can provide the horizontal position of the container. And the function of shaking it, because it needs to be specially set up to make the rotary drive device rotate the container from the vertical position to the horizontal position, thus increasing the mechanical complexity

At the same time, during the whole fat cell preparation process, at least three orientation switching operations of the container are required. Since both ends of the container are connected with pipelines, it is inevitable that the connection between the pipeline and the container will be damaged in the case of multiple orientation switching operations. The degree of stability of the part will be affected, thereby increasing the possibility of contamination

In addition, even if the container in the emulsification step is placed horizontally, due to the gravity of the ball itself, it will still concentrate more on the position of the container close to the ground during the shaking / stirring process, and the stirring effect will be different in the entire container, so the emulsification efficiency needs improvement

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