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Related Experiment Video

Updated: Jun 8, 2026

Rapid High Throughput Amylose Determination in Freeze Dried Potato Tuber Samples

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Published on: October 14, 2013

Maize- or potato-derived hydroxyethyl starches: is there any thromboelastometric difference?

A Godier¹, M Durand, D Smadja

¹Paris Descartes University, INSERM U, Paris, France. anne.godier@htd.aphp.fr

Acta Anaesthesiologica Scandinavica

|September 16, 2010

Summary

Potato- and maize-derived hydroxyethyl starches (HES) similarly impact blood coagulation. Both HES solutions cause more severe hemostatic defects than crystalloids, primarily due to impaired fibrin polymerization.

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Area of Science:

Anesthesiology
Hematology
Pharmacology

Background:

Hydroxyethyl starches (HES) are volume expanders with varying origins.
The impact of HES raw material source on coagulation is not well understood.
This study compares potato-derived HES with maize-derived HES and crystalloids.

Purpose of the Study:

To compare the effects of potato-derived HES and maize-derived HES on blood coagulation.
To evaluate the impact of HES solutions versus crystalloids on hemostasis.
To identify the primary determinants of HES-induced coagulopathy.

Main Methods:

Whole blood from healthy individuals was diluted with potato-HES, maize-HES, saline, or Ringer's lactate.
Thromboelastometry (ROTEM) was used to assess coagulation parameters (INTEM, FIBTEM).
Platelet count and fibrinogen activity were measured.

Main Results:

No significant differences in coagulation effects were observed between potato- and maize-derived HES.
Hemostasis was impaired in a dose-dependent manner with all solutions.
HES solutions induced more severe hemostatic defects than crystalloids, particularly affecting fibrin polymerization.

Conclusions:

The origin of HES (potato vs. maize) does not influence its effect on coagulation.
Both HES preparations cause greater hemostatic impairment compared to crystalloids.
Impaired fibrin polymerization is a key factor in HES-induced coagulopathy.