Rheological Characterization of Different Fat-Derived Products

Fat grafting has been widely used to correct soft-tissue volume loss and facial rejuvenation. Recent innovative advances have led to different types of fat-derived products. Although the composition of cells and extracellular matrix within different fat products has been reported, their physical and rheological properties are poorly defined.

The authors of this study aim to evaluate the rheological properties of different fat-derived products and assess how these properties change after transplantation.

In this study, the authors assessed the rheological properties of 4 fat-derived products-adipose matrix complex AMCs, high-density fat (HDF), stromal vascular fraction-gel (SVF-gel), and Coleman fat-before and after transplantation. Key parameters, including elastic modulus (G'), viscous modulus (G″), tan delta (tan δ), and yield stress (τy), were measured using a rheometer.

Before transplantation, AMC exhibited the highest G' and G″, followed by SVF-gel, HDF, and Coleman fat. After transplantation, G' decreased for all products, indicating reduced elasticity, while G″ increased, suggesting increased viscosity. AMC maintained the highest G' and G″ even after 3 months, with SVF-gel and HDF showing similar values. Coleman fat had the lowest G' and G″ at all time points.

Fat-derived products have distinct clinical applications based on their mechanical properties. AMC is ideal for deep structural support, SVF-gel for superficial corrections, and HDF for volume restoration in midface areas with volume loss. Clinicians should select products based on mechanical properties and anatomical needs to optimize outcomes.