Platelet products are used to treat hemorrhagic or platelet dysfunction diseases. Plateletpheresis involves collecting the platelet components of blood using an apheresis blood-collection system. Various indicators are available for evaluating the qualities of the apheresis platelets. The productivity of platelet collection is evaluated through both the collection efficiency and collection rates. Platelet storage quality can be evaluated in vitro using several indicators, including visual appearance, metabolic activities, volume, platelet count, white blood cell count, microparticles, and various platelet activation markers. Platelet activation markers have been used as indicators of storage quality in various studies. Post-transfusion platelet quality can be evaluated based on the corrected count increment and the percentage of platelet recovery. Although various studies have investigated the aspects of plateletpheresis, no article has systemically presented assessments of the platelet products obtained from different plateletpheresis devices. The present study provides a review of plateletpheresis, including the specifics of the process, the types of devices employed, the platelet quality, the overall efficacy, and the evaluation indicator qualities. Furthermore, the differences in functionality among the different apheresis devices are discussed. Although adverse reactions to the citrate anti-coagulant have been reported, apheresis processing may provide a safer option for donors who are at a high risk for presyncopal or syncopal reactions related to whole blood collection.

Several studies have reported individual benefits of yogurt and exercise on health; however, their combined effects remain unclear. Twenty‐four healthy individuals participated in the study and were randomly assigned to the following four groups: control, yogurt, exercise, and combination. The participants consumed yogurt and exercised for 2 weeks, and we examined the combined effects of yogurt and exercise on physiological biomarkers. Individually, yogurt and exercise did not exert a significant effect on biomarkers of depression or cardiovascular disease, although vitamin D levels increased in the exercise group. However, in the combination group, serotonin levels increased, while levels of triglycerides and high‐sensitivity C‐reactive protein, which are biomarkers for cardiovascular diseases, decreased. In conclusion, the results of the study showed that, in healthy individuals, a combination of yogurt and exercise led to greater increases in serotonin levels and reductions in triglyceride and high‐sensitivity C‐reactive protein levels, relative to those observed for yogurt or exercise alone; therefore, this combination could have implications for the prevention of depression and cardiovascular disease.

Smoking is associated with increased inflammation and is a risk factor for a range of diseases. Conversely, yogurt has beneficial effects on health. This study examined the effects of yogurt consumption on the hematological parameters and fibrinogen levels in smokers. The participants were categorized into four groups. Non-smokers were assigned to the control and yogurt groups while smokers were assigned to the smoking and combined (yogurt plus smoking) groups. The participants consumed yogurt, and either smoked or did not smoke for three weeks. The changes in hematological parameters and fibrinogen levels were examined. In the combined group, the proportion of neutrophils and fibrinogen levels increased significantly, whereas the lymphocyte proportion decreased. The eosinophil proportion increased significantly in the Smoking group, but no change was observed in the combined group. In addition, the mean corpuscular hemoglobin concentration increased in the smoking and combined groups, indicating that smoking may affect the lifespan of red blood cells. In conclusion, this study showed that yogurt consumption might influence the immune function by modulating the levels of neutrophils, lymphocytes, and fibrinogen in smokers. Furthermore, the absence of any increase in the eosinophil proportion in the combined group, unlike in the smoking group, suggests that yogurt consumption may have an inhibitory effect on allergic reactions.

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