Mayo Clinic Laboratory and Pathology Research Roundup: July 24

The Research Roundup provides an overview of the past week’s research from Mayo Medical Laboratories consultants, including featured abstracts and complete list of published studies and reviews.

Featured Abstract

Renal Allograft Histology at 10 Years after Transplantation in the Tacrolimus Era: Evidence of Pervasive Chronic Injury

Improving long-term renal allograft survival remains an important unmet need. To assess the extent of histologic injury at 10 years after transplantation in functioning grafts, Mayo Clinic researchers studied 575 consecutive adult solitary renal transplants performed between 2002 and 2005. Surveillance allograft biopsies were assessed at implantation, 5 years and 10 years from 145 patients that reached 10 years. At implantation, 5% of biopsies had major histologic abnormalities. This increased to 64% at 5 years and 82% at 10 years. Major lesions at 10 years included: arteriolar hyalinosis (66%), mesangial sclerosis (67%) and global glomerulosclerosis>20% (47%) with 48% of grafts having more than one major lesion. Transplant glomerulopathy and moderate-to-severe interstitial fibrosis were uncommon (12% each). Major lesions were associated with increased proteinuria and decreased graft function. In patients with diabetes at baseline, 52% had diabetic nephropathy/mesangial sclerosis at 10 years. Researchers concluded that almost all renal allografts sustain major histologic injury by 10 years after transplantation. Much damage appears non-immunologic suggesting that new approaches are needed to decrease late injury. The study was published in the American Journal of Transplantation.

Published to PubMed This Week

Kelley Luedke

Kelley Luedke is a Marketing Channel Manager at Mayo Clinic Laboratories. She is the principle editor and writer of Insights and leads social media and direct marketing strategy. Kelley has worked at Mayo Clinic since 2013. Outside of work, you can find Kelley running, traveling, playing with her kitty, and exploring new foods.