Effects of cryopreservation with a newly-developed magnetic field programmed freezer on periodontal ligament cells and pulp tissues

Abedini, Sara; Kaku, Masato; Kawata, Toshitsugu; Koseki, Hiroyuki; Kojima, Sunao; Sumi, Hiromi; Motokawa, Masaharu; Fujita, Tadashi; Ohtani, Junji; Ohwada, N.; Tanne, Kazuo

doi:10.1016/j.cryobiol.2011.03.001

Cited by 42 publications

(25 citation statements)

References 22 publications

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“…So far, CAS has been applied to freezing cryopreservation of dental pulp tissues, dental pulp stem cells, embryonic stem cells, and mesenchymal stem cells. 28,29 If an advanced technique for suppressing cellular injury in the progress of thawing is invented in the future, the donor heart could be preserved in CAS with no damage for years and could be donated to recipients anytime anywhere in the world.…”

Section: Discussionmentioning

confidence: 99%

Subzero 12-hour Nonfreezing Cryopreservation of Porcine Heart in a Variable Magnetic Field

Seguchi

Watanabe

Kato

et al. 2015

Transplantation Direct

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Section: Discussionmentioning

confidence: 99%

Subzero 12-hour Nonfreezing Cryopreservation of Porcine Heart in a Variable Magnetic Field

Seguchi

Watanabe

Kato

et al. 2015

Transplantation Direct

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“…While widely marketed for food applications for a number of years, there is very little scientific published data on CAS freezing of foodstuffs (Fikiin 2003;James and James 2012), although a number of papers have been published on CASassisted freezing of biological samples (such as teeth) using ABI equipment (Kaku et al 2010;Abedini et al 2011;Kaku et al 2012) and even on whole-organism survival of frozen small animals like drosophila (Naito et al 2012). A two-stage process was reported to have the best effect on retaining cell viability, samples were placed in the CAS freezer with a 60 Hz alternating magnetic field of 0.1 mT at −5°C for 15 min (holding-time) and then cooled to −30°C (plunging temperature) at a rate of −0.5°C/min (very similar to standard commercial food freezing rates).…”

Section: Magnetic Resonance-assisted Freezing (Mraf)mentioning

confidence: 99%

A Review of Novel and Innovative Food Freezing Technologies

James

Purnell

James

2015

Food Bioprocess Technol

177

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Freezing is a very well-established food preservation process that produces high quality nutritious foods with a long storage life. However, freezing is not suitable for all foods, and freezing can cause physical and chemical changes in some foods that are perceived as reducing the quality of either the thawed material or the final product. This paper reviews the many innovative freezing processes that are currently being researched and developed throughout the world to improve freezing conditions and product quality. Some inn o v a t i v e f r e e z i n g p r o c e s s e s ( i m p i n g e m e n t a n d hydrofluidisation) are essentially improvements of existing methods (air blast and immersion, respectively) to produce far higher surface heat transfer rates than previous systems and thus improve product quality through rapid freezing. In these cases, the advantages may depend on the size of the product, since the poor thermal conductivity of many foods limits the rate of cooling in large objects rather than the heat transfer between the heat transfer medium and the product. Other processes (pressure shift, magnetic resonance, electrostatic, microwave, radiofrequency, and ultrasound) are adjuncts to existing freezing systems that aim to improve product quality through controlling the way that ice is formed in the food during freezing. Another alternative is to change the properties of the food itself to control how ice is formed during freezing (such as in dehydrofreezing and the use of antifreeze and ice-nucleation proteins).

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“…10 A follow-up study showed no differences in PDL cell appearance between those cryopreserved by CAS for 5 years and controls. 11 Moreover, we investigated periodontal healing after replantation of a rat incisor that was cryopreserved by CAS.…”

Section: Discussionmentioning

confidence: 99%

“…The CAS freezer was programmed to freeze cells at 20.5uC/min with a 0.1-mT magnetic field, a 15-minutte hold time at 25uC, and a plunging temperature of 230uC according to our previous study. [10][11][12] Then, the teeth were cryopreserved at 2150uC.…”

Section: Treatment Progressmentioning

confidence: 99%

A case of tooth autotransplantation after long-term cryopreservation using a programmed freezer with a magnetic field

Kaku

Shimasue

Ohtani³

et al. 2014

The Angle Orthodontist

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This case report describes the treatment of a skeletal Class III malocclusion with autotransplantation of a cryopreserved tooth. To gain an esthetic facial profile and good occlusion, extraction of bimaxillary premolars and surgical therapy were chosen. The patient had chronic apical periodontitis on the lower left first molar. Although she did not feel any pain in that region, the tooth was considered to have a poor prognosis. Therefore, we cryopreserved the extracted premolars to prepare for autotransplantation in the lower first molar area because the tooth would probably need to be removed in the future. The teeth were frozen by a programmed freezer with a magnetic field (CAS freezer) that was developed for tissue cryopreservation and were cryopreserved in 2150uC deep freezer. After 1.5 years of presurgical orthodontic treatment, bilateral sagittal split ramus osteotomy was performed for mandible setback. Improvement of the facial profile and the occlusion were achieved in the retention phase. Six years after the initial visit, the patient had pain on the lower left first molar, and discharge of pus was observed, so we extracted the lower left first molar and autotransplanted the cryopreserved premolar. Three years later, healthy periodontium was observed at the autotransplanted tooth. This case report suggests that long-term cryopreservation of teeth by a CAS freezer is useful for later autotransplantation, and this can be a viable technique to replace missing teeth. (Angle Orthod. 2015;85:518-524.)

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Effects of cryopreservation with a newly-developed magnetic field programmed freezer on periodontal ligament cells and pulp tissues

Cited by 42 publications

References 22 publications

Subzero 12-hour Nonfreezing Cryopreservation of Porcine Heart in a Variable Magnetic Field

Subzero 12-hour Nonfreezing Cryopreservation of Porcine Heart in a Variable Magnetic Field

A Review of Novel and Innovative Food Freezing Technologies

A case of tooth autotransplantation after long-term cryopreservation using a programmed freezer with a magnetic field

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