Literature Review: Supplemented Phase Diagram of the Trehalose–Water Binary Mixture

Chen, Tani; Fowler, Alex; Toner, Mehmet

doi:10.1006/cryo.2000.2244

Cited by 212 publications

(170 citation statements)

References 33 publications

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“…54 Trehalose has the highest glass transition temperature of all the disaccharides. 63,60 In general, addition of water to an amorphous substance increases its mobility leading to a decrease in T g . Though this anticipated decrease does occur in the case of trehalose, T g is still much higher than sucrose or maltose, neither of which exhibit so many polymorphic forms.…”

Section: Glass Transition Temperaturementioning

confidence: 99%

“…Though this anticipated decrease does occur in the case of trehalose, T g is still much higher than sucrose or maltose, neither of which exhibit so many polymorphic forms. 63 This is probably the reason why trehalose is preferred over sucrose even though the latter has been postulated to play a similar role in some plants. In amorphous trehalose, local pockets of crystalline dihydrate exist, which trap residual water molecules, immobilizing them when water is scarce.…”

Section: Glass Transition Temperaturementioning

confidence: 99%

“…6 Data for glass transition and melting of trehalose/water systems are highly disparate and make comparison of results from different groups difficult. 63 It needs to be emphasized that the T g of trehalose is not unusual but is at the highest end of all disaccharides and in the same league as tetrasaccharides. 54 T g of a trehalose solution is higher than that of a sucrose solution, at all water activities.…”

Section: Glass Transition Temperaturementioning

confidence: 99%

“…54 T g of a trehalose solution is higher than that of a sucrose solution, at all water activities. Thus, a sample incubated along with trehalose and stored at 37 C is still around 80 C below its T g (assuming the T g of trehalose to be $117 C, a widely accepted value), 63 whereas the same sample, in the presence of sucrose, will be only 28 C below its T g (which is 65 C). Because of the higher T g of trehalose as compared to sucrose, a sample incubated with sucrose is more likely to absorb moisture, resulting in a decrease in its T g to the storage temperature (37 C in the above case), which will cause the sample to degrade.…”

Section: Glass Transition Temperaturementioning

confidence: 99%

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Effect of trehalose on protein structure

Jain¹,

Roy²

2008

Protein Science

716

576

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Trehalose is a ubiquitous molecule that occurs in lower and higher life forms but not in mammals. Till about 40 years ago, trehalose was visualized as a storage molecule, aiding the release of glucose for carrying out cellular functions. This perception has now changed dramatically. The role of trehalose has expanded, and this molecule has now been implicated in a variety of situations. Trehalose is synthesized as a stress-responsive factor when cells are exposed to environmental stresses like heat, cold, oxidation, desiccation, and so forth. When unicellular organisms are exposed to stress, they adapt by synthesizing huge amounts of trehalose, which helps them in retaining cellular integrity. This is thought to occur by prevention of denaturation of proteins by trehalose, which would otherwise degrade under stress. This explanation may be rational, since recently, trehalose has been shown to slow down the rate of polyglutamine-mediated protein aggregation and the resultant pathogenesis by stabilizing an aggregation-prone model protein. In recent years, trehalose has also proved useful in the cryopreservation of sperm and stem cells and in the development of a highly reliable organ preservation solution. This review aims to highlight the changing perception of the role of trehalose over the last 10 years and to propose common mechanisms that may be involved in all the myriad ways in which trehalose stabilizes protein structures. These will take into account the structure of trehalose molecule and its interactions with its environment, and the explanations will focus on the role of trehalose in preventing protein denaturation.

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Section: Glass Transition Temperaturementioning

confidence: 99%

Section: Glass Transition Temperaturementioning

confidence: 99%

Section: Glass Transition Temperaturementioning

confidence: 99%

Section: Glass Transition Temperaturementioning

confidence: 99%

See 2 more Smart Citations

Effect of trehalose on protein structure

Jain¹,

Roy²

2008

Protein Science

716

576

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“…(In addition, as will be presented in the next chapter, the behavior of cytochrome c in a dry trehalose-film was investigated.) Trehalose is a disaccharide with a high affinity for the formation of hydrogen-bonds [8] (and is therefore believed to replace water molecules at the surface of proteins) and with remarkably high glass-transition temperatures of its solutions [9]. It is well known that trehalose is of great importance for biological systems, helping them to survive phases of strong dehydration or low temperatures.…”

Section: Horseradish Peroxidase In a Sugar Matrixmentioning

confidence: 99%

Structural fluctuations and aging processes in deeply frozen proteins

Schlichter

Ponkratov

Friedrich

2003

Low Temperature Physics

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Frozen proteins are nonergodic systems and are subject to two types of structural motions, namely relaxation and fluctuation. Relaxation manifests itself in aging processes which slow the fluctuations. Within certain approximations we are able to experimentally separate the aging dynamics from the fluctuation dynamics by introducing two time parameters, namely an aging time t a and a waiting time t w . Both processes follow power laws in time. The fluctuation dynamics shows features of universality characterized by a rather uniform exponent of 1 4/ . This universality features were shown to be possible due to a random walk on a 1D random trajectory in conformational phase space. A very interesting aspect of protein dynamics concerns the influence of the host solvent on structural motions of the protein cores. We present results for sugar solvents and discuss possible mechanisms.

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Sensing and Sensibility: Single‐Islet‐based Quality Control Assay of Cryopreserved Pancreatic Islets with Functionalized Hydrogel Microcapsules

Chen

Shu

Gao

et al. 2015

Adv Healthcare Materials

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Despite decades of research and clinical studies of islet transplantations, fi nding simple yet reliable islet quality assays that correlate accurately with in vivo potency is still a major challenge, especially for real-time and singleislet-based quality assessment. Herein, proof-of-concept studies of a cryopreserved microcapsule-based quality control assays are presented for single islets. Individual rat pancreatic islets and fl uorescent oxygen-sensitive dye (FOSD) are encapsulated in alginate hydrogel microcapsules via a microfl uidic device. To test the susceptibility of the microcapsules and the FOSD to cryopreservation, the islet microcapsules containing FOSD are cryopreserved and the islet functionalities (adenosine triphosphate, static insulin release measurement, and oxygen consumption rate) are assessed after freezing and thawing steps. The cryopreserved islet capsules with FOSD remain functional after encapsulation and freezing/thawing procedures, validating a simple yet reliable individual-islet-based quality control method for the entire islet processing procedure prior to transplantation. This work also demonstrates that the functionality of cryopreserved islets can be improved by introducing trehalose into the routinely used cryoprotectant dimethyl sulfoxide. The functionalized alginate hydrogel microcapsules with embedded FOSD and optimized cryopreservation protocol presented in this work serve as a versatile islet quality assay and offer tremendous promise for tackling existing challenges in islet transplantation procedures.

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Literature Review: Supplemented Phase Diagram of the Trehalose–Water Binary Mixture

Cited by 212 publications

References 33 publications

Effect of trehalose on protein structure

Effect of trehalose on protein structure

Structural fluctuations and aging processes in deeply frozen proteins

Sensing and Sensibility: Single‐Islet‐based Quality Control Assay of Cryopreserved Pancreatic Islets with Functionalized Hydrogel Microcapsules

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