Parameters of Freezing Damage to Enzymes

Fishbein, William N.; Winkert, John W.

doi:10.1021/ba-1979-0180.ch004

Cited by 12 publications

(3 citation statements)

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“…Common cryoprotectants used include dimethyl sulfoxide (DMSO) and glycerol, and they protect cells from cryoinjury following their penetration of the cell membrane . These penetrating cryoprotectants have been successfully used in cryopreservation at low concentrations; however, high concentrations of these cryoprotectants have resulted in cytotoxicity in many mammalian cell and tissue types . It is well accepted that while there are many different mechanism by which cell injury occurs during cryopreservation, a large portion of cellular injury occurs as a result of ice recrystallization .…”

Section: Modern Cryobiology and The Use Of “Antifreezes” As Cryoprotementioning

confidence: 99%

Designing the next generation of cryoprotectants – From proteins to small molecules

et al. 2018

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During the past decade, there have been many exciting advances in the fields of cellular therapies, regenerative medicine, and tissue engineering. However, current cryopreservation strategies and protocols result in inferior product after thawing. Thus, novel cryoprotectants and protocols capable of meeting the high‐quality product(s) necessary for these therapies are urgently required. The search for new and improved cryoprotectants has been ongoing but novel small molecule ice recrystallization inhibitors, originally developed from naturally occurring antifreeze proteins, have demonstrated tremendous promise and will play a significant role in fully translating cellular and regenerative therapies into the clinical environment.

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Section: Modern Cryobiology and The Use Of “Antifreezes” As Cryoprotementioning

confidence: 99%

Designing the next generation of cryoprotectants – From proteins to small molecules

et al. 2018

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“…In conclusion, proteins in the frozen state are destabilized by many factors, such as osmotic shock that occurs as ice is formed, alterations in pH, increase in salt concentrations, etc. (Soliman & van den Berg, 1971; Fishbeim & Winkert, 1979). In these ways, the original conformations of proteins can be changed and therefore they lose their functionality.…”

Section: Cryoprotection Mechanismmentioning

confidence: 99%

Cryoprotection of protein by highly concentrated branched oligosaccharides

Auh

Kim

Cornillon

et al. 2003

Int J of Food Sci Tech

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Cryoprotection of protein by highly concentrated branched oligosaccharides (HBOS) was investigated by using a model solution containing bovine serum albumin (BSA). The glass transition temperature of the BSA solution with HBOS, determined by modulated differential scanning calorimetry, was )16.1°C, which is higher than that of sucrose at either 4 or 8% concentration by weight ()27.2°C). Also, changes in the unfrozen water fraction and their mobilities, determined by nuclear magnetic resonance, were used as indices of protein stabilization. The results revealed that the amount of unfrozen water increased whereas the mobility was decreased by addition of HBOS. Thus we propose that the cryoprotection effect can occur by preserving the protein in a rigid structure formed by the water and the cryoprotectant HBOS.Keywords Highly concentrated branched oligosaccharides, modulated differential scanning calorimetry, nuclear magnetic resonance, protein stabilization.

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“…Potassium chloride has been reported to prevent freezing damage to catalase when stored at -40°C (Fishbein and Winkert, 1979). In order to study this effect on rAAT , formulations ofrAAT in a 0.02 M KH 2P04 buffer were spiked with various amounts of KCI.…”

Section: Effect Of Potassium Chloride On Raat Solution Stabilitymentioning

confidence: 99%