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Ice formation remains central to our understanding of the effects of low temperatures on the biological response of cells and tissues. The formation of ice inside of cells and the net increase in crystal size due to recrystallization during thawing is associated with a loss of cell viability during cryopreservation. Because small-molecule ice recrystallization inhibitors (IRIs) can control the growth of extracellular ice, we sought to investigate the ability of two aryl-glycoside-based IRIs to permeate into cells and control intracellular ice recrystallization. An interrupted graded freezing technique was used to evaluate the IRI permeation into human red blood cells (RBCs) and mitigate cell damage during freezing and thawing. The effect of IRIs on the intracellular growth of ice crystals in human umbilical vein endothelial cells (HUVECs) was visualized in real time under different thawing conditions using fluorescence cryomicroscopy. Adding an aryl glycoside to 15% glycerol significantly increased post-thaw RBC integrity by up to 55% during slow cooling compared with the 15%-glycerol-only control group. The characteristics of the cryobiological behavior of the RBCs subjected to the interrupted graded freezing suggest that the aryl-glycoside-based IRI is internalized into the RBCs. HUVECs treated with the IRIs were shown to retain a large number of small ice crystals during warming to high subzero temperatures and demonstrated a significant inhibition of intracellular ice recrystallization. Under slow thawing conditions, the aryl glycoside IRI p-bromophenyl-β-d-glucoside was shown to be most effective at inhibiting intracellular ice recrystallization. We demonstrate that IRIs are capable of internalizing into cells, altering the cryobiological response of cells to slow and rapid freezing and controlling intracellular ice recrystallization during freezing. We conclude that IRIs have tremendous potential as cryoprotectants for the preservation of cells and tissues at high subzero temperatures.
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http://dx.doi.org/10.1021/acs.langmuir.8b02126 | DOI Listing |
Cryobiology
September 2025
Faculty of Agriculture and Life Science, Hirosaki University, 3 Bunkyo-cho, Hirosaki, Aomori, 036-8561, Japan. Electronic address:
The concentration dependence of ice-crystal formation during cooling and rewarming of sucrose solutions (51-72 wt%) was studied by differential scanning calorimetry and optical microscopy at cooling and heating rates of ±1.0-±3.0 °C/min.
View Article and Find Full Text PDFACS Appl Mater Interfaces
September 2025
Department of Materials Science and Engineering, Gwangju Institute of Science and Technology (GIST), Gwangju 61005, Republic of Korea.
Cyclic peptides (CPs) are versatile building blocks whose conformational constraints foster ordered supramolecular architectures with potential in biomedicine, nanoelectronics, and catalysis. Herein, we report the development of biomimetic antifreeze materials by conjugating CPs bearing ice-binding residues to 4-arm polyethylene glycol (PEG) via click chemistry. The concentration-dependent self-assembly of these CP-PEG conjugates induces programmable morphological transitions, forming nanotube networks above the critical aggregation concentration (CAC) and two-dimensional nanosheet networks near the CAC.
View Article and Find Full Text PDFFood Res Int
November 2025
College of Food Science and Engineering, Henan University of Technology, Zhengzhou, China. Electronic address:
The formation and recrystallization of ice crystals during freezing causes irreversible structural damage to the dough matrix, which is characterized by the cold denaturation of the gluten protein structure and the degradation of the gluten network structure. Polysaccharides are widely used to improve the quality of frozen dough owing to their excellent water-holding and viscosity. Current research has shown that polysaccharides mitigate the physical damage of ice crystals on the gluten protein structure mainly by modifying the water status of frozen dough to inhibit the ice crystallization process.
View Article and Find Full Text PDFJ Therm Biol
August 2025
Department of Laboratory Medicine and Pathology, University of Alberta, Edmonton, AB, Canada; Innovation and Portfolio Management, Canadian Blood Services, Edmonton, AB, Canada. Electronic address:
Extreme temperature fluctuations during routine handling and shipping of cryopreserved cell products significantly compromise product quality in ways that extend beyond the duration and peak temperature of the fluctuation. The type of cryoprotectant used and the initial ice nucleation temperature influence ice crystal growth during rewarming events, in turn impacting cell survival. Using a cryomicroscope together with temperature profiles recorded in cord-blood units, ice crystal growth was tracked through five transient-warming events (TWEs) that peaked at -30 °C, -20 °C, or -10 °C.
View Article and Find Full Text PDFJ Food Sci
September 2025
College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, China.
In this work, a natural zwitterionic, betaine with varied dosages (4%, 6%, 8%, 10%, and 12%, w/v) was used to improve the freeze-thaw stability of frozen surimi gels. Specifically, Group 8B-S (8% betaine, w/v) increased gel strength and storage modulus of frozen surimi gels by 25.03% and 26.
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