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Cryoprotection of yeast by alcohols during rapid freezing.

Author(s) : LEWIS J. G., LEARMONTH R. P., WATSON K.

Type of article: Article

Summary

At a cooling rate of 200 deg C/min, both methanol and ethanol proved superior to all other cryoprotectants tested, including glycerol, DMSO, lactose, trehalose, polyethylene glycol, and polyvinyl pyrrolidone. Propan-2-ol also demonstrated a small but measurable effect although propan-1-ol and butan-1-ol demonstrated no cryoprotective effect. A minimum cooling rate of 25 deg C/min to elicit the cryoprotective effect of ethanol was necessary; below this rate it acted as a cryosensitizer. The authors hypothesize that the cryoprotective effect of alcohols during rapid cooling is a result of their ability to induce increased membrane permeability.

Details

  • Original title: Cryoprotection of yeast by alcohols during rapid freezing.
  • Record ID : 1995-1215
  • Languages: English
  • Source: Cryobiology - vol. 31 - n. 2
  • Publication date: 1994/04

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