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Effect of microwave thawing on the viability of mice bone marrow cells cryopreserved by vitrification.

[In Chinese. / En chinois.]

Author(s) : HU J., YANG Q., HUANG P., et al.

Type of article: Article

Summary

The ICR mice bone marrow nucleated cells (BMNC) were cryopreserved by vitrification for 1, 5, 10, 20 and 30 days. Then, the individual samples were thawed in a 38°C water bath and with a microwave treatment, respectively. The viability of BMNC was assayed to compare the influence of the two thawing methods on viability. The experimental results show that during 1-20 cryopreservation days, the survival rate of the cells, and the activity of succinate dehydrogenase (SDH) and superoxide dismutase (SOD) of BMNC decreased significantly, whereas the hydrogen peroxide (H2O2) content of BMNC increased greatly. After cryopreservation for 20 days, these indices remained relatively stable and no significant difference was found in these indices before and after being preserved for 30 days. The cell survival rate, the activity of SDH and SOD of BMNC with microwave thawing were higher than those with water bath thawing, whereas the H2O2 content of BMNC with microwave thawing was lower than that with water bath thawing. These findings confirm that microwave thawing may raise the thawing rate and the damage to BMNC by microwave thawing may be smaller than that by water bath thawing.

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Pages: 38-41

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Details

  • Original title: [In Chinese. / En chinois.]
  • Record ID : 2009-0408
  • Languages: Chinese
  • Source: Journal of Refrigeration - vol. 29 - n. 4
  • Publication date: 2008/08

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