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Ultrasound-assisted control of ice formation for DMSO-free cryopreservation of Jurkat cells.

Author(s) : ZHOU X., LUO Y., XU Q.

Type of article: IJR article

Summary

Conventional Jurkat cell cryopreservation, which typically relies on 10% dimethyl sulfoxide (DMSO) and passive freezing, is compromised by chemical cytotoxicity and stochastic ice nucleation. To address these limitations, this study developed a high-efficiency DMSO-free strategy by integrating a low-toxicity formulation (ethylene glycol, trehalose, and histidine) with precise physical process control. To eliminate uncontrolled supercooling, we employed non-contact ultrasound to seed ice at 11 ◦ C (500 W) and systematically optimized the cooling rates for both the crystal growth and solid cooling phases. The results indicated that a cooling rate of 1 ◦ a terminal temperature of 50 ◦ C, followed by a sustained 1 ◦ C/min rate to 80 ◦ C/min to C, was optimal for minimizing intracellular ice formation and mechanical thermal stress. Comparative analysis revealed that the DMSO-free demonstrated superior post-thaw proliferation, indicating a fundamental chemical advantage over the stan dard DMSO control. However, its efficacy was limited by the inherent physical instability of passive freezing. Optimization of the physical process significantly enhanced the performance of the DMSO-free formulation, resulting in 92.92% post-thaw viability and a 5.26-fold cumulative expansion. These findings demonstrate that the effectiveness of low-toxicity, DMSO-free cryopreservation protocols relies heavily on precise physical control, leading to results that are superior to the standard DMSO approach.

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Details

  • Original title: Ultrasound-assisted control of ice formation for DMSO-free cryopreservation of Jurkat cells.
  • Record ID : 30034974
  • Languages: English
  • Subject: Technology
  • Source: International Journal of Refrigeration - Revue Internationale du Froid - vol. 188
  • Publication date: 2026/08
  • DOI: http://dx.doi.org/10.1016/j.ijrefrig.2026.106982

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