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Les saccharides empêchent-ils la formation de glace intracellulaire ? La congélation et la décongélation à l'échelle micro et nano.

[In Japanese. / En japonais.]

Auteurs : SHIRAKASHI R.

Type d'article : Article

Résumé

Disaccharide trehalose is increasingly being used as a very efficient stabilizer of cells, membranes and macromolecules during cryo- and lyoconservation. Although it is experimentally clarified that trehalose reduces damages during freezing and thawing, the mechanism how trehalose reduces damages is still uncertain. Recent microscopic observation shows that extracellular trehalose inhibits flush out of an isolated cell under freezing process, however intracellular ice formation occurs during thawing. In this short article, the inhibition mechanism of intracellular ice formation by extracellular trehalose is surveyed. Ice formation in intracell (micro-scale) and pores on plasma membrane (nano-scale) is discussed considering thermodynamics and nucleation theory.

Détails

  • Titre original : [In Japanese. / En japonais.]
  • Identifiant de la fiche : 2005-0200
  • Langues : Japonais
  • Source : Refrigeration - vol. 79 - n. 918
  • Date d'édition : 2004

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