Influence of lipids on ice formation in cryoprotective media

被引：2

作者：

Andreev A.A. ^{[1
]}

Sadikova D.G. ^{[1
]}

Labbe C. ^{[2
]}

Ananiev V.I. ^{[3
]}

Kurchikov A.L. ^{[4
]}

机构：

[1] Institute of Cell Biophysics, Russian Academy of Sciences, Pushchino

[2] INRA-SCRIBE

[3] Interdepartmental Ichthyological Commission

[4] Institute of Developmental Biology, Russian Academy of Sciences

来源：

Biophysics | 2008年 / 53卷 / 4期

基金：

俄罗斯基础研究基金会;

关键词：

Cryopreservation; Ice formation; Lipids;

D O I：

10.1134/S0006350908040076

中图分类号：

学科分类号：

摘要：

Cryomicroscopic analysis demonstrated that two lipid preparations from marine vertebrates (<0.1%) and liposomes prepared from rainbow trout sperm lipids (<0.5%) efficiently hindered the growth of ice crystals during freezing of multicomponent cryoprotective media used for trout sperm cryopreservation. At higher lipid concentrations, crystals either did not form at all or had altered shape and blurred boundaries. Addition of egg yolk (10%) together with these lipids increased the size of crystal structures and markedly changed their shape. © 2008 Pleiades Publishing, Ltd.

引用

页码：283 / 285

页数：2

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