EFFECT OF CA2+ ON THE CRYOPROTECTIVE ACTION OF TREHALOSE

被引：29
|
作者：
BAKAS, LS
DISALVO, EA
机构：
[1] Instituto de Investigaciones Fisicoquímicas Teóricas y Aplicadas (INIFTA), Facultad de Ciencias Exactas, Universidad Nacional de La Plata, 1900 La Plata, Sucursal 4
来源：
CRYOBIOLOGY | 1991年 / 28卷 / 04期
关键词：
D O I：
10.1016/0011-2240(91)90041-L
中图分类号：
Q [生物科学];
学科分类号：
07 ; 0710 ; 09 ;
摘要：
The competitive effect of Ca2+ on the cryoprotective action of carbohydrates has been investigated during freeze-thaw processes of unilamellar egg phosphatidylcholine vesicles. Ca2+ inhibits the cryoprotection achieved by trehalose to a greater extent than other sugars such as galactose, sucrose, and fructose. The cryoprotection by trehalose is also dependent on the Ca2+ concentration in the inside solution of the vesicle, even in the absence of external Ca2+. The competitive effect of Ca2+/trehalose is interpreted as a consequence of the different amount of interfacial water displaced by each compound in their adsorption on the water/lipid interface. © 1991.
引用
收藏
页码：347 / 353
页数：7
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