电邮这篇文章 The Effect of Ultrasound in the 0.88–8.00 MHz Range on the Cracking Processes of Frozen Cryoprotective Solutions when Cooled to –196oC
- 作者: Andreev A.A1, Sadikova D.G1, Pashovkin T.N1
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隶属关系:
- Institute of Cell Biophysics, Russian Academy of Sciences
- 期: 卷 70, 编号 6 (2025)
- 页面: 1156-1160
- 栏目: Complex systems biophysics
- URL: https://journals.rcsi.science/0006-3029/article/view/354277
- DOI: https://doi.org/10.31857/S0006302925060122
- ID: 354277
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详细
During cryopreservation of biological material, the stage of formation of a solid phase (ice) during cooling of living cells and a cryoprotective mixture is of great importance. The formation of ice, along with other factors, significantly affects the survival of cells during the freezing–thawing process. Most researchers limit their studies to a temperature range of 0 to –80oC. This range is considered the most critical due to damage to biological material caused by intracellular and extracellular ice crystal formation. However, the processes that occur during further cooling of the frozen material to storage temperatures (–196oC) are poorly understood. When cooled below –100oC, thermomechanical stress in the frozen medium increases due to its compression, thus causing cracking. Exposure to ultrasound at the initial stage of freezing eliminated supercooling in all studied solutions and significantly altered the temperature curve. This study demonstrates the effect of ultrasonal in the 0.88–8.00 MHz frequency range on the cracking of frozen cryoprotective solutions and the formation of ice microparticles. Freezing was performed in a thin 0.2 mm layer at cooling to –196oC. The shape and size of the ice microparticles were determined by cryomicroscopy. With increasing frequency, the degree of homogeneity (size and area) of the microparticles and the shape factor (degree of roundness) increased. It has been shown that ultrasound can effectively influence the formation of cracks in frozen cryo- protective media, especially in the high-frequency range. The greatest effect of increasing the degree of roundness of microparticles was observed in a medium containing saline solution, 10% dimethyl sulfoxide, and 10% egg yolk.
作者简介
A. Andreev
Institute of Cell Biophysics, Russian Academy of Sciences
Email: alandreev@mail.ru
Pushchino, Russia
D. Sadikova
Institute of Cell Biophysics, Russian Academy of SciencesPushchino, Russia
T. Pashovkin
Institute of Cell Biophysics, Russian Academy of SciencesPushchino, Russia
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