Effect of Ca 2+ on the cryoprotective action of trehalose

The competitive effect of Ca 2+ on the cryoprotective action of carbohydrates has been investigated during freeze-thaw processes of unilamellar egg phosphatidylcholine vesicles. Ca 2+ inhibits the cryoprotection achieved by trehalose to a greater extent than other sugars such as galactose, sucrose,...

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Bibliographic Details
Published inCryobiology Vol. 28; no. 4; pp. 347 - 353
Main Authors Bakás, L.S., Disalvo, E.A.
Format Journal Article
LanguageEnglish
Published Elsevier Inc 1991
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Summary:The competitive effect of Ca 2+ on the cryoprotective action of carbohydrates has been investigated during freeze-thaw processes of unilamellar egg phosphatidylcholine vesicles. Ca 2+ 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 Ca 2+ concentration in the inside solution of the vesicle, even in the absence of external Ca 2+. The competitive effect of Ca 2+/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.
ISSN:0011-2240
1090-2392
DOI:10.1016/0011-2240(91)90041-L