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Feofilova, E. P.

doi:10.1023/a:1021774523465

Cited by 40 publications

(7 citation statements)

References 42 publications

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“…One of the most intriguing phenomena in biology is the occurrence of anhydrobiosis in the life cycle of some organisms such as yeasts, tardigrades, nematodes, and resurrection plants .…”

Section: Introductionmentioning

confidence: 99%

“…One of the most intriguing phenomena in biology is the occurrence of anhydrobiosis in the life cycle of some organisms such as yeasts, tardigrades, nematodes, and resurrection plants. 1 In the anhydrobiotic state, the amount of liquid water in the organism is reduced to a level where the metabolism is completely (but reversibly) stopped. 2 A common feature of anhydrobiotic processes, as well as similar processes occurring when the organism is placed under stressful temperature, pressure, osmotic, or chemical conditions, is the accumulation of large amounts of saccharides in the cell.…”

Section: Introductionmentioning

confidence: 99%

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Interaction of the Sugars Trehalose, Maltose and Glucose with a Phospholipid Bilayer: A Comparative Molecular Dynamics Study

2006

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Molecular dynamics simulations are used to investigate the interaction of the sugars trehalose, maltose, and glucose with a phospholipid bilayer at atomic resolution. Simulations of the bilayer in the absence or in the presence of sugar (2 molal concentration for the disaccharides, 4 molal for the monosaccharide) are carried out at 325 and 475 K. At 325 K, the three sugars are found to interact directly with the lipid headgroups through hydrogen bonds, replacing water at about one-fifth to one-quarter of the hydrogen-bonding sites provided by the membrane. Because of its small size and of the reduced topological constraints imposed on the hydroxyl group locations and orientations, glucose interacts more tightly (at identical effective hydroxyl group concentration) with the lipid headgroups when compared to the disaccharides. At high temperature, the three sugars are able to prevent the thermal disruption of the bilayer. This protective effect is correlated with a significant increase in the number of sugar-headgroups hydrogen bonds. For the disaccharides, this change is predominantly due to an increase in the number of sugar molecules bridging three or more lipid molecules. For glucose, it is primarily due to an increase in the number of sugar molecules bound to one or bridging two lipid molecules.

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“…One of the most intriguing phenomena in biology is the occurrence of anhydrobiosis in the life cycle of some organisms such as yeasts, tardigrades, nematodes, and resurrection plants .…”

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Interaction of the Sugars Trehalose, Maltose and Glucose with a Phospholipid Bilayer: A Comparative Molecular Dynamics Study

2006

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“…[1][2][3] Freezing temperatures are needed to dramatically reduce all intra and extracellular biochemical and physical processes, limiting the risk of cell death and the loss of viability in biological tissues. 4 However, when biological tissues are stored at low temperatures freezing damage can occur through the formation of intracellular ice, which can lead to cell death. 3,5 Avoiding the formation of intracellular ice is therefore essential for the successful storage of cells at very low temperatures, and is mainly achieved through the vitrification of water.…”

mentioning

confidence: 99%

A molecular mechanism of solvent cryoprotection in aqueous DMSO solutions

Mandumpal

Kreck

Mancera

2011

Phys. Chem. Chem. Phys.

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Dimethyl sulfoxide (DMSO) in aqueous solution is widely used for the preservation of biological tissues under freezing conditions. DMSO and other agents are believed to act colligatively to depress the freezing point of water and, importantly, to promote the vitrification of water to prevent its crystallisation and the ensuing damage arising from the formation of intracellular ice. However, there has been no direct evidence of the precise effect of these agents on the vitrification properties of water. Here we report direct computational evidence, using molecular dynamics annealing simulations carried out within the experimentally inaccessible region in supercooled water, of a broadening of the glass transition of water, corresponding to the formation of a stronger glass in aqueous DMSO solutions. These findings provide insight at the molecular level into the mechanism of solvent cryoprotection by suggesting that the resulting thermodynamic stability of the glassy state of water reduces the probability of its nucleation and the subsequent formation of ice as the temperature is decreased.

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“…In cryogenic preservation, liquid nitrogen temperatures (À196°C) are used to achieve the drastic reduction of all intra-and extra-cellular physical and chemical processes, as this limits the risk of damage and death to cells and tissues and increases the viability of intact biological material [4]. However, a major drawback of using sub-zero temperatures is that it is easy for intra-cellular ice to form, which leads to freezing damage and cell death [3,5].…”

Section: Introductionmentioning

confidence: 99%