Cryoprotectant-dependent control of intracellular ice recrystallization in hepatocytes using small molecule carbohydrate derivatives

William, Nishaka; Acker, Jason P.

doi:10.1016/j.cryobiol.2020.09.008

Cited by 11 publications

(5 citation statements)

References 73 publications

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“…30,31 In addition, natural deep eutectic systems, buffers, synthetic small-molecular carbohydrate derivatives and low-molecular-weight (low-MW) O-aryl glycosides have also been evaluated for cellular cryoprotection. [32][33][34][35] Despite these advancements, the daunting issue of cell cryopreservation still exists. In order to overcome the limitations of conventional CPAs like DMSO and AF(G)Ps, polymeric macromolecules have gained significant interest for application in cell cryopreservation.…”

Section: Advait Bhagwatmentioning

confidence: 99%

Macromolecular cryoprotectants for the preservation of mammalian cell culture: lessons from crowding, overview and perspectives

et al. 2022

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Section: Advait Bhagwatmentioning

confidence: 99%

Macromolecular cryoprotectants for the preservation of mammalian cell culture: lessons from crowding, overview and perspectives

et al. 2022

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“…It was recently reported that small molecule carbohydrate‐based IRIs could minimize the recrystallization of intracellular ice in hepatocytes (William & Acker, 2020). After mixing with 0.05 M sucrose, the denaturation of shrimp myofibrils was clearly retarded due to hydrogen bonding between saccharide hydroxyl groups and proteins; thus, sucrose prevented the exposure of protein hydrophobic clusters (Kaushik & Roos, 2007).…”

Section: Approaches For Controlling Ice Crystal Growthmentioning

confidence: 99%

“…It was concluded that the higher the temperature is above T g , the higher the deterioration or the reaction rates (Tolstorebrov et al, 2016). Some works have found that the retardation of ice crystallization is based on the binding of saccharide hydroxyl groups, for example, the OH groups of sucrose and trehalose, to free water molecules, which converts the free water molecules into binding water molecules and prevents the formation of ice crystals (Gao et al, 2019;Jommark et al, 2017;William & Acker, 2020). Other studies have revealed that saccharides can suppress the growth of ice crystals by approaching the ice interface and embedding in the ice layers via the formation of hydrogen bonds or hydrophobic or electrostatic interactions.…”

Section: Saccharidesmentioning

confidence: 99%

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Control of ice crystal nucleation and growth during the food freezing process

Jia

Chen

Sun

et al. 2022

Comp Rev Food Sci Food Safe

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Freezing can maintain a low‐temperature environment inside food, reducing water activity and preventing microorganism growth. However, when ice crystals are large, present in high amounts, and/or irregularly distributed, irreversible damage to food can occur. Therefore, ice growth is a vital parameter that needs to be controlled during frozen food processing and storage. In this review, ice growth theory and control are described. Macroscopic heat and mass transfer processes, the relationship between the growth of ice crystals and macroscopic heat transfer factors, and nucleation theory are reviewed based on the reported theoretical and experimental approaches. The issues addressed include how heat transfer occurs inside samples, variations in thermal properties with temperature, boundary conditions, and the functional relationship between ice crystal growth and freezing parameters. Quick freezing (e.g., cryogenic freezing) and unavoidable temperature fluctuations (e.g., multiple freeze–thaw cycles) are both taken into consideration. The approaches for controlling ice crystal growth based on the ice morphology and content are discussed. The characteristics and initial mechanisms of ice growth inhibitors (e.g., antifreeze proteins (AFPs), polysaccharides, and phenols) and ice nucleation agents (INAs) are complex, especially when considering their molecular structures, the ice‐binding interface, and the dose. Although the market share for nonthermal processing technology is low, there will be more work on freezing technologies and their theoretical basis. Superchilling technology (partial freezing) is also mentioned here.

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“…An increased T g effectively maintains high quality, and the carbohydrate has a positive effect on raising the T g (G. L. Jia et al., 2022). The polar residues of muscle foods’ protein molecules are combined with the hydroxyl groups of carbohydrates so that the protein molecules are in a saturated state and aggregation denaturation between protein molecules is avoided (William & Acker, 2020). In addition, carbohydrates can suppress the growth of ice crystals by approaching the ice interface and embedding in the ice layers via hydrogen bonds or hydrophobic or electrostatic interactions (G. L. Jia et al., 2022).…”

Section: Novel Freezing Technologies For Maintaining the Quality Of F...mentioning

confidence: 99%

Research progress on quality deterioration mechanism and control technology of frozen muscle foods

Wang

et al. 2022

Comp Rev Food Sci Food Safe

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Freezing can prolong the shelf life of muscle foods and is widely used in their preservation. However, inevitable quality deterioration can occur during freezing, frozen storage, and thawing. This review explores the eating quality deterioration characteristics (color, water holding capacity, tenderness, and flavor) and mechanisms (irregular ice crystals, oxidation, and hydrolysis of lipids and proteins) of frozen muscle foods. It also summarizes and classifies the novel physical-field-assisted-freezing technologies (high-pressure, ultrasound, and electromagnetic) and bioactive antifreeze (ice nucleation proteins, antifreeze proteins, natural deep eutectic solvents, carbohydrate, polyphenol, phosphate, and protein hydrolysates), regulating the dynamic process from water to ice. Moreover, some novel thermal and nonthermal thawing technologies to resolve the loss of water and nutrients caused by traditional thawing methods were also reviewed. We concluded that the physical damage caused by ice crystals was the primary reason for the deterioration in eating quality, and these novel techniques promoted the eating quality of frozen muscle foods under proper conditions, including appropriate parameters (power, time, and intermittent mode mentioned in ultrasound-assisted techniques; pressure involved in high-pressure-assisted techniques; and field strength involved in electromagnetic-assisted techniques) and the amounts of bioactive antifreeze. To obtain better quality frozen muscle foods, more efficient technologies and substances must be developed. The synergy of novel freezing/thawing technology may be more effective than individual applications. This knowledge may help improve the eating quality of frozen muscle foods.

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Cryoprotectant-dependent control of intracellular ice recrystallization in hepatocytes using small molecule carbohydrate derivatives

Cited by 11 publications

References 73 publications

Macromolecular cryoprotectants for the preservation of mammalian cell culture: lessons from crowding, overview and perspectives

Macromolecular cryoprotectants for the preservation of mammalian cell culture: lessons from crowding, overview and perspectives

Control of ice crystal nucleation and growth during the food freezing process

Research progress on quality deterioration mechanism and control technology of frozen muscle foods

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