Cryoprotective properties of some pectins

Соломина, О. Н.; Svedentsov, E. P.; Зайцева, О. О.; Полежаева, Т. В.; Оводова, Р. Г.; Golovchenko, Victoria V.; Laptev, D. S.; Khudyakov, A. N.; Степанова, Е. С.; Ovodov, Yu. S.

doi:10.1134/s0012496610010072

Cited by 7 publications

(4 citation statements)

References 5 publications

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“…The main chain in the zosteran molecule is 60% and is represented by residues of galacturonic acid, the rest of the molecule consists of neutral monosaccharides (apiosis, xylose, arabinose, rhamnose). It is known that unmethoxylated residues of galacturonic acid in pectins form intermolecular bridges using calcium and magnesium ions [24]. These bridges are formed by ionic and hydrogen bonds between carboxyl and hydroxyl groups, which leads to the formation of a network structure.…”

Section: Discussionmentioning

confidence: 99%

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New Possibilities of Using Zosteran Pectin from the Marine Plant Zostera marina (L.)

Sergushkina¹,

Зайцева²,

Khudyakov³

et al. 2023

J Biomed Res Environ Sci

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Zosteran pectin isolated from the perennial marine plant Zostera marina (L.) has a complex molecular structure and a wide range of biological activity. Aim Study: This study aims to identify new properties (adhesive, cryoprotective) of zosteran pectin. Materials and Methods: The adhesive properties of zosteran were investigated by evaluating the microorganism adhesiveness index and the erythrocyte participation rate. To assess the cryoprotective properties of zosteran, the cryoscopic method and various methods for assessing the viability of leukocytes (cryoresistance, cell membrane integrity, and phagocytosis) were used. Results: Zosteran pectin in each assay consistently revealed more adhesive and cryoprotective properties compared to other substances. The results revealed that zosteran at a concentration of 0.3% increase the percentage of red blood cells with lactobacilli attached to their surface. The addition of zosteran to various cryoprotectants changed the osmolarity and freezing point of only the mixture of pectin with DMSO. Zosteran/DMSO cryosolution significantly better retained the viability of leukocytes after exposure to negative temperatures (-80°C), compared with a solution containing only DMSO. Conclusion: Our data reveal new properties of zosteran, due to which pectin changes the conditions of bacterial adhesive activity. This can be used to enhance the perception of microorganisms by intestinal cells in representatives of normal microflora or to reduce it in pathogens of infectious diseases. The obtained cryoprotective effect of the solution with zosteran can be used for further research on the preservation of biological objects (spermatozoa, platelets, etc.) at low temperatures.

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Section: Discussionmentioning

confidence: 99%

“…The fi nal concentration of substances in the solution was 0.2% and 5%, respectively. The choice of the indicated concentrations of substances was based on previously obtained data on the use of pectins in cryoprotective mixed [24]. The mixture was cooled according to slow nonlinear programs using electric freezers.…”

Section: Cryopreservation Of Cellsmentioning

confidence: 99%

New Possibilities of Using Zosteran Pectin from the Marine Plant Zostera marina (L.)

Sergushkina¹,

Зайцева²,

Khudyakov³

et al. 2023

J Biomed Res Environ Sci

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“…While there is much information on the use of monosaccharides (galactose, glucose, mannose) and disaccharides (melibiose, lactose, trehalose, sucrose) as cryoprotectants, 4 limited data is available on the cryoprotectant effect of high molecular weight carbohydrates (oligo-and polysaccharides). 5 The difficulty of isolating pectins and pectin polysaccharides from plants in their native state has prevented their use as cryoprotectants in cryobiology. Current advances in technology now make it possible to extract this group of natural cryoprotectants and to develop new methods of biospecimen cryopreservation.…”

Section: Introductionmentioning

confidence: 99%

The Cryoprotectant Effect of Polysaccharides from Plants and Microalgae on Human White Blood Cells

Khudyakov

Полежаева

Зайцева

et al. 2015

Biopreservation and Biobanking

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The use of carbohydrates as cryoprotectants is increasing. In this study the effects of incorporating polysaccharides extracted from plants and microalgae originating in northern Russia, into cryoprotectant solutions used to preserve human white blood cells were investigated. Cells in the presence of the polysaccharides were cooled to either -40°C or -80°C, using a two-step cooling process. The morphological and functional indicators of the cryopreserved leukocytes were assessed by light microscopy. When combined with glycerol, the pectin-polysaccharides Lemnan from common duckweed (Lemna minor L.) and Comaruman from marsh cinquefoil (Comarum palustre L), were capable of lowering the freezing point of the cryoprotectant solution and helped to preserve the integrity of the human white blood cell membranes at temperatures below zero. In addition, the increase in phagocytic activity of neutrophils was confirmed. In the context of the contemporary search for effective cell cryoprotectants, the results of this research demonstrate that the cryopreservation of biospecimens in a polysaccharide environment is a promising trend in applied medicine, which can be considered an alternative to traditional cryogenic nitrogen techniques.

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“…Most importantly, POS contains many hydrophilic groups (hydroxyls), which leads to a stronger water holding capacity. Therefore, many types of oligosaccharides have been proven to have cryoprotective effects (Solomina et al ., 2010). However, there are few studies on the cryoprotection of POS (Kvapil et al ., 2021), and there are few reports on the quality control of quick‐frozen pumpkin puree (Bochnak & Swieca, 2020).…”

Section: Introductionmentioning

confidence: 99%

Effect of pectin oligosaccharide on quality control of quick‐frozen pumpkin puree

Wang

Yang

et al. 2021

Int J of Food Sci Tech

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Summary In this work, pectin oligosaccharide (POS) was prepared by an enzymatic method and was used to protect pumpkin puree during frozen storage. The changes in structure and properties of the pumpkin puree during frozen storage were investigated. The results showed that the addition of POS can minimise changes in syneresis rate, total soluble solids, particle size and zeta potential of pumpkin puree during frozen storage. The results of Scanning Electron Microscope (SEM) and Atomic Force Microscope (AFM) showed that the addition of POS significantly decreased the cavities produced by sublimation of ice crystals and enhanced the continuity of the internal structure of pumpkin puree. Confocal Laser Scanning Microscope (CLSM) results showed that the macromolecules in the quick‐frozen pumpkin puree tended to be uniformly distributed during frozen storage with POS added compared with the control sample. In addition, texture was well protected, which allowed the pumpkin puree to maintain a good taste. POS was shown to serve as an antifreeze agent to protect the internal structure of the pumpkin puree during freezing. The optimum concentration to achieve the best anti‐freeze effect was 2% POS, which is similar with that of 2% trehalose.

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Cryoprotective properties of some pectins

Cited by 7 publications

References 5 publications

New Possibilities of Using Zosteran Pectin from the Marine Plant Zostera marina (L.)

New Possibilities of Using Zosteran Pectin from the Marine Plant Zostera marina (L.)

The Cryoprotectant Effect of Polysaccharides from Plants and Microalgae on Human White Blood Cells

Effect of pectin oligosaccharide on quality control of quick‐frozen pumpkin puree

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