Sign in to use this feature.

Years

Between: -

Subjects

remove_circle_outline
remove_circle_outline
remove_circle_outline

Journals

Article Types

Countries / Regions

remove_circle_outline

Search Results (1)

Search Parameters:
Keywords = Pavlova viridis

Order results
Result details
Results per page
Select all
Export citation of selected articles as:
13 pages, 1723 KB  
Short Note
Effect of Marine-Derived Ice-Binding Proteins on the Cryopreservation of Marine Microalgae
by Hak Jun Kim, Bon-Won Koo, Doa Kim, Ye Seul Seo and Yoon Kwon Nam
Mar. Drugs 2017, 15(12), 372; https://doi.org/10.3390/md15120372 - 1 Dec 2017
Cited by 8 | Viewed by 4684
Abstract
Ice-binding protein (IBPs) protect cells from cryo-injury during cryopreservation by inhibiting ice recrystallization (IR), which is a main cause of cell death. In the present study, we employed two IBPs, one, designated LeIBP from Arctic yeast, and the other, designated FfIBP from Antarctic [...] Read more.
Ice-binding protein (IBPs) protect cells from cryo-injury during cryopreservation by inhibiting ice recrystallization (IR), which is a main cause of cell death. In the present study, we employed two IBPs, one, designated LeIBP from Arctic yeast, and the other, designated FfIBP from Antarctic sea ice bacterium, in the cryopreservation of three economically valuable marine microalgae, Isochrysis galbana, Pavlova viridis, and Chlamydomonas coccoides. Both of the IBPs showed IR inhibition in f/2 medium containing 10% DMSO, indicating that they retain their function in freezing media. Microalgal cells were frozen in 10% DMSO with or without IBP. Post-thaw viability exhibited that the supplementation of IBPs increased the viability of all cryopreserved cells. LeIBP was effective in P. viridis and C. coccoides, while FfIBP was in I. galbana. The cryopreservative effect was more drastic with P. viridis when 0.05 mg/mL LeIBP was used. These results clearly demonstrate that IBPs could improve the viability of cryopreserved microalgal cells. Full article
Show Figures

Figure 1

Back to TopTop