Center for Research and Development in Food Cryotechnology-CIDCA-CONICET-UNLP, CCT La Plata, La Plata, Argentina.
Cryobiology. 2013 Jun;66(3):339-42. doi: 10.1016/j.cryobiol.2013.03.007. Epub 2013 Mar 26.
The aims of this study were to determine the stability of Podoviridae coliphage CA933P during lyophilization and storage in different media, and to establish similarities between the results obtained and those expected through mechanisms described for proteins stabilization during freeze-drying. PBS and SM buffer were assayed as lyophilization media. The effect of inorganic salts concentration as well as the addition of disaccharides on phage stability during freeze-drying and storage was also studied. The addition of low sucrose concentration (0.1 mol l⁻¹) to SM buffer stabilized phage during freezing and drying steps of the lyophilization process, but higher sugar concentrations were detrimental to phage stability during freeze-drying. Sucrose stabilized phage during storage for at least 120 days. The lyoprotective effect of low concentrations of disaccharides during the drying step of the lyophilization of proteins as well as the stabilization of the freeze-dried product in time correlated with the results obtained for phage CA933P.
本研究旨在确定 Podoviridae 噬菌体 CA933P 在冻干和不同介质储存过程中的稳定性，并建立通过描述蛋白质在冷冻干燥过程中稳定化的机制获得的结果与预期结果之间的相似性。研究了 PBS 和 SM 缓冲液作为冻干介质。还研究了无机盐浓度以及添加二糖对噬菌体在冷冻干燥和储存过程中稳定性的影响。在 SM 缓冲液中添加低浓度的蔗糖（0.1 mol l⁻¹）可稳定噬菌体在冻干过程的冷冻和干燥步骤，但较高的糖浓度对噬菌体在冷冻干燥过程中的稳定性有害。蔗糖可稳定噬菌体在至少 120 天的储存期内的稳定性。在蛋白质冷冻干燥的干燥步骤中低浓度二糖的冷冻保护作用以及冷冻干燥产品在时间上的稳定性与 CA933P 噬菌体的结果相关。
