Centro de Investigacion Mariña, Universidade de Vigo, Laboratorio de Ecoloxia Costeira (ECOCOST), Departamento de Ecoloxia e Bioloxia Animal, Vigo, Spain.
Cryo Letters. 2021 Jan-Feb;42(1):19-24.
As fundamental model organisms, yeasts have been used for the study and understanding of cryopreservation and freezing damage mechanisms, in particular Saccharomyces cerevisiae.
As cryopreservation success requires optimization of the cooling and warming rates, the objective was to test how ultra-rapid warming could improve yeast cell cryopreservation.
S. cerevisiae cells were exposed to concentrations of vitrification solutions containing a combination of permeating and non-permeating cryoprotectants (EAFS) and to a simple 1 M sucrose solution prior to vitrification (cooling rate 69,000°C min). Cells were then warmed ultra-rapidly with a laser (warming rate 10°C min).
When using a vitrification solution (0.33xEAFS) survival was 80 ± 16%. When using only a non-permeating solute (1 M sucrose) for cryoprotection, the results were slightly lower, viz. 61 ± 26 %.
These results add information to the study of the effect of numerous cooling and warming rates for baker´s yeast cryopreservation and provide further examples of the application of vitrification and ultra-fast laser warming. Ultra-rapid warming seems to be applicable to a wide range of cells and tissues from diverse species.
作为基本的模式生物，酵母已被用于研究和了解冷冻保存和冷冻损伤机制，特别是酿酒酵母。
由于冷冻保存的成功需要优化冷却和升温速率，因此本研究的目的是测试超快速升温如何提高酵母细胞的冷冻保存效果。
将酿酒酵母细胞暴露于含有渗透和非渗透冷冻保护剂（EAFS）组合的玻璃化溶液浓度中，然后在玻璃化之前用 1 M 蔗糖溶液（冷却速率为 69,000°C min）进行处理。然后，使用激光进行超快速升温（升温速率为 10°C min）。
使用玻璃化溶液（0.33xEAFS）时，存活率为 80±16%。仅使用非渗透溶质（1 M 蔗糖）进行冷冻保护时，结果略低，即 61±26%。
这些结果为研究面包酵母冷冻保存的多种冷却和升温速率的效果提供了信息，并提供了玻璃化和超快速激光升温应用的更多实例。超快速升温似乎适用于来自不同物种的广泛细胞和组织。
