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Cryopreservation

Photon correlation spectroscopy measures the effective radius of aggregating sugar clusters.  Two regimes are found above and below a critical volume fraction.  A cluster phase of reasonably monodisperse clusters is found at low concentrations and a more robust cluster-cluster aggregation is present at high concentrations.

 

 

 

 

 

 


Simple sugars (glucose, sucrose and trehalose) are prominent ingredients in both naturally occurring and commercially manufactured cryopreserving agents but their function in preventing damaging intercellular ice formation in biological tissues is not fully understood.  On the one hand, adding sugar to water promotes vitrification of the solution as opposed to crystallization.  On the other hand, some evidence suggest that sugars preferentially absorb to proteins, expelling harmful water and producing a protective 'sugar coating'.  Our current research efforts are directed at testing these two hypotheses by studying the dynamics of fluorescent proteins in various sugar solutions using both photon and fluorescence correlation spectroscopies.

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