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Ribert P, Dupont S, Roudaut G, Beney L. Effect of devitrification on the survival and resistance of dried Saccharomyces cerevisiae yeast. Appl Microbiol Biotechnol 2021; 105:6409-6418. [PMID: 34423411 DOI: 10.1007/s00253-021-11451-3] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/14/2021] [Revised: 07/05/2021] [Accepted: 07/06/2021] [Indexed: 10/20/2022]
Abstract
Yeasts are anhydrobiotes that accumulate large amounts of trehalose, which is involved in the vitrification of the cytoplasm during drastic desiccation. The effect of devitrification, which can be induced by the transient exposure of desiccated yeasts to increased humidity or elevated temperature, on the survival of yeast has been studied. A glass transition temperature (Tg)/water activity (aw) diagram of yeast was constructed based on differential scanning calorimetry analysis. The survival rate of yeasts that were equilibrated at different relative humidities (RHs) and temperature values over their Tg range was measured. The results revealed a long period of cell preservation at an intermediate RH (55%), with 100% survival observed after 3 months, a loss of 1.24 log colony-forming units/g recorded after 1 year at 25 °C and full preservation of viability at 75 °C for 60 min and at 100 °C and 12% RH for up to 10 min. These findings led us to conclude that dried yeast can resist low or intermediate RH values and elevated temperatures in the devitrified state. Considering the thermal and humidity fluctuations occurring in the yeast environments, we hypothesized that the supercooled state, which occurs immediately above the Tg after rehydration or heating, is a protective state that is involved in the persistence of yeasts at intermediate humidity levels. KEY POINTS: • Yeast survival for months in a supercooled state is observed at room temperature. • Dried yeasts survive a 10-min exposure to 100 °C in the supercooled state. • The supercooled state is suitable for yeast preservation.
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Affiliation(s)
- Pauline Ribert
- Univ. Bourgogne Franche-Comté, AgroSup Dijon, PAM UMR A 02.102, F-21000, Dijon, France.,Phileo by Lesaffre, Marcq en Baroeul, France
| | - Sébastien Dupont
- Univ. Bourgogne Franche-Comté, AgroSup Dijon, PAM UMR A 02.102, F-21000, Dijon, France
| | - Gaëlle Roudaut
- Univ. Bourgogne Franche-Comté, AgroSup Dijon, PAM UMR A 02.102, F-21000, Dijon, France
| | - Laurent Beney
- Univ. Bourgogne Franche-Comté, AgroSup Dijon, PAM UMR A 02.102, F-21000, Dijon, France.
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2
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Kawai K, Sato K, Lee K, Koseki S. Effects of glass transition and hydration on the biological stability of dry yeast. J Food Sci 2021; 86:1343-1353. [PMID: 33655495 DOI: 10.1111/1750-3841.15663] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/10/2020] [Revised: 01/28/2021] [Accepted: 02/03/2021] [Indexed: 11/28/2022]
Abstract
The purpose of this study was to determine the effects of glass transition and hydration on the storage stability of baker's dry yeast (Saccharomyces cerevisiae). The glass transition temperature (Tg ) of the yeast decreased with increase in water activity (aw ), and aw at which glass transition occurs at 25 °C was determined as the critical aw (awc ). From mechanical relaxation measurements at 25 °C, the yeast exhibited a large mechanical relaxation above the awc , and the degree of mechanical relaxation increased gradually with increasing aw . This behavior corresponded to a gradual increase in molecular mobility with increasing aw in the rubbery liquid state. Freezable water was observed from aw ≥0.810, and the proportion of freezable water increased with increasing aw . Examination of the effect of aw on the residual biological activity of yeast samples stored at 25 °C for 30 days revealed maximum residual biological activity at aw = 0.225 to 0.432. In the lower aw range, the residual biological activity decreased because of oxidation of lipids. In the higher aw range, the residual biological activity decreased gradually with increasing aw . The yeast samples maintained a relatively high residual biological activity, because they could maintain relatively low molecular mobility even in the rubbery liquid state, as suggested by their mechanical relaxation behavior. At aw ≥0.809, residual activity decreased to a negligible value. This could be explained by the appearance of secondary hydrate water (freezable water). Hydrate water protects yeast cells from lipid oxidation but reduces the Tg . As a result, the yeast cells are stabilized maximally only at the awc . PRACTICAL APPLICATION: Although the growth rate of yeast cells becomes negligible below a certain aw , the biological activity of dry yeast decreases gradually during storage. The fact that dry yeast can be maximally stabilized at the awc is practically useful as a criterion for controlling storage stability. In addition, it was found that a remarkable reduction in the molecular mobility, which is otherwise ordinarily increased due to the glass-to-rubber transition, is prevented in yeast. It is possible that the crystallization of amorphous sugar can be prevented by yeast extract. The suggested effect is expected to result in enhanced quality of carbohydrate-based foods.
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Affiliation(s)
- Kiyoshi Kawai
- Graduate School of Integrated Sciences for Life, Hiroshima University, 1-4-4 Kagamiyama, Higashi-Hiroshima, Hiroshima, 739-8528, Japan.,Graduate School of Biosphere Science, Hiroshima University, 1-4-4 Kagamiyama, Higashi-Hiroshima, Hiroshima, 739-8528, Japan
| | - Kyoya Sato
- Graduate School of Biosphere Science, Hiroshima University, 1-4-4 Kagamiyama, Higashi-Hiroshima, Hiroshima, 739-8528, Japan
| | - Kyeongmin Lee
- Graduate School of Agricultural Science, Hokkaido University, Kita 9 Nishi 9, Sapporo, Hokkaido, 060-8589, Japan
| | - Shigenobu Koseki
- Graduate School of Agricultural Science, Hokkaido University, Kita 9 Nishi 9, Sapporo, Hokkaido, 060-8589, Japan
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3
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Li X, Zhao J, Zhang Y, Xiao H, Sablani SS, Qu T, Tang X. Quality changes of frozen mango with regard to water mobility and ice crystals during frozen storage. J FOOD PROCESS ENG 2020. [DOI: 10.1111/jfpe.13508] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Xian‐Xian Li
- Institute of Food Science and Technology Chinese Academy of Agricultural Sciences Beijing China
| | | | - Yu Zhang
- Institute of Food Science and Technology Chinese Academy of Agricultural Sciences Beijing China
| | - Hong‐Wei Xiao
- College of Engineering China Agricultural University Beijing China
| | - Shyam S. Sablani
- Department of Biological systems Engineering Washington State University Pullman Washington USA
| | - Tong‐Tong Qu
- Institute of Food Science and Technology Chinese Academy of Agricultural Sciences Beijing China
| | - Xuan‐Ming Tang
- Institute of Food Science and Technology Chinese Academy of Agricultural Sciences Beijing China
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4
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Marson GV, Saturno RP, Comunian TA, Consoli L, Machado MTDC, Hubinger MD. Maillard conjugates from spent brewer's yeast by-product as an innovative encapsulating material. Food Res Int 2020; 136:109365. [PMID: 32846542 DOI: 10.1016/j.foodres.2020.109365] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/03/2020] [Accepted: 05/25/2020] [Indexed: 12/12/2022]
Abstract
Yeast-based by-products are greatly available, have a rich nutritional composition and functional properties. The spent brewer's yeast (SBY) cells after enzymatic hydrolysis may be a sustainable and low-cost alternative as carrier material for encapsulation processes by spray drying. Our work had as main purpose to characterise the hydrolysed SBY cell debris after the Maillard reaction and to study their potential as a microencapsulation wall material. SBY-based Maillard reaction products (MRPs) were used to encapsulate ascorbic acid (AA) by spray drying. The Maillard Reaction was able to improve the solubility of solids and proteins by 15% and promoted brown color development (230% higher Browning Index). SBY-based MRPs resulted in particles of a high encapsulation yield of AA (101.90 ± 5.5%), a moisture content of about 3.4%, water activity of 0.15, hygroscopicity values ranging from 13.8 to 19.3 gH2O/100 g and a glass transition temperature around 71 °C. The shape and microstructure of the produced particles were confirmed by scanning electron microscopy (MEV), indicating very similar structure for control and AA encapsulated particles. Fourier Transform Infrared Spectroscopy (FT-IR) results confirmed the presence of yeast cell debris in the surface of particles. Ascorbic acid was successfully encapsulated in Maillard conjugates of hydrolyzsd yeast cell debris of Saccharomyces pastorianus and maltodextrin as confirmed by optical microscopy, differential scanning calorimetry, MEV and FT-IR.
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Affiliation(s)
- Gabriela Vollet Marson
- Department of Food Engineering, School of Food Engineering, UNICAMP, Rua Monteiro Lobato, 80, Campinas, SP, Brazil.
| | - Rafaela Polessi Saturno
- Department of Food Engineering, School of Food Engineering, UNICAMP, Rua Monteiro Lobato, 80, Campinas, SP, Brazil
| | - Talita Aline Comunian
- Department of Food Engineering, School of Food Engineering, UNICAMP, Rua Monteiro Lobato, 80, Campinas, SP, Brazil
| | - Larissa Consoli
- Department of Food Engineering, School of Food Engineering, UNICAMP, Rua Monteiro Lobato, 80, Campinas, SP, Brazil
| | | | - Miriam Dupas Hubinger
- Department of Food Engineering, School of Food Engineering, UNICAMP, Rua Monteiro Lobato, 80, Campinas, SP, Brazil
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5
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Rapoport A, Golovina EA, Gervais P, Dupont S, Beney L. Anhydrobiosis: Inside yeast cells. Biotechnol Adv 2019; 37:51-67. [DOI: 10.1016/j.biotechadv.2018.11.003] [Citation(s) in RCA: 29] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/21/2018] [Revised: 11/01/2018] [Accepted: 11/13/2018] [Indexed: 12/21/2022]
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6
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Aschenbrenner M, Kulozik U, Foerst P. Evaluation of the relevance of the glassy state as stability criterion for freeze-dried bacteria by application of the Arrhenius and WLF model. Cryobiology 2012; 65:308-18. [PMID: 22964396 DOI: 10.1016/j.cryobiol.2012.08.005] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/14/2012] [Revised: 07/11/2012] [Accepted: 08/24/2012] [Indexed: 10/27/2022]
Abstract
The aim of this work was to describe the temperature dependence of microbial inactivation for several storage conditions and protective systems (lactose, trehalose and dextran) in relation to the physical state of the sample, i.e. the glassy or non-glassy state. The resulting inactivation rates k were described by applying two models, Arrhenius and Williams-Landel-Ferry (WLF), in order to evaluate the relevance of diffusional limitation as a protective mechanism. The application of the Arrhenius model revealed a significant decrease in activation energy E(a) for storage conditions close to T(g). This finding is an indication that the protective effect of a surrounding glassy matrix can, at least, partly be ascribed to its inherent restricted diffusion and mobility. The application of the WLF model revealed that the temperature dependence of microbial inactivation above T(g) is significantly weaker than predicted by the universal coefficients. Thus, it can be concluded that microbial inactivation is not directly linked with the mechanical relaxation behavior of the surrounding matrix as it was reported for viscosity and crystallization phenomena in case of disaccharide systems.
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Affiliation(s)
- Mathias Aschenbrenner
- Food Process Engineering and Dairy Technology, Research Center for Nutrition and Food Sciences-ZIEL, Department Technology, TU München, Weihenstephaner Berg 1, 85354 Freising, Germany.
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7
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Tymczyszyn EE, Sosa N, Gerbino E, Hugo A, Gómez-Zavaglia A, Schebor C. Effect of physical properties on the stability of Lactobacillus bulgaricus in a freeze-dried galacto-oligosaccharides matrix. Int J Food Microbiol 2012; 155:217-21. [PMID: 22410267 DOI: 10.1016/j.ijfoodmicro.2012.02.008] [Citation(s) in RCA: 45] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/11/2011] [Revised: 01/16/2012] [Accepted: 02/16/2012] [Indexed: 11/26/2022]
Abstract
The ability of galacto-oligosaccharides (GOS) to protect Lactobacillus delbrueckii subsp. bulgaricus upon freeze drying was analyzed on the basis of their capacity to form glassy structures. Glass transition temperatures (T(g)) of a GOS matrix at various relative humidities (RH) were determined by DSC. Survival of L. bulgaricus in a glassy GOS matrix was investigated after freezing, freeze drying, equilibration at different RHs and storage at different temperatures. At 32 °C, a drastic viability loss was observed. At 20 °C, the survival was affected by the water content, having the samples stored at lower RHs, the highest survival percentages. At 4°C, no decay in the cells count was observed after 45 days of storage. The correlation between molecular mobility [as measured by Proton nuclear magnetic resonance (¹H NMR)] and loss of viability explained the efficiency of GOS as cryoprotectants. The preservation of microorganisms was improved at low molecular mobility and this condition was obtained at low water contents and low storage temperatures. These results are important in the developing of new functional foods containing pre and probiotics.
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Affiliation(s)
- E Elizabeth Tymczyszyn
- Centro de Investigación y Desarrollo en Criotecnología de Alimentos-CIDCA, Conicet La Plata, UNLP, 1900 La Plata, Argentina
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8
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Schebor C, Mazzobre MF, Buera MDP. Glass transition and time-dependent crystallization behavior of dehydration bioprotectant sugars. Carbohydr Res 2009; 345:303-8. [PMID: 19962131 DOI: 10.1016/j.carres.2009.10.014] [Citation(s) in RCA: 32] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/14/2009] [Revised: 10/09/2009] [Accepted: 10/20/2009] [Indexed: 10/20/2022]
Abstract
It has been suggested that the crystallization of a sugar hydrate can provide additional desiccation by removing water from the amorphous phase, thereby increasing the glass transition temperature (T(g)). However, present experiments demonstrated that in single sugar systems, if relative humidity is enough for sugar crystallization, the amorphous phase will have a short life. In the conditions of the present experiments, more than 75% of amorphous phase crystallized in less than one month. The good performance of sugars that form hydrated crystals (trehalose and raffinose) as bioprotectants in dehydrated systems is related to the high amount of water needed to form crystals, but not to the decreased water content or increased T(g) of the amorphous phase. The latter effect is only temporary, and presumably shorter than the expected shelf life of pharmaceuticals or food ingredients, and is related to thermodynamic reasons: if there is enough water for the crystal to form, it will readily form.
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Affiliation(s)
- Carolina Schebor
- Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, Ciudad Universitaria, 1428 Ciudad de Buenos Aires, Argentina.
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9
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Santivarangkna C, Higl B, Foerst P. Protection mechanisms of sugars during different stages of preparation process of dried lactic acid starter cultures. Food Microbiol 2008; 25:429-41. [DOI: 10.1016/j.fm.2007.12.004] [Citation(s) in RCA: 133] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/15/2007] [Revised: 12/16/2007] [Accepted: 12/30/2007] [Indexed: 11/29/2022]
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10
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Gibson BR, Lawrence SJ, Leclaire JPR, Powell CD, Smart KA. Yeast responses to stresses associated with industrial brewery handling: Figure 1. FEMS Microbiol Rev 2007; 31:535-69. [PMID: 17645521 DOI: 10.1111/j.1574-6976.2007.00076.x] [Citation(s) in RCA: 312] [Impact Index Per Article: 18.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022] Open
Abstract
During brewery handling, production strains of yeast must respond to fluctuations in dissolved oxygen concentration, pH, osmolarity, ethanol concentration, nutrient supply and temperature. Fermentation performance of brewing yeast strains is dependent on their ability to adapt to these changes, particularly during batch brewery fermentation which involves the recycling (repitching) of a single yeast culture (slurry) over a number of fermentations (generations). Modern practices, such as the use of high-gravity worts and preparation of dried yeast for use as an inoculum, have increased the magnitude of the stresses to which the cell is subjected. The ability of yeast to respond effectively to these conditions is essential not only for beer production but also for maintaining the fermentation fitness of yeast for use in subsequent fermentations. During brewery handling, cells inhabit a complex environment and our understanding of stress responses under such conditions is limited. The advent of techniques capable of determining genomic and proteomic changes within the cell is likely vastly to improve our knowledge of yeast stress responses during industrial brewery handling.
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Affiliation(s)
- Brian R Gibson
- Division of Food Sciences, School of Biosciences, University of Nottingham, Sutton Bonington Campus, Loughborough, Leicestershire, UK
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Espinosa L, Schebor C, Buera P, Moreno S, Chirife J. Inhibition of trehalose crystallization by cytoplasmic yeast components. Cryobiology 2006; 52:157-60. [PMID: 16332364 DOI: 10.1016/j.cryobiol.2005.10.005] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/29/2005] [Revised: 10/10/2005] [Accepted: 10/19/2005] [Indexed: 10/25/2022]
Abstract
The influence of different yeast (Saccharomyces cerevisiae) cellular fractions was studied in an attempt to gain knowledge on the feasibility of trehalose crystallization in yeast cells. Certain constituents of S. cerevisiae cells inhibited/delayed trehalose crystallization upon humidification at high relative humidities.
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Affiliation(s)
- Luis Espinosa
- Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, Ciudad Universitaria, (1428) Buenos Aires, Argentina
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12
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Ananta E, Volkert M, Knorr D. Cellular injuries and storage stability of spray-dried Lactobacillus rhamnosus GG. Int Dairy J 2005. [DOI: 10.1016/j.idairyj.2004.08.004] [Citation(s) in RCA: 291] [Impact Index Per Article: 15.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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13
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Buera P, Schebor C, Elizalde B. Effects of carbohydrate crystallization on stability of dehydrated foods and ingredient formulations. J FOOD ENG 2005. [DOI: 10.1016/j.jfoodeng.2004.05.052] [Citation(s) in RCA: 74] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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14
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Tunnacliffe A, Lapinski J. Resurrecting Van Leeuwenhoek's rotifers: a reappraisal of the role of disaccharides in anhydrobiosis. Philos Trans R Soc Lond B Biol Sci 2004; 358:1755-71. [PMID: 14561331 PMCID: PMC1693263 DOI: 10.1098/rstb.2002.1214] [Citation(s) in RCA: 129] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022] Open
Abstract
In 1702, Van Leeuwenhoek was the first to describe the phenomenon of anhydrobiosis in a species of bdelloid rotifer, Philodina roseola. It is the purpose of this review to examine what has been learned since then about the extreme desiccation tolerance in rotifers and how this compares with our understanding of anhydrobiosis in other organisms. Remarkably, much of what is known today about the requirements for successful anhydrobiosis, and the degree of biostability conferred by the dry state, was already determined in principle by the time of Spallanzani in the late 18th century. Most modern research on anhydrobiosis has emphasized the importance of the non-reducing disaccharides trehalose and sucrose, one or other sugar being present at high concentrations during desiccation of anhydrobiotic nematodes, brine shrimp cysts, bakers' yeast, resurrection plants and plant seeds. These sugars are proposed to act as water replacement molecules, and as thermodynamic and kinetic stabilizers of biomolecules and membranes. In apparent contradiction of the prevailing models, recent experiments from our laboratory show that bdelloid rotifers undergo anhydrobiosis without producing trehalose or any analogous molecule. This has prompted us to critically re-examine the association of disaccharides with anhydrobiosis in the literature. Surprisingly, current hypotheses are based almost entirely on in vitro data: there is very limited information which is more than simply correlative in the literature on living systems. In many species, disaccharide accumulation occurs at approximately the same time as desiccation tolerance is acquired. However, several studies indicate that these sugars are not sufficient for anhydrobiosis; furthermore, there is no conclusive evidence, through mutagenesis or functional knockout experiments, for example, that sugars are necessary for anhydrobiosis. Indeed, some plant seeds and micro-organisms, like the rotifer, exhibit excellent desiccation tolerance in the absence of high intracellular sugar concentrations. Accordingly, it seems appropriate to call for a re-evaluation of our understanding of anhydrobiosis and to embark on new experimental programmes to determine the key molecular mechanisms involved.
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Affiliation(s)
- A Tunnacliffe
- Institute of Biotechnology, University of Cambridge, Tennis Court Road, Cambridge CB2 1QT, UK.
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15
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Crowe JH, Tablin F, Wolkers WF, Gousset K, Tsvetkova NM, Ricker J. Stabilization of membranes in human platelets freeze-dried with trehalose. Chem Phys Lipids 2003; 122:41-52. [PMID: 12598037 DOI: 10.1016/s0009-3084(02)00177-9] [Citation(s) in RCA: 98] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
Human blood platelets are normally stored in blood banks for 3-5 days, after which they are discarded. We have launched an effort at developing means for preserving the platelets for long term storage. In previous studies we have shown that trehalose can be used to preserve biological membranes and proteins during drying and have provided evidence concerning the mechanism. A myth has grown up about special properties of trehalose, which we discuss here and clarify some of what is fact and what is misconception. We have found a simple way of introducing this sugar into the cytoplasm of platelets and have successfully freeze-dried the trehalose-loaded platelets, with very promising results. We present evidence that membrane microdomains are maintained intact in the platelets freeze-dried with trehalose. Finally, we propose a possible mechanism by which the microdomains are preserved.
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Affiliation(s)
- John H Crowe
- Center for Biostabilization, University of California, Davis, CA 95616, USA.
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