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Sirotinskaya V, Bar Dolev M, Yashunsky V, Bahari L, Braslavsky I. Extended Temperature Range of the Ice-Binding Protein Activity. LANGMUIR : THE ACS JOURNAL OF SURFACES AND COLLOIDS 2024; 40:7395-7404. [PMID: 38527127 PMCID: PMC11008235 DOI: 10.1021/acs.langmuir.3c03710] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/30/2023] [Revised: 03/07/2024] [Accepted: 03/08/2024] [Indexed: 03/27/2024]
Abstract
Ice-binding proteins (IBPs) are expressed in various organisms for several functions, such as protecting them from freezing and freeze injuries. Via adsorption on ice surfaces, IBPs depress ice growth and recrystallization and affect nucleation and ice shaping. IBPs have shown promise in mitigating ice growth under moderate supercooling conditions, but their functionality under cryogenic conditions has been less explored. In this study, we investigate the impact of two types of antifreeze proteins (AFPs): type III AFP from fish and a hyperactive AFP from an insect, the Tenebrio molitor AFP, in vitrified dimethylsulfoxide (DMSO) solutions. We report that these AFPs depress devitrification at -80 °C. Furthermore, in cases where devitrification does occur, AFPs depress ice recrystallization during the warming stage. The data directly demonstrate that AFPs are active at temperatures below the regime of homogeneous nucleation. This research paves the way for exploring AFPs as potential enhancers of cryopreservation techniques, minimizing ice-growth-related damage, and promoting advancements in this vital field.
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Affiliation(s)
- Vera Sirotinskaya
- Institute
of Biochemistry, Food Science, and Nutrition, Robert H. Smith Faculty
of Agriculture, Food and Environment, The
Hebrew University of Jerusalem, Rehovot 7610001, Israel
| | - Maya Bar Dolev
- Institute
of Biochemistry, Food Science, and Nutrition, Robert H. Smith Faculty
of Agriculture, Food and Environment, The
Hebrew University of Jerusalem, Rehovot 7610001, Israel
- Faculty
of Biotechnology and Food Engineering, Technion, Haifa 3200003, Israel
| | - Victor Yashunsky
- Institute
of Biochemistry, Food Science, and Nutrition, Robert H. Smith Faculty
of Agriculture, Food and Environment, The
Hebrew University of Jerusalem, Rehovot 7610001, Israel
- The
Swiss Institute for Dryland Environmental and Energy Research, Ben Gurion University, Beer-Sheva 84105, Israel
| | - Liat Bahari
- Institute
of Biochemistry, Food Science, and Nutrition, Robert H. Smith Faculty
of Agriculture, Food and Environment, The
Hebrew University of Jerusalem, Rehovot 7610001, Israel
| | - Ido Braslavsky
- Institute
of Biochemistry, Food Science, and Nutrition, Robert H. Smith Faculty
of Agriculture, Food and Environment, The
Hebrew University of Jerusalem, Rehovot 7610001, Israel
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