Glassy State and Cryopreservation of Mint Shoot Tips

Schneider Teixeira, Aline and González Benito, Elena and Molina García, Antonio Diego (2013). Glassy State and Cryopreservation of Mint Shoot Tips. "Biotechnology Progress", v. 29 (n. 3); pp. 707-717. ISSN 1520-6033.

Description

Title: Glassy State and Cryopreservation of Mint Shoot Tips
Author/s:
  • Schneider Teixeira, Aline
  • González Benito, Elena
  • Molina García, Antonio Diego
Item Type: Article
Título de Revista/Publicación: Biotechnology Progress
Date: June 2013
ISSN: 1520-6033
Volume: 29
Subjects:
Faculty: E.U.I.T. Agrícolas (UPM)
Department: Biología Vegetal [hasta 2014]
Creative Commons Licenses: Recognition - No derivative works - Non commercial

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Abstract

Vitrification refers to the physical process by which a liquid supercools to very low tem- peratures and finally solidifies into a metastable glass, without undergoing crystallization at a practical cooling rate. Thus, vitrification is an effective freeze-avoidance mechanism and living tissue cryopreservation is, in most cases, relying on it. As a glass is exceedingly vis- cous and stops all chemical reactions that require molecular diffusion, its formation leads to metabolic inactivity and stability over time. To investigate glassy state in cryopreserved plant material, mint shoot tips were submitted to the different stages of a frequently used cryopreservation protocol (droplet-vitrification) and evaluated for water content reduction and sucrose content, as determined by ion chromatography, frozen water fraction and glass transitions occurrence by differential scanning calorimetry, and investigated by low-tempera- ture scanning electron microscopy, as a way to ascertain if their cellular content was vitri- fied. Results show how tissues at intermediate treatment steps develop ice crystals during liquid nitrogen cooling, while specimens whose treatment was completed become vitrified, with no evidence of ice formation. The agreement between calorimetric and microscopic observations was perfect. Besides finding a higher sucrose concentration in tissues at the more advanced protocol steps, this level was also higher in plants precultured at 25/21?C than in plants cultivated at 25?C.

More information

Item ID: 19105
DC Identifier: http://oa.upm.es/19105/
OAI Identifier: oai:oa.upm.es:19105
Deposited by: Memoria Investigacion
Deposited on: 10 Oct 2013 11:00
Last Modified: 21 Apr 2016 17:21
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