Glassy State and Cryopreservation of Mint Shoot Tips

Schneider Teixeira, Aline; González Benito, Elena y 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.

Descripción

Título: Glassy State and Cryopreservation of Mint Shoot Tips
Autor/es:
  • Schneider Teixeira, Aline
  • González Benito, Elena
  • Molina García, Antonio Diego
Tipo de Documento: Artículo
Título de Revista/Publicación: Biotechnology Progress
Fecha: Junio 2013
Volumen: 29
Materias:
Escuela: E.U.I.T. Agrícolas (UPM)
Departamento: Biología Vegetal [hasta 2014]
Licencias Creative Commons: Reconocimiento - Sin obra derivada - No comercial

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Resumen

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.

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ID de Registro: 19105
Identificador DC: http://oa.upm.es/19105/
Identificador OAI: oai:oa.upm.es:19105
Depositado por: Memoria Investigacion
Depositado el: 10 Oct 2013 11:00
Ultima Modificación: 21 Abr 2016 17:21
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