Effect of Ca2+ on the cryoprotective action of trehalose.
The competitive effect of Ca2+ on the cryoprotective action of carbohydrates has been investigated during freeze-thaw processes of unilamellar egg phosphatidylcholine vesicles. Ca2+ inhibits the cryoprotection achieved by trehalose to a greater extent than other sugars such as galactose, sucrose, and fructose. The cryoprotection by trehalose is also dependent on the Ca2+ concentration in the inside solution of the vesicle, even in the absence of external Ca2+. The competitive effect of Ca2+/trehalose is interpreted as a consequence of the different amount of interfacial water displaced by each compound in their adsorption on the water/lipid interface.
Bakás
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LS
Instituto de Investigaciones Fisicoquímicas Teóricas y Aplicadas (INIFTA), Facultad de Ciencias Exactas, Universidad Nacional de La Plata, Argentina.
Disalvo
E A
EA
D000327:Adsorption; D002118:Calcium; D002241:Carbohydrates; D003451:Cryoprotective Agents; D008051:Lipid Bilayers; D010713:Phosphatidylcholines; D014199:Trehalose; D014867:Water
D002241:Carbohydrates; D003451:Cryoprotective Agents; D008051:Lipid Bilayers; D010713:Phosphatidylcholines; D014867:Water; D014199:Trehalose; D002118:Calcium