Subzero preservation of mechanically prepared porcine islets of Langerhans: response to a glucose challenge in vitro.
Islets of Langerhans, prepared by a new mechanical process and avoiding enzymatic digestion were frozen to -196 degrees C. Two rates of freezing were compared, instantaneous directly into liquid nitrogen and slow freezing at 1 degree C min-1. Post-thaw survival was greater after slow freezing. Three concentrations of dimethyl sulfoxide (DMSO) were compared. The 10% v/v concentration was found to give greater success than 20 or 30%. Contaminating exocrine tissue was found not to survive the freezing process.
D000818:Animals; D004121:Dimethyl Sulfoxide / Q000494:pharmacology; D005615:Freezing; D005947:Glucose; D066298:In Vitro Techniques; D007328:Insulin / Q000378:metabolism; D000078790:Insulin Secretion; D007515:Islets of Langerhans / Q000166:cytology* / Q000378:metabolism; D013552:Swine; D014021:Tissue Preservation / Q000379:methods*
D007328:Insulin; D005947:Glucose; D004121:Dimethyl Sulfoxide