Freeze-drying of cationic polymer DNA complexes enables their long-term storage and reverse transfection of post-mitotic cells

2006 ◽  
Vol 110 (2) ◽  
pp. 437-443 ◽  
Author(s):  
Mika Reinisalo ◽  
Arto Urtti ◽  
Paavo Honkakoski
Keyword(s):  
Freeze Drying ◽  
Cationic Polymer ◽  
Dna Complexes ◽  
Long Term Storage ◽  
Reverse Transfection ◽  
Term Storage ◽  
Mitotic Cells

scholarly journals Design of a new lyoprotectant increasing freeze-dried Lactobacillus strain survival to long-term storage

2021 ◽  
Vol 21 (1) ◽  
Author(s):  
Aurore Bodzen ◽  
Audrey Jossier ◽  
Sébastien Dupont ◽  
Pierre-Yves Mousset ◽  
Laurent Beney ◽  
...  
Keyword(s):  
Water Content ◽  
Water Activity ◽  
Freeze Drying ◽  
Sucrose Solution ◽  
Bound Water ◽  
Long Term Storage ◽  
Freeze Dried ◽  
Micellar Casein ◽  
Term Storage

Abstract Background Stabilization of freeze-dried lactic acid bacteria during long-term storage is challenging for the food industry. Water activity of the lyophilizates is clearly related to the water availability and maintaining a low aw during storage allows to increase bacteria viability. The aim of this study was to achieve a low water activity after freeze-drying and subsequently during long-term storage through the design of a lyoprotectant. Indeed, for the same water content as sucrose (commonly used lyoprotectant), water activity is lower for some components such as whey, micellar casein or inulin. We hypothesized that the addition of these components in a lyoprotectant, with a higher bound water content than sucrose would improve lactobacilli strains survival to long-term storage. Therefore, in this study, 5% whey (w/v), 5% micellar casein (w/v) or 5% inulin (w/v) were added to a 5% sucrose solution (w/v) and compared with a lyoprotectant only composed of 5% sucrose (w/v). Protective effect of the four lyoprotectants was assessed measuring Lactiplantibacillus plantarum CNCM I-4459 survival and water activity after freeze-drying and during 9 months storage at 25 °C. Results The addition whey and inulin were not effective in increasing Lactiplantibacillus plantarum CNCM I-4459 survival to long-term-storage (4 log reduction at 9 months storage). However, the addition of micellar casein to sucrose increased drastically the protective effect of the lyoprotectant (3.6 log i.e. 0.4 log reduction at 9 months storage). Comparing to a lyoprotectant containing whey or inulin, a lyoprotectant containing micellar casein resulted in a lower water activity after freeze-drying and its maintenance during storage (0.13 ± 0.05). Conclusions The addition of micellar casein to a sucrose solution, contrary to the addition of whey and inulin, resulted in a higher bacterial viability to long-term storage. Indeed, for the same water content as the others lyoprotectants, a significant lower water activity was obtained with micellar casein during storage. Probably due to high bound water content of micellar casein, less water could be available for chemical degradation reactions, responsible for bacterial damages during long-term storage. Therefore, the addition of this component to a sucrose solution could be an effective strategy for dried bacteria stabilization during long-term storage.

Survival Rate of Microbes after Freeze-Drying and Long-Term Storage

Cryobiology ◽  
2000 ◽  
Vol 41 (3) ◽  
pp. 251-255 ◽  
Author(s):  
Yukie Miyamoto-Shinohara ◽  
Takashi Imaizumi ◽  
Junji Sukenobe ◽  
Yukie Murakami ◽  
Sugio Kawamura ◽  
...  
Keyword(s):  
Survival Rate ◽  
Freeze Drying ◽  
Long Term Storage ◽  
Term Storage

Development of a freeze-drying protocol for the long-term storage of S9-fraction at ambient temperatures

Cryobiology ◽  
2009 ◽  
Vol 58 (2) ◽  
pp. 139-144 ◽  
Author(s):  
Sebastian Buchinger ◽  
Elisabeth Campen ◽  
Eckard Helmers ◽  
Valeri Morosow ◽  
Marianne Krefft ◽  
...  
Keyword(s):  
Freeze Drying ◽  
Ambient Temperatures ◽  
Long Term Storage ◽  
Term Storage ◽  
S9 Fraction

scholarly journals Combination of High-Pressure Processing and Freeze-Drying as the Most Effective Techniques in Maintaining Biological Values and Microbiological Safety of Donor Milk

2021 ◽  
Vol 18 (4) ◽  
pp. 2147
Author(s):  
Sylwia Jarzynka ◽  
Kamila Strom ◽  
Olga Barbarska ◽  
Emilia Pawlikowska ◽  
Anna Minkiewicz-Zochniak ◽  
...  
Keyword(s):  
High Pressure ◽  
Human Milk ◽  
Nutritional Value ◽  
Freeze Drying ◽  
High Pressure Processing ◽  
Microbiological Safety ◽  
Long Term Storage ◽  
Milk Banks ◽  
Term Storage

Background: Human milk banks have a pivotal role in provide optimal food for those infants who are not fully breastfeed, by allowing human milk from donors to be collected, processed and appropriately distributed. Donor human milk (DHM) is usually preserved by Holder pasteurization, considered to be the gold standard to ensure the microbiology safety and nutritional value of milk. However, as stated by the European Milk Banking Association (EMBA) there is a need to implement the improvement of the operating procedure of human milk banks including preserving and storing techniques. Aim: The purpose of this study was to assess the effectiveness and safety of the selected new combination of methods for preserving donor human milk in comparison with thermal treatment (Holder pasteurization). Methods: We assessed (1) the concentration of bioactive components (insulin, adiponectin, leptin, activity of pancreatic lipase, and hepatocyte growth factor) and (2) microbiological safety in raw and pasteurized, high-pressure processed and lyophilization human breast milk. Results: The combination of two techniques, high-pressure processing and freeze-drying, showed the best potential for preserving the nutritional value of human milk and were evaluated for microbiological safety. Microbiological safety assessment excluded the possibility of using freeze-drying alone for human milk sample preservation. However, it can be used as a method for long-term storage of milk samples, which have previously been preserved via other processes. Conclusion: The results show that high-pressure treatment is the best method for preservation that ensures microbiological safety and biological activity but subsequent freeze-drying allowed long-term storage without loss of properties.

scholarly journals Selection of technological regime and cryoprotector for lyophilization of lactobacteria (Lactobacillus spp.)

2020 ◽  
Vol 10 (4) ◽  
pp. 184-190
Author(s):  
A.P. Paliy ◽  
S.O. Gujvinska ◽  
M.S. Alrawashdeh
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Freeze Drying ◽  
Skim Milk ◽  
Technological Regime ◽  
Long Term Storage ◽  
Term Storage ◽  
Lactobacillus Spp ◽  
Selection Of

Despite the success achieved in the comprehensive study of probiotic cultures, today there are a number of problems associated with the low viability of lactic acid bacteria during their processing and long-term storage in probiotics. Our work aimed to select the optimal technological regime and cryoprotectant to preserve the viability of lactic acid bacteria Lactobacillus spp. during their lyophilization. According to the results of the conducted researches, it is established that for freeze-drying of probiotic cultures Lactobacillus spp. in the facility LZ-45.27 (Frigera, Czech Republic) the most optimal is the mode which provides a rise of temperature within 45 hours from minus 70.0±1.0 °C to plus 26.0±1.0 °C with a speed of 2.2±0.1 °C/hour. It is effective to use protective media for lactobacilli, which consist of: skim milk (90%) and sucrose (10%); skim milk (90%) and lactose (10%); skim milk (90%), glucose (2.5%), sucrose (2.5%), lactose (5.0%) (P≤0.05). Freeze-drying of lactic acid bacteria under optimal conditions and the addition of cryoprotectants will avoid the problems associated with a significant reduction in the number of microbial cells. The results of research can be used for long-term storage of cultures of lactobacilli by their lyophilization.

LONG TERM STORAGE OF VIBRIO FETUS CULTURES BY MEANS OF FREEZE-DRYING

1972 ◽  
Vol 48 (7) ◽  
pp. 421-421 ◽  
Author(s):  
D. JAKOVLJEVIC
Keyword(s):  
Freeze Drying ◽  
Long Term Storage ◽  
Term Storage

Physical state of l-histidine after freeze-drying and long-term storage

1999 ◽  
Vol 8 (4) ◽  
pp. 301-308 ◽  
Author(s):  
Thomas Österberg ◽  
Tommy Wadsten
Keyword(s):  
Freeze Drying ◽  
Physical State ◽  
Long Term Storage ◽  
Term Storage

scholarly journals Significance of freeze-drying in long term storage of date palm pollen

Grana ◽  
1995 ◽  
Vol 34 (6) ◽  
pp. 408-412 ◽  
Author(s):  
Larbi Boughediri ◽  
Marie-Thérèse Cerceau-Larrival ◽  
Jean-Christophe Doré
Keyword(s):  
Freeze Drying ◽  
Date Palm ◽  
Long Term Storage ◽  
Date Palm Pollen ◽  
Term Storage

Evaluation of freeze-drying and cryopreservation protocols for long-term storage of biomaterials based on decellularized intestine

2017 ◽  
Vol 106 (2) ◽  
pp. 488-500 ◽  
Author(s):  
Eloísa Díaz-Moreno ◽  
Daniel Durand-Herrera ◽  
Víctor Carriel ◽  
Miguel-Ángel Martín-Piedra ◽  
María-del-Carmen Sánchez-Quevedo ◽  
...  
Keyword(s):  
Freeze Drying ◽  
Long Term Storage ◽  
Term Storage
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