Cryo letters 2012-01-01

Amidic and acetonic cryoprotectants improve cryopreservation of volvocine green algae.

A Nakazawa, I Nishii

Index: Cryo. Letters 33(3) , 202-13, (2012)

Full Text: HTML

Abstract

A number of volvocalean green algae species were subjected to a two-step cryopreservation protocol with various cryoprotectants. Potential cryoprotectants were methanol (DMSO), N,N-dimethylformamide (DMF), N,N-dimethylacetamide, N-methylformamide, and hydroxyacetone (HA). We confirmed prior reports that MeOH was effective for cryopreserving Chlamydomonas, but did not work well for larger volvocaleans such as Volvox. In contrast, DMF and HA were effective for both unicellular and multicellular representatives. When we used a cold-inducible transposon to probe Southern blots of Volvox DNA samples taken before and after storage for one month in LN, we could detect no differences, indicating that the genome had remained relatively stable and that the transposon had not been induced by the cryopreservation procedure. We believe these methods will facilitate long-term storage of several volvocine algal species, including Volvox strains harboring transposon-induced mutations of developmental interest.


Related Compounds

  • acetol
  • N-methylformamide

Related Articles:

In vitro antibacterial phenolic extracts from "sugarbag" pot-honeys of Australian stingless bees (Tetragonula carbonaria).

2014-12-17

[J. Agric. Food Chem. 62(50) , 12209-17, (2014)]

OH-initiated photooxidations of 1-pentene and 2-methyl-2-propen-1-ol: mechanism and yields of the primary carbonyl products.

2014-12-01

[ChemPhysChem 15(17) , 3848-54, (2014)]

Copolymer-supported heterogeneous organocatalyst for asymmetric aldol addition in aqueous medium.

2012-06-07

[Org. Biomol. Chem. 10(21) , 4179-85, (2012)]

Hydrogen-driven asymmetric reduction of hydroxyacetone to (R)-1,2-propanediol by Ralstonia eutropha transformant expressing alcohol dehydrogenase from Kluyveromyces lactis.

2013-01-01

[Microb. Cell Fact. 12(1) , 2, (2013)]

Control of Maillard-type off-flavor development in ultrahigh-temperature-processed bovine milk by phenolic chemistry.

2014-08-13

[J. Agric. Food Chem. 62(32) , 8023-33, (2014)]

More Articles...