Pre-extraction Preparation (Fresh, Frozen, Freeze-Dried, or Acetone Powdered) and Long-Term Storage of Fruit and Vegetable Tissues:  Effects on Antioxidant Enzyme Activity

2004 ◽  
Vol 52 (8) ◽  
pp. 2167-2173 ◽  
Author(s):  
Gene E. Lester ◽  
D. Mark Hodges ◽  
Robert D. Meyer ◽  
Kathleen D. Munro
Keyword(s):  
Enzyme Activity ◽  
Antioxidant Enzyme ◽  
Antioxidant Enzyme Activity ◽  
Fruit And Vegetable ◽  
Long Term Storage ◽  
Freeze Dried ◽  
Fresh Frozen ◽  
Term Storage

scholarly journals ACTIVITIES OF COAGULATION FACTORS IN FRESH FROZEN PLASMA AFTER LONG-TERM STORAGE

2016 ◽  
Vol 62 (4) ◽  
pp. 545-551
Author(s):  
Akihiro Fuchizaki ◽  
Jumpei Mori ◽  
Akira Iwama ◽  
Masayuki Shiba ◽  
Yu Naito ◽  
...  
Keyword(s):  
Coagulation Factors ◽  
Fresh Frozen Plasma ◽  
Long Term Storage ◽  
Fresh Frozen ◽  
Term Storage ◽  
Frozen Plasma

The long-term administration of calcineurin inhibitors decreases antioxidant enzyme activity in the rat parotid and submandibular salivary glands

Life Sciences ◽  
2015 ◽  
Vol 134 ◽  
pp. 1-8 ◽  
Author(s):  
Luís C. Spolidorio ◽  
Bruno S. Herrera ◽  
Leila S. Coimbra ◽  
Cleverton R. de Andrade ◽  
Denise M.P. Spolidorio ◽  
...  
Keyword(s):  
Enzyme Activity ◽  
Salivary Glands ◽  
Antioxidant Enzyme ◽  
Calcineurin Inhibitors ◽  
Antioxidant Enzyme Activity ◽  
Submandibular Salivary Glands ◽  
Term Administration ◽  
Rat Parotid

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.

40 Comparison of slow and rapid freezing in freeze-dried ram spermatozoa

2020 ◽  
Vol 32 (2) ◽  
pp. 146
Author(s):  
L. Palazzese ◽  
D. A. Anzalone ◽  
P. Toschi ◽  
P. Loi
Keyword(s):  
Liquid Nitrogen ◽  
Rapid Freezing ◽  
Cell Stage ◽  
Food Industries ◽  
Long Term Storage ◽  
Freeze Dried ◽  
Cheap Alternative ◽  
Group 2 ◽  
Term Storage

Semen lyophilisation is an interesting technique that might be a cheap alternative to long-term storage in liquid nitrogen. The first significant result of this method was achieved by Wakayama and Yanagimachi in the 1998 and demonstrated, for the first time, the birth of healthy mouse pups from epididymal freeze-dried (mouse) spermatozoa. The authors follow the lyophilisation technique, commonly used in the pharmaceutical and food industries, namely, deep freezing, which requires direct immersion of the semen sample into liquid nitrogen before vacuum drying. In this work, we focused on the freezing phase to improve and make the technique more reliable. We compared two protocols: 1) rapid freezing, where the semen is plunged directly into liquid nitrogen (LN group), and 2) slow freezing, where the sample is frozen with a freezing rate of 1°C min−1 until −50°C (SL group). Then, both frozen samples were lyophilized. Subsequently, after an interval ranging between 1 and 3 months, dry spermatozoa from LN and SL groups were used for intracytoplasmic sperm injection (ICSI), and the embryo development was evaluated at 24h (2-cell stage) and 7 days (expanded blastocyst) post-ICSI. Moreover, acrosome integrity was evaluated with Pisum sativum agglutinin (PSA) staining on part of the semen, immediately after freezing. The LN-group semen showed the acrosome completely melted, whereas the SL group showed better integrity of the acrosome, which was comparable to that of the normal frozen (vital) spermatozoa. At 24h post-ICSI the number of cleaved embryos in the SL group was higher than in the LN group (42/100 (42%) vs. 19/75 (25.3%), SL and LN, respectively; P=0.0253). The blastocyst rate 7 days after ICSI in the SL group was higher (7/100 (7%) than that in the LN group (2/75 (2.7%); P=0.0238). Our data show that lyophilisation can be conveniently achieved in ram spermatozoa without liquid nitrogen, thus simplifying the procedure. These data support the idea that lyophilisation might be a valuable and cheaper alternative to liquid nitrogen for long-term storage of ram semen.

scholarly journals Lyophilization Preserves the Intrinsic Cardioprotective Activity of Bioinspired Cell-Derived Nanovesicles

Pharmaceutics ◽  
2021 ◽  
Vol 13 (7) ◽  
pp. 1052
Author(s):  
Yub Neupane ◽  
Chenyuan Huang ◽  
Xiaoyuan Wang ◽  
Wei Heng Chng ◽  
Gopalakrishnan Venkatesan ◽  
...  
Keyword(s):  
Structural Integrity ◽  
Ischemia Reperfusion Injury ◽  
Biological Activities ◽  
Ischemia Reperfusion ◽  
Target Cells ◽  
Residual Moisture ◽  
Long Term Storage ◽  
Freeze Dried ◽  
Term Storage

Recently, bioinspired cell-derived nanovesicles (CDNs) have gained much interest in the field of nanomedicine due to the preservation of biomolecular structure characteristics derived from their parent cells, which impart CDNs with unique properties in terms of binding and uptake by target cells and intrinsic biological activities. Although the production of CDNs can be easily and reproducibly achieved with any kind of cell culture, application of CDNs for therapeutic purposes has been greatly hampered by their physical and chemical instability during long-term storage in aqueous dispersion. In the present study, we conceived a lyophilization approach that would preserve critical characteristics regarding stability (vesicles’ size and protein content), structural integrity, and biological activity of CDNs for enabling long-term storage in freeze-dried form. Compared to the lyoprotectant sucrose, trehalose-lyoprotected CDNs showed significantly higher glass transition temperature and lower residual moisture content. As assessed by ATR-FTIR and far-UV circular dichroism, lyophilization in the presence of the lyoprotectant effectively maintained the secondary structure of cellular proteins. After reconstitution, lyoprotected CDNs were efficiently associated with HeLa cells, CT26 cells, and bone marrow-derived macrophages at a rate comparable to the freshly prepared CDNs. In vivo, both lyoprotected and freshly prepared CDNs, for the first time ever reported, targeted the injured heart, and exerted intrinsic cardioprotective effects within 24 h, attributable to the antioxidant capacity of CDNs in a myocardial ischemia/reperfusion injury animal model. Taken together, these results pave the way for further development of CDNs as cell-based therapeutics stabilized by lyophilization that enabled long-term storage while preserving their activity.

scholarly journals Assessing the tolerance to room temperature and viability of freeze-dried mice spermatozoa over long-term storage at room temperature under vacuum

2018 ◽  
Vol 8 (1) ◽  
Author(s):  
Yuko Kamada ◽  
Sayaka Wakayama ◽  
Ikue Shibasaki ◽  
Daiyu Ito ◽  
Satoshi Kamimura ◽  
...  
Keyword(s):  
Room Temperature ◽  
Long Term Storage ◽  
Freeze Dried ◽  
Term Storage

scholarly journals Determining the pectinesterase enzyme activity when storing table grape varieties depending on the degree of ripening

2021 ◽  
Vol 6 (11 (114)) ◽  
pp. 43-51
Author(s):  
İlhama Kazimova ◽  
Ahad Nabiyev ◽  
Elza Omarova
Keyword(s):  
Enzyme Activity ◽  
Statistical Processing ◽  
Table Grape ◽  
Raw Material ◽  
Table Grapes ◽  
Long Term Storage ◽  
Red Grape ◽  
Grape Varieties ◽  
Term Storage

Grapes are rich in easily digestible carbohydrates, mineral compounds, vitamins, phenolic compounds. and other vital components. It is known that fresh grapes can be used from September to December. To prolong the terms of consumption of this valuable raw material, the most appropriate varieties and conditions for storing grapes have been determined. White, pink, and red grape varieties were taken as the object of research. The changes in the activity of the pectinesterase enzyme were determined depending on the degree of ripening of table grape varieties, the change in the pectinesterase enzyme during storage of table grape varieties in various variants was investigated. Statistical processing and calculation of variations in the indicators of changes in the activity of the enzyme pectinesterase were performed, depending on the degree of ripening of grapes of the Shamakhi Marandi variety. During the study, the pectinesterase enzyme remained more stable in mature varieties. This means that in ripe table grape varieties, the absorption of nutrients in the respiratory process is significantly slowed down. However, as they mature, the activity of the pectinesterase enzyme gradually increases. Therefore, for long-term storage in refrigerated chambers, fully ripe varieties of table grapes were used; to this end, grapes of the white Ganja table variety, the pink Shamakhi Marandi variety, and the red Black Asma variety are more suitable. The comparison of the investigated variants showed that table grape varieties, when stored in a refrigerated chamber in a controlled atmosphere, at 3–4 % CO2 and 2–3 % O2, retain better quality than other variants. When storing table grape varieties of various variants in the refrigerator, the enzyme activity decreases but is not completely suppressed.

Sign in / Sign up

Export Citation Format

Share Document