Freezing Injury of Cultured Rice Cells Analyzed by dielectric Measurement
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概要
- 論文の詳細を見る
The permittivity of a rice (Oryza sativa L. japonica)-cell suspension was measured in the frequency range from 0.2 to 20 MHz. A good linear correlation (=r) of 0.999 was observed between the permittivity at 0.41 MHz and the cell density. Permittivity was lost as result of cell destruction by aging, ultrasonication, or boiling.From a comparison between changes in the permittivity of the cell suspension and freezing curves obtained by differential scanning calorimetry, the major freezing injury was believed to be due to damage to the plasma membrane. Freezing damage was measured by the intact cell ratio calculated from the permittivity and 2,3,5-triphenyltetrazolium chloride (TTC) reduction viability assay under various freezing conditions. The effects of changes in the concentration of dimenthylsulfoxide used as a cryoprotectant and in the cooling rate showed similar trends for the intact cell ratio and TTC viability, although there was a quantitative discrepancy between them.
- 社団法人日本生物工学会の論文
- 1997-03-25
著者
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NAKAMURA KOZO
Department of Orthopaedic Surgery, Faculty of Medicine, The University of Tokyo
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中村 薫
京大 化研
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中村 厚三
Univ. Tokyo Tokyo Jpn
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MIYAWAKI Osato
Department of Applied Biologicao Chemistry, The University of Tokyo
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Nagahama Kazuhiro
Department Of Applied Microbial Technology The Kumanoto Institute Of Technology
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ISHIKAWA Eisuke
Department of Applied Biological Chemistry, The University of Tokyo
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BAE SEOUNG-KWON
Department of Applied Biological Chemistry, University of Tokyo
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SHIINOKI YASUHIKO
Research and Technology Institute, Snow Brand Co. Ltd.,
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ITO KENSUKE
Research and Technology Institute, Snow Brand Co. Ltd.,
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Ito K
Research And Technology Institute Snow Brand Co. Ltd.
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Nakamura Kozo
Department Of Bioscience And Biotechnology Faculty Of Agriculture Shinshu University
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Miyawaki O
Univ. Tokyo Tokyo Jpn
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Miyawaki Osato
Department Of Agricultural Chemistry Faculty Of Agriculture The University Of Tokyo
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Bae Seoung-kwon
Department Of Applied Biological Chemistry University Of Tokyo
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Nakamura Kahoru
Department Of Nutrition Tokyo University Of Agriculture
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Shiinoki Yasuhiko
Research And Technology Institute Snow Brand Co. Ltd.
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Nakamura Kozo
Department Of Agricultural Chemistry The University Of Tokyo
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