Congelation of cryoprotective solutions and cryopreservation of fish sperm

Autor:	A. M. Tikhomirov, E. N. Gakhova, A. A. Andreev, T. N. Pashovkin, D. G. Sadikova
Rok vydání:	2009
Předmět:	food.ingredient Thin layer Biophysics Anatomy biochemical phenomena metabolism and nutrition Biology Sperm Cryopreservation enzymes and coenzymes (carbohydrates) Cooling rate food Yolk Congelation polycyclic compounds bacteria Fish heterocyclic compounds
Zdroj:	Biophysics. 54:612-616
ISSN:	1555-6654 0006-3509
DOI:	10.1134/s0006350909050108
Popis:	A study was made of the formation of ice microparticles (IMP) during freezing of cryoprotective media and the survival of fish sperm in cryopreservation. The IMP shape and size were determined by cryomicroscopy. It is shown that with an increase of the cooling rate the IMP area and perimeter decrease. Under ultrafast cooling (3000–4000 deg/min) in a thin layer (0.1 mm) the medium is vitrified. Additional components (egg yolk, sugars and lipids) substantially alter the shape and size of IMP. The intactness of sperm after cryopreservation does not always correlate with the IMP size and shape in the frozen cryoprotective solution. Formation of rounded particles with blurred boundaries correlates with sperm survival in cryopreservation.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::515a26d0ec93e8f1c5c92b6b8a1ac412 https://doi.org/10.1134/s0006350909050108 Zobrazit plný text záznamu Full text from SpringerLink