超声波对冷保存的酸封装肝球体进行重新加热
Rui Xu1,2, Tom Brookshaw3, Eloy Erro3
1Department of Medical Physics and Biomedical Engineering, University College London, London, UK. rui.xu@ucl.ac.uk.
Scientific reports
|October 29, 2025
概括
与传统的水浴相比,超声波回暖为冷保存细胞恢复提供了更快的方法. 虽然对生存能力有轻微影响,但它对大规模组织和器官储存充满希望.
科学领域:
- 生物医学工程 生物医学工程
- 低温生物学 低温生物学
- 再生医学是一种再生医学.
背景情况:
- 有效的冷保存和大量生物体的恢复对于细胞治疗和组织/器官储存至关重要.
- 快速体积再加热方法是必不可少的,但需要进一步开发.
- 超声波回暖对细胞活力的影响在很大程度上仍未确立.
研究的目的:
- 为了比较超声波回暖与标准37°C水浴方法的疗效.
- 为了评估不同超声波功率水平对再加热速度和细胞活力的影响.
- 为了评估肝脏球状体的回暖后生存能力和细胞数量.
主要方法:
- 含有酸盐封装肝脏球体的冷细胞被冷保存.
- 在20W和100W的超声波回暖与37°C的水浴相比较.
- 在96小时的时间内测量了回暖率,回暖后活力和活性的细胞数量.
主要成果:
- 超声波回暖显著减少了回暖时间:20W (88秒) 速度快36%,100W (34秒) 速度快350%,与黄金标准 (120±5秒) 相比.
- 低功率 (20W) 的超声波回暖显示可行性仅有1%的改善,而高功率 (100W) 则相对于黄金标准而言减少了2%.
- 不同的回暖方法之间没有观察到可活细胞数量的显著差异.
结论:
- 超声波回暖是一种比常规方法更快的替代方法,用于冷回暖.
- 较低的超声波功率水平显示了在冷保存中提高细胞活力的潜力.
- 这些发现为将超声波回暖扩展到更大容量的治疗应用提供了基础.
相关概念视频
Pasteurization and Food Preservation
Pasteurization is a widely employed thermal processing technique designed to enhance the safety and shelf life of perishable food and beverages. By subjecting products to specific high temperatures for controlled durations, this method effectively inactivates pathogenic microorganisms and spoilage enzymes without significantly compromising sensory qualities. The technique has been pivotal in food safety management, especially for consumables susceptible to microbial contamination such as milk,...
Methods of Controlling Food Spoilage
Food spoilage is caused by microbial growth or by chemical and physical changes, all of which affect the taste, texture, and safety of food.Temperature-Based PreservationRefrigeration at 0–4 °C slows microbial growth and enzyme activity, making it ideal for short-term storage. However, certain spoilage organisms—such as psychrotrophs like Listeria monocytogenes—can still proliferate at these temperatures. Freezing below -18 °C further slows biological processes by forming ice crystals, which...


