CryoprotectantsCryoprotectants are

CryoprotectantsCryoprotectants are compounds that depress the freezing temperature of foods, modify or suppress ice crystal growth during freezing and inhibit ice recrystallisation during frozen storage (see Section 22.3.2). They reduce damage to cell membranes and so protect the texture of foods and reduce the loss of nutrients in drip losses. Examples of cryoprotectants include sugars, amino acids, polyols, methyl amines, carbohydrates and inorganic salts (Kennedy, 2003). Cryoprotectant glycoproteins or ‘antifreeze proteins’ (AFPs) have been isolated from a wide variety of organisms, including bacteria (Kawahara, 2002), fungi, plants, invertebrates and fish, such as Antarctic cod and the winter flounder (Payne et al., 1994). The organisms have evolved AFPs as mechanisms to protect them against low temperatures. Multiple forms of AFPs are synthesised within each organism, each with a different function. For example, the ice nucleation protein acts as a template for ice formation, whereas the antinucleating protein inhibits ice nucleus formation at a foreign particle (see Section 22.1.1)(Kawahara, 2002). In future it may be possible to select an AFP with suitable characteristics and activity for particular food products and introduce it into the food by physical processes, such as mixing or soaking, or by gene transfer (Griffith and Ewart, 1995). AFP
ice complexes have interactions with cell membranes and with other molecules present in the solutions. Wang and Sun (2011), Wang (2000) and MacDonald and Lanier (2012) have reviewed studies of cryoprotectants, which show that AFPs have a complex mechanism of action and can display both protective and cytotoxic actions depending on the dose, type, composition and concentration of cryoprotectant, the characteristics of the biological material and the conditions of frozen storage.

結果 (英文) 1:

Cryoprotectants
Cryoprotectants are compounds that depress the freezing temperature of foods, modify or suppress ice crystal growth during freezing and inhibit ice recrystallisation during frozen storage (see Section 22.3.2). They reduce damage to cell membranes and so protect the texture of foods and reduce the loss of nutrients in drip losses. Examples of cryoprotectants include sugars, amino acids, polyols, methyl amines, carbohydrates and inorganic salts (Kennedy, 2003). Cryoprotectant glycoproteins or ‘antifreeze proteins’ (AFPs) have been isolated from a wide variety of organisms, including bacteria (Kawahara, 2002), fungi, plants, invertebrates and fish, such as Antarctic cod and the winter flounder (Payne et al., 1994). The organisms have evolved AFPs as mechanisms to protect them against low temperatures. Multiple forms of AFPs are synthesised within each organism, each with a different function. For example, the ice nucleation protein acts as a template for ice formation, whereas the antinucleating protein inhibits ice nucleus formation at a foreign particle (see Section 22.1.1)(Kawahara, 2002). In future it may be possible to select an AFP with suitable characteristics and activity for particular food products and introduce it into the food by physical processes, such as mixing or soaking, or by gene transfer (Griffith and Ewart, 1995). AFP
ice complexes have interactions with cell membranes and with other molecules present in the solutions. Wang and Sun (2011), Wang (2000) and MacDonald and Lanier (2012) have reviewed studies of cryoprotectants, which show that AFPs have a complex mechanism of action and can display both protective and cytotoxic actions depending on the dose, type, composition and concentration of cryoprotectant, the characteristics of the biological material and the conditions of frozen storage.

結果 (英文) 3:

冷冻保护剂
冷冻保护剂是一种化合物，可降低食品的冷冻温度，在冷冻过程中修饰或抑制冰晶生长，并在冷冻储存过程中抑制冰晶再结晶（见第22.3.2节）。它们可以减少对细胞膜的损伤，从而保护食物的质地，减少滴水损失中营养物质的损失。低温保护剂的例子包括糖、氨基酸、多元醇、甲胺、碳水化合物和无机盐（Kennedy，2003）。低温保护剂糖蛋白或“防冻蛋白”（AFPs）已从多种生物中分离出来，包括细菌（Kawahara，2002）、真菌、植物、无脊椎动物和鱼类，如南极鳕鱼和冬季比目鱼（Payne等人，1994）。这些有机体已经进化出AFP作为抵御低温的机制。多种形式的AFP在每个生物体内合成，每个具有不同的功能。例如，冰核蛋白充当结冰的模板，而反核蛋白则抑制外来粒子处的冰核形成（见第22.1.1节）（Kawahara，2002）。在将来，可以选择具有特定特征和活性的AFP用于特定的食品，并通过物理过程将其引入到食物中，如混合或浸泡，或通过基因转移（格里菲思和Ewart，1995）。AFPice配合物与细胞膜和溶液中的其他分子有相互作用。王和Sun（2011）、王氏（2000）、麦克唐纳德和拉尼尔（2012）对冷冻保护剂的研究进行了综述，表明AFPs具有复杂的作用机制，取决于冷冻保护剂的剂量、类型、组成和浓度、生物材料的特性和冷藏条件。