Survival of chlamydiae after cooling to -196 degrees C. 1977

M J Prentice, and J Farrant

Factors influencing the survival of chlamydiae after freezing were reexamined. From the data presented, it is suggested that preservation of laboratory-grown chlamydiae is best achieved through the use of sucrose as the cryoprotective agent, in the presence of 10% serum. Dimethyl sulfoxide and glycerol are more toxic. The period of exposure to sucrose before freezing must be kept as short as possible and be at 4 degrees C rather than at room temperature. The rate of cooling during freezing in sucrose is not important; however, cooling at a rate slower than 1 degrees C/min should be avoided. Since chlamydial survival is increased by rapid thawing, the volume of the sample should be kept to a minimum. Thawed suspensions should be inoculated onto cell monolayers without delay. The application of these methods may increase the proportion of stored clinical specimens in which chlamydiae can be found.

UI MeSH Term Description Entries
D010710 Phosphates Inorganic salts of phosphoric acid. Inorganic Phosphate,Phosphates, Inorganic,Inorganic Phosphates,Orthophosphate,Phosphate,Phosphate, Inorganic
D011309 Preservation, Biological The process of protecting various samples of biological material. Biological Preservation,Preservation, Biologic,Biologic Preservation
D001769 Blood The body fluid that circulates in the vascular system (BLOOD VESSELS). Whole blood includes PLASMA and BLOOD CELLS.
D002692 Chlamydia trachomatis Type species of CHLAMYDIA causing a variety of ocular and urogenital diseases.
D005615 Freezing Liquids transforming into solids by the removal of heat. Melting
D005990 Glycerol A trihydroxy sugar alcohol that is an intermediate in carbohydrate and lipid metabolism. It is used as a solvent, emollient, pharmaceutical agent, or sweetening agent. 1,2,3-Propanetriol,Glycerin,1,2,3-Trihydroxypropane,Glycerine
D013395 Sucrose A nonreducing disaccharide composed of GLUCOSE and FRUCTOSE linked via their anomeric carbons. It is obtained commercially from SUGARCANE, sugar beet (BETA VULGARIS), and other plants and used extensively as a food and a sweetener. Saccharose

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