EFFECTS OF MICROWAVE THAWING ON VIABILITY OF RAT EMBRYONIC CEREBRAL CELLS CRYOPRESERVED BY VITRIFICATION

摘要

The embryonic cerebral cells (ECC) of pregnant SD rats (17-19 days) were cryopreserved by vitrification. After cryopreservation for 3,10,20,30 and 60 days, the individual ECC samples were separately thawed in 38°C water bath or by microwave treatment in 300 mL 10°C water under microwave power of 800W, frequency of 2450MHz and thawing duration of 80s, following which the viability of ECC was assayed. The experimental results shows that during cryopreservation of 3-30 days，the recovery rate and the survival rate of the cells, and the activity of succinate dehydrogenase (SDH) and superoxide dismutase (SOD) of ECC are significantly depressed, whereas the hydrogen peroxide(H{sub}2O{sub}2) content of ECC is markedly increased. After cryopreservation for 30days these indexes remains relatively stable so that no significant difference (P>0.05) is found in these indexes before and after being preserved for 60 days. The cell survival rate, the activity of SDH and SOD of ECC subjected to microwave thawing are higher than those of ECC subjected to water bath thawing, whereas the H{sub}2O{sub}2 content of ECC of the former is lower than that of the latter. It indicates that the damage to the microwave-thawed ECC is lighter than the damage to water bath-thawed ECC.