cryoprotectant

biochemistry

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June 25, 2026

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A cryoprotectant is a substance that protects against the damaging effects of freezing. In biochemistry, these agents are crucial for cryopreservation, a process used to preserve cells and tissues by freezing.12

Cryoprotectants work by entering cells and preventing dehydration and the formation of ice crystals, which can destroy cells and their organelles. Common examples include dimethyl sulfoxide (DMSO) and glycerol, which are used to protect various cells and tissues. Sugars like trehalose are also used, particularly in freeze-drying methods, as they stabilize cell membranes and are useful for preserving sperm, stem cells, and blood cells.2

These substances are essential in various applications, from preserving biological samples for research and medical treatments, such as bone marrow transplants and in vitro fertilization, to protecting organisms in nature from freezing temperatures.23

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ectotherm
…their bloodstream and tissues with cryoprotectants—ice-inhibiting compounds, such as proteins, sugars, and sugar alcohols (e.g., sorbitol and glycerol)—or they can use other dissolved substances, such as salts, already present in the bloodstream. Such adaptations protect the animals’ cells from freezing by lowering the freezing point of water. For example, the…
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…their bloodstream and tissues with cryoprotectants—ice-inhibiting compounds, such as proteins, sugars, and sugar alcohols (e.g., sorbitol and glycerol)—or they can use other dissolved substances, such as salts, already present in the bloodstream. Such adaptations protect the animals’ cells from freezing by lowering the freezing point of water. For example, the…
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fish processing
Surimi
…surimi is then mixed with cryoprotectants and frozen for cold storage. Frozen surimi blocks are shipped to processing plants that produce various kamaboko products such as original kamaboko (itatsuki), broiled kamaboko (chikuwa), fried kamaboko (satsumage), and analog products, including imitation crab, scallops, and shrimp.
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…surimi is then mixed with cryoprotectants and frozen for cold storage. Frozen surimi blocks are shipped to processing plants that produce various kamaboko products such as original kamaboko (itatsuki), broiled kamaboko (chikuwa), fried kamaboko (satsumage), and analog products, including imitation crab, scallops, and shrimp.
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