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Why is a cryoprotectant added during cell cryopreservation?
Publication date：2026-10-29
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Cell cryopreservation is a technique that involves storing cells at low temperatures to reduce their metabolic activity, enabling long-term preservation. When cells are frozen without any cryoprotectants, water inside and outside the cells rapidly forms ice crystals, triggering a series of adverse effects:
First, certain proteins undergo denaturation due to elevated local electrolyte concentrations and changes in pH, leading to alterations in the cell’s internal spatial structure.
Second, the formation of intracellular ice crystals, along with the denaturation of membrane‑associated proteins and enzymes, can impair cellular energy metabolism.
Third, lipid–protein complexes in the cell membrane are prone to disruption during freezing, resulting in altered membrane permeability and loss of cellular contents.
Finally, as the freezing temperature decreases, the expansion of ice crystals damages the three‑dimensional structure of DNA, ultimately causing cell death.
The addition of cryoprotectants can significantly mitigate cellular damage and prevent cell death.
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