Cryogenic preservation of isolated rat Islets of Langerhans: Effect of cooling and warming rates

@article{Bank1979CryogenicPO,
  title={Cryogenic preservation of isolated rat Islets of Langerhans: Effect of cooling and warming rates},
  author={Harvey L. Bank and Richard Frank Davis and Darrel T. Emerson},
  journal={Diabetologia},
  year={1979},
  volume={16},
  pages={195-199}
}
SummaryIsolated rat Islets of Langerhans have been frozen to and stored at −196°. After thawing, these islets were capable of secreting near normal levels of insulin in response to graded glucose challenge. Maximal retention of functional viability as measured by the ability of the islets to secrete insulin in response to a glucose challenge was obtained after freezing islets at a cooling rate of approximately 75° per minute in the presence of 1.0 mol/l dimethyl sulfoxol followed by warming at… CONTINUE READING
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