Title :
CHO cell viability in CO2 saturated media
Author :
Štefanič, A. ; Jelenc, J. ; Osterman, A. ; Dular, M. ; Miklavčič, D. ; Lebar, A. Maček
Author_Institution :
Fac. of Electr. Eng., Univ. of Ljubljana, Ljubljana, Slovenia
Abstract :
Thermal food preservation is a standard technique for reducing the microbial levels in food. The use of high pressure carbon dioxide (HPCD) has been proposed as alternative “cold pasteurization”. It is known that excess CO2 exerts inhibitory effects on cell growth and even cell death. For cell disruption and consequently cell death we can also use a method of a rapid decompression from a pressure vessel, known as a “cell bomb”. In this study we have evaluated the effects of CO2 on CHO cell growth and effects of a rapid decompression from relatively low pressure, 500 kPa. A rapid pressure decompression had no effect on cell growth. When CHO cells were exposed to the medium with dissolved CO2 we noticed a small decrease in cell viability in exposures longer than 45 minutes.
Keywords :
carbon compounds; cellular biophysics; food preservation; CHO cell growth; CHO cell viability; CO2; carbon dioxide saturated media; cell bomb; cell disruption; cold pasteurization; high pressure carbon dioxide; inhibitory effects; microbial levels; pressure 500 kPa; pressure decompression; pressure vessel; thermal food preservation; time 45 min; Bladder; Gases; Liquids; Media; Suspensions; Temperature dependence; Weapons; CO2; cell viability; pasteurization;
Conference_Titel :
Information and Communication Technology, Electronics and Microelectronics (MIPRO), 2014 37th International Convention on
Conference_Location :
Opatija
Print_ISBN :
978-953-233-081-6
DOI :
10.1109/MIPRO.2014.6859567
