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This essay is an introduction to a series of papers arising from a symposium on stabilization of cells in the dry state. Nearly all of these investigations have utilized the sugar trehalose as a stabilizing molecule. Over the past two decades a myth has grown up about special properties of trehalose for stabilization of biomaterials. We review many of such uses here and show that under ideal conditions for drying and storage trehalose has few, if any, special properties. However, under suboptimal conditions trehalose has some distinct advantages and thus may remain the preferred excipient. We review the available mechanisms for introducing trehalose into the cytoplasm of living cells as an introduction to the papers that follow., (Copyright 2001 Elsevier Science (USA).)

R. P. Goodrich and co-workers (1989, U.S. Patent 4,874,690; 1992, Proc. Natl. Acad. Sci. USA 89,967-971) have reported that red blood cells can be preserved in the dry state by addition of mixtures of hydroxyethyl starch (HES) and glucose. More recently, Spieles and co-workers (1996, Cryo-Lett. 17, 43-52) found that HES alone is insufficient to preserve the dry cells and concluded on this basis that the studies of Goodrich et al. were incorrect. In the present paper we revisit that suggestion, using liposomes as a model to study effects of HES and glucose on membrane stability. In previous studies we and others have established that liposomes can be stabilized in the dry state if they are dried in the presence of disaccharides. Monosaccharides have not been effective. Measurements of effects of glucose on phase transitions in the dry lipids and vibrational frequency of the phosphate headgroup suggest that glucose shows an interaction with dry egg phosphatidylcholine similar to that seen with disaccharides. Nevertheless, glucose does not inhibit fusion in liposomes during drying, and it does not prevent leakage. Hydroxyethyl starch, which has a very high glass transition (Tg), inhibits fusion in the dry liposomes, but it does not depress the liquid crystalline to gel phase transition temperature (Tm) in the dry phospholipids, does not cause a shift in the phosphate vibration indicative of hydrogen bonding of the sugar to the phosphate, and does not stop leakage of trapped carboxyfluorescein. However, if glucose is added to the HES-containing samples, the liposomes are stabilized, so long as the samples are maintained below the Tg of the mixture. If they are heated above that Tg they fuse and leak their contents. We conclude that both glass formation and depression of Tm in the dry lipids are required. The role of glass formation in stabilization during drying of liposomes appears to be inhibition of fusion.

The microorganisms Escherichia coli DH5 alpha and Bacillus thuringiensis HD-1 show an increased tolerance to freeze-drying when dried in the presence of the disaccharides trehalose and sucrose. When the bacteria were dried with 100 mM trehalose, 70% of the E. coli and 57% of the B. thuringiensis organisms survived, compared with 56 and 44%, respectively, when they were dried with sucrose. Only 8% of the E. coli and 14% of the B. thuringiensis organisms survived drying without the sugars. Fourier transform infrared spectroscopy was used to investigate the role of membrane phase transitions in the survival of the organisms during drying and rehydration. Both E. coli and B. thuringiensis showed an increase of 30 to 40 degrees C in the temperature of their phospholipid phase transition when dried without the sugars, while phase transition temperatures of those dried with the sugars remained near those of the hydrated cells. A Fourier transform infrared spectroscopy microscope made it possible to investigate the effects of drying on the protein structure in the intact cells. The amide II peak shifts from 1,543 cm-1 in the hydrated cells to about 1,533 cm-1 in the cells dried without sugar. There is no shift in the amide II peak when the cells are dried with trehalose or sucrose. We attribute the increased survival to the sugars' ability to lower the membrane phase transition temperature and to protect protein structure in the dry state.(ABSTRACT TRUNCATED AT 250 WORDS)

It has been suggested that stabilization of liposomes and proteins during freeze-drying requires only that they be maintained in a vitrified (glassy) state. In the present paper we show that vitrification is indeed necessary. However, dextran, which exists as a glass at a higher temperature than does trehalose and thus might be expected to stabilize liposomes more effectively, preserves DPPC liposomes only when extremely large quantities of the dextran are added. Dextran does not stabilize egg PC liposomes and, in fact, inhibits the stabilizing effects of trehalose. Dextran also does not depress Tm in the dry phospholipids and shows no interaction with the polar headgroup, as assessed by infrared spectroscopy. Trehalose, by contrast, depresses Tm in dry egg PC by about 60 degrees C and depresses vibrational frequency of the phosphate in the polar headgroup to the frequency seen in the hydrated lipid, an effect we ascribe to hydrogen bonding between the sugar and the polar headgroup. We conclude that while vitrification may be required it is not in itself sufficient to preserve freeze-dried liposomes.

Ca-transporting microsomes isolated from abdominal muscle of lobster were lyophilized in the presence and absence of trehalose. The dry membranes appeared with freeze fracture to collapse into cup-shaped structures embedded in a matrix of trehalose when lyophilized in the presence of trehalose. Upon rehydration, the dry membranes yielded vesicles that were morphologically indistinguishable from freshly prepared ones. These rehydrated vesicles also showed ATPase activity and Ca transport only slightly different from those activities in freshly prepared vesicles. The concentration of trehalose required to achieve this degree of stabilization is about 0.3 g trehalose/g membrane. When the membranes were dried at lower trehalose concentrations extensive fusion occurred between vesicles, along with lateral phase separations of membrane proteins and lipids. The rehydrated vesicles showed poor Ca uptake and coupling between ATPase activity and Ca uptake. The membranes may also be stabilized in the dry state by lyophilizing them in sucrose, but about three times as much sucrose is required as trehalose.

Trehalose, and to some extent a few other carbohydrates, is capable of stabilizing the structure and function of isolated biological membranes during lyophilization. In this paper the results of investigations into the long-term stability of the lyophilized membrane-carbohydrate mixtures were reported. The effects of varying water content, oxygen level, and light on the rates of oxidation, browning, and degradation of biological activity were reported. The efficiency with which three carbohydrates stabilized membrane structure was also reported, with glucose shown to be less efficient than maltose or trehalose. Increased water content accelerated loss of biological activity, possibly because, under the same conditions, nonenzymatic browning and photooxidation were accelerated also. Glucose-containing samples were especially unstable at elevated humidities. Efficiency of preservation could be maximized by storage under conditions of low oxygen, low humidity, and dark, and by the inclusion of high levels of trehalose.