Biopreservation
Biopreservation
Biopreservation (pronounced: bio-pre-serv-a-tion) is the use of natural or controlled microbiota or antimicrobials as a way of preserving food and extending its shelf life.
Etymology
The term "biopreservation" is derived from the Greek words "bios" meaning "life" and "preservation" meaning "to protect or keep".
Definition
Biopreservation refers to the process of preserving the functionality and integrity of cells, tissues, and organs outside their native environment for extended storage times at different temperatures. This is achieved by using various types of preservative methods, including cryopreservation, vitrification, and hypothermic storage.
Related Terms
- Cryopreservation: The process of preserving cells or whole tissues by cooling them to sub-zero temperatures.
- Vitrification: A method of cryopreservation that involves the transition of a substance into a glassy state.
- Hypothermic storage: A method of preserving organs or tissues at low temperatures, but not freezing, to slow down metabolic processes.
- Microbiota: The community of microorganisms that inhabit a particular environment or habitat.
- Antimicrobials: Substances that kill or inhibit the growth of microorganisms.
Applications
Biopreservation is used in various fields, including food preservation, pharmaceuticals, and organ transplantation. In food preservation, it helps in extending the shelf life of food products. In pharmaceuticals, it is used to preserve the viability and functionality of cells and tissues for later use. In organ transplantation, it is used to preserve organs until they can be transplanted into a recipient.
See Also
External links
- Medical encyclopedia article on Biopreservation
- Wikipedia's article - Biopreservation
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