Cryogenic preservation of isolated islets of Langerhans: Two-step cooling

Rat islets of Langerhans were frozen to ?196 °C using a two-step freezing procedure. Islets isolated from the pancreases of Long Evans hooded rats were exposed to CMRL 1066 media containing 1 M dimethyl sulfoxide for 6 min at 4 °C. They were transferred directly to subzero holding baths ranging from ?20 to ?43 °C for 5 to 20 min prior to transfer to and storage in liquid nitrogen. After warming at ～7 °C/min, the islets were diluted with Hanks' balanced salt solution containing 10% fetal calf serum, washed, and cultured overnight. In general, maximum protection of the islets from the stress of cooling to ?196 °C was obtained after holding the islets at ?35 or ?40 °C for between 5 and 15 min. After thawing, islets frozen using an “optimized” two-step protocol released insulin in response to a glucose challenge at a rate equivalent to that of control islets.