9308581 Crowe Previous studies have shown that certain organisms that survive complete dehydration (such as yeast cells, seeds) contain large quantities of sugars, particularly trehalose or sucrose. These sugars preserve structure and function by replacing the water around polar residues. As a result, the membranes and proteins are maintained in a physical state similar to that seen in the fully hydrated preparations. The same sugars also stabilize liposomes in the dry state. As a result of these findings, liposomes, which are in use for clinical treatment of certain diseases, can be shipped as dry powders. Upon rehydration, they are ready for use. Based on these previous findings, it has been suggested that presence of one of these sugars is sufficient to preserve structure and function in any cell upon drying. However, further evidence has emerged that while cells that are not normally adapted to drying can be induced to survive when the sugars are introduced, they usually die soon thereafter. This project is aimed at discovering the mechanisms that destabilize such cells and the means by which cells that are normally adapted to drying escape that destabilization. We expect the results not only to be of scientific interest, but also to be useful in the preservation of biological structure and function by drying or freezing. ***
