Acoustic streaming induced by MHz-frequency ultrasound extends the volume limit of cell suspension culture.

Large-scale cell suspension culture technology opens up opportunities for numerous medical and bioengineering applications. For these purposes, scale-up of the culture system is paramount. For initial small-scale culture, a simple static suspension culture (SSC) is generally employed. However, cell sedimentation due to the lack of agitation limits the culture volume feasible for SSC. Thus, when scaling up, cell suspensions must be manually transferred from the culture flask to another vessel suitable for agitation, which increases the risk of contamination and human error. Ideally, the number of culture transfer steps should be kept to a minimum. The present study describes the fabrication of an ultrasonic suspension culture system that stirs cell suspensions with the use of acoustic streaming generated by ultrasound irradiation at a MHz frequency. This system was applied to 100-mL suspension cultures of Chinese hamster ovary cells-a volume ten-fold larger than that generally used. The cell proliferation rate in this system was 1.88/day when applying an input voltage of 40 V to the ultrasonic transducer, while that of the SSC was 1.14/day. Hence, the proposed method can extend the volume limit of static cell suspension cultures, thereby reducing the number of cell culture transfer steps.

Detachment of RAW264.7 macrophages from a culture dish using ultrasound excited by a Langevin transducer.

To study the relationship between macrophages and antigens, an efficient culture method for macrophages is important. During culture, macrophages adhering to the culture surface are difficult to harvest by general trypsinization. Thus, prolonged trypsinization or cell scraping has been used to detach macrophages. However, prolonged trypsinization has a negative effect on cell viability, and the detachment efficiency with cell scrapers depends highly on the skill of a technician. Therefore, we developed a macrophage-detaching method by combining trypsin-EDTA and ultrasonic vibration to detach cells from a ubiquitous culture vessel. We fabricated a device that propagated ultrasound to a φ-35-mm culture dish from underneath. To demonstrate our concept, RAW264.7 cells were used as model cells and exposed to several detaching conditions to evaluate the effects of our developed method. In addition to the proposed method, as traditional detaching methods, simple trypsinization with trypsin-EDTA and manual cell scraping were performed. Furthermore, to determine the optimal intensity of the ultrasound, input voltages into the ultrasound transducer of 200, 225, and 250 V were used. As a result, the number of live cells detached by the developed method with an input amplitude of 225 V was approximately 4.8 times more than that by simple trypsinization and approximately 4.3 times more than that by scraping. Furthermore, the proliferation and phagocytosis level of the cells were increased by the developed method at 225 V, while no significant difference was found in metabolism. Thus, the developed method improves culture efficiency and cell functions without causing metabolic disorders.

Allergy to fish collagen: Thermostability of collagen and IgE reactivity of patients' sera with extracts of 11 species of bony and cartilaginous fish.

BACKGROUND: Parvalbumin was identified as a major fish allergen, and has been well investigated. Collagen was identified as a second allergen; however, its allergenic properties remain uncharacterized. Although fish is an important staple in coastal countries, its thermostability is unknown. Therefore, we aimed to determine the thermostability of fish collagen as an allergen. METHODS: Meat of seven bony and four cartilaginous fishes was heated at various temperatures and times, and extracts were analyzed using SDS-PAGE, IgE-ELISA, and SPTs. RESULTS: Collagen was dissolved from heated meat of Pacific mackerel into a crude extract. Collagen in the extracts was degraded at a high heating load-140 °C (10 min) or 100 °C (320 min). However, ELISA revealed the IgE reactivities of patients' sera with the extracts were unchanged even after heating the samples. Patients strongly reacted to extract proteins of other bony fish, which were detected by patients' IgE even after heating at 100 °C (320 min). In contrast, reactivities of the extracts of cartilaginous fish were lower than those of bony fish. SPTs in one patient revealed that all bony and cartilaginous fish extracts prepared from heated meat elicited allergic reactions. CONCLUSIONS: The IgE reactivity of patients' sera to fish collagen in extracts was retained even when fish meat was treated by a high heating load. As for the fish collagen, the IgE reactivities to cartilaginous fish were lower than that to bony fish. Reducing IgE reactivity to fish meat using heat is difficult, and other modalities will be required to produce hypoallergenic fish meat.