Histological study of biological organs preserved at "Hyo-on" temperature

鸟取县开发的在0℃下保存食品的“Hyo-on”技术应用于动物组织，以研究细胞和组织的超微结构保存。以鱼肌肉和大鼠角膜为材料，用扫描电镜和透射电镜观察其超微结构。在“Hyo-on”温度下保存的比目鱼肌肉中，肌细胞表面窖的数量增加，表明肌肉组织的活性增加。大鼠角膜在4℃下保存1、2、7天后，细胞内结构尤其是线粒体结构迅速改变。0℃保存7天，超微结构仍保持良好。在37、4、0℃条件下研究了辣根过氧化物酶VI的摄取。随着温度的降低，其吸收能力下降，表明细胞活性在低温下受到高度抑制。本研究表明角膜保存7天的可能性。

A "Hyo-on" technique, which was developed in Tottori Prefecture to preserve food under 0℃, was applied to animal tissues for investigating ultrastructural preservation of cells and tissues. Fish muscles and rat corneas were used as materials and their ultrastructures were studied by scanning electron microscopy and transmission electron microscopy. In flat fish muscles, surface caveolae of muscle cells were increased in number when they were preserved at "Hyo-on" temperature, which indicated that the increase of the activity of muscular tissues. When rat corneas were preserved at 4℃ for 1, 2, 7 days, intracellular structures especially on the mitochondria became rapidly altered. However those preserved at 0℃ were ultrastructurally well preserved for 7 days. The uptake of horseradish peoxidase VI was investigated at 37, 4, 0℃. The uptake ability was decreased as the temperature decreased., suggesting that cell activity was highly suppressed at low temperatures. The present study indicated the possibility of the preservation of the corneas for 7 days.