Title of the Thesis “Lactone-based Nanogel Composition Dictates Cryopreservation Efficacies in Mammalian Cells"

Cryopreservation is essential across clinical, biomedical and food sciences, as it facilitates long-term storage of biological materials at sub-zero temperatures. Cell permeating cryoprotective agents (CPAs) like dimethyl sulfoxide (DMSO) are traditionally used to mitigate freeze-induced injuries, providing exceptional protection against osmotic stress, ice formation, and cell membrane damage. Due to the toxicity and clinical limitations of small molecule CPAs, interest has shifted towards the development of safer, non-permeating macromolecular CPAs, including vitamin B5 analogous methacrylamide (B5AMA)-based nanogels. Previous studies show that amphipathic properties of macromolecules are crucial for their membrane interactions and dictate ice recrystallization behavior during cryopreservation. In an effort to improve cryopreservation efficacies of poly(B5AMA) nanogels, this work synthesized three hydrophobic lactone-derived comonomers obtained by ring-opening aminolysis of γ-butyrolactone, γ-valerolactone and γ-heptalactone, to tailor amphipathicity within poly(B5AMA) nanogel networks. Sub-100nm nanogels prepared via free-radical polymerization were used to cryopreserve mammalian cancer cells. Amphipathic formulations demonstrated enhanced ice recrystallization and improved cryoprotective performance over hydrophilic controls, with select nanogels performing comparably to DMSO. Cytotoxicity and uptake assays confirmed favorable biocompatibility and minimal cell internalization of nanogels. Overall, this work provides a structure-function framework for lactone-modified nanogels and highlights their potential as next-generation cryoprotectants capable of reducing reliance on conventional permeating CPAs. 

December 15, 2025 at10:00 am via web conferencing

If you wish to attend the public presentation, please contact the Graduate Studies Coordinator at gsc@upei.ca to receive the link.

Everyone is Welcome