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An effective interaction was used to protect human blood leukocytes at ultrafreezer temperature (\u221280\u00b0C). Apple pectin affects the freezing temperature of water in different ways and it depends on the medium in which it is dissolved, as it either slows down the freezing process (in glycerol) or accelerates it (venous blood). The addition of apple pectin to the cryosolution increases the activity of the base cryoprotector (glycerol) even at low concentrations. Therefore, the combination of these substances can be effective in freezing biological substances, which is proved by indicators of safety of leukocytes during the freezing process at low temperature (\u221280\u00b0C) for 14 days.<\/jats:p>","DOI":"10.1089\/bio.2021.0004","type":"journal-article","created":{"date-parts":[[2021,5,27]],"date-time":"2021-05-27T11:36:40Z","timestamp":1622115400000},"page":"84-89","update-policy":"https:\/\/doi.org\/10.1177\/sage-journals-update-policy","source":"Crossref","is-referenced-by-count":3,"title":["Apple Pectin as a New Component for Cryopreservation of Nucleated Cells"],"prefix":"10.1177","volume":"20","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-3113-527X","authenticated-orcid":false,"given":"Marta Igorevna","family":"Sergushkina","sequence":"first","affiliation":[{"name":"Institute of Physiology of Komi Scientific Centre of the Ural Branch of the Russian Academy of Sciences, FRC Komi SC UB RAS, Syktyvkar, Russia."}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Oksana Olegovna","family":"Zaitseva","sequence":"additional","affiliation":[{"name":"Institute of Physiology of Komi Scientific Centre of the Ural Branch of the Russian Academy of Sciences, FRC Komi SC UB RAS, Syktyvkar, Russia."}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Andrey Nikolayevich","family":"Khudyakov","sequence":"additional","affiliation":[{"name":"Institute of Physiology of Komi Scientific Centre of the Ural Branch of the Russian Academy of Sciences, FRC Komi SC UB RAS, Syktyvkar, Russia."}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Tatyana Vitalyevna","family":"Polezhaeva","sequence":"additional","affiliation":[{"name":"Institute of Physiology of Komi Scientific Centre of the Ural Branch of the Russian Academy of Sciences, FRC Komi SC UB RAS, Syktyvkar, Russia."}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Olga Nyrzadinovna","family":"Solomina","sequence":"additional","affiliation":[{"name":"Institute of Physiology of Komi Scientific Centre of the Ural Branch of the Russian Academy of Sciences, FRC Komi SC UB RAS, Syktyvkar, Russia."}],"role":[{"role":"author","vocabulary":"crossref"}]}],"member":"179","published-online":{"date-parts":[[2022,2,15]]},"reference":[{"key":"e_1_3_3_2_2","doi-asserted-by":"publisher","DOI":"10.1016\/j.tifs.2019.05.014"},{"key":"e_1_3_3_3_2","first-page":"239","volume-title":"Encyclopedia of Food and Health","author":"Tsao R.","unstructured":"Tsao R. 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