DNA Nanostructure Cryoprotectant for Low-Toxicity Ice Control

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Solution Overview

Problem

Current anti-freezing materials for cryopreservation, such as small molecules and proteins, face issues with high concentration requirements leading to toxicity and difficulty in purification, while DNA origami materials have unclear cytotoxicity when combined with anti-freezing peptides, hindering commercialization.

Innovation Solution

A composition comprising a nucleic acid structure with a scaffold nucleic acid, staple nucleic acids, linkers, and anti-freezing peptides, which form a DNA nanostructure to inhibit ice crystal formation and growth, using DNA, RNA, or PNA as linkers and peptides like alanine or threonine to enhance cryopreservation efficacy.

Engineering Contradictions & Design Principles

VSEngineering Contradiction Analysis

1Reliability

If small molecules are used as anti-freezing materials, then cryopreservation effect is achieved, but high concentration is required causing tissue toxicity

Engineering Contradiction:
Improvecryopreservation effectVSAvoidtissue toxicity
Core Design Contradiction:
ReliabilityVSObject-affected harmful factors

Solution Approach 1:

The invention combines DNA origami nanostructures with anti-freezing peptides to create a composite material that achieves effective cryopreservation at low concentrations, avoiding the toxicity associated with high concentrations of small molecule cryoprotectants

Inventive Principle:
Principle #40Composite materials

Solution Approach 2:

The invention changes the concentration parameter from high (required by small molecules) to low (achieved by DNA-peptide composite), while maintaining or improving cryopreservation effectiveness through the synergistic interaction of the nanostructure and peptide

Inventive Principle:
Principle #35Parameter changes

2Reliability

If anti-freezing proteins are used, then cryopreservation effect is achieved, but purification and mass-production are difficult resulting in high price

Engineering Contradiction:
Improvecryopreservation effectVSAvoidpurification and mass-production
Core Design Contradiction:
ReliabilityVSEase of manufacture

Solution Approach 1:

The invention replaces expensive, difficult-to-produce anti-freezing proteins with DNA origami structures that can be synthesized in large quantities through automated DNA synthesis and self-assembly processes, significantly reducing production costs and complexity

Inventive Principle:
Principle #27Cheap short-living objects (Disposable)

Solution Approach 2:

The invention substitutes complex protein structures with nucleic acid-based DNA origami structures that can be manufactured using chemical synthesis and self-assembly methods rather than requiring biological expression and purification systems

Inventive Principle:
Principle #28Mechanics substitution (Replace mechanical system)

3Reliability

If DNA origami material is combined with anti-freezing peptide, then cryopreservation effect is enhanced, but cytotoxicity is unclear hindering commercialization

Engineering Contradiction:
Improvecryopreservation effectVSAvoidcytotoxicity
Core Design Contradiction:
ReliabilityVSObject-affected harmful factors

Solution Approach 1:

The DNA origami structure serves as both the carrier and the active component, with the anti-freezing peptide integrated into the nanostructure, creating a self-contained system where the DNA framework itself contributes to the cryopreservation mechanism while protecting the peptide

Inventive Principle:
Principle #25Self-service

Solution Approach 2:

The DNA origami nanostructure acts as an intermediary between the anti-freezing peptide and the cellular environment, modulating the peptide's activity and reducing its direct interaction with cellular components that might cause toxicity

Inventive Principle:
Principle #24Intermediary (Mediator)

Applied Scientific Principles

This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.

Function Achieved in This Case

The composition effectively prevents ice crystal formation and growth, maintaining cell viability and food texture during cryopreservation with minimal cytotoxicity, even at low concentrations, thus improving cryopreservation outcomes.

Implementation Method 1

a nucleic acid structure which includes a scaffold nucleic acid folded at predetermined positions to form multiple strands, a plurality of first staple nucleic acids wherein at least a portion of a sequence thereof comprises a complementary sequence to that of the scaffold nucleic acid, which are bound to at least one of the strands of the scaffold nucleic acid

Methodology Applied
Scientific EffectComplementary base pairing: Chemical Bonding

Implementation Method 2

a regular alignment in a peptide called threonine is engaged with a specific surface of an ice crystal and has effects of suppressing growth of the crystal

Methodology Applied
Scientific EffectIce crystal growth suppression: Crystallisation

Data Source

PatentUS12527319B2Composition for cryoprotection including DNA nanostructure, and method for using same
Publication Date: 2026.01.20 KOREA UNIV RES & BUSINESS FOUND
  • US12527319B2 patent drawing
  • US12527319B2 patent drawing
  • US12527319B2 patent drawing

AI summary

The present invention relates to a composition for cryopreservation, comprising: a nucleic acid structure which comprises a scaffold nucleic acid folded at predetermined positions to form multiple strands, and a plurality of staple nucleic acids wherein at least a portion of a sequence thereof comprises a complementary sequence to that of the scaffold nucleic acid, which are bound to at least one of the strands of the scaffold nucleic acid to form a double strand; linkers coupled to at least one of single strands in the nucleic acid structure; and an anti-freezing peptide coupled to at least one of the linkers, so as to exhibit excellent freeze-protection effects, which in turn increase cell viability during cryopreservation of cells and tissues, while retaining original texture of food even when used for freezing the food.