Blacksburg, VA, Mar 18: An international team of scientists, including Virginia Tech researchers Xiaofeng Wang and Boris A. Vinatzer, has identified fungal proteins capable of catalyzing ice formation at high subzero temperatures—a discovery that could have wide-ranging applications in weather modification, climate modeling, frozen food production, and cryopreservation. The study is published in Science Advances.
Unlike traditional ice-nucleating agents such as silver iodide, which are toxic, the fungal proteins are water-soluble and cell-free, making them safer and more environmentally friendly for potential applications. In cloud seeding, these fungal molecules could trigger ice formation in clouds, promoting rain while reducing environmental risks associated with conventional methods.
“Fungal ice nucleation proteins are remarkable because they allow us to explore safer, more precise ways to influence ice formation,” said Vinatzer, professor in the School of Plant and Environmental Sciences at Virginia Tech. “From improving cloud seeding to enhancing frozen food safety and even cryopreservation, the possibilities are vast.”
The discovery also has implications for climate science. Ice in clouds affects the Earth’s radiation balance, and knowing the distribution of these fungal proteins could help refine climate models for better predictive accuracy.
The team traced the origin of the ice nucleation gene to bacteria, transferred to fungi through horizontal gene transfer hundreds of thousands, if not millions, of years ago. Over time, fungi have refined the protein, making it highly efficient.
Potential applications include:
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Frozen food production: Using the fungal protein as a single, well-defined additive for safer, controlled ice formation.
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Cryopreservation: Protecting delicate cells such as sperm, eggs, embryos, and tissues by initiating ice formation at higher temperatures.
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Climate modeling: Improving understanding of cloud ice formation to enhance predictive climate models.
The research involved an interdisciplinary team of experts in plant sciences, chemistry, polymer science, and engineering from institutions including Virginia Tech, Boise State University, University of Utah, Max Planck Institutes in Germany, and the U.S. Air Force Research Laboratory. Funding was provided by the National Science Foundation and the Department of Defense.
“This work connects sustainability, food safety, and future manufacturing while training the next generation of engineers and scientists,” said Vinatzer.
