Aertsen Abram, Meersman Filip, Hendrickx Marc E G, Vogel Rudi F, Michiels Chris W
Laboratory of Food Microbiology, Leuven Food Science and Nutrition Research Center (LFoRCe), Department of Microbial and Molecular Systems (M(2)S), K.U.Leuven, Kasteelpark Arenberg 22, B-3001 Leuven, Belgium.
Trends Biotechnol. 2009 Jul;27(7):434-41. doi: 10.1016/j.tibtech.2009.04.001. Epub 2009 Jun 3.
Pressure is a thermodynamic parameter whose unique effects on biological systems are increasingly being studied in a growing number of scientific fields. As such, the effects of high pressure are currently being investigated at different levels, ranging from proteins, enzymes and viruses to microorganisms, mammalian cells and tissues. Together with the steadily growing knowledge and understanding of high pressure effects on these increasingly complex systems, the purposeful use of high pressure has found several unique applications in bioscience over the past few years, including the disaggregation of proteins, the preparation of viral vaccines and the modulation of food functionality. In this review, recent and emerging applications of high pressure in biotechnology are presented and discussed.
压力是一种热力学参数，在越来越多的科学领域中，其对生物系统的独特影响正得到越来越多的研究。因此，目前正在不同层面研究高压的影响，范围从蛋白质、酶和病毒到微生物、哺乳动物细胞和组织。随着对高压对这些日益复杂系统影响的认识和理解不断稳步增长，在过去几年中，高压的有目的应用在生物科学领域发现了一些独特的用途，包括蛋白质的解聚、病毒疫苗的制备以及食品功能的调节。在本综述中，将介绍和讨论高压在生物技术中的最新和新兴应用。
