Department of Chemical Engineering and Biotechnology, BP Institute, University of Cambridge, Madingley Road, Cambridge CB3 0EZ, United Kingdom.
Langmuir. 2012 Jan 17;28(2):1169-74. doi: 10.1021/la204183u. Epub 2011 Dec 22.
Polymeric colloidosomes encapsulating viable Baker's yeast cells were prepared. To make the capsules, an aqueous suspension of 153 nm poly(methyl methacrylate-co-butyl acrylate) latex particles plus yeast cells is emulsified in a continuous phase of sunflower oil. By adding a small amount of ethanol to the oil phase, the latex particles at the surface of the emulsion droplets aggregate, forming the colloidosome shells. The microcapsules have been examined using optical, confocal, and scanning electron microscopies. The viability of the yeast cells was tested using fluorescent molecular probes. The encapsulated Baker's yeast cells were able to metabolize glucose from solution, although at a slower rate compared to nonencapsulated yeast. This demonstrates diffusion limitation through the colloidosome shell. The diffusive resistance could be increased by manufacturing colloidosomes with a double latex shell.
制备了包封活酿酒酵母细胞的聚合胶体囊。为了制备胶囊，将粒径为 153nm 的聚（甲基丙烯酸甲酯-丙烯酸丁酯）乳胶粒子和酵母细胞的水悬浮液在葵花籽油连续相中乳化。通过向油相中添加少量乙醇，乳液液滴表面的乳胶粒子聚集，形成胶体囊壳。使用光学显微镜、共焦显微镜和扫描电子显微镜检查了微胶囊。使用荧光分子探针测试了酵母细胞的活力。包封的酿酒酵母细胞能够代谢溶液中的葡萄糖，尽管与未包封的酵母相比，其代谢速度较慢。这表明胶体囊壳存在扩散限制。通过制造具有双层乳胶壳的胶体囊，可以增加扩散阻力。
