Medeiros F G M, Correia R T P, Dupont S, Beney L, Pedrini M R S
Bioprocess Laboratory, Chemical Engineering Department, Federal University of Rio Grande do Norte, Natal, Brazil.
Laboratory of Bioactive Compounds, Chemical Engineering Department, Federal University of Rio Grande do Norte, Natal, Brazil.
Lett Appl Microbiol. 2018 Oct;67(4):363-369. doi: 10.1111/lam.13045. Epub 2018 Aug 22.
Cell osmoporation is a simple and straightforward procedure of creating food-grade biocapsules. This study proposes a new protocol of sequential cell osmoporation stages and evaluates its impact on the efficiency of curcumin and fisetin internalization into Saccharomyces cerevisiae cells. To the best of our knowledge, this is the first report in the literature regarding the subject. To assess how multiple osmoporation stages influence the encapsulation efficiency (% EE), encapsulated amount of curcumin (IC) and fisetin (IF) into S. cerevisiae cells and cell viability, the residual supernatant was used for the subsequent encapsulation stages and viability was assessed by the CFU method. Quantification was carried through direct extraction, using an ultrasonic bath and UV-Vis spectrophotometry. Experimental data demonstrated that the addition of a second osmoporation stage increases both the EE (% EE) and the amount of encapsulated curcumin and fisetin (IC and IF). As a result, the EE was considerably improved and the obtained microcapsules contained a higher amount of the targeted bioactive compounds in its internal structure. However, adding a third osmoporation stage proved to less beneficial to the process efficiency due to its lower yield and the significant negative impact to cell viability.
For the first time in the literature, a protocol of serial osmoporation stages to enhance the encapsulation efficiency of hydrophobic low molecular weight molecules (curcumin and fisetin) into Saccharomyces cerevisiae cells was determined. By increasing overall efficiency, this protocol empowers the encapsulation process and creates a rational way to reduce waste for future industrial osmoporation applications.
细胞渗透是一种简单直接的制备食品级生物胶囊的方法。本研究提出了一种新的连续细胞渗透阶段方案，并评估了其对姜黄素和非瑟酮内化进入酿酒酵母细胞效率的影响。据我们所知，这是文献中关于该主题的首篇报道。为了评估多个渗透阶段如何影响酿酒酵母细胞的包封效率（% EE）、姜黄素（IC）和非瑟酮（IF）的包封量以及细胞活力，将残留的上清液用于后续的包封阶段，并通过CFU方法评估细胞活力。使用超声波浴和紫外可见分光光度法通过直接提取进行定量分析。实验数据表明，添加第二个渗透阶段可提高包封效率（% EE）以及姜黄素和非瑟酮的包封量（IC和IF）。结果，包封效率得到显著提高，所获得的微胶囊在其内部结构中含有更高量的目标生物活性化合物。然而，添加第三个渗透阶段对工艺效率的益处较小，因为其产率较低且对细胞活力有显著负面影响。
文献中首次确定了一种连续渗透阶段的方案，以提高疏水性低分子量分子（姜黄素和非瑟酮）进入酿酒酵母细胞的包封效率。通过提高整体效率，该方案增强了包封过程，并为未来工业渗透应用创造了一种合理的减少浪费的方法。
