Kalinina Irina, Fatkullin Rinat, Naumenko Natalya, Popova Natalia, Stepanova Darya
Department of Food and Biotechnology, South Ural State University (National Research University), 76 Lenin Avenue, Chelyabinsk 454080, Russia.
Faculty of Biotechnologies (BioTech), ITMO University, Kronverksky Prospekt, 49, lit. A, Saint Petersburg 197101, Russia.
Int J Food Sci. 2024 Nov 16;2024:7593352. doi: 10.1155/2024/7593352. eCollection 2024.
This study is aimed at investigating the possibility of using spent cells of brewer's yeast to encapsulate the plant antioxidant curcumin and the effect of such an approach on the bioavailability of BAS in an digestion model. Spent brewer's yeast is a significant volume organic waste that is difficult to dispose of, which makes additional options for its use very promising. Encapsulation of curcumin into spent yeast cells was carried out in a nanostructured manner. The encapsulation process was studied using laser dynamic light scattering, inverted and luminescence microscopy, and FTIR analysis. The efficiency and feasibility of curcumin encapsulation process was evaluated by determining the encapsulation efficiency index and modeling the digestion process. From these studies, it was found that spent yeast cells are capable of acting as a "delivery system" for curcumin. Encapsulation efficiencies of 47.7% can be achieved if curcumin is prenanostructured. Analysis of the potential bioavailability of the plant antioxidant in an gastric digestion model showed that the technology of encapsulation into yeast cells allows for curcumin retention of 79.5%.
本研究旨在探讨利用啤酒酵母的废细胞来包封植物抗氧化剂姜黄素的可能性，以及这种方法在消化模型中对姜黄素生物利用度的影响。废弃啤酒酵母是大量难以处理的有机废物，这使得其更多利用途径极具前景。姜黄素以纳米结构的方式被包封到废酵母细胞中。使用激光动态光散射、倒置和荧光显微镜以及傅里叶变换红外光谱分析对包封过程进行了研究。通过测定包封效率指数和模拟消化过程来评估姜黄素包封过程的效率和可行性。从这些研究中发现，废酵母细胞能够作为姜黄素的“递送系统”。如果姜黄素预先形成纳米结构，包封效率可达47.7%。在胃消化模型中对植物抗氧化剂潜在生物利用度的分析表明，包封到酵母细胞中的技术可使姜黄素保留率达到79.5%。
