Sriamornsak P
Department of Biopharmacy, Silpakorn University, Nakhon Pathom, Thailand.
Eur J Pharm Biopharm. 1998 Sep;46(2):233-6. doi: 10.1016/s0939-6411(98)00021-6.
Entrapment of cells within spheres of polysaccharide gel has become the most widely used technique for immobilizing living cells. Polysaccharide pectin, formed gel with calcium ions, was investigated as a precursor of spherical calcium polysaccharide gel beads. The type of pectin sample was found to be important in the formation of the beads. Partially deesterified pectin with a lower degree of esterification provided spherical beads and was chosen for immobilization of the yeast cells, Sacchararomyces cerevisiae, and compared to those with alginate. The effect of storage condition of the beads on the viability of the entrapped cells was also studied. After storage at 4 degreesC or -40 degreesC for 1 month, even lyophilization before storage, the beads with entrapped cells were sufficiently stable when compared to suspension of non-entrapped yeast cells.
将细胞包埋于多糖凝胶球内已成为固定活细胞最广泛使用的技术。研究了由果胶多糖与钙离子形成凝胶，作为球形钙多糖凝胶珠的前体。发现果胶样品的类型对珠子的形成很重要。具有较低酯化度的部分脱酯果胶可形成球形珠子，并被选用于固定酿酒酵母细胞，并与藻酸盐固定的细胞进行比较。还研究了珠子储存条件对包埋细胞活力的影响。在4℃或-40℃储存1个月后，即使在储存前进行冻干，与未包埋酵母细胞的悬浮液相比，包埋细胞的珠子也足够稳定。
