Fisetin yeast-based bio-capsules via osmoporation: effects of process variables on the encapsulation efficiency and internalized fisetin content

Osmoporation is an innovative method that can be used with food-grade yeast cells of Saccharomyces cerevisiae as natural encapsulating matrices. This technique overcomes barriers that difficult encapsulation and enables the internalization of fragile bioactive molecules such as fisetin into yeasts....

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Principais autores: Câmara Júnior, Antonio Anchieta, Dupont, Sébastien, Beney, Laurent, Gervais, Patrick, Rosenthal, Amauri, Correia, Roberta Targino Pinto, Pedrini, Márcia Regina da Silva
Formato: article
Idioma:English
Publicado em: Springer
Assuntos:
Fisetin
Osmoporation
S. cerevisiae
Encapsulation
Endereço do item:https://repositorio.ufrn.br/handle/123456789/45088
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spelling ri-123456789-450882021-11-30T13:52:36Z Fisetin yeast-based bio-capsules via osmoporation: effects of process variables on the encapsulation efficiency and internalized fisetin content Câmara Júnior, Antonio Anchieta Dupont, Sébastien Beney, Laurent Gervais, Patrick Rosenthal, Amauri Correia, Roberta Targino Pinto Pedrini, Márcia Regina da Silva Fisetin Osmoporation S. cerevisiae Encapsulation Osmoporation is an innovative method that can be used with food-grade yeast cells of Saccharomyces cerevisiae as natural encapsulating matrices. This technique overcomes barriers that difficult encapsulation and enables the internalization of fragile bioactive molecules such as fisetin into yeasts. In the present study, we assessed the effects of concentration, osmotic pressure, and temperature on the encapsulation efficiency (EE) and internalized fisetin content (IF). Two different quantification strategies were investigated: direct extraction (DE) without cell washing or freeze-drying steps and indirect extraction (IE) performed after washings with ethanol and freeze-drying. Our results showed that osmoporation improved EE (33 %) and IF (1.199 mg). The best experimental conditions were found by using DE. High-resolution images showed that the yeast cell envelope was preserved during osmoporation at 30 MPa and 84 % of yeast cells remained viable after treatment. Washing cells with organic solvent led to decreased EE (0.65 %) and IF (0.023 mg). This was probably due to either damages caused to yeast cell envelope or fisetin dragged out of cell. Overall, the results demonstrated the adequacy and relevant biotechnological potential of yeasts as encapsulating matrices for hydrophobic compounds. This fresh biotechnological approach has proven to be a promising tool for the production of bioactive-rich food products 2021-11-30T13:52:36Z 2021-11-30T13:52:36Z 2016-03-16 article CÂMARA, Antonio Anchieta de; DUPONT, Sébastien; BENEY, Laurent; GERVAIS, Patrick; ROSENTHAL, Amauri; CORREIA, Roberta Targino Pinto; PEDRINI, Márcia Regina da Silva. Fisetin yeast-based bio-capsules via osmoporation: effects of process variables on the encapsulation efficiency and internalized fisetin content. Applied Microbiology And Biotechnology, [S.L.], v. 100, n. 12, p. 5547-5558, 16 mar. 2016. Disponível em: 30 nov. 2021. http://dx.doi.org/10.1007/s00253-016-7425-8. 5547–5558 https://repositorio.ufrn.br/handle/123456789/45088 10.1007/s00253-016-7425-8 en Attribution 3.0 Brazil http://creativecommons.org/licenses/by/3.0/br/ application/pdf Springer
institution Repositório Institucional
collection RI - UFRN
language English
topic Fisetin
Osmoporation
S. cerevisiae
Encapsulation
spellingShingle Fisetin
Osmoporation
S. cerevisiae
Encapsulation
Câmara Júnior, Antonio Anchieta
Dupont, Sébastien
Beney, Laurent
Gervais, Patrick
Rosenthal, Amauri
Correia, Roberta Targino Pinto
Pedrini, Márcia Regina da Silva
Fisetin yeast-based bio-capsules via osmoporation: effects of process variables on the encapsulation efficiency and internalized fisetin content
description Osmoporation is an innovative method that can be used with food-grade yeast cells of Saccharomyces cerevisiae as natural encapsulating matrices. This technique overcomes barriers that difficult encapsulation and enables the internalization of fragile bioactive molecules such as fisetin into yeasts. In the present study, we assessed the effects of concentration, osmotic pressure, and temperature on the encapsulation efficiency (EE) and internalized fisetin content (IF). Two different quantification strategies were investigated: direct extraction (DE) without cell washing or freeze-drying steps and indirect extraction (IE) performed after washings with ethanol and freeze-drying. Our results showed that osmoporation improved EE (33 %) and IF (1.199 mg). The best experimental conditions were found by using DE. High-resolution images showed that the yeast cell envelope was preserved during osmoporation at 30 MPa and 84 % of yeast cells remained viable after treatment. Washing cells with organic solvent led to decreased EE (0.65 %) and IF (0.023 mg). This was probably due to either damages caused to yeast cell envelope or fisetin dragged out of cell. Overall, the results demonstrated the adequacy and relevant biotechnological potential of yeasts as encapsulating matrices for hydrophobic compounds. This fresh biotechnological approach has proven to be a promising tool for the production of bioactive-rich food products
format article
author Câmara Júnior, Antonio Anchieta
Dupont, Sébastien
Beney, Laurent
Gervais, Patrick
Rosenthal, Amauri
Correia, Roberta Targino Pinto
Pedrini, Márcia Regina da Silva
author_facet Câmara Júnior, Antonio Anchieta
Dupont, Sébastien
Beney, Laurent
Gervais, Patrick
Rosenthal, Amauri
Correia, Roberta Targino Pinto
Pedrini, Márcia Regina da Silva
author_sort Câmara Júnior, Antonio Anchieta
title Fisetin yeast-based bio-capsules via osmoporation: effects of process variables on the encapsulation efficiency and internalized fisetin content
title_short Fisetin yeast-based bio-capsules via osmoporation: effects of process variables on the encapsulation efficiency and internalized fisetin content
title_full Fisetin yeast-based bio-capsules via osmoporation: effects of process variables on the encapsulation efficiency and internalized fisetin content
title_fullStr Fisetin yeast-based bio-capsules via osmoporation: effects of process variables on the encapsulation efficiency and internalized fisetin content
title_full_unstemmed Fisetin yeast-based bio-capsules via osmoporation: effects of process variables on the encapsulation efficiency and internalized fisetin content
title_sort fisetin yeast-based bio-capsules via osmoporation: effects of process variables on the encapsulation efficiency and internalized fisetin content
publisher Springer
publishDate 2021
url https://repositorio.ufrn.br/handle/123456789/45088
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