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Caamal-Herrera I, Erreguin-Isaguirre MB, León-Buitimea A, Morones-Ramírez JR. Synthesis and Design of a Synthetic-Living Material Composed of Chitosan, Calendula officinalis Hydroalcoholic Extract, and Yeast with Applications as a Biocatalyst. ACS OMEGA 2023; 8:12716-12729. [PMID: 37065078 PMCID: PMC10099135 DOI: 10.1021/acsomega.2c07847] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 12/09/2022] [Accepted: 03/15/2023] [Indexed: 06/19/2023]
Abstract
Design and development of materials that couple synthetic and living components allow taking advantage of the complexity of biological systems within a controlled environment. However, their design and fabrication represent a challenge for material scientists since it is necessary to synthesize synthetic materials with highly specialized biocompatible and physicochemical properties. The design of synthetic-living materials (vita materials) requires materials capable of hosting cell ingrowth and maintaining cell viability for extended periods. Vita materials offer various advantages, from simplifying product purification steps to controlling cell metabolic activity and improving the resistance of biological systems to external stress factors, translating into reducing bioprocess costs and diversifying their industrial applications. Here, chitosan sponges, functionalized with Calendula officinalis hydroalcoholic extract, were synthesized using the freeze-drying method; they showed small pore sizes (7.58 μm), high porosity (97.95%), high water absorption (1695%), and thermal stability, which allows the material to withstand sterilization conditions. The sponges allowed integration of 58.34% of viable Saccharomyces cerevisiae cells, and the cell viability was conserved 12 h post-process (57.14%) under storage conditions [refrigerating temperature (4 °C) and without a nutrient supply]. In addition, the synthesized vita materials conserved their biocatalytic activity after 7 days of the integration process, which was evaluated through glucose consumption and ethanol production. The results in this paper describe the synthesis of complex vita materials and demonstrate that biochemically modified chitosan sponges can be used as a platform material to host living and metabolically active yeast with diverse applications as biocatalysts.
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Affiliation(s)
- Isabel
O. Caamal-Herrera
- School
of Chemistry, Autonomous University of Nuevo
Leon (UANL), San Nicolas de los
Garza, Nuevo Leon 66455, Mexico
- Applied
Microbiology Department, NanoBiotechnology Research Group, Research
Center on Biotechnology and Nanotechnology, School of Chemical Sciences, Autonomous University of Nuevo Leon, PIIT, Km 10 Autopista al Aeropuerto Mariano
Escobedo, Apodaca, Nuevo
Leon 66629, Mexico
| | - Mariana B. Erreguin-Isaguirre
- School
of Chemical Engineering Pharmaceutics, Technological
University of San Juan del Rio, Av. La Palma No. 125, Col. Vista Hermosa, San Juan del Rio, Queretaro 76800, Mexico
| | - Angel León-Buitimea
- School
of Chemistry, Autonomous University of Nuevo
Leon (UANL), San Nicolas de los
Garza, Nuevo Leon 66455, Mexico
- Applied
Microbiology Department, NanoBiotechnology Research Group, Research
Center on Biotechnology and Nanotechnology, School of Chemical Sciences, Autonomous University of Nuevo Leon, PIIT, Km 10 Autopista al Aeropuerto Mariano
Escobedo, Apodaca, Nuevo
Leon 66629, Mexico
| | - José R. Morones-Ramírez
- School
of Chemistry, Autonomous University of Nuevo
Leon (UANL), San Nicolas de los
Garza, Nuevo Leon 66455, Mexico
- Applied
Microbiology Department, NanoBiotechnology Research Group, Research
Center on Biotechnology and Nanotechnology, School of Chemical Sciences, Autonomous University of Nuevo Leon, PIIT, Km 10 Autopista al Aeropuerto Mariano
Escobedo, Apodaca, Nuevo
Leon 66629, Mexico
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Stühmeier-Niehe C, Lass L, Brocksieper M, Chanos P, Hertel C. Pre-Treatment of Starter Cultures with Mild Pulsed Electric Fields Influences the Characteristics of Set Yogurt. Foods 2023; 12:foods12030442. [PMID: 36765971 PMCID: PMC9913929 DOI: 10.3390/foods12030442] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/28/2022] [Revised: 01/09/2023] [Accepted: 01/13/2023] [Indexed: 01/19/2023] Open
Abstract
The aim of this study was to investigate the effect of pulsed electric field (PEF) pre-treatment of a dairy starter culture of Lactobacillus delbrueckii subsp. bulgaricus LB186 and Streptococcus thermophilus ST504 on the fermentation and final product characteristics of set-style yogurt. The effects of PEF treatment parameters, voltage (4-20 kV), pulse number (20-80 pulses), frequency (1-21 Hz), and pulse (5-8 µs) width on pH development, cell counts, and proteolytic activity, as well as on texture and degree of syneresis in yogurt were investigated by use of a two-level full factorial design. Pulse frequency and pulse width had a significant effect on the yogurt stiffness (p < 0.05) and the interaction of voltage and frequency had a significant effect on both stiffness and proteolytic activity (p < 0.05). Further experiments confirmed that pre-treatment of the dairy culture with specific PEF parameters immediately before addition to milk could accelerate fermentation of, increase stiffness of, and reduce syneresis in the final yogurt. This effect of the PEF-pre-treated culture was partially retained even after flash-freezing and 14 days of storage of the culture at -20 °C. The effects were attributed to responses to oxidative stress induced by the PEF pre-treatment.
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Affiliation(s)
- Corinna Stühmeier-Niehe
- Department of Biotechnology, German Institute of Technologies (DIL), Professor-von Klitzing Str. 7, 49610 Quakenbrück, Germany
- Elea Technology GmbH, Professor-von Klitzing Str. 9, 49610 Quakenbrück, Germany
| | - Luca Lass
- Applied Life Sciences, Hochschule Emden-Leer, Constantiaplatz 4, 26723 Emden, Germany
| | - Miriam Brocksieper
- Faculty of Agriculture, Rheinische Friedrich-Wilhelms-Universität, Regina-Pacis Weg 3, 53113 Bonn, Germany
| | - Panagiotis Chanos
- Department of Biotechnology, German Institute of Technologies (DIL), Professor-von Klitzing Str. 7, 49610 Quakenbrück, Germany
- Correspondence:
| | - Christian Hertel
- Department of Biotechnology, German Institute of Technologies (DIL), Professor-von Klitzing Str. 7, 49610 Quakenbrück, Germany
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3
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Akarca G, Ozkan M, Ozcan T. The impact of solution plasma processing combine with pulsed electric field on the viability of probiotic bacteria, microbial growth and structure of drinking yoghurt. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16616] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Gokhan Akarca
- Afyon Kocatepe University Faculty of Engineering, Department of Food Engineering, Ahmet Necret Sezer Campus Afyonkarahisar Turkey
| | - Mehmet Ozkan
- Afyon Kocatepe University Faculty of Science and Literature, Department of Physics, Ahmet Necret Sezer Campus Afyonkarahisar Turkey
| | - Tulay Ozcan
- Bursa Uludag University Faculty of Agriculture, Department of Food Engineering, Gorukle Campus Bursa Turkey
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4
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Gentès M, Caron A, Champagne CP. Potential applications of pulsed electric field in cheesemaking. INT J DAIRY TECHNOL 2022. [DOI: 10.1111/1471-0307.12854] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Marie‐Claude Gentès
- Saint‐Hyacinthe Development and Research Centre Agriculture and Agri‐Food Canada 3600 Casavant Boulevard West Saint‐Hyacinthe Quebec J2S 8E3 Canada
| | - Annie Caron
- Saint‐Hyacinthe Development and Research Centre Agriculture and Agri‐Food Canada 3600 Casavant Boulevard West Saint‐Hyacinthe Quebec J2S 8E3 Canada
| | - Claude P Champagne
- Saint‐Hyacinthe Development and Research Centre Agriculture and Agri‐Food Canada 3600 Casavant Boulevard West Saint‐Hyacinthe Quebec J2S 8E3 Canada
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Asaithambi N, Singh SK, Singha P. Current status of non-thermal processing of probiotic foods: A review. J FOOD ENG 2021. [DOI: 10.1016/j.jfoodeng.2021.110567] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
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Effect of electroporation in a continuous flow system on bioaccumulation of magnesium, zinc and calcium ions in Lactobacillus rhamnosus B 442 cells. Bioelectrochemistry 2021; 140:107769. [PMID: 33631416 DOI: 10.1016/j.bioelechem.2021.107769] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/04/2020] [Revised: 01/21/2021] [Accepted: 02/03/2021] [Indexed: 11/23/2022]
Abstract
Biomass of Lactobacillus rhamnosus B 442 was subjected to the continuous electroporation using an electroporator with a flow chamber (length of 10 cm, distance between electrodes 0.25 cm, stream width 0.25 cm, flow speed 10 mL/min) to improve accumulation of calcium, magnesium and zinc in the cells. For all tested ions, the following parameters were applied: voltage of 250 V (E = 1 kV/cm), 570 V (E = 2.28 kV/cm), 950 V (E = 3.8 kV/cm), and 1400 V (E = 5.6 kV/cm, the positive control), a frequency of 10 Hz, a pulse width of 100 µs and 30 electrical pulses. The use of PEF increased the accumulation of magnesium, zinc and calcium by 39, 73 and 162%, respectively, compared to the control. Positive correlation was found between ion accumulation and membrane permeability for zinc and magnesium. For calcium, the initial increase in permeability resulted in higher ion accumulation, but with a further increase of this parameter at 3.8 kV/cm, its decrease was observed caused by a drop in cell viability. Total number of bacteria ranged from 1.67 × 108 (for the cultures supplemented with calcium) to 1.34 × 1012 cfu/mL (for the cultures supplemented with magnesium).
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Nowosad K, Sujka M, Pankiewicz U, Kowalski R. The application of PEF technology in food processing and human nutrition. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2021; 58:397-411. [PMID: 33564198 PMCID: PMC7847884 DOI: 10.1007/s13197-020-04512-4] [Citation(s) in RCA: 40] [Impact Index Per Article: 13.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Revised: 03/23/2020] [Accepted: 05/01/2020] [Indexed: 12/25/2022]
Abstract
During the last decades, many novel techniques of food processing have been developed in response to growing demand for safe and high quality food products. Nowadays, consumers have high expectations regarding the sensory quality, functionality and nutritional value of products. They also attach great importance to the use of environmentally-friendly technologies of food production. The aim of this review is to summarize the applications of PEF in food technology and, potentially, in production of functional food. The examples of process parameters and obtained effects for each application have been presented.
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Affiliation(s)
- Karolina Nowosad
- Department of Analysis and Evaluation of Food Quality, University of Life Sciences in Lublin, Skromna 8, 20-704 Lublin, Poland
| | - Monika Sujka
- Department of Analysis and Evaluation of Food Quality, University of Life Sciences in Lublin, Skromna 8, 20-704 Lublin, Poland
| | - Urszula Pankiewicz
- Department of Analysis and Evaluation of Food Quality, University of Life Sciences in Lublin, Skromna 8, 20-704 Lublin, Poland
| | - Radosław Kowalski
- Department of Analysis and Evaluation of Food Quality, University of Life Sciences in Lublin, Skromna 8, 20-704 Lublin, Poland
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Peng K, Koubaa M, Bals O, Vorobiev E. Recent insights in the impact of emerging technologies on lactic acid bacteria: A review. Food Res Int 2020; 137:109544. [DOI: 10.1016/j.foodres.2020.109544] [Citation(s) in RCA: 20] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/11/2020] [Revised: 07/08/2020] [Accepted: 07/09/2020] [Indexed: 12/14/2022]
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Pankiewicz U, Góral M, Kozłowicz K, Góral D. Application of pulsed electric field in production of ice cream enriched with probiotic bacteria (L. rhamnosus B 442) containing intracellular calcium ions. J FOOD ENG 2020. [DOI: 10.1016/j.jfoodeng.2019.109876] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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Al Daccache M, Koubaa M, Maroun RG, Salameh D, Louka N, Vorobiev E. Pulsed electric field-assisted fermentation of Hanseniaspora sp. yeast isolated from Lebanese apples. Food Res Int 2020; 129:108840. [PMID: 32036887 DOI: 10.1016/j.foodres.2019.108840] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/26/2019] [Revised: 11/12/2019] [Accepted: 11/18/2019] [Indexed: 01/26/2023]
Abstract
Hanseniaspora sp. yeast was stimulated using pulsed electric field (PEF) during the different fermentation phases. The impact of PEF parameters on the growth rate and substrate consumption was studied. The PEF intensities chosen for this study were mainly in the range of 72-285 V cm-1. A PEF treatment chamber was designed for this study with a ratio of 1:50 between the volume of the fermenter and the volume of the chamber. It allows the recycling of the culture medium using a peristaltic pump, and the yeast treatment by PEF during the fermentation. The continuous circulation of the medium allows avoiding the increase of the temperature inside the fermenter, the cell aggregation, as well as the agitation and the scale-up issues that are associated with the PEF treatment of the entire volume in batch mode. The maximal yeast growth rate was obtained using an electric field strength of 285 V cm-1 applied during both Lag and early exponential phase, and Log phase. This observation was accompanied by a faster consumption of glucose in the medium during the fermentation. Besides, the sensitivity of Hanseniaspora sp. yeast to PEF treatment was more pronounced during the Lag and early exponential phase than the Log phase. The results obtained exposed the great benefit of stimulating Hanseniaspora sp. yeast using moderate PEF as it reduces the fermentation time along with increasing the biomass concentration.
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Affiliation(s)
- Marina Al Daccache
- Sorbonne University, Université de technologie de Compiègne, ESCOM, EA 4297 TIMR, Centre de recherche Royallieu, CS 60319, 60203 Compiègne Cedex, France; Faculté des Sciences, Centre d'Analyses et de Recherche, UR TVA, Laboratoire CTA, Université Saint-Joseph, Beyrouth, Lebanon
| | - Mohamed Koubaa
- ESCOM, UTC, EA 4297 TIMR, 1 allée du réseau Jean-Marie Buckmaster, 60200 Compiègne, France.
| | - Richard G Maroun
- Faculté des Sciences, Centre d'Analyses et de Recherche, UR TVA, Laboratoire CTA, Université Saint-Joseph, Beyrouth, Lebanon
| | - Dominique Salameh
- Faculté des Sciences, Centre d'Analyses et de Recherche, UR TVA, Laboratoire CTA, Université Saint-Joseph, Beyrouth, Lebanon
| | - Nicolas Louka
- Faculté des Sciences, Centre d'Analyses et de Recherche, UR TVA, Laboratoire CTA, Université Saint-Joseph, Beyrouth, Lebanon
| | - Eugène Vorobiev
- Sorbonne University, Université de technologie de Compiègne, ESCOM, EA 4297 TIMR, Centre de recherche Royallieu, CS 60319, 60203 Compiègne Cedex, France
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Głral M, Pankiewicz U, Sujka M, Kowalski R, Góral D, Kozłowicz K. Influence of Pulsed Electric Field on Accumulation of Calcium in Lactobacillus rhamnosus B 442. J Microbiol Biotechnol 2020; 30:44-53. [PMID: 31838798 PMCID: PMC9728274 DOI: 10.4014/jmb.1908.08064] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
Abstract
Calcium is an element that performs many important functions in the human body. A study was conducted on the use of a pulsed electric field (PEF) to enrich cells of Lactobacillus rhamnosus B 442 in calcium ions. The highest concentration of calcium ions in bacterial cells (7.30 mg/g d.m.) was obtained at ion concentration of 200 µg/ml of medium and with the use of the following PEF parameters: field strength 3.0 kV/cm, exposure time 10 min, pulse width 75 ms and 20 h of culturing after which bacteria were treated with the field. Cell biomass varied in the range from 0.09 g/g d.m. to 0.252 g/g d.m., and the total number of bacteria ranged from 1010 CFU/ml to 1012 CFU/ml. Microscope photographs prove that calcium ions were situated within the cells of the bacteria, and electroporation contributed to an increase in the effectiveness of the ion bioaccumulation process. Samples containing calcium and subjected to electroporation displayed intensive fluorescence. The significance of this research was the possibility of using probiotic bacteria enriched with calcium ions for the production of functional food in subsequent studies.
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Affiliation(s)
- Maógorzata Głral
- Department of Analysis and Food Quality Assessment, Faculty of Food Science and Biotechnology University of Life Sciences, Skromna 8, 20-704, Lublin, Poland
| | - Urszula Pankiewicz
- Department of Analysis and Food Quality Assessment, Faculty of Food Science and Biotechnology University of Life Sciences, Skromna 8, 20-704, Lublin, Poland,Corresponding author Phone: +48-81-462-33-29 E-mail:
| | - Monika Sujka
- Department of Analysis and Food Quality Assessment, Faculty of Food Science and Biotechnology University of Life Sciences, Skromna 8, 20-704, Lublin, Poland
| | - Radosław Kowalski
- Department of Analysis and Food Quality Assessment, Faculty of Food Science and Biotechnology University of Life Sciences, Skromna 8, 20-704, Lublin, Poland
| | - Dariusz Góral
- Department of Analysis and Food Quality Assessment, Faculty of Food Science and Biotechnology University of Life Sciences, Skromna 8, 20-704, Lublin, Poland
| | - Katarzyna Kozłowicz
- Department of Biological Bases of Food and Feed Technologies, Faculty of Production Engineering, University of Life Sciences, Głęboka 8, 0-61, Lublin, Poland
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Góral M, Pankiewicz U, Sujka M, Kowalski R. Bioaccumulation of zinc ions in Lactobacillus rhamnosus B 442 cells under treatment of the culture with pulsed electric field. Eur Food Res Technol 2019. [DOI: 10.1007/s00217-018-3219-9] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
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