1
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Traversari G, Delogu F, Aparicio S, Cincotti A. hMSCs in contact with DMSO for cryopreservation: experiments and modelling of osmotic injury and cytotoxic effect. Biotechnol Bioeng 2022; 119:2890-2907. [PMID: 35799310 PMCID: PMC9546233 DOI: 10.1002/bit.28174] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/28/2022] [Revised: 06/07/2022] [Accepted: 06/25/2022] [Indexed: 11/06/2022]
Abstract
In this work a combined analysis of osmotic injury and cytotoxic effect useful for the optimization of the cryopreservation process of a cell suspension is carried out. The case of human Mesenchymal Stem Cells (hMSCs) from Umbilical Cord Blood (UCB) in contact with DiMethyl SulfOxide (DMSO) acting as Cryo-Protectant Agent (CPA) is investigated from the experimental as well as the theoretical perspective. The experimental runs are conducted by suspending the cells in hypertonic solutions of DMSO at varying osmolality, system temperature and contact times; then, at room temperature, cells are pelleted by centrifugation and suspended back to isotonic conditions. Eventually cell count and viability are measured by means of a Coulter counter and flow-cytometer, respectively. Overall, a decrease of cell count and viability results when DMSO concentration, temperature and contact time increase. A novel mathematical model is developed and proposed to interpret measured data by dividing the cell population between viable and non-viable cells. The decrease of cell count is ascribed exclusively to the osmotic injury caused by expansion lysis: excessive swelling causes the burst of both viable as well as non-viable cells. On the other hand, the reduction of cell viability is ascribed only to cytotoxicity which gradually transforms viable cells into non-viable ones. A chemical reaction engineering approach is adopted to describe the dynamics of both phenomena: by following the kinetics of two chemical reactions during cell osmosis inside a closed system it is shown that the simultaneous reduction of cell count and viability may be successfully interpreted. The use of the Surface Area Regulation (SAR) model recently proposed by the authors allows one to avoid the setting in advance of fixed cell Osmotic Tolerance Limits (OTLs), as traditionally done in cryopreservation literature to circumvent the mathematical simulation of osmotic injury. Comparisons between experimental data and theoretical simulations are provided: first, a non-linear regression analysis is performed to evaluate unknown model parameters through a best-fitting procedure carried out in a sequential fashion; then, the proposed model is validated by full predictions of system behavior measured at operating conditions different from those used during the best-fit procedure. This article is protected by copyright. All rights reserved.
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Affiliation(s)
- Gabriele Traversari
- Dipartimento di Ingegneria Meccanica, Chimica e dei Materiali, Università degli Studi di Cagliari, 09100, Cagliari, Italy
| | - Francesco Delogu
- Dipartimento di Ingegneria Meccanica, Chimica e dei Materiali, Università degli Studi di Cagliari, 09100, Cagliari, Italy
| | | | - Alberto Cincotti
- Dipartimento di Ingegneria Meccanica, Chimica e dei Materiali, Università degli Studi di Cagliari, 09100, Cagliari, Italy
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2
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Kong Y, Zhao Y, Yu Y, Su W, Liu Z, Fei Y, Ma J, Mi L. Single cell sorting of young yeast based on label-free fluorescence lifetime imaging microscopy. JOURNAL OF BIOPHOTONICS 2022; 15:e202100344. [PMID: 34978383 DOI: 10.1002/jbio.202100344] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/05/2021] [Revised: 12/02/2021] [Accepted: 12/22/2021] [Indexed: 06/14/2023]
Abstract
Saccharomyces cerevisiae is an attractive organism used in the fermentation industry and is an important model organism for virus research. The ability to sort yeast cells is important for diverse applications. Replicative aging of Saccharomyces Cerevisiae is accompanied by metabolic changes that are related to an essential coenzyme, reduced nicotinamide adenine dinucleotide (phosphate) (NAD(P)H). Here, a single cell sorting method based on fluorescence lifetime imaging microscopy (FLIM) and laser-induced forward transfer (LIFT) was implemented for the first time. The aging level of yeast was determined based on the FLIM by NAD(P)H, which was a label-free and noninvasive method for studying individual cells. Then, young and active yeast cells were sorted by the LIFT system at the single cell level. During the entire experiment, a sterile and humid environment was maintained to ensure the activity of cells. The high viability of sorted cells was achieved by the LIFT combining with FLIM.
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Affiliation(s)
- Yawei Kong
- Department of Optical Science and Engineering, Shanghai Engineering Research Center of Ultra-precision Optical Manufacturing, Key Laboratory of Micro and Nano Photonic Structures (Ministry of Education), School of Information Science and Technology, Fudan University, Shanghai, China
| | - Yinping Zhao
- Institute of Biomedical Engineering and Technology, Academy for Engineering and Technology, Fudan University, Shanghai, China
| | - Yao Yu
- Shanghai Engineering Research Center of Industrial Microorganisms, The Multiscale Research Institute of Complex Systems (MRICS), School of Life Sciences, Fudan University, Shanghai, China
| | - Wenhua Su
- Department of Optical Science and Engineering, Shanghai Engineering Research Center of Ultra-precision Optical Manufacturing, Key Laboratory of Micro and Nano Photonic Structures (Ministry of Education), School of Information Science and Technology, Fudan University, Shanghai, China
| | - Zhijia Liu
- Department of Optical Science and Engineering, Shanghai Engineering Research Center of Ultra-precision Optical Manufacturing, Key Laboratory of Micro and Nano Photonic Structures (Ministry of Education), School of Information Science and Technology, Fudan University, Shanghai, China
| | - Yiyan Fei
- Department of Optical Science and Engineering, Shanghai Engineering Research Center of Ultra-precision Optical Manufacturing, Key Laboratory of Micro and Nano Photonic Structures (Ministry of Education), School of Information Science and Technology, Fudan University, Shanghai, China
| | - Jiong Ma
- Department of Optical Science and Engineering, Shanghai Engineering Research Center of Ultra-precision Optical Manufacturing, Key Laboratory of Micro and Nano Photonic Structures (Ministry of Education), School of Information Science and Technology, Fudan University, Shanghai, China
- Institute of Biomedical Engineering and Technology, Academy for Engineering and Technology, Fudan University, Shanghai, China
- Shanghai Engineering Research Center of Industrial Microorganisms, The Multiscale Research Institute of Complex Systems (MRICS), School of Life Sciences, Fudan University, Shanghai, China
| | - Lan Mi
- Department of Optical Science and Engineering, Shanghai Engineering Research Center of Ultra-precision Optical Manufacturing, Key Laboratory of Micro and Nano Photonic Structures (Ministry of Education), School of Information Science and Technology, Fudan University, Shanghai, China
- Institute of Biomedical Engineering and Technology, Academy for Engineering and Technology, Fudan University, Shanghai, China
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3
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Zoz F, Guyot S, Grandvalet C, Ragon M, Lesniewska E, Dupont S, Firmesse O, Carpentier B, Beney L. Management of Listeria monocytogenes on Surfaces via Relative Air Humidity: Key Role of Cell Envelope. Foods 2021; 10:foods10092002. [PMID: 34574112 PMCID: PMC8468791 DOI: 10.3390/foods10092002] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/17/2021] [Revised: 08/20/2021] [Accepted: 08/24/2021] [Indexed: 12/25/2022] Open
Abstract
Although relative air humidity (RH) strongly influences microbial survival, its use for fighting surface pathogens in the food industry has been inadequately considered. We asked whether RH control could destroy Listeria monocytogenes EGDe by envelope damage. The impact of dehydration in phosphate-buffered saline (PBS) at 75%, 68%, 43% and 11% RH on the bacterial envelope was investigated using flow cytometry and atomic force microscopy. Changes after rehydration in the protein secondary structure and peptidoglycan were investigated by infrared spectroscopy. Complementary cultivability measurements were performed by running dehydration–rehydration with combinations of NaCl (3–0.01%), distilled water, city water and PBS. The main results show that cell membrane permeability and cell envelope were greatly altered during dehydration in PBS at 68% RH followed by rapid rehydration. This damage led cells to recover only 67% of their initial volume after rehydration. Moreover, the most efficient way to destroy cells was dehydration and rehydration in city water. Our study indicates that rehydration of dried, sullied foods on surfaces may improve current cleaning procedures in the food industry.
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Affiliation(s)
- Fiona Zoz
- Univ. Bourgogne Franche-Comté, AgroSup Dijon, PAM UMR A 02.102, F-21000 Dijon, France; (F.Z.); (C.G.); (M.R.); (S.D.); (L.B.)
- Mérieux NutriSciences–70 Mail Marcel Cachin, F-38600 Fontaine, France
| | - Stéphane Guyot
- Univ. Bourgogne Franche-Comté, AgroSup Dijon, PAM UMR A 02.102, F-21000 Dijon, France; (F.Z.); (C.G.); (M.R.); (S.D.); (L.B.)
- Correspondence: ; Tel.: +33-3-8077-2387
| | - Cosette Grandvalet
- Univ. Bourgogne Franche-Comté, AgroSup Dijon, PAM UMR A 02.102, F-21000 Dijon, France; (F.Z.); (C.G.); (M.R.); (S.D.); (L.B.)
| | - Mélanie Ragon
- Univ. Bourgogne Franche-Comté, AgroSup Dijon, PAM UMR A 02.102, F-21000 Dijon, France; (F.Z.); (C.G.); (M.R.); (S.D.); (L.B.)
| | - Eric Lesniewska
- ICB UMR CNRS 6303, Université de Bourgogne Franche-Comté, F-21078 Dijon, France;
| | - Sébastien Dupont
- Univ. Bourgogne Franche-Comté, AgroSup Dijon, PAM UMR A 02.102, F-21000 Dijon, France; (F.Z.); (C.G.); (M.R.); (S.D.); (L.B.)
| | - Olivier Firmesse
- Laboratory for Food Safety, French Agency for Food, Environmental and Occupational Health & Safety (ANSES), Université Paris-Est, F-94700 Maisons-Alfort, France; (O.F.); (B.C.)
| | - Brigitte Carpentier
- Laboratory for Food Safety, French Agency for Food, Environmental and Occupational Health & Safety (ANSES), Université Paris-Est, F-94700 Maisons-Alfort, France; (O.F.); (B.C.)
| | - Laurent Beney
- Univ. Bourgogne Franche-Comté, AgroSup Dijon, PAM UMR A 02.102, F-21000 Dijon, France; (F.Z.); (C.G.); (M.R.); (S.D.); (L.B.)
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Guyot S, Pottier L, Bertheau L, Dumont J, Dorelle Hondjuila Miokono E, Dupont S, Ragon M, Denimal E, Marin A, Hallsworth JE, Beney L, Gervais P. Increased xerotolerance of Saccharomyces cerevisiae during an osmotic pressure ramp over several generations. Microb Biotechnol 2021; 14:1445-1461. [PMID: 33739621 PMCID: PMC8313259 DOI: 10.1111/1751-7915.13789] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/16/2020] [Revised: 02/12/2021] [Accepted: 02/17/2021] [Indexed: 12/01/2022] Open
Abstract
Although mechanisms involved in response of Saccharomyces cerevisiae to osmotic challenge are well described for low and sudden stresses, little is known about how cells respond to a gradual increase of the osmotic pressure (reduced water activity; aw ) over several generations as it could encounter during drying in nature or in food processes. Using glycerol as a stressor, we propagated S. cerevisiae through a ramp of the osmotic pressure (up to high molar concentrations to achieve testing-to-destruction) at the rate of 1.5 MPa day-1 from 1.38 to 58.5 MPa (0.990-0.635 aw ). Cultivability (measured at 1.38 MPa and at the harvest osmotic pressure) and glucose consumption compared with the corresponding sudden stress showed that yeasts were able to grow until about 10.5 MPa (0.926 aw ) and to survive until about 58.5 MPa, whereas glucose consumption occurred until 13.5 MPa (about 0.915 aw ). Nevertheless, the ramp conferred an advantage since yeasts harvested at 10.5 and 34.5 MPa (0.778 aw ) showed a greater cultivability than glycerol-shocked cells after a subsequent shock at 200 MPa (0.234 aw ) for 2 days. FTIR analysis revealed structural changes in wall and proteins in the range 1.38-10.5 MPa, which would be likely to be involved in the resistance at extreme osmotic pressure.
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Affiliation(s)
- Stéphane Guyot
- Univ. Bourgogne Franche-Comté, AgroSup Dijon, PAM UMR A 02.102, Dijon, F-21000, France
| | - Laurence Pottier
- Univ. Bourgogne Franche-Comté, AgroSup Dijon, PAM UMR A 02.102, Dijon, F-21000, France
| | - Lucie Bertheau
- Univ. Bourgogne Franche-Comté, AgroSup Dijon, PAM UMR A 02.102, Dijon, F-21000, France
| | - Jennifer Dumont
- Univ. Bourgogne Franche-Comté, AgroSup Dijon, PAM UMR A 02.102, Dijon, F-21000, France
| | | | - Sébastien Dupont
- Univ. Bourgogne Franche-Comté, AgroSup Dijon, PAM UMR A 02.102, Dijon, F-21000, France
| | - Mélanie Ragon
- Univ. Bourgogne Franche-Comté, AgroSup Dijon, PAM UMR A 02.102, Dijon, F-21000, France
| | - Emmanuel Denimal
- Direction des Systèmes d'Information, AgroSup Dijon, 26 Boulevard Docteur Petitjean, Dijon, 21000, France
| | - Ambroise Marin
- Univ. Bourgogne Franche-Comté, AgroSup Dijon, PAM UMR A 02.102, Dijon, F-21000, France
| | - John E Hallsworth
- Institute for Global Food Security, School of Biological Sciences, Queen's University Belfast, 19 Chlorine Gardens, Belfast, BT9 5DL, UK
| | - Laurent Beney
- Univ. Bourgogne Franche-Comté, AgroSup Dijon, PAM UMR A 02.102, Dijon, F-21000, France
| | - Patrick Gervais
- Univ. Bourgogne Franche-Comté, AgroSup Dijon, PAM UMR A 02.102, Dijon, F-21000, France
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Xu HF, Raanan H, Dai GZ, Oren N, Berkowicz S, Murik O, Kaplan A, Qiu BS. Reading and surviving the harsh conditions in desert biological soil crust: The cyanobacterial viewpoint. FEMS Microbiol Rev 2021; 45:6308820. [PMID: 34165541 DOI: 10.1093/femsre/fuab036] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/17/2021] [Accepted: 06/22/2021] [Indexed: 12/18/2022] Open
Abstract
Biological soil crusts (BSCs) are found in drylands, cover ∼12% of the Earth's surface in arid and semi-arid lands and their destruction is considered an important promoter of desertification. These crusts are formed by the adhesion of soil particles to polysaccharides excreted mostly by filamentous cyanobacteria, which are the pioneers and main primary producers in BSCs. Desert BSCs survive in one of the harshest environments on Earth, and are exposed to daily fluctuations of extreme conditions. The cyanobacteria inhabiting these habitats must precisely read the changing conditions and predict, for example, the forthcoming desiccation. Moreover, they evolved a comprehensive regulation of multiple adaptation strategies to enhance their stress tolerance. Here we focus on what distinguishes cyanobacteria able to revive after dehydration from those that cannot. While important progress has been made in our understanding of physiological, biochemical and omics aspects, clarification of the sensing, signal transduction and responses enabling desiccation tolerance are just emerging. We plot the trajectory of current research and open questions ranging from general strategies and regulatory adaptations in the hydration/desiccation cycle, to recent advances in our understanding of photosynthetic adaptation. The acquired knowledge provides new insights to mitigate desertification and improve plant productivity under drought conditions.
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Affiliation(s)
- Hai-Feng Xu
- School of Life Sciences, and Hubei Key Laboratory of Genetic Regulation and Integrative Biology, Central China Normal University, Wuhan, Hubei, 430079 China
| | - Hagai Raanan
- Department of Plant Pathology and Weed Research, Gilat Research Center, Agricultural Research Organization, Mobile Post Negev 2, 8531100 Israel
| | - Guo-Zheng Dai
- School of Life Sciences, and Hubei Key Laboratory of Genetic Regulation and Integrative Biology, Central China Normal University, Wuhan, Hubei, 430079 China
| | - Nadav Oren
- Department of Plant and Environmental Sciences, Edmond J. Safra Campus, The Hebrew University of Jerusalem, Jerusalem, 9190401 Israel
| | - Simon Berkowicz
- Department of Plant and Environmental Sciences, Edmond J. Safra Campus, The Hebrew University of Jerusalem, Jerusalem, 9190401 Israel.,Interuniversity Institute for Marine Sciences in Eilat, P.O.B 469, Eilat, 8810302 Israel
| | - Omer Murik
- Department of Plant and Environmental Sciences, Edmond J. Safra Campus, The Hebrew University of Jerusalem, Jerusalem, 9190401 Israel
| | - Aaron Kaplan
- Department of Plant and Environmental Sciences, Edmond J. Safra Campus, The Hebrew University of Jerusalem, Jerusalem, 9190401 Israel
| | - Bao-Sheng Qiu
- School of Life Sciences, and Hubei Key Laboratory of Genetic Regulation and Integrative Biology, Central China Normal University, Wuhan, Hubei, 430079 China
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Casas-Godoy L, Arellano-Plaza M, Kirchmayr M, Barrera-Martínez I, Gschaedler-Mathis A. Preservation of non-Saccharomyces yeasts: Current technologies and challenges. Compr Rev Food Sci Food Saf 2021; 20:3464-3503. [PMID: 34096187 DOI: 10.1111/1541-4337.12760] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/22/2020] [Revised: 03/05/2021] [Accepted: 03/29/2021] [Indexed: 11/30/2022]
Abstract
There is a recent and growing interest in the study and application of non-Saccharomyces yeasts, mainly in fermented foods. Numerous publications and patents show the importance of these yeasts. However, a fundamental issue in studying and applying them is to ensure an appropriate preservation scheme that allows to the non-Saccharomyces yeasts conserve their characteristics and fermentative capabilities by long periods of time. The main objective of this review is to present and analyze the techniques available to preserve these yeasts (by conventional and non-conventional methods), in small or large quantities for laboratory or industrial applications, respectively. Wine fermentation is one of the few industrial applications of non-Saccharomyces yeasts, but the preservation stage has been a major obstacle to achieve a wider application of these yeasts. This review considers the preservation techniques, and clearly defines parameters such as culturability, viability, vitality and robustness. Several conservation strategies published in research articles as well as patents are analyzed, and the advantages and disadvantages of each technique used are discussed. Another important issue during conservation processes is the stress to which yeasts are subjected at the time of preservation (mainly oxidative stress). There is little published information on the subject for non-Saccharomyces yeast, but it is a fundamental point to consider when designing a preservation strategy.
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Affiliation(s)
- Leticia Casas-Godoy
- Industrial Biotechnology Unit, National Council for Science and Technology-Center for Research and Assistance in Technology and Design of the State of Jalisco, Zapopan, Mexico
| | - Melchor Arellano-Plaza
- Industrial Biotechnology Unit, Center for Research and Assistance in Technology and Design of the State of Jalisco, Zapopan, Mexico
| | - Manuel Kirchmayr
- Industrial Biotechnology Unit, Center for Research and Assistance in Technology and Design of the State of Jalisco, Zapopan, Mexico
| | - Iliana Barrera-Martínez
- Industrial Biotechnology Unit, National Council for Science and Technology-Center for Research and Assistance in Technology and Design of the State of Jalisco, Zapopan, Mexico
| | - Anne Gschaedler-Mathis
- Industrial Biotechnology Unit, Center for Research and Assistance in Technology and Design of the State of Jalisco, Zapopan, Mexico
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Nguyen TD, Guyot S, Pénicaud C, Passot S, Sandt C, Fonseca F, Saurel R, Husson F. Highlighting Protective Effect of Encapsulation on Yeast Cell Response to Dehydration Using Synchrotron Infrared Microspectroscopy at the Single-Cell Level. Front Microbiol 2020; 11:1887. [PMID: 32849466 PMCID: PMC7427109 DOI: 10.3389/fmicb.2020.01887] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/03/2020] [Accepted: 07/20/2020] [Indexed: 01/15/2023] Open
Abstract
In the present paper, the Layer by Layer (LbL) method using β-lactoglobulin and sodium alginate was performed to individually encapsulate Saccharomyces cerevisiae cells in microorganized shells in order to protect them against stresses during dehydration. Higher survival (∼1 log) for encapsulated yeast cells was effectively observed after air dehydration at 45°C. For the first time, the potentiality of Synchrotron-Fourier Transform InfraRed microspectroscopy (S-FTIR) was used at the single-cell level in order to analyze the contribution of the biochemical composition of non-encapsulated vs. encapsulated cells in response to dehydration. The microspectroscopy measurements clearly differentiated between non-encapsulated and encapsulated yeast cells in the amide band region. In the spectral region specific to lipids, the S-FTIR results indicated probably the decrease in membrane fluidity of yeast after dehydration without significant distinction between the two samples. These data suggested minor apparent chemical changes in cell attributable to the LbL system upon dehydration. More insights are expected regarding the lower mortality among encapsulated cells. Indeed the hypothesis that the biopolymeric layers could induce less damage in cell by affecting the transfer kinetics during dehydration-rehydration cycle, should be verified in further work.
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Affiliation(s)
- Thanh Dat Nguyen
- UMR PAM A 02.102, AgroSup Dijon, Université Bourgogne Franche-Comté, Dijon, France
| | - Stéphane Guyot
- UMR PAM A 02.102, AgroSup Dijon, Université Bourgogne Franche-Comté, Dijon, France
| | - Caroline Pénicaud
- INRAE, AgroParisTech, Université Paris-Saclay, Thiverval-Grignon, France
| | - Stéphanie Passot
- INRAE, AgroParisTech, Université Paris-Saclay, Thiverval-Grignon, France
| | | | - Fernanda Fonseca
- INRAE, AgroParisTech, Université Paris-Saclay, Thiverval-Grignon, France
| | - Rémi Saurel
- UMR PAM A 02.102, AgroSup Dijon, Université Bourgogne Franche-Comté, Dijon, France
| | - Florence Husson
- UMR PAM A 02.102, AgroSup Dijon, Université Bourgogne Franche-Comté, Dijon, France
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Câmara AA, Nguyen TD, Saurel R, Sandt C, Peltier C, Dujourdy L, Husson F. Biophysical Stress Responses of the Yeast Lachancea thermotolerans During Dehydration Using Synchrotron-FTIR Microspectroscopy. Front Microbiol 2020; 11:899. [PMID: 32477306 PMCID: PMC7235352 DOI: 10.3389/fmicb.2020.00899] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/17/2019] [Accepted: 04/16/2020] [Indexed: 01/17/2023] Open
Abstract
During industrial yeast production, cells are often subjected to deleterious hydric variations during dehydration, which reduces their viability and cellular activity. This study is focused on the yeast Lachancea thermotolerans, particularly sensitive to dehydration. The aim was to understand the modifications of single-cells biophysical profiles during different dehydration conditions. Infrared spectra of individual cells were acquired before and after dehydration kinetics using synchrotron radiation-based Fourier-transform infrared (S-FTIR) microspectroscopy. The cells were previously stained with fluorescent probes in order to measure only viable and active cells prior to dehydration. In parallel, cell viability was determined using flow cytometry under identical conditions. The S-FTIR analysis indicated that cells with the lowest viability showed signs of membrane rigidification and modifications in the amide I (α-helix and β-sheet) and amide II, which are indicators of secondary protein structure conformation and degradation or disorder. Shift of symmetric C–H stretching vibration of the CH2 group upon a higher wavenumber correlated with better cell viability, suggesting a role of plasma membrane fluidity. This was the first time that the biophysical responses of L. thermotolerans single-cells to dehydration were explored with S-FTIR. These findings are important for clarifying the mechanisms of microbial resistance to stress in order to improve the viability of sensitive yeasts during dehydration.
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Affiliation(s)
| | - Thanh Dat Nguyen
- Univ. Bourgogne Franche-Comt, AgroSup Dijon, PAM UMR A 02.102, Dijon, France
| | - Rémi Saurel
- Univ. Bourgogne Franche-Comt, AgroSup Dijon, PAM UMR A 02.102, Dijon, France
| | | | - Caroline Peltier
- Univ. Bourgogne Franche-Comt, AgroSup Dijon, PAM UMR A 02.102, Dijon, France
| | | | - Florence Husson
- Univ. Bourgogne Franche-Comt, AgroSup Dijon, PAM UMR A 02.102, Dijon, France
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Microencapsulation of Rhizobium leguminosarum bv. trifolii with guar gum: Preliminary approach using spray drying. J Biotechnol 2019; 302:32-41. [PMID: 31201836 DOI: 10.1016/j.jbiotec.2019.06.007] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/14/2019] [Revised: 05/25/2019] [Accepted: 06/10/2019] [Indexed: 12/18/2022]
Abstract
Rhizobium leguminosarum bv trifolii strains TA1 and CC275e have been widely used as effective nitrogen fixing strains for white clover in New Zealand, but rhizobia survival on seeds is usually poor due to different stress conditions. The aim of this study was to select one of those commercial strains grown in a solid carrier (core) and study the influence of the core:polymer ratio in a microencapsulation process by spray drying using guar gum as coating material. First, strains TA1 and CC275e grown on peat and diatomaceous earth were exposed to temperature and desiccation stress. Both strains were stable at 40 °C and completely died after five minutes at 80 °C, while CC275e was more stable than TA1 at 60 °C. TA1 and CC275e slightly decreased viability after six hours drying with either carriers, with no differences between strains. A central composite design was used to develop the microencapsulation process. Independent variables were: inlet temperature (130 °C) and feed flow rate (5 mL/min). Microparticles presented rhizobia loading in 107 CFU/g and mean particle size between 10 and 30 μm. Optimized process reached 50% yield and 107 CFU/g loading. Rhizobia viability dropped two logarithmic units during the microencapsulation/drying process, possibly due to the negative effects of dehydration and high outlet temperature (≈70 °C), suggesting the need to continue optimizing the process by improving the thermal profile in the drying chamber.
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Câmara ADA, Maréchal PA, Tourdot-Maréchal R, Husson F. Dehydration stress responses of yeasts Torulaspora delbrueckii, Metschnikowia pulcherrima and Lachancea thermotolerans: Effects of glutathione and trehalose biosynthesis. Food Microbiol 2019; 79:137-146. [DOI: 10.1016/j.fm.2018.12.008] [Citation(s) in RCA: 22] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/18/2018] [Revised: 11/12/2018] [Accepted: 12/11/2018] [Indexed: 12/17/2022]
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11
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Rapoport A, Golovina EA, Gervais P, Dupont S, Beney L. Anhydrobiosis: Inside yeast cells. Biotechnol Adv 2019; 37:51-67. [DOI: 10.1016/j.biotechadv.2018.11.003] [Citation(s) in RCA: 29] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/21/2018] [Revised: 11/01/2018] [Accepted: 11/13/2018] [Indexed: 12/21/2022]
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12
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Improving total glutathione and trehalose contents in Saccharomyces cerevisiae cells to enhance their resistance to fluidized bed drying. Process Biochem 2018. [DOI: 10.1016/j.procbio.2018.03.013] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
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13
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Lang E, Guyot S, Peltier C, Alvarez-Martin P, Perrier-Cornet JM, Gervais P. Cellular Injuries in Cronobacter sakazakii CIP 103183T and Salmonella enterica Exposed to Drying and Subsequent Heat Treatment in Milk Powder. Front Microbiol 2018; 9:475. [PMID: 29593704 PMCID: PMC5859370 DOI: 10.3389/fmicb.2018.00475] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/09/2017] [Accepted: 02/28/2018] [Indexed: 11/30/2022] Open
Abstract
Because of the ability of foodborne pathogens to survive in low-moisture foods, their decontamination is an important issue in food protection. This study aimed to clarify some of the cellular mechanisms involved in inactivation of foodborne pathogens after drying and subsequent heating. Individual strains of Salmonella Typhimurium, Salmonella Senftenberg, and Cronobacter sakazakii were mixed into whole milk powder and dried to different water activity levels (0.25 and 0.58); the number of surviving cells was determined after drying and subsequent thermal treatments in closed vessels at 90 and 100°C, for 30 and 120 s. For each condition, the percentage of unculturable cells was estimated and, in parallel, membrane permeability and respiratory activity were estimated by flow cytometry using fluorescent probes. After drying, it was clearly observable that the percentage of unculturable cells was correlated with the percentage of permeabilized cells (responsible for 20–40% of the total inactivated bacteria after drying), and to a lesser degree with the percentage of cells presenting with loss of respiratory activity. In contrast, the percentages of unculturable cells observed after heat treatment were strongly correlated with the loss of respiratory activity and weakly with membrane permeability (for 70–80% of the total inactivated bacteria after heat treatment). We conclude that cell inactivation during drying is closely linked to membrane permeabilization and that heat treatment of dried cells affects principally their respiratory activity. These results legitimize the use of time–temperature scales and allow better understanding of the cellular mechanisms of bacterial death during drying and subsequent heat treatment. These results may also allow better optimization of the decontamination process to ensure food safety by targeting the most deleterious conditions for bacterial cells without denaturing the food product.
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Affiliation(s)
- Emilie Lang
- UMR PAM A 02.102 Procédés Alimentaires et Microbiologiques, Université de Bourgogne Franche-Comté/AgroSup Dijon, Dijon, France.,Novolyze, Daix, France
| | - Stéphane Guyot
- UMR PAM A 02.102 Procédés Alimentaires et Microbiologiques, Université de Bourgogne Franche-Comté/AgroSup Dijon, Dijon, France
| | - Caroline Peltier
- UMR PAM A 02.102 Procédés Alimentaires et Microbiologiques, Université de Bourgogne Franche-Comté/AgroSup Dijon, Dijon, France
| | | | - Jean-Marie Perrier-Cornet
- UMR PAM A 02.102 Procédés Alimentaires et Microbiologiques, Université de Bourgogne Franche-Comté/AgroSup Dijon, Dijon, France
| | - Patrick Gervais
- UMR PAM A 02.102 Procédés Alimentaires et Microbiologiques, Université de Bourgogne Franche-Comté/AgroSup Dijon, Dijon, France
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14
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Laguerre O, Lecoq L, Zoz F, Guyot S, Beney L, Flick D. Influence of the air humidity on the drying of a liquid droplet on a solid plate and on bacterial destruction. J FOOD ENG 2017. [DOI: 10.1016/j.jfoodeng.2017.05.014] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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15
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Lang E, Guyot S, Alvarez-Martin P, Perrier-Cornet JM, Gervais P. Caco-2 Invasion by Cronobacter sakazakii and Salmonella enterica Exposed to Drying and Heat Treatments in Dried State in Milk Powder. Front Microbiol 2017; 8:1893. [PMID: 29033925 PMCID: PMC5627024 DOI: 10.3389/fmicb.2017.01893] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/06/2017] [Accepted: 09/15/2017] [Indexed: 12/22/2022] Open
Abstract
Due to the ability of foodborne pathogens to survive in low moisture food, the decontamination of milk powder is an important issue in food protection. The safety of food products is, however, not always insured and the different steps in the processing of food involve physiological and metabolic changes in bacteria. Among these changes, virulence properties may also be affected. In this study, the effect of drying and successive thermal treatments on the invasion capacity of Salmonella Typhimurium, Salmonella Senftenberg, and Cronobacter sakazakii was assessed. Bacteria were dried on milk powder at three different water activity levels (0.25, 0.58, and 0.80) and heated at two different temperatures (90°C and 100°C) for 30 and 120 s. After recovery, stressed bacterial populations were placed in contact with Caco-2 cells to estimate their invasion capacity. Our results show that drying increases the invasion capacity of foodborne pathogens, but that heat treatment in the dried state did not exert a selective pressure on bacterial cells depending on their invasion capacity after drying. Taken together, our findings add to the sum of knowledge on food safety in dried food products and provide insight into the effects of food processing.
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Affiliation(s)
- Emilie Lang
- UMR PAM A 02.102 Procédés Alimentaires et Microbiologiques, Université de Bourgogne Franche-Comté/AgroSup Dijon, Dijon, France.,Novolyze, Dijon, France
| | - Stéphane Guyot
- UMR PAM A 02.102 Procédés Alimentaires et Microbiologiques, Université de Bourgogne Franche-Comté/AgroSup Dijon, Dijon, France
| | | | - Jean-Marie Perrier-Cornet
- UMR PAM A 02.102 Procédés Alimentaires et Microbiologiques, Université de Bourgogne Franche-Comté/AgroSup Dijon, Dijon, France
| | - Patrick Gervais
- UMR PAM A 02.102 Procédés Alimentaires et Microbiologiques, Université de Bourgogne Franche-Comté/AgroSup Dijon, Dijon, France
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16
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Lang E, Chemlal L, Molin P, Guyot S, Alvarez-Martin P, Perrier-Cornet JM, Dantigny P, Gervais P. Modeling the heat inactivation of foodborne pathogens in milk powder: High relevance of the substrate water activity. Food Res Int 2017; 99:577-585. [PMID: 28784519 DOI: 10.1016/j.foodres.2017.06.028] [Citation(s) in RCA: 29] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/06/2017] [Revised: 06/10/2017] [Accepted: 06/17/2017] [Indexed: 10/19/2022]
Abstract
Due to the ability of foodborne pathogens to survive in low moisture foods, the decontamination of these products is an important issue in food hygiene. Up to now, such decontamination has mostly been achieved through empirical methods. The intention of this work is to establish a more rational use of heat treatment cycles. The effects of thermal treatment cycles on the inactivation of dried Salmonella Typhimurium, Salmonella Senftenberg, Cronobacter sakazakii and Escherichia coli were assessed. Bacteria were mixed with whole milk powder and dried down to different water activity levels (0.11, 0.25, 0.44 and 0.58). The rate of inactivated bacteria was determined after thermal treatment at 85°C, 90°C, 95°C and 100°C, from 0s to 180s in closed vessels, in order to maintain aw during treatment. In a first step, logarithmic bacterial inactivation was fitted by means of a classical loglinear model in which temperature and aw have a significant effect (p<0.05). DT,aw values were estimated for each T, aw condition and the results clearly showed that aw is a major parameter in the thermal decontamination of dried foods, a lower aw involving greater thermal resistance. In a second step, Bigelow's law was used to determine zT, a classical parameter relative to temperature, and yaw values, a new parameter relative to aw resistance. The values obtained for zT and yaw showed that the bacterium most resistant to temperature variations is Salmonella Typhimurium, while the one most resistant to aw variations is Escherichia coli. These data will help design decontamination protocols or processes in closed batches for low moisture foods.
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Affiliation(s)
- Emilie Lang
- UMR PAM A 02.102 Procédés Alimentaires et Microbiologiques, Université de Bourgogne Franche-Comté/AgroSup Dijon, 1 esplanade Erasme, 21000 Dijon, France; Novolyze, 50 rue de Dijon, 21121 Daix, France
| | - Layla Chemlal
- UMR PAM A 02.102 Procédés Alimentaires et Microbiologiques, Université de Bourgogne Franche-Comté/AgroSup Dijon, 1 esplanade Erasme, 21000 Dijon, France
| | - Paul Molin
- UMR PAM A 02.102 Procédés Alimentaires et Microbiologiques, Université de Bourgogne Franche-Comté/AgroSup Dijon, 1 esplanade Erasme, 21000 Dijon, France
| | - Stéphane Guyot
- UMR PAM A 02.102 Procédés Alimentaires et Microbiologiques, Université de Bourgogne Franche-Comté/AgroSup Dijon, 1 esplanade Erasme, 21000 Dijon, France
| | | | - Jean-Marie Perrier-Cornet
- UMR PAM A 02.102 Procédés Alimentaires et Microbiologiques, Université de Bourgogne Franche-Comté/AgroSup Dijon, 1 esplanade Erasme, 21000 Dijon, France
| | - Philippe Dantigny
- UMR PAM A 02.102 Procédés Alimentaires et Microbiologiques, Université de Bourgogne Franche-Comté/AgroSup Dijon, 1 esplanade Erasme, 21000 Dijon, France; Université de Brest, EA 3882, Laboratoire Universitaire de Biodiversité et Ecologie Microbienne (LUBEM), ESIAB, Technopôle Brest-Iroise, 29280 Plouzané, France
| | - Patrick Gervais
- UMR PAM A 02.102 Procédés Alimentaires et Microbiologiques, Université de Bourgogne Franche-Comté/AgroSup Dijon, 1 esplanade Erasme, 21000 Dijon, France.
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17
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Listeria monocytogenes ability to survive desiccation: Influence of serotype, origin, virulence, and genotype. Int J Food Microbiol 2017; 248:82-89. [PMID: 28288399 DOI: 10.1016/j.ijfoodmicro.2017.02.010] [Citation(s) in RCA: 32] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/05/2016] [Revised: 01/12/2017] [Accepted: 02/18/2017] [Indexed: 11/22/2022]
Abstract
Listeria monocytogenes, a bacterium that is responsible for listeriosis, is a very diverse species. Desiccation resistance has been rarely studied in L. monocytogenes, although it is a stress that is largely encountered by this microorganism in food-processing environments and that could be managed to prevent its presence. The objective of this study was to evaluate the resistance of 30 L. monocytogenes strains to moderate desiccation (75% relative humidity) and evaluate the correlation of such resistance with the strains' virulence, serotype and genotype. The results showed a great heterogeneity of strains regarding their ability to survive (loss of cultivability between 0.4 and 2.0 log). Strains were classified into three groups according to desiccation resistance (sensitive, intermediate, or resistant), and the strain repartition was analyzed relative to serotype, virulence level and environmental origin of the strains. No correlation was found between isolate origin and desiccation resistance. All serotype 1/2b strains were classified into the group of resistant strains. Virulent and hypovirulent strains were distributed among the three groups of desiccation resistance. Finally, a genomic comparison was performed based on 31 genes that were previously identified as being involved in desiccation resistance. The presence of those genes was localized among the genomes of some strains and compared regarding strain-resistance levels. High nucleotide conservation was identified between resistant and desiccation-sensitive strains. In conclusion, the findings regarding the strains of serotype 1/2b indicate potential serotype-specific resistance to desiccation, and thus, to relative humidity fluctuations potentially encountered in food-related environments. The genomic comparison of 31 genes associated to desiccation tolerance did not reveal differences among four strains which have different level of resistance to desiccation.
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18
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Nguyen TD, Guyot S, Pénicaud C, Passot S, Sandt C, Fonseca F, Saurel R, Husson F. Understanding the responses of Saccharomyces cerevisiae yeast strain during dehydration processes using synchrotron infrared spectroscopy. Analyst 2017; 142:3620-3628. [DOI: 10.1039/c7an00257b] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
Abstract
For the first time, synchrotron infrared spectroscopy was performed on yeast during dehydration processes in real time with simultaneously controlled relative humidity and temperature.
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Affiliation(s)
- T. D. Nguyen
- UMR PAM A 02.102
- AgroSup Dijon
- Université Bourgogne
- Franche Comté
- France
| | - S. Guyot
- UMR PAM A 02.102
- AgroSup Dijon
- Université Bourgogne
- Franche Comté
- France
| | - C. Pénicaud
- UMR GPMA
- AgroParisTech
- INRA
- Université Paris-Saclay
- Thiverval-Grignon
| | - S. Passot
- UMR GPMA
- AgroParisTech
- INRA
- Université Paris-Saclay
- Thiverval-Grignon
| | - C. Sandt
- SMIS beamline
- Synchrotron SOLEIL
- Gif sur Yvette
- France
| | - F. Fonseca
- UMR GPMA
- AgroParisTech
- INRA
- Université Paris-Saclay
- Thiverval-Grignon
| | - R. Saurel
- UMR PAM A 02.102
- AgroSup Dijon
- Université Bourgogne
- Franche Comté
- France
| | - F. Husson
- UMR PAM A 02.102
- AgroSup Dijon
- Université Bourgogne
- Franche Comté
- France
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19
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Lee SB, Choi WS, Jo HJ, Yeo SH, Park HD. Optimization of air-blast drying process for manufacturing Saccharomyces cerevisiae and non-Saccharomyces yeast as industrial wine starters. AMB Express 2016; 6:105. [PMID: 27822898 PMCID: PMC5099301 DOI: 10.1186/s13568-016-0278-9] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/26/2016] [Accepted: 10/31/2016] [Indexed: 11/13/2022] Open
Abstract
Wine yeast (Saccharomyces cerevisiae D8) and non-Saccharomyces wine yeasts (Hanseniaspora uvarum S6 and Issatchenkia orientalis KMBL5774) were studied using air-blast drying instead of the conventional drying methods (such as freeze and spray drying). Skim milk—a widely used protective agent—was used and in all strains, the highest viabilities following air-blast drying were obtained using 10% skim milk. Four excipients (wheat flour, nuruk, artichoke powder, and lactomil) were evaluated as protective agents for yeast strains during air-blast drying. Our results showed that 7 g lactomil was the best excipient in terms of drying time, powder form, and the survival rate of the yeast in the final product. Finally, 7 types of sugars were investigated to improve the survival rate of air-blast dried yeast cells: 10% trehalose, 10% sucrose, and 10% glucose had the highest survival rate of 97.54, 92.59, and 79.49% for S. cerevisiae D8, H. uvarum S6, and I. orientalis KMBL5774, respectively. After 3 months of storage, S. cerevisiae D8 and H. uvarum S6 demonstrated good survival rates (making them suitable for use as starters), whereas the survival rate of I. orientalis KMBL5774 decreased considerably compared to the other strains. Air-blast dried S. cerevisiae D8 and H. uvarum S6 showed metabolic activities similar to those of non-dried yeast cells, regardless of the storage period. Air-blast dried I. orientalis KMBL5774 showed a noticeable decrease in its ability to decompose malic acid after 3 months of storage at 4 °C.
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20
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Lang E, Iaconelli C, Zoz F, Guyot S, Alvarez-Martin P, Beney L, Perrier-Cornet JM, Gervais P. Drying parameters greatly affect the destruction of Cronobacter sakazakii and Salmonella Typhimurium in standard buffer and milk. Food Microbiol 2016; 62:82-91. [PMID: 27889170 DOI: 10.1016/j.fm.2016.10.005] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/07/2015] [Revised: 02/08/2016] [Accepted: 10/02/2016] [Indexed: 02/07/2023]
Abstract
Salmonella Typhimurium and Cronobacter sakazakii are two foodborne pathogens involved in neonatal infections from milk powder and infant formula. Their ability to survive in low-moisture food and during processing from the decontamination to the dried state is a major issue in food protection. In this work, we studied the effects of the drying process on Salmonella Typhimurium and Cronobacter sakazakii, with the aim of identifying the drying parameters that could promote greater inactivation of these two foodborne pathogens. These two bacteria were dried under different atmospheric relative humidities in milk and phosphate-buffered saline, and the delays in growth recovery and cultivability were followed. We found that water activity was related to microorganism resistance. C. sakazakii was more resistant to drying than was S. Typhimurium, and milk increased the cultivability and recovery of these two species. High drying rates and low final water activity levels (0.11-0.58) had a strong negative effect on the growth recovery and cultivability of these species. In conclusion, we suggest that effective use of drying processes may provide a complementary tool for food decontamination and food safety during the production of low-moisture foods.
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Affiliation(s)
- Emilie Lang
- UMR PAM A 02.102 Procédés Alimentaires et Microbiologiques, Université de Bourgogne Franche-Comté/AgroSup Dijon, 1, Esplanade Erasme, 21000 Dijon, France; Novolyze, 50 Rue de Dijon, 21121 Daix, France
| | - Cyril Iaconelli
- UMR PAM A 02.102 Procédés Alimentaires et Microbiologiques, Université de Bourgogne Franche-Comté/AgroSup Dijon, 1, Esplanade Erasme, 21000 Dijon, France
| | - Fiona Zoz
- UMR PAM A 02.102 Procédés Alimentaires et Microbiologiques, Université de Bourgogne Franche-Comté/AgroSup Dijon, 1, Esplanade Erasme, 21000 Dijon, France
| | - Stéphane Guyot
- UMR PAM A 02.102 Procédés Alimentaires et Microbiologiques, Université de Bourgogne Franche-Comté/AgroSup Dijon, 1, Esplanade Erasme, 21000 Dijon, France
| | | | - Laurent Beney
- UMR PAM A 02.102 Procédés Alimentaires et Microbiologiques, Université de Bourgogne Franche-Comté/AgroSup Dijon, 1, Esplanade Erasme, 21000 Dijon, France
| | - Jean-Marie Perrier-Cornet
- UMR PAM A 02.102 Procédés Alimentaires et Microbiologiques, Université de Bourgogne Franche-Comté/AgroSup Dijon, 1, Esplanade Erasme, 21000 Dijon, France
| | - Patrick Gervais
- UMR PAM A 02.102 Procédés Alimentaires et Microbiologiques, Université de Bourgogne Franche-Comté/AgroSup Dijon, 1, Esplanade Erasme, 21000 Dijon, France.
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21
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Lang E, Zoz F, Iaconelli C, Guyot S, Alvarez-Martin P, Beney L, Perrier-Cornet JM, Gervais P. Recovery Estimation of Dried Foodborne Pathogens Is Directly Related to Rehydration Kinetics. PLoS One 2016; 11:e0160844. [PMID: 27494169 PMCID: PMC4975418 DOI: 10.1371/journal.pone.0160844] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/11/2016] [Accepted: 07/26/2016] [Indexed: 12/03/2022] Open
Abstract
Drying is a common process which is used to preserve food products and technological microorganisms, but which is deleterious for the cells. The aim of this study is to differentiate the effects of drying alone from the effects of the successive and necessary rehydration. Rehydration of dried bacteria is a critical step already studied in starter culture but not for different kinetics and not for pathogens. In the present study, the influence of rehydration kinetics was investigated for three foodborne pathogens involved in neonatal diseases caused by the consumption of rehydrated milk powder: Salmonella enterica subsp. enterica serovar Typhimurium, Salmonella enterica subsp. enterica serovar Senftenberg and Cronobacter sakazakii. Bacteria were dried in controlled relative humidity atmospheres and then rehydrated using different methods. Our results showed that the survival of the three pathogens was strongly related to rehydration kinetics. Consequently, rehydration is an important step to consider during food safety assessment or during studies of dried foodborne pathogens. Also, it has to be considered with more attention in consumers’ homes during the preparation of food, like powdered infant formula, to avoid pathogens recovery.
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Affiliation(s)
- Emilie Lang
- Unité Mixte de Recherche—Procédés Alimentaires et Microbiologiques (UMR PAM), Université de Bourgogne Franche-Comté, AgroSup Dijon, 1, Esplanade Erasme, 21000, Dijon, France
- Novolyze, 50 rue de Dijon, 21121, Daix, France
| | - Fiona Zoz
- Unité Mixte de Recherche—Procédés Alimentaires et Microbiologiques (UMR PAM), Université de Bourgogne Franche-Comté, AgroSup Dijon, 1, Esplanade Erasme, 21000, Dijon, France
| | - Cyril Iaconelli
- Unité Mixte de Recherche—Procédés Alimentaires et Microbiologiques (UMR PAM), Université de Bourgogne Franche-Comté, AgroSup Dijon, 1, Esplanade Erasme, 21000, Dijon, France
| | - Stéphane Guyot
- Unité Mixte de Recherche—Procédés Alimentaires et Microbiologiques (UMR PAM), Université de Bourgogne Franche-Comté, AgroSup Dijon, 1, Esplanade Erasme, 21000, Dijon, France
| | | | - Laurent Beney
- Unité Mixte de Recherche—Procédés Alimentaires et Microbiologiques (UMR PAM), Université de Bourgogne Franche-Comté, AgroSup Dijon, 1, Esplanade Erasme, 21000, Dijon, France
| | - Jean-Marie Perrier-Cornet
- Unité Mixte de Recherche—Procédés Alimentaires et Microbiologiques (UMR PAM), Université de Bourgogne Franche-Comté, AgroSup Dijon, 1, Esplanade Erasme, 21000, Dijon, France
| | - Patrick Gervais
- Unité Mixte de Recherche—Procédés Alimentaires et Microbiologiques (UMR PAM), Université de Bourgogne Franche-Comté, AgroSup Dijon, 1, Esplanade Erasme, 21000, Dijon, France
- * E-mail:
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22
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Borovikova D, Teparić R, Mrša V, Rapoport A. Anhydrobiosis in yeast: cell wall mannoproteins are important for yeast Saccharomyces cerevisiae resistance to dehydration. Yeast 2016; 33:347-53. [PMID: 27510749 DOI: 10.1002/yea.3164] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/25/2015] [Revised: 03/05/2016] [Accepted: 03/19/2016] [Indexed: 11/11/2022] Open
Abstract
The state of anhydrobiosis is linked with the reversible delay of metabolism as a result of strong dehydration of cells, and is widely distributed in nature. A number of factors responsible for the maintenance of organisms' viability in these conditions have been revealed. This study was directed to understanding how changes in cell wall structure may influence the resistance of yeasts to dehydration-rehydration. Mutants lacking various cell wall mannoproteins were tested to address this issue. It was revealed that mutants lacking proteins belonging to two structurally and functionally unrelated groups (proteins non-covalently attached to the cell wall, and Pir proteins) possessed significantly lower cell resistance to dehydration-rehydration than the mother wild-type strain. At the same time, the absence of the GPI-anchored cell wall protein Ccw12 unexpectedly resulted in an increase of cell resistance to this treatment; this phenomenon is explained by the compensatory synthesis of chitin. The results clearly indicate that the cell wall structure/composition relates to parameters strongly influencing yeast viability during the processes of dehydration-rehydration, and that damage to cell wall proteins during yeast desiccation can be an important factor leading to cell death. Copyright © 2016 John Wiley & Sons, Ltd.
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Affiliation(s)
- Diana Borovikova
- Laboratory of Cell Biology, Institute of Microbiology and Biotechnology, University of Latvia, Riga, Latvia
| | - Renata Teparić
- Laboratory of Biochemistry, Faculty of Food Technology and Biotechnology, University of Zagreb, Croatia
| | - Vladimir Mrša
- Laboratory of Biochemistry, Faculty of Food Technology and Biotechnology, University of Zagreb, Croatia
| | - Alexander Rapoport
- Laboratory of Cell Biology, Institute of Microbiology and Biotechnology, University of Latvia, Riga, Latvia
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23
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Zoz F, Iaconelli C, Lang E, Iddir H, Guyot S, Grandvalet C, Gervais P, Beney L. Control of Relative Air Humidity as a Potential Means to Improve Hygiene on Surfaces: A Preliminary Approach with Listeria monocytogenes. PLoS One 2016; 11:e0148418. [PMID: 26840373 PMCID: PMC4739610 DOI: 10.1371/journal.pone.0148418] [Citation(s) in RCA: 36] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/11/2015] [Accepted: 01/18/2016] [Indexed: 12/30/2022] Open
Abstract
Relative air humidity fluctuations could potentially affect the development and persistence of pathogenic microorganisms in their environments. This study aimed to characterize the impact of relative air humidity (RH) variations on the survival of Listeria monocytogenes, a bacterium persisting on food processing plant surfaces. To assess conditions leading to the lowest survival rate, four strains of L. monocytogenes (EGDe, CCL500, CCL128, and LO28) were exposed to different RH conditions (75%, 68%, 43% and 11%) with different drying kinetics and then rehydrated either progressively or instantaneously. The main factors that affected the survival of L. monocytogenes were RH level and rehydration kinetics. Lowest survival rates between 1% and 0.001% were obtained after 3 hours of treatment under optimal conditions (68% RH and instantaneous rehydration). The survival rate was decreased under 0.001% after prolonged exposure (16h) of cells under optimal conditions. Application of two successive dehydration and rehydration cycles led to an additional decrease in survival rate. This preliminary study, performed in model conditions with L. monocytogenes, showed that controlled ambient RH fluctuations could offer new possibilities to control foodborne pathogens in food processing environments and improve food safety.
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Affiliation(s)
- Fiona Zoz
- UMR PAM Université Bourgogne-Franche-Comté / AgroSup Dijon, Dijon, France
| | - Cyril Iaconelli
- UMR PAM Université Bourgogne-Franche-Comté / AgroSup Dijon, Dijon, France
| | - Emilie Lang
- UMR PAM Université Bourgogne-Franche-Comté / AgroSup Dijon, Dijon, France
| | - Hayet Iddir
- UMR PAM Université Bourgogne-Franche-Comté / AgroSup Dijon, Dijon, France
| | - Stéphane Guyot
- UMR PAM Université Bourgogne-Franche-Comté / AgroSup Dijon, Dijon, France
| | - Cosette Grandvalet
- UMR PAM Université Bourgogne-Franche-Comté / AgroSup Dijon, Dijon, France
| | - Patrick Gervais
- UMR PAM Université Bourgogne-Franche-Comté / AgroSup Dijon, Dijon, France
| | - Laurent Beney
- UMR PAM Université Bourgogne-Franche-Comté / AgroSup Dijon, Dijon, France
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Iaconelli C, Lemetais G, Kechaou N, Chain F, Bermúdez-Humarán LG, Langella P, Gervais P, Beney L. Drying process strongly affects probiotics viability and functionalities. J Biotechnol 2015; 214:17-26. [PMID: 26325197 DOI: 10.1016/j.jbiotec.2015.08.022] [Citation(s) in RCA: 60] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/10/2014] [Revised: 06/22/2015] [Accepted: 08/25/2015] [Indexed: 11/19/2022]
Abstract
Probiotic formulations are widely used and are proposed to have a variety of beneficial effects, depending on the probiotic strains present in the product. The impact of drying processes on the viability of probiotics is well documented. However, the impact of these processes on probiotics functionality remains unclear. In this work, we investigated variations in seven different bacterial markers after various desiccation processes. Markers were composed of four different viability evaluation (combining two growth abilities and two cytometric measurements) and in three in vitro functionalities: stimulation of IL-10 and IL-12 production by PBMCs (immunomodulation) and bacterial adhesion to hexadecane. We measured the impact of three drying processes (air-drying, freeze-drying and spray-drying), without the use of protective agents, on three types of probiotic bacteria: Bifidobacterium bifidum, Lactobacillus plantarum and Lactobacillus zeae. Our results show that the bacteria respond differently to the three different drying processes, in terms of viability and functionality. Drying methods produce important variations in bacterial immunomodulation and hydrophobicity, which are correlated. We also show that adherence can be stimulated (air-drying) or inhibited (spray-drying) by drying processes. Results of a multivariate analysis show no direct correlation between bacterial survival and functionality, but do show a correlation between probiotic responses to desiccation-rewetting and the process used to dry the bacteria.
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Affiliation(s)
- Cyril Iaconelli
- UMR Procédés Alimentaires et Microbiologiques, Université de Bourgogne, AgroSup Dijon, 1 Esplanade Erasme, 21000 Dijon, France
| | - Guillaume Lemetais
- Merck Medication Familiale, 18C boulevard Winston Churchill, 21000 Dijon, France
| | - Noura Kechaou
- Institut MICALIS, UMR 1319, Domaine de Vilvert, 78352 Jouy en Josas, France
| | - Florian Chain
- Institut MICALIS, UMR 1319, Domaine de Vilvert, 78352 Jouy en Josas, France
| | | | - Philippe Langella
- Institut MICALIS, UMR 1319, Domaine de Vilvert, 78352 Jouy en Josas, France
| | - Patrick Gervais
- UMR Procédés Alimentaires et Microbiologiques, Université de Bourgogne, AgroSup Dijon, 1 Esplanade Erasme, 21000 Dijon, France
| | - Laurent Beney
- UMR Procédés Alimentaires et Microbiologiques, Université de Bourgogne, AgroSup Dijon, 1 Esplanade Erasme, 21000 Dijon, France.
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Simonin H, Bergaoui I, Perrier-Cornet J, Gervais P. Cryopreservation of Escherichia coli K12TG1: Protection from the damaging effects of supercooling by freezing. Cryobiology 2015; 70:115-21. [DOI: 10.1016/j.cryobiol.2014.12.006] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/23/2014] [Revised: 12/15/2014] [Accepted: 12/16/2014] [Indexed: 11/29/2022]
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Rapoport A, Rusakova A, Khroustalyova G, Walker G. Thermotolerance in Saccharomyces cerevisiae is linked to resistance to anhydrobiosis. Process Biochem 2014. [DOI: 10.1016/j.procbio.2014.07.006] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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Pénicaud C, Landaud S, Jamme F, Talbot P, Bouix M, Ghorbal S, Fonseca F. Physiological and biochemical responses of Yarrowia lipolytica to dehydration induced by air-drying and freezing. PLoS One 2014; 9:e111138. [PMID: 25350121 PMCID: PMC4211883 DOI: 10.1371/journal.pone.0111138] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/12/2014] [Accepted: 09/29/2014] [Indexed: 11/23/2022] Open
Abstract
Organisms that can withstand anhydrobiosis possess the unique ability to temporarily and reversibly suspend their metabolism for the periods when they live in a dehydrated state. However, the mechanisms underlying the cell's ability to tolerate dehydration are far from being fully understood. The objective of this study was to highlight, for the first time, the cellular damage to Yarrowia lipolytica as a result of dehydration induced by drying/rehydration and freezing/thawing. Cellular response was evaluated through cell cultivability determined by plate counts, esterase activity and membrane integrity assessed by flow cytometry, and the biochemical composition of cells as determined by FT-IR spectroscopy. The effects of the harvesting time (in the log or stationary phase) and of the addition of a protective molecule, trehalose, were investigated. All freshly harvested cells exhibited esterase activity and no alteration of membrane integrity. Cells freshly harvested in the stationary phase presented spectral contributions suggesting lower nucleic acid content and thicker cell walls, as well as longer lipid chains than cells harvested in the log phase. Moreover, it was found that drying/rehydration induced cell plasma membrane permeabilization, loss of esterase activity with concomitant protein denaturation, wall damage and oxidation of nucleic acids. Plasma membrane permeabilization and loss of esterase activity could be reduced by harvesting in the stationary phase and/or with trehalose addition. Protein denaturation and wall damage could be reduced by harvesting in the stationary phase. In addition, it was shown that measurements of loss of membrane integrity and preservation of esterase activity were suitable indicators of loss and preservation of cultivability, respectively. Conversely, no clear effect of freezing/thawing could be observed, probably because of the favorable operating conditions applied. These results give insights into Y. lipolytica mechanisms of cellular response to dehydration and provide a basis to better understand its ability to tolerate anhydrobiosis.
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Affiliation(s)
- Caroline Pénicaud
- INRA, UMR782 Génie et Microbiologie des Procédés Alimentaires, Thiverval-Grignon, France
- AgroParisTech, UMR782 Génie et Microbiologie des Procédés Alimentaires, Thiverval-Grignon, France
| | - Sophie Landaud
- INRA, UMR782 Génie et Microbiologie des Procédés Alimentaires, Thiverval-Grignon, France
- AgroParisTech, UMR782 Génie et Microbiologie des Procédés Alimentaires, Thiverval-Grignon, France
| | | | - Pauline Talbot
- INRA, UMR782 Génie et Microbiologie des Procédés Alimentaires, Thiverval-Grignon, France
- AgroParisTech, UMR782 Génie et Microbiologie des Procédés Alimentaires, Thiverval-Grignon, France
| | - Marielle Bouix
- INRA, UMR782 Génie et Microbiologie des Procédés Alimentaires, Thiverval-Grignon, France
- AgroParisTech, UMR782 Génie et Microbiologie des Procédés Alimentaires, Thiverval-Grignon, France
| | - Sarrah Ghorbal
- INRA, UMR782 Génie et Microbiologie des Procédés Alimentaires, Thiverval-Grignon, France
- AgroParisTech, UMR782 Génie et Microbiologie des Procédés Alimentaires, Thiverval-Grignon, France
| | - Fernanda Fonseca
- INRA, UMR782 Génie et Microbiologie des Procédés Alimentaires, Thiverval-Grignon, France
- AgroParisTech, UMR782 Génie et Microbiologie des Procédés Alimentaires, Thiverval-Grignon, France
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Dupont S, Rapoport A, Gervais P, Beney L. Survival kit of Saccharomyces cerevisiae for anhydrobiosis. Appl Microbiol Biotechnol 2014; 98:8821-34. [DOI: 10.1007/s00253-014-6028-5] [Citation(s) in RCA: 63] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/06/2014] [Revised: 08/08/2014] [Accepted: 08/10/2014] [Indexed: 01/08/2023]
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Zheng D, Zhang K, Gao K, Liu Z, Zhang X, Li O, Sun J, Zhang X, Du F, Sun P, Qu A, Wu X. Construction of novel Saccharomyces cerevisiae strains for bioethanol active dry yeast (ADY) production. PLoS One 2013; 8:e85022. [PMID: 24376860 PMCID: PMC3871550 DOI: 10.1371/journal.pone.0085022] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/02/2013] [Accepted: 11/20/2013] [Indexed: 11/18/2022] Open
Abstract
The application of active dry yeast (ADY) in bioethanol production simplifies operation processes and reduces the risk of bacterial contamination. In the present study, we constructed a novel ADY strain with improved stress tolerance and ethanol fermentation performances under stressful conditions. The industrial Saccharomyces cerevisiae strain ZTW1 showed excellent properties and thus subjected to a modified whole-genome shuffling (WGS) process to improve its ethanol titer, proliferation capability, and multiple stress tolerance for ADY production. The best-performing mutant, Z3-86, was obtained after three rounds of WGS, producing 4.4% more ethanol and retaining 2.15-fold higher viability than ZTW1 after drying. Proteomics and physiological analyses indicated that the altered expression patterns of genes involved in protein metabolism, plasma membrane composition, trehalose metabolism, and oxidative responses contribute to the trait improvement of Z3-86. This work not only successfully developed a novel S. cerevisiae mutant for application in commercial bioethanol production, but also enriched the current understanding of how WGS improves the complex traits of microbes.
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Affiliation(s)
- Daoqiong Zheng
- Institute of Microbiology, College of Life Sciences, Zhejiang University, Hangzhou, Zhejiang Province, China
| | - Ke Zhang
- Institute of Microbiology, College of Life Sciences, Zhejiang University, Hangzhou, Zhejiang Province, China
| | - Kehui Gao
- Institute of Microbiology, College of Life Sciences, Zhejiang University, Hangzhou, Zhejiang Province, China
| | - Zewei Liu
- Institute of Microbiology, College of Life Sciences, Zhejiang University, Hangzhou, Zhejiang Province, China
| | - Xing Zhang
- Institute of Microbiology, College of Life Sciences, Zhejiang University, Hangzhou, Zhejiang Province, China
| | - Ou Li
- Institute of Microbiology, College of Life Sciences, Zhejiang University, Hangzhou, Zhejiang Province, China
| | - Jianguo Sun
- Institute of Microbiology, College of Life Sciences, Zhejiang University, Hangzhou, Zhejiang Province, China
| | - Xiaoyang Zhang
- State Key Laboratory of Motor Vehicle Biofuel Technology (Tianguan Group Co., Ltd.), Nanyang, Henan Province, China
| | - Fengguang Du
- State Key Laboratory of Motor Vehicle Biofuel Technology (Tianguan Group Co., Ltd.), Nanyang, Henan Province, China
| | - Peiyong Sun
- State Key Laboratory of Motor Vehicle Biofuel Technology (Tianguan Group Co., Ltd.), Nanyang, Henan Province, China
| | - Aimin Qu
- State Key Laboratory of Motor Vehicle Biofuel Technology (Tianguan Group Co., Ltd.), Nanyang, Henan Province, China
| | - Xuechang Wu
- Institute of Microbiology, College of Life Sciences, Zhejiang University, Hangzhou, Zhejiang Province, China
- * E-mail:
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da Silva Pedrini MR, Dupont S, de Anchieta Câmara A, Beney L, Gervais P. Osmoporation: a simple way to internalize hydrophilic molecules into yeast. Appl Microbiol Biotechnol 2013; 98:1271-80. [PMID: 24318006 DOI: 10.1007/s00253-013-5386-8] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/13/2013] [Revised: 10/29/2013] [Accepted: 11/04/2013] [Indexed: 02/04/2023]
Abstract
Internalization of hydrophilic molecules into yeast cytosol is required for different applications such as cell transformation or preservation of water soluble components by bioencapsulation. However, these molecules are not able to cross the plasma membrane and strategies have to be developed. Recent works revealed that osmotic perturbations could induce non-lethal transient permeabilization of the plasma membrane. In this work, we endeavored to clarify the phenomenon of permeabilization during rehydration after a mild hyperosmotic perturbation in order to evaluate the possibility of hydrophilic molecule internalization in yeast by this treatment. Rehydration step is particularly interesting because the large entry of water into the cells could help the internalization of molecules. The internalization of a fluorescent molecule [fluorescein isothiocyanate Dextran (FITC-Dextran), 20 kDa], added during the rehydration after a sublethal hyperosmotic treatment, was studied in Saccharomyces cerevisiae yeast cells. The internalization kinetic and the localization of the fluorescent molecules were studied by flow cytometry and fluorescence confocal microscopy. Our results show that the rehydration leads to the rapid internalization of FITC-Dextran due to a transient plasma membrane permeabilization. Thus, osmoporation, i.e. plasma membrane poration by modifications of osmotic pressure of the extracellular medium, could be a new and simple way to deliver molecules of particular interest into yeasts.
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Affiliation(s)
- Marcia Regina da Silva Pedrini
- UMR Procédés Alimentaires et Microbiologiques, Université de Bourgogne/AgroSup Dijon, 1, esplanade Erasme, 21000, Dijon, France
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