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Coradello G, Setti C, Donno R, Ghibaudi M, Catalano F, Tirelli N. A Quantitative Re-Assessment of Microencapsulation in (Pre-Treated) Yeast. Molecules 2024; 29:539. [PMID: 38276617 PMCID: PMC10818300 DOI: 10.3390/molecules29020539] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/01/2023] [Revised: 01/12/2024] [Accepted: 01/16/2024] [Indexed: 01/27/2024] Open
Abstract
Most hydrophobes easily diffuse into yeast cells, where they experience reduced evaporation and protection from oxidation, thus allowing inherently biocompatible encapsulation processes. Despite a long-standing industrial interest, the effect of parameters such as how is yeast pre-treated (extraction with ethanol, plasmolysis with hypertonic NaCl, depletion to cell walls), the polarity of the hydrophobes and the process conditions are still not fully understood. Here, we have developed thorough analytical protocols to assess how the effects of the above on S. cerevisiae's morphology, permeability, and encapsulation efficiency, using three differently polar hydrophobes (linalool, 1,6-dihydrocarvone, limonene) and three separate processes (hydrophobes as pure 'oils', water dispersions, or acetone solutions). The harsher the pre-treatment (depleted > plasmolyzed/extracted > untreated cells), the easier the diffusion into yeast became, and the lower both encapsulation efficiency and protection from evaporation, possibly due to denaturation/removal of lipid-associated (membrane) proteins. More hydrophobic terpenes performed worst in encapsulation as pure 'oils' or in water dispersion, but much less of a difference existed in acetone. This indicates the specific advantage of solvents/dispersants for 'difficult' compounds, which was confirmed by principal component analysis; furthering this concept, we have used combinations of hydrophobes (e.g., linalool and α-tocopherol), with one acting as solvent/enhancer for the other. Our results thus indicate advantages in using untreated yeast and-if necessary-processes based on solvents/secondary hydrophobes.
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Affiliation(s)
- Giulia Coradello
- Laboratory for Polymers and Biomaterials, Fondazione Istituto Italiano di Tecnologia, 16163 Genova, Italy; (G.C.); (C.S.); (M.G.)
- Department of Chemistry and Industrial Chemistry, University of Genoa, Via Dodecaneso 31, 16146 Genova, Italy
| | - Chiara Setti
- Laboratory for Polymers and Biomaterials, Fondazione Istituto Italiano di Tecnologia, 16163 Genova, Italy; (G.C.); (C.S.); (M.G.)
| | - Roberto Donno
- Laboratory for Polymers and Biomaterials, Fondazione Istituto Italiano di Tecnologia, 16163 Genova, Italy; (G.C.); (C.S.); (M.G.)
| | - Matilde Ghibaudi
- Laboratory for Polymers and Biomaterials, Fondazione Istituto Italiano di Tecnologia, 16163 Genova, Italy; (G.C.); (C.S.); (M.G.)
| | - Federico Catalano
- Electron Microscopy Facility, Istituto Italiano di Tecnologia, Via Morego, 30, 16163 Genoa, Italy;
| | - Nicola Tirelli
- Laboratory for Polymers and Biomaterials, Fondazione Istituto Italiano di Tecnologia, 16163 Genova, Italy; (G.C.); (C.S.); (M.G.)
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2
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Yang F, Shang S, Qi M, Xiang Y, Wang L, Wang X, Lin T, Hao D, Chen J, Liu J, Wu Q. Yeast glucan particles: An express train for oral targeted drug delivery systems. Int J Biol Macromol 2023; 253:127131. [PMID: 37776921 DOI: 10.1016/j.ijbiomac.2023.127131] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/27/2023] [Revised: 09/17/2023] [Accepted: 09/27/2023] [Indexed: 10/02/2023]
Abstract
As an emerging drug delivery vehicle, yeast glucan particles (YGPs) derived from yeast cells could be specifically taken up by macrophages. Therefore, these vehicles could rely on the recruitment of macrophages at the site of inflammation and tumors to enable targeted imaging and drug delivery. This review summarizes recent advances in the application of YGPs in oral targeted delivery systems, covering the basic structure of yeast cells, methods for pre-preparation, drug encapsulation and characterization. The mechanism and validation of the target recognition interaction of YGPs with macrophages are highlighted, and some inspiring cases are presented to show that yeast cells have promising applications. The future chances and difficulties that YGPs will confront are also emphasized throughout this essay. YGPs are not only the "armor" but also the "compass" of drugs in the process of targeted drug transport. This system is expected to provide a new idea about the oral targeted delivery of anti-inflammatory and anti-tumor drugs, and furthermore offer an effective delivery strategy for targeted therapy of other macrophage-related diseases.
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Affiliation(s)
- Fan Yang
- School of Chinese Materia Medica, Beijing University of Chinese Medicine, Beijing 102488, China
| | - Shang Shang
- School of Chinese Materia Medica, Beijing University of Chinese Medicine, Beijing 102488, China
| | - Mengfei Qi
- School of Chinese Materia Medica, Beijing University of Chinese Medicine, Beijing 102488, China
| | - Yajinjing Xiang
- School of Chinese Materia Medica, Beijing University of Chinese Medicine, Beijing 102488, China
| | - Lingmin Wang
- School of Chinese Materia Medica, Beijing University of Chinese Medicine, Beijing 102488, China
| | - Xinyi Wang
- School of Chinese Materia Medica, Beijing University of Chinese Medicine, Beijing 102488, China
| | - Tao Lin
- School of Chinese Materia Medica, Beijing University of Chinese Medicine, Beijing 102488, China
| | - Doudou Hao
- School of Chinese Materia Medica, Beijing University of Chinese Medicine, Beijing 102488, China
| | - Jiajia Chen
- School of Chinese Materia Medica, Beijing University of Chinese Medicine, Beijing 102488, China
| | - Jia Liu
- School of Chinese Materia Medica, Beijing University of Chinese Medicine, Beijing 102488, China.
| | - Qing Wu
- School of Chinese Materia Medica, Beijing University of Chinese Medicine, Beijing 102488, China.
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3
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Kurek MA, Majek M, Onopiuk A, Szpicer A, Napiórkowska A, Samborska K. Encapsulation of anthocyanins from chokeberry (Aronia melanocarpa) with plazmolyzed yeast cells of different species. FOOD AND BIOPRODUCTS PROCESSING 2022. [DOI: 10.1016/j.fbp.2022.11.001] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
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4
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Cetinkaya N, Koc TB, Karabulut I. Oxidative Stability and In Vitro Release Properties of Encapsulated Wheat Germ Oil in
Saccharomyces cerevisiae
Cell‐Based Microcapsules. EUR J LIPID SCI TECH 2021. [DOI: 10.1002/ejlt.202100064] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
- Nilgun Cetinkaya
- Department of Food Engineering Faculty of Engineering Inonu University Malatya 44280 Turkey
| | - Tugca Bilenler Koc
- Department of Food Engineering Faculty of Engineering Inonu University Malatya 44280 Turkey
| | - Ihsan Karabulut
- Department of Food Engineering Faculty of Engineering Inonu University Malatya 44280 Turkey
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5
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Dadkhodazade E, Khanniri E, Khorshidian N, Hosseini SM, Mortazavian AM, Moghaddas Kia E. Yeast cells for encapsulation of bioactive compounds in food products: A review. Biotechnol Prog 2021; 37:e3138. [PMID: 33634951 DOI: 10.1002/btpr.3138] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/24/2020] [Revised: 02/21/2021] [Accepted: 02/22/2021] [Indexed: 12/21/2022]
Abstract
Nowadays bioactive compounds have gained great attention in food and drug industries owing to their health aspects as well as antimicrobial and antioxidant attributes. Nevertheless, their bioavailability, bioactivity, and stability can be affected in different conditions and during storage. In addition, some bioactive compounds have undesirable flavor that restrict their application especially at high dosage in food products. Therefore, food industry needs to find novel techniques to overcome these problems. Microencapsulation is a technique, which can fulfill the mentioned requirements. Also, there are many wall materials for use in encapsulation procedure such as proteins, carbohydrates, lipids, and various kinds of polymers. The utilization of food-grade and safe carriers have attracted great interest for encapsulation of food ingredients. Yeast cells are known as a novel carrier for microencapsulation of bioactive compounds with benefits such as controlled release, protection of core substances without a significant effect on sensory properties of food products. Saccharomyces cerevisiae was abundantly used as a suitable carrier for food ingredients. Whole cells as well as cell particles like cell wall and plasma membrane can act as a wall material in encapsulation process. Compared to other wall materials, yeast cells are biodegradable, have better protection for bioactive compounds and the process of microencapsulation by them is relatively simple. The encapsulation efficiency can be improved by applying some pretreatments of yeast cells. In this article, the potential application of yeast cells as an encapsulating material for encapsulation of bioactive compounds is reviewed.
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Affiliation(s)
- Elahe Dadkhodazade
- Student Research Committee, Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Elham Khanniri
- Student Research Committee, Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Nasim Khorshidian
- Food Safety Research Center (Salt), Semnan University of Medical Sciences, Semnan, Iran
| | - Seyede Marziyeh Hosseini
- Department of Food Science and Technology, Faculty of Nutrition Sciences and Food Technology/National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Amir M Mortazavian
- Food Safety Research Center, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Ehsan Moghaddas Kia
- Department of Food Science and Technology, Maragheh University of Medical Science, Maragheh, Iran
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6
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Dimopoulos G, Katsimichas A, Tsimogiannis D, Oreopoulou V, Taoukis P. Cell permeabilization processes for improved encapsulation of oregano essential oil in yeast cells. J FOOD ENG 2021. [DOI: 10.1016/j.jfoodeng.2020.110408] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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7
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Shahidi F, Pan Y. Influence of food matrix and food processing on the chemical interaction and bioaccessibility of dietary phytochemicals: A review. Crit Rev Food Sci Nutr 2021; 62:6421-6445. [PMID: 33787422 DOI: 10.1080/10408398.2021.1901650] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
Abstract
Consumption of phytochemicals-rich foods shows the health effect on some chronic diseases. However, the bioaccessibility of these phytochemicals is extremely low, and they are often consumed in the diet along with the food matrix. The food matrix can be described as a complex assembly of various physical and chemical interactions that take place between the compounds present in the food. Some studies indicated that the physiological response and the health benefits of phytochemicals are resultant in these interactions. Some food substrates inhibit the absorption of phytochemicals via this interaction. Moreover, processing technologies have been developed to facilitate the release and/or to increase the accessibility of phytochemicals in plants or breakdown of the food matrix. Food processing processes may disrupt the activity of phytochemicals or reduce bioaccessibility. Enhancement of functional and sensorial attributes of phytochemicals in the daily diet may be achieved by modifying the food matrix and food processing in appropriate ways. Therefore, this review concisely elaborated on the mechanism and the influence of food matrix in different parts of the digestive tract in the human body, the chemical interaction between phytochemicals and other compounds in a food matrix, and the various food processing technologies on the bioaccessibility and chemical interaction of dietary phytochemicals. Moreover, the enhancing of phytochemical bioaccessibility through food matrix design and the positive/negative of food processing for dietary phytochemicals was also discussed in this study.
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Affiliation(s)
- Fereidoon Shahidi
- Department of Biochemistry, Memorial University of Newfoundland, St. John's, Newfoundland and Labrador, Canada
| | - Yao Pan
- Department of Biochemistry, Memorial University of Newfoundland, St. John's, Newfoundland and Labrador, Canada.,State Key Laboratory of Food Science and Technology, University of Nanchang, Nanchang, Jiangxi, China
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8
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Errenst C, Petermann M, Kilzer A. Encapsulation of limonene in yeast cells using the concentrated powder form technology. J Supercrit Fluids 2021. [DOI: 10.1016/j.supflu.2020.105076] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
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9
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Characterization of Saccharomyces cerevisiae based microcarriers for encapsulation of black cumin seed oil: Stability of thymoquinone and bioactive properties. Food Chem 2020; 313:126129. [DOI: 10.1016/j.foodchem.2019.126129] [Citation(s) in RCA: 20] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/18/2019] [Revised: 12/17/2019] [Accepted: 12/25/2019] [Indexed: 02/08/2023]
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10
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Phan-Thi H, Waché Y. Behind the Myth of the Fruit of Heaven, a Critical Review on Gac (Momordica cochinchinensis Spreng.) Contribution to Nutrition. Curr Med Chem 2019; 26:4585-4605. [PMID: 31284852 DOI: 10.2174/0929867326666190705154723] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/14/2018] [Revised: 09/06/2018] [Accepted: 09/06/2018] [Indexed: 11/22/2022]
Abstract
Gac, Momordica cochinchinensis (Lour.) Spreng. belongs to the Cucurbitaceae family. It is more considered as a super fruit. The demand for this plant is growing in countries where its reputation is high, including traditional countries of gac culture and countries fond of super fruits and food supplements. In these latter countries, the industrial strategy aims at producing high added value in food supplements or nutritional rich preparations. However, when marketing is not the driving force and claims have to be related to scientific data, the situation of gac is less "heavenly", mainly because its most remarkable properties are in the field of micronutrients. These latter components are indeed very important for health but their supplementation on healthy populations brings no significant advantage. This paper proposes to review aspects important for the nutritional reputation of this plant: where it comes from, how it is cultured to have an optimal nutritional composition, what is its composition and how it can impact health of consumers, in which products it is used and what are the regulations to use it in different markets. One important goal of this review is to give a critical and scientific approach to confirm data on this fruit, which has been promoted by marketing departments injecting so many wrong and unverified information. Missing data will be highlighted and potential positive applications are proposed all along the text.
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Affiliation(s)
- Hanh Phan-Thi
- International Joint Laboratory Tropical Bioresources & Biotechnology, UMR PAM, Univ. Bourgogne Franche-Comte, AgroSup Dijon, PAM UMR A 02.102, F-21000 Dijon, France.,The Natencaps Project, France; International Joint Laboratory Tropical Bioresources & Biotechnology, SBFT, Hanoi University of Science & Technology, Hanoi, VietNam
| | - Yves Waché
- International Joint Laboratory Tropical Bioresources & Biotechnology, UMR PAM, Univ. Bourgogne Franche-Comte, AgroSup Dijon, PAM UMR A 02.102, F-21000 Dijon, France.,The Natencaps Project, France; International Joint Laboratory Tropical Bioresources & Biotechnology, SBFT, Hanoi University of Science & Technology, Hanoi, VietNam
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11
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12
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Sultana A, Yoshii H. Kinetic study of controlled release of flavor compounds from spray-dried encapsulated yeast powder using dynamic vapor sorption–gas chromatography. Biosci Biotechnol Biochem 2019; 83:738-746. [DOI: 10.1080/09168451.2018.1564618] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/19/2023]
Abstract
ABSTRACT
The release profile of d-limonene and ethyl hexanoate was investigated using a dynamic vapor sorption (DVS) system coupled with gas chromatography. The flavors were encapsulated by spray drying using Saccharomyces cerevisiae cells from which β-glucan had been partially extracted. Relative humidity (RH) was stepped from 20% to 50, 60, 70, and 80% at 30, 40, 50, and 60ºC. The maximum release flux for d-limonene and ethyl hexanoate was around 12 and 28 mg/s∙m2∙g-powder at 80% RH and 60ºC incubation. The Weibull distribution function was well fitted with the experimental data to analyze release kinetics. The release mechanism parameter was greater than 1.0, which indicates a controlled release with initial induction time. The activation energy for ethyl hexanoate (6 kJ/mol) was lower than d-limonene (41 kJ/mol) at 80% RH, which indicates higher affinition of ethyl hexanoate to migrate from the lipid bilayer membrane towards the water phase.
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Affiliation(s)
- Afroza Sultana
- Department of Applied Biological Science, Kagawa University, Kagawa, Japan
- Department of Applied Bioresource Science, Ehime University, Ehime, Japan
- Department of Food Processing and Engineering, Chittagong Veterinary and Animal Sciences University, Chittagong, Bangladesh
| | - Hidefumi Yoshii
- Department of Applied Biological Science, Kagawa University, Kagawa, Japan
- Department of Applied Bioresource Science, Ehime University, Ehime, Japan
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13
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Choosing the right delivery systems for functional ingredients in foods: an industrial perspective. Curr Opin Food Sci 2018. [DOI: 10.1016/j.cofs.2018.04.007] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/27/2023]
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14
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Kavosi M, Mohammadi A, Shojaee-Aliabadi S, Khaksar R, Hosseini SM. Characterization and oxidative stability of purslane seed oil microencapsulated in yeast cells biocapsules. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2018; 98:2490-2497. [PMID: 29136285 DOI: 10.1002/jsfa.8696] [Citation(s) in RCA: 23] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/22/2017] [Revised: 07/11/2017] [Accepted: 09/17/2017] [Indexed: 06/07/2023]
Abstract
BACKGROUND Purslane seed oil, as a potential nutritious source of omega-3 fatty acid, is susceptible to oxidation. Encapsulation in yeast cells is a possible approach for overcoming this problem. In the present study, purslane seed oil was encapsulated in non-plasmolysed, plasmolysed and plasmolysed carboxy methyl cellulose (CMC)-coated Saccharomyces cerevisiae cells and measurements of oil loading capacity (LC), encapsulation efficiency (EE), oxidative stability and the fatty acid composition of oil-loaded microcapsules were made. Furthermore, investigations of morphology and thermal behavior, as well as a Fourier transform-infrared (FTIR) analyses of microcapsules, were performed. RESULTS The values of EE, LC were approximately 53-65% and 187-231 g kg-1, respectively. Studies found that the plasmolysis treatment increased EE and LC and decreased the mean peroxide value (PV) of microencapsulated oil. The presence of purslane seed oil in yeast microcapsules was confirmed by FTIR spectroscopy and differential scanning calorimetry analyses. The lowest rate of oxidation belonged to the oil-loaded plasmolysed CMC-coated microcapsules (16.73 meqvO2 kg-1 ), whereas the highest amount of oxidation regardless of native oil referred to the oil-loaded in non-plasmolysed cells (28.15 meqvO2 kg-1 ). CONCLUSION The encapsulation of purslane seed oil in the yeast cells of S. cerevisiae can be considered as an efficient approach for extending the oxidative stability of this nutritious oil and facilitating its application in food products. © 2017 Society of Chemical Industry.
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Affiliation(s)
- Maryam Kavosi
- Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Abdorreza Mohammadi
- Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Saeedeh Shojaee-Aliabadi
- Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Ramin Khaksar
- Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Seyede Marzieh Hosseini
- Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran
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15
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Pham-Hoang BN, Romero-Guido C, Phan-Thi H, Waché Y. Strategies to improve carotene entry into cells of Yarrowia lipolytica in a goal of encapsulation. J FOOD ENG 2018. [DOI: 10.1016/j.jfoodeng.2017.12.029] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/29/2023]
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16
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Nguyen TT, Phan-Thi H, Pham-Hoang BN, Ho PT, Tran TTT, Waché Y. Encapsulation of Hibiscus sabdariffa L. anthocyanins as natural colours in yeast. Food Res Int 2018; 107:275-280. [DOI: 10.1016/j.foodres.2018.02.044] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/13/2017] [Revised: 01/30/2018] [Accepted: 02/15/2018] [Indexed: 10/18/2022]
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17
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Sultana A, Tanaka Y, Fushimi Y, Yoshii H. Stability and release behavior of encapsulated flavor from spray-dried Saccharomyces cerevisiae and maltodextrin powder. Food Res Int 2018; 106:809-816. [PMID: 29579990 DOI: 10.1016/j.foodres.2018.01.059] [Citation(s) in RCA: 26] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/15/2017] [Revised: 01/15/2018] [Accepted: 01/23/2018] [Indexed: 01/19/2023]
Abstract
Yeast cells (Saccharomyces cerevisiae), from which β-glucans have been partially extracted, were used to encapsulate flavor inside the lipid bilayer membrane as natural encapsulant. The focus of this study was to investigate the release and stability of flavors (d-limonene and ethyl hexanoate) encapsulated in yeast cells and maltodextrin (MD) (DE = 19) by spray drying. The release behavior of encapsulated flavors from yeast cells was measured at 40, 60, 80, and 105 °C with different moisture content (0, 50, 100, and 200% of powder). Water affected flavor release from the yeast cells. The release rate constants were correlated using Gaussian distribution of the activation energy of the release rate constants. The release of d-limonene from the spray-dried MD powder showed a different trend than that of yeast cells at various temperatures. The activation energies of the release rate constant for ethyl hexanoate and d-limonene from yeast were 55 and 49 kJ/mol, respectively, under a wet condition. The formation rates of limonene oxide and carvone were slower in yeast than that of MD powder at 30 °C after 2 months.
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Affiliation(s)
- Afroza Sultana
- Department of Applied Biological Science, Kagawa University, 2393 Ikenobe, Miki-cho, Kita-gun, Kagawa 761-0795, Japan; Department of Applied Bioresource Science, Ehime University, 3-5-7 Tarumi, Matsuyama, Ehime 790-8566, Japan; Department of Food Processing and Engineering, Chittagong Veterinary and Animal Sciences University, Chittagong 4225, Bangladesh.
| | - Yusuke Tanaka
- Research & Development Department, Yeast Business Headquarters, Fuji Foods Corporation, 94 Mamedo-cho, Kohoku-ku, Yokohama 222-8624, Japan
| | - Yoshiya Fushimi
- Research & Development Department, Yeast Business Headquarters, Fuji Foods Corporation, 94 Mamedo-cho, Kohoku-ku, Yokohama 222-8624, Japan
| | - Hidefumi Yoshii
- Department of Applied Biological Science, Kagawa University, 2393 Ikenobe, Miki-cho, Kita-gun, Kagawa 761-0795, Japan; Department of Applied Bioresource Science, Ehime University, 3-5-7 Tarumi, Matsuyama, Ehime 790-8566, Japan.
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18
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Pham-Hoang BN, Winckler P, Waché Y. Fluorescence Lifetime and UV-Vis Spectroscopy to Evaluate the Interactions Between Quercetin and Its Yeast Microcapsule. Biotechnol J 2017; 13. [PMID: 28887909 DOI: 10.1002/biot.201700389] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/31/2017] [Revised: 08/08/2017] [Indexed: 11/12/2022]
Abstract
Quercetin is a fragile bioactive compound. Several works have tried to preserve it by encapsulation but the form of encapsulation (mono- or supra-molecular structure, tautomeric form), though important for stability and bioavailability, remains unknown. The present work aims at developing a fluorescence lifetime technique to evaluate the structure of quercetin during encapsulation in a vector capsule that has already proven efficiency, yeast cells. Molecular stabilization was observed during a 4-month storage period. The time-correlated single-photon counting (TCSPC) technique was used to evaluate the interaction between quercetin molecules and the yeast capsule. The various tautomeric forms, as identified by UV-Vis spectroscopy, result in various lifetimes in TCSPC, although they varied also with the buffer environment. Quercetin in buffer exhibited a three-to-four longer long-time after 24 h (changing from 6-7 to 18-23 ns), suggesting an aggregation of molecules. In yeast microcapsules, the long-time population exhibited a longer lifetime (around 27 ns) from the beginning and concerned about 20% of molecules compared to dispersed quercetin. This shows that lifetime analysis can show the monomolecular instability of quercetin in buffer and the presence of interactions between quercetin molecules and their microcapsules.
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Affiliation(s)
- Bao-Ngoc Pham-Hoang
- Univ. Bourgogne Franche-Comté, AgroSup Dijon, PAM UMR A 02.102, Dijon F-21000, France
| | - Pascale Winckler
- Univ. Bourgogne Franche-Comté, AgroSup Dijon, PAM UMR A 02.102, Dijon F-21000, France.,Dimacell Imaging Facility, Univ. Bourgogne Franche-Comté, AgroSup Dijon, Dijon F-21000, France
| | - Yves Waché
- Univ. Bourgogne Franche-Comté, AgroSup Dijon, PAM UMR A 02.102, Dijon F-21000, France.,Dimacell Imaging Facility, Univ. Bourgogne Franche-Comté, AgroSup Dijon, Dijon F-21000, France
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19
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20
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Pham-Hoang BN, Voilley A, Waché Y. Molecule structural factors influencing the loading of flavoring compounds in a natural-preformed capsule: Yeast cells. Colloids Surf B Biointerfaces 2016; 148:220-228. [PMID: 27606495 DOI: 10.1016/j.colsurfb.2016.08.045] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/30/2016] [Revised: 08/24/2016] [Accepted: 08/25/2016] [Indexed: 12/12/2022]
Abstract
Yeast cells are efficient microcapsules for the encapsulation of flavoring compounds. However, as they are preformed capsules, they have to be loaded with the active. Encapsulation efficiency is to a certain level correlated with LogP. In this study, the effect of structural factors on the encapsulation of amphiphilic flavors was investigated. Homological series of carboxylic acids, ethyl esters, lactones, alcohols and ketones were encapsulated into the yeast Yarrowia lipolytica. Although, in a single homological series, the length of the molecule and thus the LogP were correlated with encapsulation efficiency (EY%), big differences were observable between series. For instance, carboxylic acids and lactones exhibited EY% around 45%-55%, respectively, for compounds bigger than C8 and C6, respectively, whereas ethyl esters reached only about 15-20% for C10 compounds. For a group of various C6-compounds, EY% varied from 4% for hexanal to 45% for hexanoic acid although the LogP of the two compounds was almost similar at 1.9. In total our results point out the importance of the level of polarity and localization of the polar part of the compound in addition to the global hydrophobicity of the molecule. They will be of importance to optimize the encapsulation of mixtures of compounds.
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Affiliation(s)
- Bao Ngoc Pham-Hoang
- UMR Procédés Alimentaires et Microbiologiques A 02.102, AgroSup Dijon/Université de Bourgogne-Franche Comté, 1 Esplanade Erasme, 21000 Dijon, France.
| | - Andrée Voilley
- UMR Procédés Alimentaires et Microbiologiques A 02.102, AgroSup Dijon/Université de Bourgogne-Franche Comté, 1 Esplanade Erasme, 21000 Dijon, France
| | - Yves Waché
- UMR Procédés Alimentaires et Microbiologiques A 02.102, AgroSup Dijon/Université de Bourgogne-Franche Comté, 1 Esplanade Erasme, 21000 Dijon, France
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López-García MT, Rioseras B, Yagüe P, Álvarez JR, Manteca Á. Cell immobilization of Streptomyces coelicolor : effect on differentiation and actinorhodin production. Int Microbiol 2016; 17:75-80. [PMID: 26418851 DOI: 10.2436/20.1501.01.209] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/09/2014] [Accepted: 04/24/2014] [Indexed: 12/22/2022]
Abstract
Streptomycetes are mycelium-forming bacteria that produce two thirds of the clinically relevant secondary metabolites. Despite the fact that secondary metabolite production is activated at specific developmental stages of the Streptomyces spp. life cycle, different streptomycetes show different behaviors, and fermentation conditions need to be optimized for each specific strain and secondary metabolite. Cell-encapsulation constitutes an interesting alternative to classical fermentations, which was demonstrated to be useful in Streptomyces, but development under these conditions remained unexplored. In this work, the influence of cell-encapsulation in hyphae differentiation and actinorhodin production was explored in the model Streptomyces coelicolor strain. Encapsulation led to a delay in growth and to a reduction of mycelium density and cell death. The high proportion of viable hyphae duplicated extracellular actinorhodin production in the encapsulated cultures with respect to the non-encapsulated ones.
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Affiliation(s)
- María Teresa López-García
- Microbiology Section, Department of Functional Biology and IUOPA, School of Medicine, University of Oviedo, Spain
| | - Beatriz Rioseras
- Microbiology Section, Department of Functional Biology and IUOPA, School of Medicine, University of Oviedo, Spain
| | - Paula Yagüe
- Microbiology Section, Department of Functional Biology and IUOPA, School of Medicine, University of Oviedo, Spain
| | - José Ramón Álvarez
- Department of Chemical Engineering and Environmental Technology, University of Oviedo, Spain
| | - Ángel Manteca
- Microbiology Section, Department of Functional Biology and IUOPA, School of Medicine, University of Oviedo, Spain
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22
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Fisetin yeast-based bio-capsules via osmoporation: effects of process variables on the encapsulation efficiency and internalized fisetin content. Appl Microbiol Biotechnol 2016; 100:5547-58. [DOI: 10.1007/s00253-016-7425-8] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/16/2015] [Revised: 02/23/2016] [Accepted: 02/26/2016] [Indexed: 01/04/2023]
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Ma G, Zhao Z, Liu H. Yeast Cells Encapsulating Polymer Nanoparticles as Trojan Particles via in Situ Polymerization inside Cells. Macromolecules 2016. [DOI: 10.1021/acs.macromol.6b00016] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
Affiliation(s)
- Guanglei Ma
- Key Laboratory of Soft Matter
Chemistry, Chinese Academy of Sciences; Department of Polymer Science
and Engineering, University of Science and Technology of China, 96 Jinzhai Road, Hefei, Anhui Province 230026, P. R. China
| | - Zhongqiang Zhao
- Key Laboratory of Soft Matter
Chemistry, Chinese Academy of Sciences; Department of Polymer Science
and Engineering, University of Science and Technology of China, 96 Jinzhai Road, Hefei, Anhui Province 230026, P. R. China
| | - Hewen Liu
- Key Laboratory of Soft Matter
Chemistry, Chinese Academy of Sciences; Department of Polymer Science
and Engineering, University of Science and Technology of China, 96 Jinzhai Road, Hefei, Anhui Province 230026, P. R. China
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Improvement of oxidative stability of menhaden fish oil by microencapsulation within biocapsules formed of yeast cells. J FOOD ENG 2015. [DOI: 10.1016/j.jfoodeng.2015.01.002] [Citation(s) in RCA: 42] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
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25
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Maciulyte S, Kochane T, Budriene S. Microencapsulation of maltogenicα-amylase in poly(urethane–urea) shell: inverse emulsion method. J Microencapsul 2015; 32:547-58. [DOI: 10.3109/02652048.2015.1065916] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022]
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Pham-Hoang BN, Phan-Thi H, Waché Y. Can biological structures be natural and sustainable capsules? Front Chem 2015; 3:36. [PMID: 26114097 PMCID: PMC4461828 DOI: 10.3389/fchem.2015.00036] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/31/2015] [Accepted: 05/27/2015] [Indexed: 11/13/2022] Open
Affiliation(s)
- Bao-Ngoc Pham-Hoang
- UMR PAM Food and Microbial Process, AgroSup Dijon, University of Burgundy Dijon, France ; Natencaps Dijon, France
| | - Hanh Phan-Thi
- UMR PAM Food and Microbial Process, AgroSup Dijon, University of Burgundy Dijon, France ; Natencaps Dijon, France
| | - Yves Waché
- UMR PAM Food and Microbial Process, AgroSup Dijon, University of Burgundy Dijon, France ; Natencaps Dijon, France
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Encapsulation, protection, and release of hydrophilic active components: potential and limitations of colloidal delivery systems. Adv Colloid Interface Sci 2015; 219:27-53. [PMID: 25747522 DOI: 10.1016/j.cis.2015.02.002] [Citation(s) in RCA: 267] [Impact Index Per Article: 29.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/11/2014] [Revised: 02/16/2015] [Accepted: 02/16/2015] [Indexed: 02/07/2023]
Abstract
There have been major advances in the development of edible colloidal delivery systems for hydrophobic bioactives in recent years. However, there are still many challenges associated with the development of effective delivery systems for hydrophilic bioactives. This review highlights the major challenges associated with developing colloidal delivery systems for hydrophilic bioactive components that can be utilized in foods, pharmaceuticals, and other products intended for oral ingestion. Special emphasis is given to the fundamental physicochemical phenomena associated with encapsulation, stabilization, and release of these bioactive components, such as solubility, partitioning, barriers, and mass transport processes. Delivery systems suitable for encapsulating hydrophilic bioactive components are then reviewed, including liposomes, multiple emulsions, solid fat particles, multiple emulsions, biopolymer particles, cubosomes, and biologically-derived systems. The advantages and limitations of each of these delivery systems are highlighted. This information should facilitate the rational selection of the most appropriate colloidal delivery systems for particular applications in the food and other industries.
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Trends in Encapsulation Technologies for Delivery of Food Bioactive Compounds. FOOD ENGINEERING REVIEWS 2014. [DOI: 10.1007/s12393-014-9106-7] [Citation(s) in RCA: 162] [Impact Index Per Article: 16.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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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: 26] [Impact Index Per Article: 2.4] [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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