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Kazancı F, Kılıç MS, Uru ŞK, Aydın RST. A novel nanoliposome model platform mimicking SARS-CoV-2 as a bioreceptor to dissect the amperometric response in biosensor applications. Int J Biol Macromol 2024; 264:130530. [PMID: 38437936 DOI: 10.1016/j.ijbiomac.2024.130530] [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: 12/19/2023] [Revised: 02/27/2024] [Accepted: 02/27/2024] [Indexed: 03/06/2024]
Abstract
In this study, we proposed to investigate the response of an electrochemical-based immunosensor via nanoliposomes carrying the SARS-CoV-2 Spike-S1 protein. In this regard, we prepared RNA encapsulated nanoliposome functionalized with a specific SARS-CoV-2 Spike-S1 protein as a SARS-CoV-2 model. Then, this new nanoliposome mimicking SARS-CoV-2 was used as the bio-recognizing agent of an immunosensor developed to detect the SARS-CoV-2 within the scope of the study. The working electrode of the immunosensor was coated with chitosan polymer, decorated with SARS-CoV-2 Spike antibody, to achieve antibody-antigen matching on the electrode surface. SARS-CoV-2 mimicking nanoliposomes at various concentrations was used to achieve an amperometric response and the analytical parameters of the sensor were calculated from the relationship between the immunosensor's current values depending on the number of these matches with regard to varying antigen concentrations. Linear measurement range, LOD and measurement sensitivity were calculated as 53 pM-8 nM, 3.79 pM and 55.47 μA nM-1 cm-2, respectively. The standard deviation of the same measurements in the developed immunosensor was 0.33 %.
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Affiliation(s)
- Füsun Kazancı
- Department of Nanotechnology Engineering, Zonguldak Bülent Ecevit University, Incivez, Zonguldak 67100, Turkey
| | - M Samet Kılıç
- Department of Biomedical Engineering, Zonguldak Bülent Ecevit University, Incivez, Zonguldak 67100, Turkey
| | - Şeyda Korkut Uru
- Department of Environmental Engineering, Zonguldak Bülent Ecevit University, Incivez, Zonguldak 67100, Turkey
| | - R Seda Tığlı Aydın
- Department of Nanotechnology Engineering, Zonguldak Bülent Ecevit University, Incivez, Zonguldak 67100, Turkey; Department of Biomedical Engineering, Zonguldak Bülent Ecevit University, Incivez, Zonguldak 67100, Turkey.
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Zimmermann A, Prieto-Vivas JE, Voordeckers K, Bi C, Verstrepen KJ. Mutagenesis techniques for evolutionary engineering of microbes - exploiting CRISPR-Cas, oligonucleotides, recombinases, and polymerases. Trends Microbiol 2024:S0966-842X(24)00046-5. [PMID: 38493013 DOI: 10.1016/j.tim.2024.02.006] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/12/2023] [Revised: 02/07/2024] [Accepted: 02/09/2024] [Indexed: 03/18/2024]
Abstract
The natural process of evolutionary adaptation is often exploited as a powerful tool to obtain microbes with desirable traits. For industrial microbes, evolutionary engineering is often used to generate variants that show increased yields or resistance to stressful industrial environments, thus obtaining superior microbial cell factories. However, even in large populations, the natural supply of beneficial mutations is typically low, which implies that obtaining improved microbes is often time-consuming and inefficient. To overcome this limitation, different techniques have been developed that boost mutation rates. While some of these methods simply increase the overall mutation rate across a genome, others use recent developments in DNA synthesis, synthetic biology, and CRISPR-Cas techniques to control the type and location of mutations. This review summarizes the most important recent developments and methods in the field of evolutionary engineering in model microorganisms. It discusses how both in vitro and in vivo approaches can increase the genetic diversity of the host, with a special emphasis on in vivo techniques for the optimization of metabolic pathways for precision fermentation.
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Affiliation(s)
- Anna Zimmermann
- VIB Laboratory for Systems Biology, VIB-KU Leuven Center for Microbiology, Leuven, 3001, Belgium; CMPG Laboratory of Genetics and Genomics, Department M2S, KU Leuven, Leuven, 3001, Belgium
| | - Julian E Prieto-Vivas
- VIB Laboratory for Systems Biology, VIB-KU Leuven Center for Microbiology, Leuven, 3001, Belgium; CMPG Laboratory of Genetics and Genomics, Department M2S, KU Leuven, Leuven, 3001, Belgium
| | - Karin Voordeckers
- VIB Laboratory for Systems Biology, VIB-KU Leuven Center for Microbiology, Leuven, 3001, Belgium; CMPG Laboratory of Genetics and Genomics, Department M2S, KU Leuven, Leuven, 3001, Belgium
| | - Changhao Bi
- Tianjin Institute of Industrial Biotechnology, Chinese Academy of Sciences, Tianjin, China; College of Life Science, Tianjin Normal University, Tianjin, China
| | - Kevin J Verstrepen
- VIB Laboratory for Systems Biology, VIB-KU Leuven Center for Microbiology, Leuven, 3001, Belgium; CMPG Laboratory of Genetics and Genomics, Department M2S, KU Leuven, Leuven, 3001, Belgium; VIB-VIB Joint Center of Synthetic Biology, National Center of Technology Innovation for Synthetic Biology, Tianjin, China.
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The Role of Emergent Processing Technologies in Beer Production. BEVERAGES 2023. [DOI: 10.3390/beverages9010007] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/17/2023]
Abstract
The brewing industry is regarded as a fiercely competitive and insatiable sector of activity, driven by the significant technological improvements observed in recent years and the most recent consumer trends pointing to a sharp demand for sensory enhanced beers. Some emergent and sustainable technologies regarding food processing such as pulsed electric fields (PEF), ultrasound (US), thermosonication (TS), high-pressure processing (HPP), and ohmic heating (OH) have shown the potential to contribute to the development of currently employed brewing methodologies by both enhancing the quality of beer and contributing to processing efficiency with a promise of being more environmentally friendly. Some of these technologies have not yet found their way into the industrial brewing process but already show potential to be embedded in continuous thermal and non-thermal unit operations such as pasteurization, boiling and sterilization, resulting in beer with improved organoleptic properties. This review article aims to explore the potential of different advanced processing technologies for industrial application in several key stages of brewing, with particular emphasis on continuous beer production.
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Maske BL, De Carvalho Neto DP, da Silva GB, De Dea Lindner J, Soccol CR, de Melo Pereira GV. Yeast viruses and their implications in fermented foods and beverages. Curr Opin Food Sci 2022. [DOI: 10.1016/j.cofs.2022.100879] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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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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Crucitti D, Chiapello M, Oliva D, Forgia M, Turina M, Carimi F, La Bella F, Pacifico D. Identification and Molecular Characterization of Novel Mycoviruses in Saccharomyces and Non- Saccharomyces Yeasts of Oenological Interest. Viruses 2021; 14:v14010052. [PMID: 35062256 PMCID: PMC8778689 DOI: 10.3390/v14010052] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/04/2021] [Revised: 12/18/2021] [Accepted: 12/24/2021] [Indexed: 11/16/2022] Open
Abstract
Wine yeasts can be natural hosts for dsRNA, ssRNA viruses and retrotransposon elements. In this study, high-throughput RNA sequencing combined with bioinformatic analyses unveiled the virome associated to 16 Saccharomyces cerevisiae and 8 non-Saccharomyces strains of oenological interest. Results showed the presence of six viruses and two satellite dsRNAs from four different families, two of which-Partitiviridae and Mitoviridae-were not reported before in yeasts, as well as two ORFan contigs of viral origin. According to phylogenetic analysis, four new putative mycoviruses distributed in Totivirus, Cryspovirus, and Mitovirus genera were identified. The majority of commercial S. cerevisiae strains were confirmed to be the host for helper L-A type totiviruses and satellite M dsRNAs associated with the killer phenotype, both in single and mixed infections with L-BC totiviruses, and two viral sequences belonging to a new cryspovirus putative species discovered here for the first time. Moreover, single infection by a narnavirus 20S-related sequence was also found in one S. cerevisiae strain. Considering the non-Saccharomyces yeasts, Starmerella bacillaris hosted four RNAs of viral origin-two clustering in Totivirus and Mitovirus genera, and two ORFans with putative satellite behavior. This study confirmed the infection of wine yeasts by viruses associated with useful technological characteristics and demonstrated the presence of complex mixed infections with unpredictable biological effects.
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Affiliation(s)
- Dalila Crucitti
- Dipartimento di Scienze Bio-Agroalimentari, Istituto di Bioscienze e BioRisorse (IBBR), C.N.R., Corso Calatafimi 414, 90129 Palermo, Italy; (F.C.); (F.L.B.)
- Correspondence: (D.C.); (D.P.); Tel.: +39-091-657-4578 (D.C.)
| | - Marco Chiapello
- Dipartimento di Scienze Bio-Agroalimentari, Istituto per la Protezione Sostenibile delle Piante (IPSP), C.N.R., Strada delle Cacce, 73, 10135 Torino, Italy; (M.C.); (M.F.); (M.T.)
| | - Daniele Oliva
- Istituto Regionale del Vino e dell’Olio (IRVO), Via Libertà 66, 90143 Palermo, Italy;
| | - Marco Forgia
- Dipartimento di Scienze Bio-Agroalimentari, Istituto per la Protezione Sostenibile delle Piante (IPSP), C.N.R., Strada delle Cacce, 73, 10135 Torino, Italy; (M.C.); (M.F.); (M.T.)
| | - Massimo Turina
- Dipartimento di Scienze Bio-Agroalimentari, Istituto per la Protezione Sostenibile delle Piante (IPSP), C.N.R., Strada delle Cacce, 73, 10135 Torino, Italy; (M.C.); (M.F.); (M.T.)
| | - Francesco Carimi
- Dipartimento di Scienze Bio-Agroalimentari, Istituto di Bioscienze e BioRisorse (IBBR), C.N.R., Corso Calatafimi 414, 90129 Palermo, Italy; (F.C.); (F.L.B.)
| | - Francesca La Bella
- Dipartimento di Scienze Bio-Agroalimentari, Istituto di Bioscienze e BioRisorse (IBBR), C.N.R., Corso Calatafimi 414, 90129 Palermo, Italy; (F.C.); (F.L.B.)
| | - Davide Pacifico
- Dipartimento di Scienze Bio-Agroalimentari, Istituto di Bioscienze e BioRisorse (IBBR), C.N.R., Corso Calatafimi 414, 90129 Palermo, Italy; (F.C.); (F.L.B.)
- Correspondence: (D.C.); (D.P.); Tel.: +39-091-657-4578 (D.C.)
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