A new method for the rapid separation of magnetized yeast in sparkling wine

Quantification methods of determining brewer's and pharmaceutical yeast cell viability: accuracy and impact of nanoparticles

For industrial processes, a fast, precise, and reliable method of determining the physiological state of yeast cells, especially viability, is essential. However, an increasing number of processes use magnetic nanoparticles (MNPs) for yeast cell manipulation, but their impact on yeast cell viability and the assay itself is unclear. This study tested the viability of Saccharomyces pastorianus ssp. carlsbergensis and Pichia pastoris by comparing traditional colourimetric, high-throughput, and growth assays with membrane fluidity. Results showed that methylene blue staining is only reliable for S. pastorianus cells with good viability, being erroneous in low viability (R2 = 0.945; [Formula: see text] = 5.78%). In comparison, the fluorescence microscopy-based assay of S. pastorianus demonstrated a coefficient of determination of R2 = 0.991 at [Formula: see text] ([Formula: see text] = 2.50%) and flow cytometric viability determination using carboxyfluorescein diacetate (CFDA), enabling high-throughput analysis of representative cell numbers; R2 = 0.972 ([Formula: see text]; [Formula: see text] = 3.89%). Membrane fluidity resulted in a non-linear relationship with the viability of the yeast cells ([Formula: see text]). We also determined similar results using P. pastoris yeast. In addition, we demonstrated that MNPs affected methylene blue staining by overestimating viability. The random forest model has been shown to be a precise method for classifying nanoparticles and yeast cells and viability differentiation in flow cytometry by using CFDA. Moreover, CFDA and membrane fluidity revealed precise results for both yeasts, also in the presence of nanoparticles, enabling fast and reliable determination of viability in many experiments using MNPs for yeast cell manipulation or separation.

Studying the impact of cell age on the yeast growth behaviour of Saccharomyces pastorianus var. carlsbergensis by magnetic separation

Despite the fact that yeast is a widely used microorganism in the food, beverage, and pharmaceutical industries, the impact of viability and age distribution on cultivation performance has yet to be fully understood. For a detailed analysis of fermentation performance and physiological state, we introduced a method of magnetic batch separation to isolate daughter and mother cells from a heterogeneous culture. By binding functionalised iron oxide nanoparticles, it is possible to separate the chitin-enriched bud scars by way of a linker protein. This reveals that low viability cultures with a high daughter cell content perform similarly to a high viability culture with a low daughter cell content. Magnetic separation results in the daughter cell fraction (>95%) showing a 21% higher growth rate in aerobic conditions than mother cells and a 52% higher rate under anaerobic conditions. These findings emphasise the importance of viability and age during cultivation and are the first step towards improving the efficiency of yeast-based processes.

Effects of Atmospheric Plasma Corona Discharge on Saccharomyces cerevisiae: Viability, Permeability, and Morphology

Food spoilage is a routine challenge in food production. Saccharomyces cerevisiae is a major contaminating microorganism associated with fruit pulps and juices. Our study demonstrated the effect of a plasma corona discharge on S. cerevisiae viability, membrane permeability, and morphology when the cells were prepared in both dry and wet modes. The S. cerevisiae viability was examined as a function of the duration of plasma exposure, the sample's distance from the treating head, initial cell concentration, and yeast suspension volume. The results showed a linear correlation between the exposure duration and the CFU/mL in both dry and wet modes. When the initial yeast concentration was 10⁶ CFU/mL, complete eradication in the dry and wet modes occurred after 45 and 240 s, respectively. Exposure of different initial concentrations of S. cerevisiae to plasma in dry (20 s) or wet (90 s) mode led to 2 to 3 orders of magnitude reduction. In both modes, there was total eradication when the initial cell concentration was about 10³ CFU/mL. The cell-membrane permeability was examined using a flow cytometer and the fluorescent dye propidium iodide (PI). Plasma treatment in the dry mode for 30 and 45 s led to 51% and 76% PI-positive cells. Similar results were obtained in the wet mode but with a longer exposure for 120 and 240 s, respectively. Atmospheric plasma may provide disinfection technology for the food industry in a short process without heating.

Aspartic Acid Stabilized Iron Oxide Nanoparticles for Biomedical Applications

Aspartic acid stabilized iron oxide nanoparticles (A-IONPs) with globular shape and narrow size distribution were prepared by the co-precipitation method in aqueous medium. A quantum-mechanical approach to aspartic acid optimized structure displayed negative charged sites, relatively high dipole moment, and hydrophilicity, which recommended it for interaction with iron cations and surrounding water electrical dipoles. A-IONPs were characterized by TEM, XRD, ATR-FTIR, EDS, DSC, TG, DLS, NTA, and VSM techniques. Theoretical study carried out by applying Hartree-Fock and density functional algorithms suggested that some aspartic acid properties related to the interaction can develop with nanoparticles and water molecules. The results of experimental investigation showed that the mean value of particle physical diameters was 9.17 ± 2.2 nm according to TEM image analysis, the crystallite size was about 8.9 nm according to XRD data, while the magnetic diameter was about 8.8 nm, as was determined from VSM data interpretation with Langevin's theory. The A-IONP suspension was characterized by zeta-potential of about -11.7 mV, while the NTA investigation revealed a hydrodynamic diameter of 153.9 nm. These results recommend the A-IONP suspension for biomedical applications.

Nanotechnology: recent advances in viticulture and enology

Nowadays, nanoscience is a leading modern science that has a major impact on the food, pharmaceutical, and agriculture sectors. Several nanomaterials show a great potential for use during vine growing and winemaking processes. In viticulture, nanotechnology can be applied to protect vines against phytopathogens and to improve grape yield and quality. Thus, nanotechnology may allow the use of lesser amounts of phytochemical compounds, reducing environmental impact and promoting a more sustainable agriculture. And in winemaking, nanomaterials and nanodevices can be used to control the growth of spoilage microorganisms and to reduce or remove undesirable compounds, such as ethyl phenols (4-ethylphenol and 4-ethylguaiacol), biogenic amines, and tartaric acid, and so on, as well as to facilitate some technological processes (i.e. in wine filtration to eliminate microorganisms). This review summarizes recent studies with applications of nanotechnology in viticulture in order to facilitate agronomic management and optimize grape production and in enology to improve wine quality and safety. © 2021 Society of Chemical Industry.

Impacts of Magnetic Immobilization on the Growth and Metabolic Status of Recombinant Pichia pastoris

Downstream processing is an expensive step for industrial production of recombinant proteins. Cell immobilization is known as one of the ideal solutions in regard to process intensification. In recent years, magnetic immobilization was introduced as a new technique for cell immobilization. This technique was successfully employed to harvest many bacterial and eukaryotic cells. But there are no data about the influence of magnetic immobilization on the eukaryotic inducted recombinant cells. In this study, impacts of magnetic immobilization on the growth and metabolic status of induced recombinant Pichia pastoris as a valuable eukaryotic model cells were investigated. Results based on colony-forming unit, OD600, and trypan blue assay indicated that magnetic immobilization had no adverse effect on the growth and viability of P. pastoris cells. Also, about 20-40% increase in metabolic activity was recorded in immobilized cells that were decorated with 0.5-2 mg/mL nanoparticles. Total protein and carbohydrate of the cells were also measured as main indicatives for cell function and no significant changes were observed in the immobilized cells. Current data show magnetic immobilization as a biocompatible technique for application in eukaryotic expression systems. Results can be considered for further developments in P. pastoris-based expression systems.

Enzyme-functionalised, core/shell magnetic nanoparticles for selective pH-triggered sucrose capture

Diabetes is a chronic metabolic disease which leads to high glucose levels in the blood, with severe consequences for human health. Due to the worldwide appeal for the reduction in calorie intake, this study presents the development of a nanomaterial able to capture sucrose selectively, thus providing a tool to remove naturally occurring sucrose from food, such as fruit juices, producing low-calorie juices for consumption. Magnetite nanoparticles (Fe3O4 NPs) coated with an inert material (SiO2) and functionalised with the enzyme invertase were designed to remove sucrose from solutions. Fe3O4 NPs were synthesised using the co-precipitation method, whereas the coating with a silica shell was done by the Stöber method. Its physicochemical characteristics were determined, with excellent stability over time. On the other hand, the invertase enzyme was extracted from dry Baker's yeast, purified and immobilised on the surface of the silica-coated Fe3O4 NPs. pH-triggered sucrose capture occurred at pH 3.0 once invertase with protonated catalytic residues was able just to bind with sucrose in a highly selective way. After a short, 1 min interaction, approximately 13.5 mmol L-1 of sucrose was captured per gram of nanomaterial and removed with the use of an external permanent magnet. The complex sucrose/nanomaterial was washed, and the released sucrose was put into buffered solution (pH = 4.8), where it underwent hydrolysis to yield inverted sugar. On the other side, sucrose-free nanomaterial was reused with no loss of enzymatic capability to capture sucrose at pH = 3.0 and maintained the invertase activity at pH 4.8 in ten consecutive rounds of re-use. As sucrose was recovered in the form of inverted sugar, not just low sugar beverage could be obtained, but also a high valued market product. Thus, the developed technology allows for the commercialisation of low-calorie food, offering healthier options to consumers and helping to fight diabetes and obesity.

Impacts of Magnetic Immobilization on the Recombinant Proteins Structure Produced in Pichia pastoris System

Pichia pastoris expression system was introduced with post-translation process similar to higher eukaryotes. Preliminary studies were performed toward process intensification and magnetic immobilization of this system. In this experiment, effects of magnetic immobilization on the structure of recombinant protein were evaluated. P. pastoris cell which express human serum albumin (HSA) was used as a model. The cells were immobilized with various concentrations of APTES coated magnetite nanoparticles. HSA production was done over 5 days induction and structure of the product was analyzed by UV-vis, fluorescence, and ATR-FTIR spectroscopy. Second derivative deconvolution method was used to analyze the secondary structure of HSA. P. pastoris cell that were immobilized with 0.5 and 1 mg/mL of nanoparticles were produced HSA with intact structure. But immobilization with 2 mg/mL of nanoparticles resulted in some modifications in the secondary structures (i.e., α-helixes and β-turns) of produced HSA. Based on these data, immobilization of P. pastoris cells with 0.5 or 1 mg/mL of nanoparticles is completely efficient for cell harvesting and has any effect on the structure of recombinant product. These findings revealed that decoration of microbial cells with high concentrations of nanoparticles has some impacts on the structure of secretory proteins.

Eradication of Saccharomyces cerevisiae by Pulsed Electric Field Treatments

One of the promising technologies that can inactivate microorganisms without heat is pulsed electric field (PEF) treatment. The aim of this study was to examine the influence of PEF treatment (2.9 kV cm⁻¹, 100 Hz, 5000 pulses in trains mode of 500 pulses with a pulse duration of 10 µs) on Saccharomyces cerevisiae eradication and resealing in different conditions, such as current density (which is influenced by the medium conductivity), the sort of medium (phosphate buffered saline (PBS) vs. yeast malt broth (YMB) and a combined treatment of PEF with the addition of preservatives. When the S. cerevisiae were suspended in PBS, increasing the current density from 0.02 to 3.3 A cm⁻² (corresponding to a total specific energy of 22.04 to 614.59 kJ kg⁻¹) led to an increase of S. cerevisiae eradication. At 3.3 A cm⁻², a total S. cerevisiae eradication was observed. However, when the S. cerevisiae in PBS was treated with the highest current density of 3.3 A cm⁻², followed by dilution in a rich YMB medium, a phenomenon of cell membrane resealing was observed by flow cytometry (FCM) and CFU analysis. The viability of S. cerevisiae was also examined when the culture was exposed to repeating PEF treatments (up to four cycles) with and without the addition of preservatives. This experiment was performed when the S. cerevisiae were suspended in YMB containing tartaric acid (pH 3.4) and ethanol to a final concentration of 10% (v/v), which mimics wine. It was shown that one PEF treatment cycle led to a reduction of 1.35 log10, compared to 2.24 log10 when four cycles were applied. However, no synergic effect was observed when the preservatives, free SO₂, and sorbic acid were added. This study shows the important and necessary knowledge about yeast eradication and membrane recovery processes after PEF treatment, in particular for application in the liquid food industry.

Impact of magnetic immobilization on the cell physiology of green unicellular algae Chlorella vulgaris

Cell immobilization on the magnetic nanoparticles (MNPs) and magnetic harvesting is a novel approach for microalgal cells separation. To date, the effect of these nanoparticles on microalgal cells was only studied over a short period of time. More studies are hence needed for a better understanding of the magnetic harvesting proposes or environmental concerns relating to long-term exposure to nanoparticles. In this study, the impact of various concentrations of MNPs on the microalgal cells growth and their metabolic status was investigated over 12 days. More than 60% reduction in mitochondrial activity and pigments (chlorophyll a, chlorophyll b, and carotenoids) content occurred during the first 6 days of exposure to ≥50 µg/mL nanoparticles. However, more than 50% growth inhibitory effect was seen at concentrations higher than 400 µg/mL. Exposure to MNPs gradually induced cellular adaptation and after about 6 days of exposure to stress generating concentrations (˂400 µg/mL) of IONs, microalgae could overcome the imposed damages. This work provides a better understanding regarding the environmental impact of MNPs and appropriate concentrations of these particles for future algal cells magnetic immobilization and harvesting.

New Perspectives on Iron-Based Nanostructures

Among all minerals, iron is one of the elements identified early by human beings to take advantage of and be used. The role of iron in human life is so great that it made an era in the ages of humanity. Pure iron has a shiny grayish-silver color, but after combining with oxygen and water it can make a colorful set of materials with divergent properties. This diversity sometimes appears ambiguous but provides variety of applications. In fact, iron can come in different forms: zero-valent iron (pure iron), iron oxides, iron hydroxides, and iron oxide hydroxides. By taking these divergent materials into the nano realm, new properties are exhibited, providing us with even more applications. This review deals with iron as a magic element in the nano realm and provides comprehensive data about its structure, properties, synthesis techniques, and applications of various forms of iron-based nanostructures in the science, medicine, and technology sectors.

Magnetic Immobilization of Pichia pastoris Cells for the Production of Recombinant Human Serum Albumin

Magnetic immobilization as a novel technique was used to immobilize recombinant Pichia pastoris (GS115 Albumin) cells to produce human serum albumin (HSA). In this regard, magnetic nanoparticles (MNPs) coated with amino propyl triethoxy silane (APTES) were synthesized. P. pastoris cells were decorated with MNPs via nonspecific interactions. Decorated cells were magneto-responsible and easily harvested by applying an external magnetic field. The efficiency of magnetic immobilization (E_i) for cell removal was in direct relation with the MNP concentration and time of exposure to the magnetic field. By increasing the nanoparticles concentration, cells were harvested in a shorter period. Complete cell removal (E_i ≈ 100) was achieved in ≥0.5 mg/mL of MNPs in just 30 s. HSA is produced in an extremely high cell density (OD ~20) and it is the first time that magnetic immobilization was successfully employed for harvesting such a thick cell suspension. After 5 days of induction the cells, which were immobilized with 0.25 to 1 mg/mL of nanoparticles, showed an increased potency for recombinant HSA production. The largest increase in HSA production (38.1%) was achieved in the cells that were immobilized with 0.5 mg/mL of nanoparticles. These results can be considered as a novel approach for further developments in the P. pastoris-based system.

Application of nanotechnology based-biosensors in analysis of wine compounds and control of wine quality and safety: A critical review

Nanotechnology is one of the most promising future technologies for the food industry. Some of its applications have already been introduced in analytical techniques and food packaging technologies. This review summarizes existing knowledge about the implementation of nanotechnology in wine laboratory procedures. The focus is mainly on recent advancements in the design and development of nanomaterial-based sensors for wine compounds analysis and assessing wine safety. Nanotechnological approaches could be useful in the wine production process, to simplify wine analysis methods, and to improve the quality and safety of the final product.

Magnetic Separation in Bioprocessing Beyond the Analytical Scale: From Biotechnology to the Food Industry

Downstream processing needs more innovative ideas to advance and overcome current bioprocessing challenges. Chromatography is by far the most prevalent technique used by a conservative industrial sector. Chromatography has many advantages but also often represents the most expensive step in a pharmaceutical production process. Therefore, alternative methods as well as further processing strategies are urgently needed. One promising candidate for new developments on a large scale is magnetic separation, which enables the fast and direct capture of target molecules in fermentation broths. There has been a small revolution in this area in the last 10–20 years and a few papers dealing with the use of magnetic separation in bioprocessing examples beyond the analytical scale have been published. Since each target material is purified with a different magnetic separation approach, the comparison of processes is not trivial but would help to understand and improve magnetic separation and thus making it attractive for the technical scale. To address this issue, we report on the latest achievements in magnetic separation technology and offer an overview of the progress of the capture and separation of biomolecules derived from biotechnology and food technology. Magnetic separation has great potential for high-throughput downstream processing in applied life sciences. At the same time, two major challenges need to be overcome: (1) the development of a platform for suitable and flexible separation devices and (2) additional investigations of advantageous processing conditions, especially during recovery. Concentration and purification factors need to be improved to pave the way for the broader use of magnetic applications. The innovative combination of magnetic gradients and multipurpose separations will set new magnetic-based trends for large scale downstream processing.

Chemical compounds and mechanisms involved in the formation and stabilization of foam in sparkling wines

The visual properties of sparkling wine including foam and bubbles are an indicator of sparkling wine quality. Foam properties, particularly foam height (FH) and foam stability (TS), are significantly influenced by the chemical composition of the wine. This review investigates our current knowledge of specific chemical compounds and, the mechanisms by which they influence the foam properties of sparkling wines. Grape and yeast proteins, amino acids, polysaccharides, phenolic compounds, organic acids, fatty acids, ethanol and sugar are examined with respect to their contribution to foam characteristics in sparkling wines made with the Traditional, Transfer, and Charmat and carbonation methods. Contradictory results have been identified that appear to be due to the analytical methods used to measure and quantify compounds and foam. Biopolymer complexes are discussed and absent knowledge with regards to thaumatin-like proteins (TLPs), polysaccharides, amino acids, oak-derived phenolic compounds and organic acids are identified. Future research is also likely to concentrate on visual analysis of sparkling wines by in-depth imaging analysis and specific sensory analysis techniques.

Effect of production phase on bottle-fermented sparkling wine quality

This review analyzes bottle-fermented sparkling wine research at each stage of production by evaluating existing knowledge to identify areas that require future investigation. With the growing importance of enological investigation being focused on the needs of the wine production industry, this review examines current research at each stage of bottle-fermented sparkling wine production. Production phases analyzed in this review include pressing, juice adjustments, malolactic fermentation (MLF), stabilization, clarification, tirage, lees aging, disgorging, and dosage. The aim of this review is to identify enological factors that affect bottle-fermented sparkling wine quality, predominantly aroma, flavor, and foaming quality. Future research topics identified include regional specific varieties, plant-based products from vines, grapes, and yeast that can be used in sparkling wine production, gushing at disgorging, and methods to increase the rate of yeast autolysis. An internationally accepted sensory analysis method specifically designed for sparkling wine is required.