Ultrasound‐assisted encapsulation of curcumin and fisetin into Saccharomyces cerevisiae cells: a multistage batch process protocol
Some of the challenges of yeast encapsulation protocols are low phytochemical internalization rates and limited intracellular compartments of yeasts. This study uses an ultrasound‐assisted batch encapsulation (UABE) protocol to optimize the encapsulation of curcumin and fisetin by recovering nonenca...
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| Veröffentlicht in: | Letters in applied microbiology 2022-12, Vol.75 (6), p.1538-1548 |
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| creator | Andrade, E.W.V. Hoskin, R.T. Silva Pedrini, M.R. |
| description | Some of the challenges of yeast encapsulation protocols are low phytochemical internalization rates and limited intracellular compartments of yeasts. This study uses an ultrasound‐assisted batch encapsulation (UABE) protocol to optimize the encapsulation of curcumin and fisetin by recovering nonencapsulated biomaterial and further incorporating it into nonloaded yeasts in three encapsulation stages (1ES, 2ES and 3ES). The effect of selected acoustic energies (166·7 and 333·3 W l−1) on the encapsulation efficiency (EE), yield (EY) and antioxidant activity retention were evaluated, and then, compared with a control process (without ultrasound treatment). Compared to the control, enhanced EEs were achieved for both curcumin (10·9% control to 58·5% UABE) and fisetin (18·6% control to 76·6% UABE) after 3ES and the use of 333·3 W l−1. Similarly, the yeast maximum loading capacity was improved from 6·6 to 13·4 mg g−1 for curcumin and from 11·1 to 26·4 mg g−1 for fisetin after UABE protocol. The antioxidant activity of produced biocapsules was positively correlated with the bioactive‐loaded content of yeasts when ultrasound treatment was applied. Overall, results from this study provide valuable information regarding UABE processes, and moreover, bring new and creative perspectives for ultrasound technology in the food industry.
Significance and Impact of the Study: To the best of our knowledge, this is the first report investigating an ultrasound‐assisted batch encapsulation of lipophilic bioactive molecules into Saccharomyces cerevisiae cells. Although ultrasound is a mild, nonthermal, and straightforward cell permeabilization process, few works have investigated it for encapsulation purposes. This study presents a new perspective on the application of ultrasound technology to develop a more economical and eco‐friendly process for the food industry, creating a rational way to internalize lipophilic molecules into yeasts via successive stages of encapsulation. |
| doi_str_mv | 10.1111/lam.13820 |
| format | Article |
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Significance and Impact of the Study: To the best of our knowledge, this is the first report investigating an ultrasound‐assisted batch encapsulation of lipophilic bioactive molecules into Saccharomyces cerevisiae cells. Although ultrasound is a mild, nonthermal, and straightforward cell permeabilization process, few works have investigated it for encapsulation purposes. This study presents a new perspective on the application of ultrasound technology to develop a more economical and eco‐friendly process for the food industry, creating a rational way to internalize lipophilic molecules into yeasts via successive stages of encapsulation.</description><identifier>ISSN: 0266-8254</identifier><identifier>EISSN: 1472-765X</identifier><identifier>DOI: 10.1111/lam.13820</identifier><language>eng</language><publisher>Oxford: Oxford University Press</publisher><subject>antioxidant activity ; Antioxidants ; Biomaterials ; Biomedical materials ; bioprocess ; Curcumin ; Encapsulation ; food biotechnology ; Food industry ; Information processing ; Internalization ; lipophilic compounds ; Ultrasonic imaging ; Ultrasonic processing ; Ultrasound ; Yeast ; Yeasts ; yeast‐based carriers</subject><ispartof>Letters in applied microbiology, 2022-12, Vol.75 (6), p.1538-1548</ispartof><rights>2022 Society for Applied Microbiology.</rights><rights>Copyright © 2022 The Society for Applied Microbiology</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c3650-270e90ead03f554a7e829e004b20a5c6de47e2cc70ec820b9af2d2c81fda8fc3</citedby><cites>FETCH-LOGICAL-c3650-270e90ead03f554a7e829e004b20a5c6de47e2cc70ec820b9af2d2c81fda8fc3</cites><orcidid>0000-0003-0900-4983 ; 0000-0001-6293-9636 ; 0000-0001-6697-5036</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://onlinelibrary.wiley.com/doi/pdf/10.1111%2Flam.13820$$EPDF$$P50$$Gwiley$$H</linktopdf><linktohtml>$$Uhttps://onlinelibrary.wiley.com/doi/full/10.1111%2Flam.13820$$EHTML$$P50$$Gwiley$$H</linktohtml><link.rule.ids>314,780,784,1417,27924,27925,45574,45575</link.rule.ids></links><search><creatorcontrib>Andrade, E.W.V.</creatorcontrib><creatorcontrib>Hoskin, R.T.</creatorcontrib><creatorcontrib>Silva Pedrini, M.R.</creatorcontrib><title>Ultrasound‐assisted encapsulation of curcumin and fisetin into Saccharomyces cerevisiae cells: a multistage batch process protocol</title><title>Letters in applied microbiology</title><description>Some of the challenges of yeast encapsulation protocols are low phytochemical internalization rates and limited intracellular compartments of yeasts. This study uses an ultrasound‐assisted batch encapsulation (UABE) protocol to optimize the encapsulation of curcumin and fisetin by recovering nonencapsulated biomaterial and further incorporating it into nonloaded yeasts in three encapsulation stages (1ES, 2ES and 3ES). The effect of selected acoustic energies (166·7 and 333·3 W l−1) on the encapsulation efficiency (EE), yield (EY) and antioxidant activity retention were evaluated, and then, compared with a control process (without ultrasound treatment). Compared to the control, enhanced EEs were achieved for both curcumin (10·9% control to 58·5% UABE) and fisetin (18·6% control to 76·6% UABE) after 3ES and the use of 333·3 W l−1. Similarly, the yeast maximum loading capacity was improved from 6·6 to 13·4 mg g−1 for curcumin and from 11·1 to 26·4 mg g−1 for fisetin after UABE protocol. The antioxidant activity of produced biocapsules was positively correlated with the bioactive‐loaded content of yeasts when ultrasound treatment was applied. Overall, results from this study provide valuable information regarding UABE processes, and moreover, bring new and creative perspectives for ultrasound technology in the food industry.
Significance and Impact of the Study: To the best of our knowledge, this is the first report investigating an ultrasound‐assisted batch encapsulation of lipophilic bioactive molecules into Saccharomyces cerevisiae cells. Although ultrasound is a mild, nonthermal, and straightforward cell permeabilization process, few works have investigated it for encapsulation purposes. 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This study uses an ultrasound‐assisted batch encapsulation (UABE) protocol to optimize the encapsulation of curcumin and fisetin by recovering nonencapsulated biomaterial and further incorporating it into nonloaded yeasts in three encapsulation stages (1ES, 2ES and 3ES). The effect of selected acoustic energies (166·7 and 333·3 W l−1) on the encapsulation efficiency (EE), yield (EY) and antioxidant activity retention were evaluated, and then, compared with a control process (without ultrasound treatment). Compared to the control, enhanced EEs were achieved for both curcumin (10·9% control to 58·5% UABE) and fisetin (18·6% control to 76·6% UABE) after 3ES and the use of 333·3 W l−1. Similarly, the yeast maximum loading capacity was improved from 6·6 to 13·4 mg g−1 for curcumin and from 11·1 to 26·4 mg g−1 for fisetin after UABE protocol. The antioxidant activity of produced biocapsules was positively correlated with the bioactive‐loaded content of yeasts when ultrasound treatment was applied. Overall, results from this study provide valuable information regarding UABE processes, and moreover, bring new and creative perspectives for ultrasound technology in the food industry.
Significance and Impact of the Study: To the best of our knowledge, this is the first report investigating an ultrasound‐assisted batch encapsulation of lipophilic bioactive molecules into Saccharomyces cerevisiae cells. Although ultrasound is a mild, nonthermal, and straightforward cell permeabilization process, few works have investigated it for encapsulation purposes. This study presents a new perspective on the application of ultrasound technology to develop a more economical and eco‐friendly process for the food industry, creating a rational way to internalize lipophilic molecules into yeasts via successive stages of encapsulation.</abstract><cop>Oxford</cop><pub>Oxford University Press</pub><doi>10.1111/lam.13820</doi><tpages>1548</tpages><orcidid>https://orcid.org/0000-0003-0900-4983</orcidid><orcidid>https://orcid.org/0000-0001-6293-9636</orcidid><orcidid>https://orcid.org/0000-0001-6697-5036</orcidid><oa>free_for_read</oa></addata></record> |
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| source | Access via Wiley Online Library; Oxford University Press Journals All Titles (1996-Current) |
| subjects | antioxidant activity Antioxidants Biomaterials Biomedical materials bioprocess Curcumin Encapsulation food biotechnology Food industry Information processing Internalization lipophilic compounds Ultrasonic imaging Ultrasonic processing Ultrasound Yeast Yeasts yeast‐based carriers |
| title | Ultrasound‐assisted encapsulation of curcumin and fisetin into Saccharomyces cerevisiae cells: a multistage batch process protocol |
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