Yeast cells as microcapsules. Analytical tools and process variables in the encapsulation of hydrophobes in S. cerevisiae

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• 作者：Federica Ciamponi (1)
  Craig Duckham (2)
  Nicola Tirelli (3) nicola.tirelli@manchester.ac.uk
• 关键词：Encapsulation – ; Yeast – ; Cell wall – ; Flavours – ; Diffusion
• 刊名：Applied Microbiology and Biotechnology
• 出版年：2012
• 出版时间：September 2012
• 年：2012
• 卷：95
• 期：6
• 页码：1445-1456
• 全文大小：780.7 KB
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• 作者单位：1. School of Pharmacy and Pharmaceutical Sciences, University of Manchester, Oxford Road, Manchester, M13 9PT UK2. Cara Technology, Leatherhead Enterprise Centre, Randalls Road, Leatherhead, KT22 7RY UK3. School of Materials and School of Biomedicine, University of Manchester, Oxford Road, Manchester, M13 9PT UK4. Molteni Farmaceutici, SPA, 50018 Scandicci (Firenze), Italy5. CD R&D consultancy services, Leatherhead, KT22 9HX UK
• ISSN：1432-0614

文摘

Yeast cells can be used as biocompatible and biodegradable containers for the microencapsulation of a variety of actives. Despite the wide application of this process, e.g. in the food industry, mechanism and controlling factors are yet poorly known. In this study we have studied kinetics and mechanistic aspects of the spontaneous internalization of terpenes (as model hydrophobic compounds) in Saccharomyces cerevisiae, quantifying their encapsulation through HPLC analysis and fluorescent staining of lipidic bodies with Nile Red, while in parallel monitoring cell viability. Our results showed that this encapsulation process is essentially a phenomenon of passive diffusion with negligible relevance of active transport. Further, our evidence shows that the major determinant of the encapsulation kinetics is the solubility of the hydrophobe in the cell wall, which is inversely related to partition coefficient (log P).