Electrically-assisted extraction of bio-products using high pressure disruption of yeast cells (Saccharomyces cerevisiae)

Shynkaryk, Mykola; Lebovka, Nikolaï; Lanoisellé, Jean‐Louis; Nonus, M.; Bedel-Clotour, C.; Vorobiev, Eugène

doi:10.1016/j.jfoodeng.2008.10.041

Cited by 69 publications

(36 citation statements)

References 34 publications

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“…HPH treatment at p = 80 MPa and N p = 20 resulted in almost complete damage of yeast with the highest release of ionic substances, Z ≈ 1. These data are in correspondence with data reported in [58].…”

Section: Bio-suspensions and Yeastssupporting

confidence: 93%

“…For example, PEF pretreatment can weaken the structure of yeast used by a bakery, so, it could be combined with highpressure homogenization (HPH) for the more efficient extraction of proteins [58]. Heating makes easier the electroporation of biological membranes; therefore, a combination of PEF treatment and mild temperature (lower than 50 ∘ C) heating and use of microwaves could be an interesting method of processing.…”

Section: Bio-suspensions and Yeastsmentioning

confidence: 99%

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Selective Extraction from Food Plants and Residues by Pulsed Electric Field

Vorobiev

Lebovka

2015

Green Extraction of Natural Products

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Section: Bio-suspensions and Yeastssupporting

confidence: 93%

Section: Bio-suspensions and Yeastsmentioning

confidence: 99%

Selective Extraction from Food Plants and Residues by Pulsed Electric Field

Vorobiev

Lebovka

2015

Green Extraction of Natural Products

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“…Finally, the irreversible permeabilization of cell membranes offers a wide range of applications, including the extraction or diffusion of bioactive metabolites [57][58][59]. It was shown that PEF treatment of the aqueous suspension of wine yeasts (S. cerevisiae bayanus, strain DV10) at E = 10 kV/cm allowed high extraction of ionic components and low extraction of high molecular weight components [57].…”

Section: Production Of Biomolecules From Fermented Foodsmentioning

confidence: 99%

“…It was shown that PEF treatment of the aqueous suspension of wine yeasts (S. cerevisiae bayanus, strain DV10) at E = 10 kV/cm allowed high extraction of ionic components and low extraction of high molecular weight components [57]. Another study has shown that PEF reduced the lag phase of L. acidophilus and increased bacteriocin production [58].…”

Section: Production Of Biomolecules From Fermented Foodsmentioning

confidence: 99%

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Fermentation Assisted by Pulsed Electric Field and Ultrasound: A Review

Galván-D’Alessandro

Carciochi

2018

Fermentation

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Various novel techniques are proposed to improve process efficiency, quality, and safety of fermented food products. Ultrasound and pulsed electric field (PEF) are versatile technologies that can be employed in conjunction with fermentation processes to enhance process efficiency and production rates by improving mass transfer and cell permeability. The aim of this review is to highlight current and potential applications of ultrasound and PEF techniques in food fermentation processes. Their effects on microbial enzymes, along with mechanisms of action, are also discussed.

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Nondistractive extraction of intracellular molecules from yeast using PEF‐assisted autolysis

Okamoto

Murakami

Urabe

et al. 2022

Electrical Engineering Japan

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This paper discusses the possibility of nondestructive extraction of intracellular proteins of yeast (Saccharomyces cerevisiae) by means of pulsed electric fields (PEFs) combined with autolysis. First, the effects of PEFs (20 kV/cm, 600 ns) on yeast and the subsequent cell wall collapse phenomenon were studied by morphological observation of fluorescence staining. Morphological observation shows that the PEFs increase the permeability of the cell membrane and also disrupt the intracellular vacuoles, whereas the cell wall morphology remains unchanged. However, the cell wall was collapse during the postPEF incubation. Next, the amount of extracted protein was evaluated by using the BCA assay.The amount of extracted protein in the PEF treated suspension was only a little, whereas the additional incubation promotes the extraction. Lastly, the size of the extracted proteins was investigated by using both Native-PAGE and SDS-PAGE. The PEF-treated and incubated suspension contains the large protein over 250 kDa.

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Electrically-assisted extraction of bio-products using high pressure disruption of yeast cells (Saccharomyces cerevisiae)

Cited by 69 publications

References 34 publications

Selective Extraction from Food Plants and Residues by Pulsed Electric Field

Selective Extraction from Food Plants and Residues by Pulsed Electric Field

Fermentation Assisted by Pulsed Electric Field and Ultrasound: A Review

Nondistractive extraction of intracellular molecules from yeast using PEF‐assisted autolysis

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