Microencapsulation of Saccharomyces cerevisiae into Alginate Beads: A Focus on Functional Properties of Released Cells

Bevilacqua, Antonio; Campaniello, Daniela; Speranza, Barbara; Racioppo, Angela; Altieri, Clelia; Sinigaglia, Milena; Corbo, Maria Rosaria

doi:10.3390/foods9081051

Cited by 24 publications

(17 citation statements)

References 52 publications

(80 reference statements)

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“…Alginates are employed industrially for their viscosifying properties, water binding capacities and gelling properties [ 12 ], which correlate with the amount of GG blocks in the polymer chain as well as the presence of divalent cations in the aqueous medium [ 13 ]. These properties have allowed us to widen alginate applications, especially in biomedical areas, including wound healing [ 14 , 15 , 16 ], cell microencapsulation [ 17 , 18 , 19 ] and drug delivery systems [ 20 , 21 , 22 ]. However, the main limitation regarding these applications lies especially on low biocompatibility and poor mechanical properties, preventing the utilization of unmodified alginates for sophisticated biomedical areas such as cell immobilization [ 23 , 24 ].…”

Section: Introductionmentioning

confidence: 99%

Functionalization of an Alginate-Based Material by Oxidation and Reductive Amination

Huamani-Palomino

Córdova

et al. 2021

Polymers

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This research focused on the synthesis of a functional alginate-based material via chemical modification processes with two steps: oxidation and reductive amination. In previous alginate functionalization with a target molecule such as cysteine, the starting material was purified and characterized by UV-Vis, 1H-NMR and HSQC. Additionally, the application of FT-IR techniques during each step of alginate functionalization was very useful, since new bands and spiked signals around the pyranose ring (1200–1000 cm−1) and anomeric region (1000–750 cm−1) region were identified by a second derivative. Additionally, the presence of C1-H1 of β-D-mannuronic acid residue as well as C1-H1 of α-L-guluronic acid residue was observed in the FT-IR spectra, including a band at 858 cm−1 with characteristics of the N-H moiety from cysteine. The possibility of attaching cysteine molecules to an alginate backbone by oxidation and post-reductive amination processes was confirmed through 13C-NMR in solid state; a new peak at 99.2 ppm was observed, owing to a hemiacetal group formed in oxidation alginate. Further, the peak at 31.2 ppm demonstrates the presence of carbon -CH2-SH in functionalized alginate—clear evidence that cysteine was successfully attached to the alginate backbone, with 185 μmol of thiol groups per gram polymer estimated in alginate-based material by UV-Visible. Finally, it was observed that guluronic acid residue of alginate are preferentially more affected than mannuronic acid residue in the functionalization.

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Section: Introductionmentioning

confidence: 99%

Functionalization of an Alginate-Based Material by Oxidation and Reductive Amination

Huamani-Palomino

Córdova

et al. 2021

Polymers

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“…The test strain S. cerevisiae 17 was used because of the positive effect exerted by US on both growth patterns and autoaggregation, and so S. cerevisiae strain 2 was used as a control because in the past it was characterized as a potential probiotic strain able to survive the transit into the gut [26,37]. US did not affect viability both in the phases studied alone and in the sequential experiment (p > 0.05) and this result is of concern, because it suggests that a preliminary treatment with US does not exert a negative effect of yeast viability even if they experience a harsh environment such as the gastrointestinal tract (Table 4).…”

Section: Resultsmentioning

confidence: 99%

Ultrasonic Modulation of the Technological and Functional Properties of Yeast Strains

et al. 2020

Self Cite

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This research was aimed at studying the effects of low intensity ultrasound (US) on some technological and functional properties of eight strains of Saccharomyces cerevisiae; namely, growth patterns (growth at 2–5% of NaCl or at 37 °C), autoaggregation and tolerance to simulated gastrointestinal conditions were evaluated. A US treatment was applied at 20% of net power (130 W) by a modulating duration (2–10 min) and pulses (2–10 s). The viable count (4.81–6.33 log CFU/mL) was not affected by US, while in terms of technological traits the effect was strain specific; in particular, for some strains a positive effect of US was found with a significant growth enhancement (growth index >120%). The treatment was also able to increase the autoaggregation of some strains, thus suggesting that US could represent a promising way to treat and select nonconventional functional yeasts for food applications.

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“…On the other hand, encapsulation affected protection of the cells against simulated GI conditions. Finally, the kinetic study showed that alginate beads may be useful as reusable carriers of starter cultures or probiotics into the gut [100].…”

Section: Maintaining the Viability Of Probiotic Yeasts In Foodmentioning

confidence: 99%

“…boulardii has been reported many times. These yeast's cells were entrapped in sodium alginate beads to protect them from adverse conditions [98][99][100]. Scientists confirmed that microencapsulation assured yeast survival and its controlled release.…”

Section: Maintaining the Viability Of Probiotic Yeasts In Foodmentioning

confidence: 99%

Probiotic and Potentially Probiotic Yeasts—Characteristics and Food Application

Staniszewski

Kordowska‐Wiater

2021

Foods

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Probiotics are live microorganisms which when administered in adequate amounts confer a health benefit on the host. Besides the well-known and tested lactic acid bacteria, yeasts may also be probiotics. The subject of probiotic and potentially probiotic yeasts has been developing and arising potential for new probiotic products with novel properties, which are not offered by bacteria-based probiotics available on the current market. The paper reviews the first probiotic yeast Saccharomyces cerevisiae var. boulardii, its characteristics, pro-healthy activities and application in functional food production. This species offers such abilities as improving digestion of certain food ingredients, antimicrobial activities and even therapeutic properties. Besides Saccharomyces cerevisiae var. boulardii, on this background, novel yeasts with potentially probiotic features are presented. They have been intensively investigated for the last decade and some species have been observed to possess probiotic characteristics and abilities. There are yeasts from the genera Debaryomyces, Hanseniaspora, Pichia, Meyerozyma, Torulaspora, etc. isolated from food and environmental habitats. These potentially probiotic yeasts can be used for production of various fermented foods, enhancing its nutritional and sensory properties. Because of the intensively developing research on probiotic yeasts in the coming years, we can expect many discoveries and possibly even evolution in the segment of probiotics available on the market.

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Microencapsulation of Saccharomyces cerevisiae into Alginate Beads: A Focus on Functional Properties of Released Cells

Cited by 24 publications

References 52 publications

Functionalization of an Alginate-Based Material by Oxidation and Reductive Amination

Functionalization of an Alginate-Based Material by Oxidation and Reductive Amination

Ultrasonic Modulation of the Technological and Functional Properties of Yeast Strains

Probiotic and Potentially Probiotic Yeasts—Characteristics and Food Application

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