Yeast Cells in Microencapsulation. General Features and Controlling Factors of the Encapsulation Process

Coradello, Giulia; Tirelli, Nicola

doi:10.3390/molecules26113123

Cited by 37 publications

(20 citation statements)

References 142 publications

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“…For the WLYMs, in addition to the slight compositional contrast, the cell membrane and the cellular content (WOPE) showed topographical contrast, which is different from what was observed in the plasmolyzed yeast cells, confirming that the WOPE has been successfully entrapped within the cell membrane. This alteration of the internal components of yeast cells in order to produce microencapsulation and carrier systems has also been reported in previous studies 37‐39 …”

Section: Resultssupporting

confidence: 83%

“…This alteration of the internal components of yeast cells in order to produce microencapsulation and carrier systems has also been reported in previous studies. [37][38][39] Thermal and spectroscopic characteristics of the WLYMs To explore the nature of interactions between WOPE and yeast cells, WLYMs, the starting materials, and mixtures of these materials (without encapsulation) were studied using DSC and FTIR. As shown in Fig.…”

Section: Particle Size and Morphology Of Wlymsmentioning

confidence: 99%

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Encapsulation of wild oregano, Plectranthus amboinicus (Lour.) Spreng, phenolic extract in baker's yeast for the postharvest control of anthracnose in papaya

et al. 2022

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BACKGROUND Anthracnose caused by Colletotrichum gloeosporioides is considered as a major postharvest disease affecting many fruits. This plant disease is traditionally managed with synthetic fungicides, which are generally toxic and are linked to pathogen resistance. Recently, microencapsulated bioactives have been developed as potential alternative strategies to these methods, while utilizing natural fungicides and other phytochemicals. Wild oregano, Plectranthus amboinicus (Lour.) Spreng, contains potent antimicrobial phenolics, but these compounds are volatile and relatively unstable, which limits their efficacy during application. Herein, a baker's yeast microencapsulation system was applied to improve the stability of wild oregano phenolic extract (WOPE) and enhance its antifungal activity against anthracnose. RESULTS Encapsulation of WOPE in plasmolyzed yeast cells afforded a high encapsulation efficiency (93%) and yielded WOPE‐loaded yeast microcapsules (WLYMs) with an average diameter of 2.65 μm. Storage stability studies showed WLYMs are stable for at least 4 months. A 24 ‐h in vitro release experiment showed that WLYMs had an initial burst release upon redispersion in water, followed by a controlled release to about 80% of the loaded WOPE. Upon application as a spray‐type postharvest treatment for papaya, WLYMs exhibited a significantly improved mycelial inhibitory action against C. gloeosporioides and greatly reduced the anthracnose symptoms in papaya fruits. CONCLUSION This study presented a yeast microencapsulation system that can effectively stabilize WOPE and enhance its antifungal activity, making this microparticle formulation a promising environmentally safe postharvest treatment option to combat anthracnose symptoms in papaya fruits. © 2022 Society of Chemical Industry.

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Section: Resultssupporting

confidence: 83%

Section: Particle Size and Morphology Of Wlymsmentioning

confidence: 99%

Encapsulation of wild oregano, Plectranthus amboinicus (Lour.) Spreng, phenolic extract in baker's yeast for the postharvest control of anthracnose in papaya

et al. 2022

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“…Because most yeasts trigger a rapid immune response, disease applications where treatment efficacy and immune stimulation can function synergistically are preferred [ 58–60 ]. Due to the low transfection efficiency, it is generally advised to restrict yeast-encapsulated gene-editing therapies to the GI tract alone [ 24 , 47 , 66 ]. Based on these recommendations, a few potential disease targets for yeast-delivered oral vaccines and oral gene therapies have been elucidated.…”

Section: Disease Targets For Oral Yeast Systemsmentioning

confidence: 99%

Yeasts in nanotechnology-enabled oral vaccine and gene delivery

Иванова

2021

Bioengineered

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Oral vaccine and gene delivery systems must be engineered to withstand several different physiological environments, such as those present in the oral cavity, stomach, and jejunum, each of which exhibits varying pH levels and enzyme distributions. Additionally, these systems must be designed to ensure appropriate gastrointestinal absorption and tissue/cellular targeting properties. Although a plethora of nanomaterials are employed in the construction of these delivery devices, yeasts display unique characteristics, such a rigid cell wall and a resistance to harsh environments, that make them a prime vehicle for oral delivery of active pharmaceutical agents, vaccines, and genetic material. The ability of yeast cells to adhere to other cells or substrates is a crucial property that allows for more efficient gastrointestinal passage and subsequent systemic circulation, which has enabled substantial advancements in therapeutic efficacy in the pharmaceutical arena. Among several discoveries, the feasibility of yeast for vaccine and gene delivery is supported by findings from recent studies that yeasts have the ability to independently activate or deactivate separate but co-functioning portions of the immune system to synergistically ameliorate treatment effects. The purpose of this review is to present current information on the uses of yeast in the development of oral vaccines and gene delivery systems with an emphasis on yeast-related mechanisms of immune system activation, along with potential clinical implications in terms of disease targets and approaches to formulations. ResultsThe oral route for delivery of vaccines and gene therapies offers a number of advantages, including ease of administration, manufacturing efficiency, and cost. However, before widespread adoption of this therapeutic modality can occur, factors such as adequate local and systemic availability of the therapeutic agent and accurate targeting of tissues and cells, are just some of the challenges that must be addressed. Yeasts-based delivery vehicles are excellent candidates for oral vaccine and oral gene therapies as many species possess cellular characteristics resulting in enhanced resistance to the harsh gastrointestinal (GI) environment and facilitated passage across the mucosal barrier. Yeast capsules can stimulate and modulate host immune responses, which is beneficial for vaccine efficacy. In addition, recombinant modification of yeasts to express cell penetrating proteins and injection mechanisms along with efficient cell adhering capabilities can potentially improve transfection rates of genetic material. In this literature review, we present evidence supporting the beneficial role yeast-based delivery systems can play in increasing the efficacy of oral administration of vaccines and gene therapies.

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“…Typically, lower viability causes a decrease in cell diameter and increases the roughness of the surface. Encapsulation of yeast cells in PPy could potentially disrupt the cell wall and cause a change in the cell’s topology and morphology [ 35 ]. PPy-modified yeast cells are more resilient to sudden environmental changes, since their stiffness significantly increases [ 36 ].…”

Section: Introductionmentioning

confidence: 99%

Evaluation of a Yeast–Polypyrrole Biocomposite Used in Microbial Fuel Cells

Zinovicius

Rožėnė

Merkelis

et al. 2022

Sensors

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Electrically conductive polymers are promising materials for charge transfer from living cells to the anodes of electrochemical biosensors and biofuel cells. The modification of living cells by polypyrrole (PPy) causes shortened cell lifespan, burdens the replication process, and diminishes renewability in the long term. In this paper, the viability and morphology non-modified, inactivated, and PPy-modified yeasts were evaluated. The results displayed a reduction in cell size, an incremental increase in roughness parameters, and the formation of small structural clusters of polymers on the yeast cells with the increase in the pyrrole concentration used for modification. Yeast modified with the lowest pyrrole concentration showed minimal change; thus, a microbial fuel cell (MFC) was designed using yeast modified by a solution containing 0.05 M pyrrole and compared with the characteristics of an MFC based on non-modified yeast. The maximal generated power of the modified system was 47.12 mW/m2, which is 8.32 mW/m2 higher than that of the system based on non-modified yeast. The open-circuit potentials of the non-modified and PPy-modified yeast-based cells were 335 mV and 390 mV, respectively. Even though applying a PPy layer to yeast increases the charge-transfer efficiency towards the electrode, the damage done to the cells due to modification with a higher concentration of PPy diminishes the amount of charge transferred, as the current density drops by 846 μA/cm2. This decrease suggests that modification by PPy may have a cytotoxic effect that greatly hinders the metabolic activity of yeast.

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Yeast Cells in Microencapsulation. General Features and Controlling Factors of the Encapsulation Process

Cited by 37 publications

References 142 publications

Encapsulation of wild oregano, Plectranthus amboinicus (Lour.) Spreng, phenolic extract in baker's yeast for the postharvest control of anthracnose in papaya

Encapsulation of wild oregano, Plectranthus amboinicus (Lour.) Spreng, phenolic extract in baker's yeast for the postharvest control of anthracnose in papaya

Yeasts in nanotechnology-enabled oral vaccine and gene delivery

Evaluation of a Yeast–Polypyrrole Biocomposite Used in Microbial Fuel Cells

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