Effect of temperature, concentration of alcohols and time on baker’s yeast permeabilization process
Ilona Trawczyńska
Justyna Miłek
Sylwia Kwiatkowska-Marks
Abstract
Baker’s yeast beyond the traditional use in the food industry may be used to carry out biotransformations. The effectiveness of yeast as biocatalysts is based on the presence of large amounts of intracellular enzymes, whose efficiency can be repeatedly increased by permeabilization. It is the process of increasing the permeability of cell walls and membranes in order to facilitate reagents access to the intracellular enzyme. Alcohols permeabilization process allows for approx. 50-fold increase in catalase activity of baker’s yeast. In this paper, the influence of physical and chemical parameters on the effectiveness of permeabilization of baker’s yeast cells using alcohols was analyzed. Research has shown that with increasing temperature of permeabilization process better results are achieved using a lower alcohol concentration. Based on presented response surface graphs, we can also indicate a negligible impact of duration time on the process efficiency.
Keywords:
permeabilization, baker’s yeast, biocatalyst, response surface methodologyReferences
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Chow C.K., Palecek S.P. 2004. Enzyme encapsulation in permeabilized Saccharomyces cerevisiae cells. Biotechnol Progress, 20(2): 449–456.
Czerniak A., Jankowski T. 2013. Mikrokapsułkowanie -tokoferolu wewnątrz komórek drożdży Saccharomyces cerevisiae. Żywność. Nauka. Technologia. Jakość, 6(91): 151–164.
Galabova D., Tuleva B., Spasova D. 1996. Permeabilization of Yarrowia lipolytica cells by Triton X–100. Enzyme and Microbial Technology, 18(1): 18–22.
Goncerzewicz A., Misiewicz A. 2011. Wzbogacanie żywności kwasem foliowym – naturalnym metabolitem przemysłowych szczepów drożdży Saccharomyces cerevisie oraz bakterii fermentacji mlekowej. Postępy Nauki i Technologii Przemysłu Rolno-Spożywczego, 66(4): 33–52.
Gough S., Deshpande M., Scher M., Rosazza J.P.N. 2001. Permeabilization of Pichia pastoris for glycolate oxidase activity. Biotechnology Letters, 23(18): 1535–1537.
Kippert F. 1995. A rapid permeabilization procedure for accurate quantitative determination of beta-galactosidase activity in yeast cells. FEMS Microbiology Letters, 128(2): 201–206.
Kondo A., Liu Y., Furuta M., Fujita Y., Matsumoto T., Fukuda H. 2000. Preparation of high activity whole cell biocatalyst by permeabilization of recombinant flocculent yeast with alcohol. Enzyme and Microbial Technology, 27(10): 806–811.
Kumari S., Panesar P.S., Bera M.B., Singh B. 2011. Permeabilization of yeast cells for beta-galactosidase activity using mixture of organic solvents: A response surface methodology approach. Asian Journal of Biotechnology, 3(4): 406–414.
Panesar P.S., Panesar R., Singh R.S., Bera M.B. 2007. Permeabilization of yeast yells with organic solvents for β-galactosidase activity. Research Journal of Microbiology, 2(1): 34–41.
Patil M.D., Dev M.J., Shinde A.S., Bhilare K.D., Patel G., Chisti Y., Banerjee U.C. 2017. Surfactant-mediated permeabilization of Pseudomonas putida KT2440 and use of the immobilized permeabilized cells in biotransformation. Process Biochemistry, 63: 113–121.
Presecki A.V., Vasić-Racki D. 2005. Production of L-malic acid by permeabilized cells of commercial Saccharomyces Sp. Strains. Biotechnology Letters, 27(23–24): 1835–1839.
Sekhar S., Bhat N., Bhat S.G.1999. Preparation of detergent permeabilized Bakers’ yeast whole cell catalase. Process Biochemistry, 34(4): 349–354.
Trawczyńska I., Wójcik M. 2014. Application of response surface methodology for optimization of permeabilization process of baker’s yeast. Polish Journal of Chemical Technology, 16(2): 31–35.
Trawczyńska I., Wójcik M. 2015 Optimization of permeabilization process of yeast cells for catalase activity using response surface methodology. Biotechnology & Biotechnological Equipment, 29: 72–77.
Venkateshwaran G., Somashekar D., Prakash M.H., Agrawal R., Basappa S.C., Joseph R. 1999. Production and utilization of catalase using Saccharomyces cerevisiae. Process Biochemistry, 34(2), 187–191.
Wojtyś A., Jankowski T. 2004. Wpływ temperatury na szybkość przenikania wybranych olejków eterycznych do komórek drożdży piekarskich. Żywność. Nauka. Technologia. Jakość, 3(40): 77–86.
Xu P., Zheng G.W., Du P.X., Zong M.H., Lou W.Y. 2016. Whole-Cell Biocatalytic Processes with Ionic Liquids. ACS Sustainable Chemistry & Engineering, 4(2): 371–386.
Trawczyńska, I., Miłek, J., & Kwiatkowska-Marks, S. (2018). Effect of temperature, concentration of alcohols and time on baker’s yeast permeabilization process. Technical Sciences, 21(3), 195–206. https://doi.org/10.31648/ts.2886
Ilona Trawczyńska
Justyna Miłek
Sylwia Kwiatkowska-Marks
