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Impact of Electric Pulse Treatment on Selective Extraction of Intracellular Compounds from Saccharomyces cerevisiae Yeasts

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Abstract

Treatments by high-voltage electrical discharges (HVED, needle-plate electrode geometry, U = 40 kV, t p ≈ 0.5 μs) and pulsed electric field (PEF, plate–plate electrode geometry, E = 5–40 kV/cm, t p ≈ 8.3 μs) were evaluated as tools for selective extraction of different intracellular components from the wine Saccharomyces cerevisiae (bayanus) yeasts in a 0.5% (w/w) aqueous suspension. The pulses in the form of damped oscillations and exponential decay were applied in HVED and PEF modes of treatment, respectively. The extraction efficiency results obtained using HVED and PEF techniques were compared with those for high-pressure homogenization technique. The HVED and PEF treatments always resulted in incomplete damage of yeast cells, though efficiency of HVED was higher than that of PEF. The high selectivity of extraction of ionic substances, proteins, and nucleic acids was demonstrated; e.g., electric pulse treatments at E = 40 kV/cm and N = 500 allowed extraction of ≈80% and ≈70% of ionic substances, ≈4% and ≈1% of proteins and ≈30% and ≈16% of nucleic acids in cases of HVED and PEF modes, respectively.

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Acknowledgments

The authors appreciate the financial support from the China Scholarship Council (CSC), and thank Dr. N.S. Pivovarova for her help with the preparation of the manuscript.

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Authors and Affiliations

  1. Département de Génie des procédés industriels, Unité Transformations Intégrées de la Matière Renouvelable, Centre de Recherche de Royallieu, Université de Technologie de Compiègne, B.P. 20529-60205, Compiègne Cedex, France

    Dan Liu, N. I. Lebovka & E. Vorobiev

  2. Institute of Biocolloidal Chemistry named after F.D. Ovcharenko, NAS of Ukraine, 42, blvr. Vernadskogo, Kyiv, 03142, Ukraine

    N. I. Lebovka

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  1. Dan Liu
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  2. N. I. Lebovka
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  3. E. Vorobiev
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Correspondence to Dan Liu.

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Liu, D., Lebovka, N.I. & Vorobiev, E. Impact of Electric Pulse Treatment on Selective Extraction of Intracellular Compounds from Saccharomyces cerevisiae Yeasts. Food Bioprocess Technol 6, 576–584 (2013). https://doi.org/10.1007/s11947-011-0703-7

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  • DOI: https://doi.org/10.1007/s11947-011-0703-7

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