Yeast cells immobilized in spherical gellan particles cross-linked with magnesium acetate

Iurciuc, Camelia Elena; Alupei, Liana; Savin, Alexandru; Ibănescu, Constanţa; Martin, Patrick; Popa, Marcel

doi:10.1016/j.jbiotec.2016.08.002

Cited by 16 publications

(7 citation statements)

References 48 publications

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“…22 Another commonly used cation for this purpose is Mg 2+ . Magnesium acetate, 23 magnesium sulfate, 24 and magnesium chloride 25 were reported as effective gelling agents in numerous works. However, calcium ions are supposed to create slightly stronger structures 26 with higher storage modulus (G 0 ) 27 in comparison to magnesium ions.…”

Section: Introductionmentioning

confidence: 99%

Rheological and textural analysis as tools for investigation of drug-polymer and polymer–polymer interactions on the example of low-acyl gellan gum and mesalazine

et al. 2022

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Purpose. In the performed study, the rheological and textural parameters of gellan-based hydrogels were investigated and their dependence on three factors was taken into consideration: ( i) The presence of the model drug, ( ii) The presence and type of the ionic crosslinking agent, and ( iii) the composition of the polymer network. The objective was to compare two analytical methods, regarded as complementary, and define to what extent the obtained results correlate with each other. Methods. The hydrogels contained low-acyl gellan gum or its mixtures with hydroxyethyl cellulose or κ-carrageenan. CaCl2 and MgCl2 were used as gelling agents. Mesalazine was used as a model drug. The rheological analysis included oscillatory stress and frequency sweeping. The texture profile analysis was performed to calculate texture parameters. Results. Placebo gels without the addition of gelling agents had the weakest structure. The drug had the strongest ability to increase the stiffness of the polymer network. The weakest structure revealed the placebo samples without the addition of gelling agents. Texture analysis revealed no significant influence of the drug on the strength of the gels, while rheological measurements indicated clear differences. Conclusions. It can be concluded that in the case of some parameters methods correlate, that is, the effect related to gelling ions. However, the rheological analysis seems to be more precise and sensitive to some changes in the mechanical properties of the gels.

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Section: Introductionmentioning

confidence: 99%

Rheological and textural analysis as tools for investigation of drug-polymer and polymer–polymer interactions on the example of low-acyl gellan gum and mesalazine

et al. 2022

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“…with high metabolic activity. Another advantage of this technology is the multiple uses of compounded beads [ 68 ].…”

Section: Gelling Agentsmentioning

confidence: 99%

Ionotropic Gelation and Chemical Crosslinking as Methods for Fabrication of Modified-Release Gellan Gum-Based Drug Delivery Systems

et al. 2022

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Hydrogels have a tridimensional structure. They have the ability to absorb a significant amount of water or other natural or simulated fluids that cause their swelling albeit without losing their structure. Their properties can be exploited for encapsulation and modified targeted drug release. Among the numerous natural polymers suitable for obtaining hydrogels, gellan gum is one gaining much interest. It is a gelling agent with many unique features, and furthermore, it is non-toxic, biocompatible, and biodegradable. Its ability to react with oppositely charged molecules results in the forming of structured physical materials (films, beads, hydrogels, nanoparticles). The properties of obtained hydrogels can be modified by chemical crosslinking, which improves the three-dimensional structure of the gellan hydrogel. In the current review, an overview of gellan gum hydrogels and their properties will be presented as well as the mechanisms of ionotropic gelation or chemical crosslinking. Methods of producing gellan hydrogels and their possible applications related to improved release, bioavailability, and therapeutic activity were described.

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“…During the last few years, novel yeast cell immobilization systems have been designed to adapt to winemaking purposes. New materials such as spherical gellan particles cross-linked with magnesium acetate were found suitable for AF of grape must ( Iurciuc et al, 2016 ). In this way, Kumar et al (2016) studied the use of nano-/micro-porous of cellulosic materials (TC) produced by delignification of mango ( Mangifera indica L.), sal ( Shorea robusta G.) sawdust and rice husk ( Oryza sativa L.) in various food bioprocesses.…”

Section: New Trends Of Yeast Immobilization In Winemakingmentioning

confidence: 99%

Yeast Immobilization Systems for Alcoholic Wine Fermentations: Actual Trends and Future Perspectives

et al. 2018

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Yeast immobilization is defined as the physical confinement of intact cells to a region of space with conservation of biological activity. The use of these methodologies for alcoholic fermentation (AF) offers many advantages over the use of the conventional free yeast cell method and different immobilization systems have been proposed so far for different applications, like winemaking. The most studied methods for yeast immobilization include the use of natural supports (e.g., fruit pieces), organic supports (e.g., alginate), inorganic (e.g., porous ceramics), membrane systems, and multi-functional agents. Some advantages of the yeast-immobilization systems include: high cell densities, product yield improvement, lowered risk of microbial contamination, better control and reproducibility of the processes, as well as reuse of the immobilization system for batch fermentations and continuous fermentation technologies. However, these methods have some consequences on the behavior of the yeasts, affecting the final products of the fermentative metabolism. This review compiles current information about cell immobilizer requirements for winemaking purposes, the immobilization methods applied to the production of fermented beverages to date, and yeast physiological consequences of immobilization strategies. Finally, a recent inter-species immobilization methodology has been revised, where yeast cells are attached to the hyphae of a Generally Recognized As Safe fungus and remain adhered following loss of viability of the fungus. The bio-capsules formed with this method open new and promising strategies for alcoholic beverage production (wine and low ethanol content beverages).

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Yeast cells immobilized in spherical gellan particles cross-linked with magnesium acetate

Cited by 16 publications

References 48 publications

Rheological and textural analysis as tools for investigation of drug-polymer and polymer–polymer interactions on the example of low-acyl gellan gum and mesalazine

Rheological and textural analysis as tools for investigation of drug-polymer and polymer–polymer interactions on the example of low-acyl gellan gum and mesalazine

Ionotropic Gelation and Chemical Crosslinking as Methods for Fabrication of Modified-Release Gellan Gum-Based Drug Delivery Systems

Yeast Immobilization Systems for Alcoholic Wine Fermentations: Actual Trends and Future Perspectives

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