Optimization of critical parameters for immobilization of yeast cells to alginate gel matrix

The optimum concentrations of sodium alginate (wt. %), calcium chloride (M) and yeast cells (wt. %), and curing time (h) for enhanced gel stability were obtained employing a full factorial search. The results indicate that the concentrations of sodium alginate and CaCl₂, and the curing time of the beads were found to have a pronounced effect on the stability of the beads. The cell concentration, on the other hand, has an adverse influence either individually or in combination with other variables. The path of steepest ascent method has been used to optimize the variables and the resultant gel beads were evaluated for fermentation ability.     

Silica nanotubes-doped alginate gel for yeast alcohol dehydrogenase immobilization

A novel alginate–silica nanotubes (ALG–SiNTs) composite was prepared through the incorporation of silica nanotubes (SiNTs) into the alginate (ALG) gel followed by Ca²⁺ cross-linking for encapsulating yeast alcohol dehydrogenase (YADH, EC 1.1.1.1) from Saccharomyces cerevisiae. Pre-adsorption of YADH onto the surface of SiNTs before encapsulating in alginate gel was adopted to circumvent the enzyme leakage. AFM and SEM characterization confirmed that YADH molecules were substantially adsorbed on the SiNTs. SEM and EDX studies showed that the SiNTs homogenously distributed in alginate matrix. The enzyme leakage from ALG–SiNTs–YADH composite was remarkably reduced about 50% compared to that of ALG–YADH composite. Meanwhile, the optimum reaction condition, catalytic activity and kinetic parameters of immobilized YADH in ALG–SiNTs composite were studied. The results showed that stronger affinity between substrates and enzyme, higher activity retention, improved storage and operational stability were achieved when YADH was immobilized in ALG–SiNTs composite instead of ALG–YADH composite.     

Gelatin blends with alginate: gels for lipase immobilization and purification

Blends of natural polysaccharide sodium alginate (5%) with gelatin (3%) cross-linked with glutaraldehyde provide beads with excellent compressive strength (8 x 10(4) Pa) and regular structure on treatment with calcium chloride. Lipases from porcine pancreas, Pseudomonas cepacia, and Candida rugosa were immobilized in such a blend with excellent efficiency. The immobilized enzymes were stable and were reused several times without significant loss of enzyme activity both in aqueous and reverse micellar media. The beads were functionalized with succinic anhydride to obtain beads with extra carboxylic acid groups. These functionalized beads were then successfully used for 7.4-fold purification of crude porcine pancreatic lipase in a simple operation of protein binding at pH 5 and release at pH 8.5.     

Development of new alginate fiber for the immobilization of yeast

Summary Stabilities of Ca-alginate fiber and ACP(Alginate + Cclite R-634 + Pectin) gel fibers containing different concentrations of alginate were tested. The results showed that the stability of ACP gel fiber containing 5% alginate(5% ACP gel fiber) was better than those of other fibers tested, considering the degree of release of yeast from gel fiber. Scanning electron microscopic observation proved the above results, and concentrations of cell and ethanol obtained by 5% ACP gel fiber were higher than those of others, respectively.     

New immobilization method of mammalian cells using alginate and polyacrylate

Mouse-mouse hybridoma cells were immobilized in polyacrylate-alginate gels. The immobilized hybridoma cells were cultured semi-continuously using a fluidized bed reactor, and allowed continuous antibody production without any gel destruction for one month. It has been proved that the polyacrylate-alginate gels were tolerant against physical stress. The composition of the gels suitable for cell growth and antibody production was given as follows; viscosity of alginate at 1% solution: 60–100 cP, alginate concentration: 0.8%, and polyacrylate concentration: 0.2%. In the semi-continuous culture using gels prepared under suitable conditions, the viable cell number was estimated as 2.5×10⁷ cells/ml-gel, and the antibody production rate was 2.2 mg/ml-gel/d, at maximum.     

The immobilization of microbial cells, subcellular organelles, and enzymes in calcium alginate gels.

Saccharomyces cerevisiae cells, Kluyveromyces marxianus cells, inulase, glucose oxidase, chloroplasts, and mitochondria were immobilized in calcium alginate gels. Ethanol production from glucose solutions by an immobilized preparation of S. cerevisiae was deomonstrated over a total of twenty-three days, and the half-life of such a preparation was shown to be about ten days. Immobilized K. marxianus, inulase, and glucose oxidase preparations were used to demonstrate the porosity and retraining properties of calcium alginate gels. Calcium alginate-immobilized chloroplasts were shown to perform the Hill reaction. Some experiments with immobilized mitochondria are reported.     

Pancreatic cell immobilization in alginate beads produced by emulsion and internal gelation

Alginate has been used to protect transplanted pancreatic islets from immune rejection and as a matrix to increase the insulin content of islet progenitor cells. The throughput of alginate bead generation by the standard extrusion and external gelation method is limited by the rate of droplet formation from nozzles. Alginate bead generation by emulsion and internal gelation is a scaleable alternative that has been used with biological molecules and microbial cells, but not mammalian cells. We describe the novel adaptation of this process to mammalian cell immobilization. After optimization, the emulsion process yielded 90 ± 2% mouse insulinoma 6 (MIN6) cell survival, similar to the extrusion process. The MIN6 cells expanded at the same rate in both bead types to form pseudo‐islets with increased glucose stimulation index compared to cells in suspension. The emulsion process was suitable for primary pancreatic exocrine cell immobilization, leading to 67 ± 32 fold increased insulin expression after 10 days of immobilized culture. Due to the scaleability and broad availability of stirred mixers, the emulsion process represents an attractive option for laboratories that are not equipped with extrusion‐based cell encapsulators, as well as for the production of immobilized or encapsulated cellular therapeutics on a clinical scale. Biotechnol. Bioeng. 2011;108: 424–434. © 2010 Wiley Periodicals, Inc.     

A novel method for transformation of intact yeast cells by electroinjection of plasmid DNA

Summary It was found that plasmid DNA (YEp13) can be introduced into intact yeast cells by electric field pulses. The frequency of transformation by this electroinjection method depend upon the initial electric field intensity, the capacitance of the electric discharge capacitor, and the number of pulses applied. A maximum number of transformants (90±20/gDNA) was obtained by three successive pulses with an initial intensity of 5 KV/cm and with a capacitance of 1 F. The present electroinjection method is simple, and transformants can be obtained within 2 to 3 days after transformation treatment.     

A new method for immobilization of microbial cells by cross-linking

A method for immobilization of microbial cells was designed. The method uses generation of reactive aldehyde groups on the cell wall surface under conditions of periodate oxidation. The linking of aldehyde groups by various bifuctional aromatic diamines and then by glutaraldehyde produced immobilized cells, which are promising for use in biocatalysis with high-molecular-weight substrates.     

A new principle for immobilized yeast reactors based on internal gelation of alginate

Summary Internal gelation of alginate byin situ liberation of Ca²⁺ ions permitted production of a one-piece continuous immobilized yeast cell reactor unit having vertical internal flow channels. The reactor showed good characteristics with respect to gel stability, gas-release and fermentation stability over the 3.5 month test period.     

Elucidation of optimum conditions for immobilization of viable cells by using calcium alginate

Different factors which affect the stability of calcium alginate gel beads entrapping viable cells during fermentation were investigated. It was found that among others, the initial population of cells per ml of gel beads, the length of period of incubation in CaCl₂ solution, and the concentration of sodium alginate used for the immobilization were the most important factors affecting the stability of the gel beads during fermentation. By using an initial cell population of about 10⁵ cells per ml of 2.0% sodium alginate, and incubating the beads for at least 22 h in a CaCl₂ solution after immobilization, the percentage of beads which developed cracks during fermentation was highly reduced. Also, without the addition of CaCl₂ into the fermenting broth, the gel beads were stable for nine consecutive batch fermentations.     

Production of oxytetracycline by immobilized Streptomyces rimosus cells in calcium alginate gels

Streptomyces rimosus Pfizer 18234–2 cells were immobilized in calcium alginate and used for the production of oxytetracycline. The influence of the incubation period, alginate concentration and storage in CaCl₂ were investigated. From the results of the repeated batch fermentations of the shake flasks, a good level of antibiotic was maintained for a period of about 28 days using 4% calcium alginate. The cell leakage and cell concentration inside the beads were affected by the alginate concentration and storage in CaCl₂ solution.     

Immobilization of yeast cells in hydroxyethylmethacrylate gels

Summary Whole cells of Saccharomyces cerevisiae were entrapped in polymers of 2-hydroxyethylmetha-crylate and sucrose hydrolysis catalysed by its invertase was investigated.Analysis of the experimental results confirmed that diffusional resistance to mass transfer of reactant and product was not induced by immobilization.For the yeast cells in the hydrogel, invertase activity obeyed a Michaelis-Menten kinetic and the value of Km (40 mM) was the same as that for yeast cells in bulk phase.The recovery of biocatalyst activity ranged between 17% and 23%, depending on immobilization temperature; the optimum pH range was found to be slightly wider.Storage stability at refrigerator temperature was quite satisfactory; invertase half-life was 267 days. Operational stability of immobilized cells at 45°C (half-life 110 days) was almost twice that of free cells.Finally, cell distribution in the polymer, observed with a scanning electron microscope, was found to be uniform.Symbols C Active cell concentration, g/mg - Ea Activation energy, cal/mol - Kd kinetic constant of the enzyme deactivation reaction, h - Km Michaelis constant, mM - Nc Active cell amount, mg - r Enzymatic reaction rate, mol/min - S Substrate concentration, mM - t Reaction time, h or days - T Reaction temperature, °C or °K - Tp Polymerization temperature, °C - V _max Kinetic constant of enzymatic reaction, mol/min     

Reduction of Brochothrix thermosphacta on beef surfaces following immobilization of nisin in calcium alginate gels

Lean and adipose beef carcass tissues inoculated with Brochothrix thermosphacta (BT) (approx. 4.50 log₁₀ cfu cm⁻²) were left untreated (U) or treated with 100 μg ml⁻¹ nisin (N), calcium alginate (A) or 100 μg ml⁻¹ nisin immobilized in a calcium alginate gel (AN). Tissue samples were refrigerated after treatments and bacterial populations and nisin activity were determined at 0, 1, 2 and 7 d. U, A and N treatments of lean and adipose tissues did not suppress bacterial growth (>6 log₁₀ cfu cm⁻² by day 7) while treatments of lean and adipose tissues with AN suppressed bacteria (>2.42 log₁₀ cfu cm⁻² by day 7). Bacteriocin titres from both tissues were higher in AN vs N samples after the 7 d incubation. This study demonstrates that immobilization of nisin in a gel may be a more effective delivery system of a bacteriocin to the carcass surface than direct application.     

Formation of effective channels in alginate gel for immobilization of anchorage-dependent animal cells

Summary The conditions for formation of effective channels in alginate gels for growth of anchorage-dependent animal cells were examined. Many channels were formed in the gels by adding a low concentration solution of a high molecular weight polymer of alginate to a high concentration solution of divalent cations. It is recommended that an alginate with a high molecular weight and a low mannuronic acid/guluronic acid ratio be gelled by contact with strontium ions for the cultivation of immobilized anchorage-dependent cells because the gels produced have many channels and are mechanically strong.     

On the elimination of artefactual effects in assessing the structure of calcium alginate cell immobilization gels

The structure of calcium alginate cell immobilization gels has been examined by scanning and transmission electron microscopy. The presence of an alginate coating around the extrude alginate fibres reduced the loss of cells from the immobilized state provided that strict nutrient controls were observed. The constraining alginate coating may be retained for > 500 h under normal operational conditions. The alginate structure within the extruded fibres (4% w/v alginate, 10% w/v Saccharomyces cerevisiae) remained unchanged during the course of a 500 h continuous ethanol fermentation and revealed a pore size within the alginate matrix, usually less than 90 nm. Inappropriate electron microscopy preparation prior to examination may erroneously indicately the alginate matrix to be a macroporous structure. To reduce artefactual effects the alginate structure should only be revealed prior to critical point drying and not at an earlier stage in the preparation for electron microscopy.     

A novel method for the immobilization of glucoamylase onto polyglutaraldehyde-activated gelatin

A novel method was developed for the immobilization of glucoamylase from Aspergillus niger. The enzyme was immobilized onto polyglutaraldehyde-activated gelatin particles in the presence of polyethylene glycol and soluble gelatin, resulting in 85% immobilization yield. The immobilized enzyme has been fully active for 30 days. In addition, the immobilized enzyme retained 90 and 75% of its activity in 60 and 90 days, respectively. The enzyme optimum conditions were not affected by immobilization and the optimum pH and temperature for free and immobilized enzyme were 4 and 65 °C, respectively. The kinetic parameters for the hydrolysis of maltodextrin by free and immobilized glucoamylase were also determined. The K_m values for free and immobilized enzyme were 7.5 and 10.1 g maltodextrin/l, respectively. The V_max values for free and immobilized enzyme were estimated as 20 and 16 μmol glucose/(min μl enzyme), respectively. The newly developed method is simple yet effective and could be used for the immobilization of some other enzymes.