Mechanism of cell disintegration in a high pressure homogenizer

The disintegration of baker's yeast (Saccharomyces cerevisiae) by a high pressure homogenizer, to a pressure of 25,000 psi. (172.37 MNm^?2) is described, together with details of the methods of measurement used to obtain information on the valve movement and pressure transients. The theory of the mechanism of cell disintegration is discussed.     

The Influence of Heat Processing and Mechanical Disintegration on Yeast for Single-Cell Protein

Yeast was processed by means of different technical drying procedures, heating in water suspension, and mechanical disintegration. The influence on the ultrastructure, the nutritive value and on the availability of the cell nitrogen-containing compounds to chemical extractants was studied. On micrographs no cell wall disrupture could be observed after any of the heat treatments. The internal cell structure was affected at the higher temperatures. After drum drying this structure was destroyed to a large extent. The heat treatments increased the nutritive value compared to unheated yeast cells but did not increase the availability of the cell content to chemical extractants. Mechanical disintegration increased both the nutritive value and the availability to chemical extractants. Heat processes and mechanical disintegration give high nutritive value to the yeast. Mechanical disintegration is advantageous when processing steps such as extraction with chemicals are necessary for obtaining specific protein products.     

Mechanism of disintegration of biological cells in ultrasonic cavitation

On the basis of elastic waves released by imploding cavitation bubbles, a mechanism for biological cell disintegration in high intensity ultrasounds has been proposed. Comparison of this mechanism with the published results on yeast cells shows many points of agreement suggesting that yeast cell disintegration in ultrasonic cavitation occurs by shear stresses developed by viscous dissipative eddies arising from shock waves.     

Influence of cell concentration,temperature, and press performance on flow characteristics and disintegration in the freeze-pressing of Saccharomyces cerevisiae with the X-press

The pressure required for initiation of flow when freeze-pressing with the X-press is related to the phase boundaries of water, particularly those between ice I and liquid even at temperatures around ?25°C and lower. Widening the orifice of the pressure chamber to diameters larger than 2.5 mm leads to lower pressures and less extensive cell disintegration. Pressing Saccharomyces cerevisiae slowly with the aid of a manual hydraulic jack at ?25°C produces a disintegration of 60–75% irrespective of cell concentration. Pressing at ?35°C shows no clear differences. Pressing more rapidly with the aid of a motor-driven hydraulic press produces a similar extent of disruption of diluted cell suspensions (5.4 mg/g) as slow pressing. However, freeze-pressing a paste of baker's yeast (270 mg/g) increases the degree of disintegration. Under these conditions the disintegration is further enhanced by a lower temperature, ?35°C, and by a high velocity of flow through the orifice, such that more than 95% of the S. cerevisiae is disrupted by one pressing at less than 2 × 10⁸ Pa. Mechanisms for flow through the X-press are suggested and discussed in relation to the phase diagram of water.     

A hydrodynamic mechanism for the disintegration of Saccharomyces cerevisiae in an industrial homogenizer

Amongst the commercial type of homogenizers the Manton-GaulinAPV homogenizer (APV Company Ltd., Crawley, Surrey, England) which is generally being used for other purposes than cell disintegration processes, has recently been proved to be effective for the breakage of yeast cells. To understand fully the disintegration process occurring in such machines it becomes necessary to describe their functions through mathematical expressionsbased on a realistic hydrodynamic model. A mathematical expression describing the protein release at an applied pressure has been derived from an energy balance in the homogenizer combined with the size distribution function of yeast cell population. This expression has been confirmed experimentally under conditions where it shows that turbulence is the controlling factor in the system. Furthermore it indicates the area where more investigations are needed to improve the efficiency of the process of disintegration.     

Optimization of the cell envelope disruption of extremely halophilic bacteria

This paper describes an examination of the cell envelope stability opposite to disruption by chemical and physical methods of extremely halophilic bacteria. The following methods of cell treatment were studied: solvent and chelating agents; pressure shearing at several pressures; ultrasonic disintegration for various times; ballistic disintegration; grinding with cold alumina; lysozyme digestion; osmotic shock; and freezing and thawing. The procedure is based on the determination of three cytoplasmic enzymes released by the cell treatment. Menadione reductase was also used as convenient marker enzyme for damage to the permeability barrier. Of all the methods, only pressure shearing and ultrasonic disintegration yielded a crude extract with high halophilic enzyme activities. These procedures are suitable in designing a cell fractionation scheme for halophilic enzyme purifications.     

Some methods for processing of single-cell protein

Methods for the production of protein concentrates, with a low content of nucleic acid, in kilogram quantities from yeast have been studied with the aid of equipment designed for operation on pilot-plant scale. The influence of drum drying and mechanical disintegration on the nutritive value of the yeast was also investigated. Drum drying and mechanical disintegration improved the nutritive value of the yeast but high extractability of protein and nucleic acid was only obtained after mechanical disintegration. Protein concentrates without and with cell walls were produced from mechanically disintegrated yeast. The different fractions which were obtained when separating cell walls and precipitating protein by heating at alkaline pH, were analyzed. After protein precipitation, about 90% of the RNA could be precipitated from the supernatant by addition of acid, giving a product containing 50% RNA of the dry weight. The protein precipitate obtained after cell wall separation had an RNA content of less than 2% and contained 70–l75% of the amino acids in the starting yeast material. Protein concentrates containing cell walls were produced by precipitating protein by heating at alkaline pH directly after mechanical disintegration. The content of RNA was about 2% and the yield of amino acids was 70–80%. It was found that the nutritive value of the protein concentrate was higher than that of the starting yeast material. To produce such a protein concentrate on a large scale, the process described can probably be employed.     

Effect of some quaternary benzylammonium salts on physiology of yeast

In order to determine the biological activity of eight compounds belonging to a group of quaternary ammonium salts, their influence on the active methionine transport, the integrity of cell membranes, respiration, and viability of Saccharomyces cerevisiae and some other yeast species has been investigated. The earliest effect observed during ammonium salts action on yeast cells is an immediate methionine transport abolishment followed by its fast leakage, which indicates increasing cell membrane degradation. Gradual decline of other biological functions such as respiration and viability is thus a result of disintegration and lack of tightness of the cell membranes. The studied compounds are characterized by a rather unspecific spectrum of action on yeast resulting in irreversible damage of cell walls and cell membranes, which in consequence leads to cell death.     

An extreme pressure pump for continuous cell disintegration

The use of an air operated extreme pressure hydraulic pump for continuous cell disintegration is described, together with figures obtained for soluble protein released from suspensions of commercially obtained baker's yeast (Saccharomyces cerevisiae).     

Experiences with a 20 litre industrial bead mill for the disruption of microorganisms

Suspensions of several yeast strains and bacterial species were disrupted in a continuously operating industrial agitator mill of 22.7 litre internal working volume. The influence of agitator speed, flow rate, concentration of microorganisms in the slurry, packing density of glass beads and bead diameter on the disruption process was studied using baker's yeast (Saccharomyces cerevisiae). Cell disintegration was followed by assaying the appearance of protein and the activities of d-glucose-6-phosphate dehydrogenase [d-glucose-6-phosphate:NADP⁺ oxidoreductase, EC 1.1.1.49] and α-d-glucosidase [α-d-glucoside glucohydrolase, EC 3.2.1.20] in the soluble fraction. The best operating conditions for the disintegration of baker's yeast with respect to activity yield appeared to be at a rotational speed of 1100 rev/min, a flow rate of 100 litre h^?1 and a cell concentration of 40% (w/v). The location of the desired enzyme in the cell is of importance for the choice of bead diameter and packing density of the glass beads. Temperature increase and power consumption during disintegration are also strongly influenced by the bead loading in the mill. With optimized parameters, 200 kg baker's yeast can be processed per hour with a degree of disintegration >85%. The disruption process in the mill was found to be very effective for several yeast species tested, e.g. Saccharomyces cerevisiae, Saccharomyces carlsbergensis, and Candida boidinii. The usefulness of the Netzsch LME 20-mill for the disruption of bacteria species was demonstrated with Escherichia coli, Brevibacterium ammoniagenes, Bacillus sphaericus and Lactobacillus confusus. As expected, the mill capacity for bacterial disruption was significantly smaller than for the yeast. Between 10 and 20 kg per h bacteria may be processed, depending on the organism.     

Preparation of cell walls of group A Streptococcus. Methods of disintegration, isolation and control]

A method for disintegration of cells of group A streptococcus on the Edebeau extrusion press was developed. The level of disintegration was controlled by cell count in stained preparations, Coultier electronic counter and electron microscope. The streptococcus cell disintegration in the Edebeau extrusion press at a temperature of --40 degrees, a pressure of 3200 kg/cm2 and two cycles of the process was completed by 96-98%.     

Mechanical disintegration of microorganisms in an industrial homogenizer

Disintegration of microorganisms in a continuously working industrial homogenizer has been studied. The homogenizer consists of rotating discs in a cylinder filled with glass beads. Different parameters for disintegration of baker's yeast were investigated. The disintegration process is a first-order reaction and it is influenced by the flow rate of the suspension and by the agitator speed. At a flow rate of 200 liters/hr about 85% of the yeast cells can be disrupted in a single pass through the disintegrator. This type of disintegrator can be used for disruption of cells in order to produce single-cell protein, active enzymes and other valuable cell components.     

Comparative study of fungal cell disruption—scope and limitations of the methods

Simple and effective protocols of cell wall disruption were elaborated for tested fungal strains: Penicillium citrinum, Aspergillus fumigatus, Rhodotorula gracilis. Several techniques of cell wall disintegration were studied, including ultrasound disintegration, homogenization in bead mill, application of chemicals of various types, and osmotic shock. The release of proteins from fungal cells and the activity of a cytosolic enzyme, glucose-6-phosphate dehydrogenase, in the crude extracts were assayed to determine and compare the efficacy of each method. The presented studies allowed adjusting the particular method to a particular strain. The mechanical methods of disintegration appeared to be the most effective for the disintegration of yeast, R. gracilis, and filamentous fungi, A. fumigatus and P. citrinum. Ultrasonication and bead milling led to obtaining fungal cell-free extracts containing high concentrations of soluble proteins and active glucose-6-phosphate dehydrogenase systems.     

Disintegration of Microorganisms and Preparation of Yeast Cell Walls in a New Type of Disintegrator

Microbial cells were disintegrated in a new type of rotary disintegrator with a disc stirrer by a combination of shear force layers, collisions, and rolling of glass beads which were brought into motion by the stirrer. The rate of disintegration at a given dry bed volume of Ballotini beads and a given volume of cell suspension is proportional to the peripheral velocity of the stirrer up to 18 m/sec. Horizontal arrangement of the stirrer increases the effectiveness about five times; 100% disintegration of yeast cells was achieved under optimal conditions within 72 sec at a concentration of 3.5g (dry weight)/100 ml of suspension, and within 96 sec at a concentration of 10.5g (dry weight)/100ml. At 17.5 g (dry weight)/100 ml, the stirrer began to slip. The cell walls of yeast were obtained at the desired degree of crushing and the course of purification was determined by infrared spectral analysis.     

Osmotic mass transfer in the yeast Saccharomyces cerevisiae.

This paper reviews the passive mechanisms involved in the response of a yeast to changes in medium concentration and osmotic pressure. The results presented here were collected in our laboratory during the last decade and are experimentally based on the measurement of cell volume variations in response to changes in the medium composition. In the presence of isoosmotic concentration gradients of solutes between intracellular and extracellular media, mass transfers were found to be governed by the diffusion rate of the solutes through the cell membrane and were achieved within a few seconds. In the presence of osmotic gradients, mass transfers mainly consisting in a water flow were found to be rate limited by the mixing systems used to generate a change in the medium osmotic pressure. The use of ultra-rapid mixing systems allowed us to show that yeast cells respond to osmotic upshifts within a few milliseconds and to determine a very high hydraulic permeability for yeast membrane (Lp>6.10(-11) m x sec)-1) x Pa(-1)). This value suggested that yeast membrane may contain facilitators for water transfers between intra and extracellular media, i.e. aquaporins. Cell volume variation in response to osmotic gradients was only observed for osmotic gradients that exceeded the cell turgor pressure and the maximum cell volume decrease, observed during an hyperosmotic stress, corresponded to 60% of the initial yeast volume. These results showed that yeast membrane is highly permeable to water and that an important fraction of the intracellular content was rapidly transferred between intracellular and extracellular media in order to restore water balance after hyperosmotic stresses. Mechanisms implied in cell death resulting from these stresses are then discussed.     

Genetic effects of the decay of radionuclide products of nuclear fission in Saccharomyces cerevisiae cells. Lethal effects of the decay of 89Sr incorporated in cells of different ploidies and radiosensitivity

Decay of 89Sr incorporated in yeast cells produces a pronounced inactivating effect. The transmutation mainly contributes (about 80%) to cell inactivation. Haploid cells are more sensitive to 89Sr disintegration than diploid and tetraploid ones. A radiosensitive mutant XRS2, that is particularly sensitive to the transmutation effect of radionuclides, has proved to be sensitive to 89Sr transmutation as well. At the same time, another radiosensitive mutant, rad 54, does not virtually differ from the wild-type strain by its sensitivity to 89Sr decay.     

Short cut of protein purification by integration of cell-disrupture and affinity extraction

Screening strategies based on functional genomics require the isolation of gene products of several hundred cDNA clones in a fast and versatile manner. Conventional purification strategies will fail to accomplish this goal within a reasonable time frame. In order to short-cut these procedures, we have developed a combination of cell disintegration and affinity technique for rapid isolation and purification. For our purpose, tagged proteins have been produced in yeast by fusing the FLAG-sequence adjacent to the 5 end of cDNAs coding for the respective protein. The example of an over-expressed FLAG-tagged fusion protein, human serum albumin (HSA), was released into the cytoplasm. Detection and purification of the FLAG-fusion protein were carried out by using a mouse monoclonal antibody directed against the FLAG-peptide. For purification purposes, the antibody was immobilized on PROSEP magnetic glass beads. These magnetic glass beads with 500 m diameter have been investigated for disintegration of yeast and simultaneous capturing of the target protein. After 60 s, 90% of the maximal disintegration level was achieved when a ratio of 20 l yeast cell suspension and 100 l glass are vortexed. After a wash step, the FLAG-fusion proteins have been eluted with chelating agents such as EDTA. The short-cut procedure has been compared to a conventional purification strategy using an affinity chromatography process. Due to the highly favorable binding characteristics of the applied immunoaffinity sorbent the yield observed in batch operation was 90% and purity in the range of 70–80%.     

Characterization of E. coli cell disintegrates from a bead mill and high pressure homogenizers

The protein releases, the particle size distribution and the viscosity of disrupted E. coli suspensions from Dyno Mill KDL, Manton Gaulin 15 M-8TA and Microfluidizer M-110 were determined. The effects of these parameters on separation of the cell debris from the protein solution by centrifugation and by filtration were also examined. All three disintegration methods investigated give approximately the same protein and enzyme releases but considerably different physical properties of the cell disintegrates which influences centrifugation and filtration. The separation degree of biomass during centrifugation is only slightly affected by increasing degree of disruption (increasing protein releases) in the bead mill, while an increase in the degree of disruption in the two high pressure homogenizers drastically reduces the centrifugal degree of separation. However, increasing degrees of disruption result in shorter filtration times during filtration for all three disintegration methods. The results show further that the cell concentration only has a minor influence on protein releases in the Microfluidizer high-pressure homogenizer, while an increase in the biomass content reduces the separability of the cell disintegrate both in filtration and in centrifugation.     

Thermodynamics of yeast cell osmoregulation: Passive mechanisms

The response of yeast cells to osmotic pressure variations of the medium were studied through the kinetics of cell-volume modifications corresponding to the mass transfer of water and solutes. Osmotic variations were made by modification of the concentration of an external binary solution (polyol/water) without nutritive components. Two phases were distinguished in the thermodynamic response. A transient phase following an osmotic shift, which is characterised by rapid water transfer across the cell membrane and whose kinetics determine cell viability; then, a steady-state phase is reached when the cell volume becomes quasi-constant. The response of the cell during the transient phase depends on the level of the osmotic stress, and hence of the osmotic pressure of the medium. In the range of weak osmotic pressures, the metabolism of the cell is preserved through the maintenance of the intracellular turgor pressure. On the other hand in the range of high osmotic pressures of the medium, yeast cells behave as osmometers and no further metabolism occurs.     

Contributions of turgor pressure, the contractile ring, and septum assembly to forces in cytokinesis in fission yeast

A paradigm of cytokinesis in animal cells is that the actomyosin contractile ring provides the primary force to divide the cell [1]. In the fission yeast Schizosaccharomyces pombe, cytokinesis also involves a conserved cytokinetic ring, which has been generally assumed to provide the force for cleavage [2-4] (see also [5]). However, in contrast to animal cells, cytokinesis in yeast cells also requires the assembly of a cell wall septum [6], which grows centripetally inward as the ring closes. Fission yeast, like other walled cells, also possess high (MPa) turgor pressure [7-9]. Here, we show that turgor pressure is an important factor in the mechanics of cytokinesis. Decreasing effective turgor pressure leads to an increase in cleavage rate, suggesting that the inward force generated by the division apparatus opposes turgor pressure. The contractile ring, which is predicted to provide only a tiny fraction of the mechanical stress required to overcome turgor, is largely dispensable for ingression; once septation has started, cleavage can continue in the absence of the contractile ring. Scaling arguments and modeling suggest that the large forces for cytokinesis are not produced by the contractile ring but are driven by the assembly of cell wall polymers in the growing septum.