Effect of high pressure on the proteolytic activity and autolysis of yeast Saccharomyces cerevisiae |
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| Affiliation: | 1. School of Mechanical and Manufacturing Engineering, Dublin City University, Collins Avenue, Dublin 9, Ireland;2. School of Engineering, Institute of Energy and Engineering Technologies, University of the West of Scotland, Paisley Campus, Paisley, PA1 2BE, Scotland, UK;1. School of Mechanical and Manufacturing Engineering, Dublin City University, Collins Avenue, Dublin 9, Ireland;2. School of Engineering, Institute of Energy and Engineering Technologies, University of the West of Scotland, Paisley Campus, Paisley, PA1 2BE Scotland, UK;3. Department of Oil & Gas Enterprise Management, The College of Physical Sciences, University of Aberdeen, AB24 3FX Scotland, UK;1. CBQF-Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Rua Arquiteto Lobão Vital, 172, 4200-374, Porto, Portugal;2. Departamento de Farmacologia, NOVA Medical School, Faculdade de Ciências Médicas, Universidade Nova de Lisboa, Campo Mártires da Pátria 130, 1169-056, Lisboa, Portugal;3. Serviço de Doenças Infeciosas, Centro Hospitalar de Lisboa Central, Hospital de Curry Cabral, R. Beneficência 8, 1050-099, Lisboa, Portugal |
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| Abstract: | This work explores the effect of High Pressure (HP) treatment on the proteolytic activity and autolytic capacity of Saccharomyces cerevisiae suspensions, based on yeast extract production. Cellular suspensions were treated at 200–600 MPa for 0–120 min and the activity of vacuolar proteases was measured during autolysis. Moreover, the autolytic capacity of yeast was determined based on the physicochemical characteristics of the produced yeast extract. At pressures of 200 and 400 MPa, proteolytic activity was enhanced up to 160%, after 40 and 10 min of HP treatment, respectively, leading to significantly accelerated autolysis, in combination with cellular permeabilization achieved with HP treatment. However, at 600 MPa, despite the greater cell permeabilization, proteolytic enzymes were gradually inactivated (total inactivation after 15 min of HP treatment), leading to inhibition of autolysis. These results highlight HP as an effective process to enhance endogenous proteolytic activity and thus accelerate yeast extract production. |
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