Evaluation of Encapsulation Efficiency polyphenols in the cells of the yeast Saccharomyces Cerevisiae

 Background. With regard to the studied plant polyphenols, the open literature presents numerous materials indicating the high potential of these substances as functional food ingredients. For these compounds, the antioxidant, anti-inflammatory, immunostimulating and other. On the other hand, the studied substances are prone to oxidative degradation and actively enter into chemical reactions with a decrease or loss of bioactive properties. To minimize these problems, it is proposed to use the technology of encapsulation in Saccharomyces cerevisiae yeast cells.

Purpose. Study of the possibility of encapsulation of polyphenols in living yeast cells Saccharomyces cerevisiae for obtaining effective functional food ingredients. The objectives of the study included assessing the influence of the mass ratio used yeast:biologically active substance and the duration of the process on the efficiency of encapsulation.

Materials and methods. Representatives of various classes of polyphenols (flavonoids and stilbenes) were selected as objects of study: dihydroquercetin, resveratrol, and rutin, which are known strong antioxidants. The encapsulation process was carried out using the methods of simple diffusion into living cells of Saccharomyces cerevisiae. For this, encapsulation modes were used under the conditions of a thermostatically controlled shaker; the duration of the process reached 23 hours.

Results. The results of the studies showed that the time factor made a significant contribution to increasing the efficiency of encapsulation. There is a clear positive dependence of the increase in the efficiency of encapsulation on the duration of the administration process. The contribution of the yeast: biological ratio used in encapsulation of the active substance is not so noticeable. Based on the results obtained using the method of two factor regression analysis, mathematical models that adequately describe the dependence of the efficiency of the encapsulation process on the duration of encapsulation and the ratio of yeast: biologically active substance. This made it possible to establish optimal modes of encapsulation of biologically active substances in yeast cells.

Conclusions. The conducted studies confirmed the possibility of encapsulation of the studied representatives of polyphenols in living cells of the yeast Saccharomyces cerevisiae. However, the maximum encapsulation efficiency obtained is 50.1%, indicate the need to find ways to improve this process.

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