Effect of pulsed electric fields (PEF) on accumulation of selenium and zinc ions in Saccharomyces cerevisiae cells.

Food Chem

Department of Analysis and Evaluation of Food Quality, Faculty of Food Science and Biotechnology, University of Life Sciences, Skromna 8, 20-704 Lublin, Poland.

Published: April 2017

The cultures of Saccharomyces cerevisiae were treated with pulsed electric fields (PEF) in order to obtain a maximum accumulation of selenium and zinc ions (simultaneously) in the biomass. The following concentrations: 100μgSe/ml and 150μgZn/ml medium were assumed to be optimal for the maximum accumulation of these ions, that is 43.07mg/gd.m. for selenium and 14.48mg/gd.m. for zinc, in the cultures treated with PEF. At optimal PEF parameters: electric field strength of 3kV/cm and pulse width of 10μs after the treatment of 20-h culture for 10min, the maximum accumulation of both ions in the yeast cells was observed. Application of PEF caused the increase of ions accumulation by 65% for selenium and 100% for zinc. Optimization of PEF parameters led to the further rise in the both ions accumulation resulting in over 2-fold and 2.5-fold higher concentration of selenium and zinc.

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Source
http://dx.doi.org/10.1016/j.foodchem.2016.11.018DOI Listing

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