Yeast Cell Polyphenol Encapsulation Beyond the 620 Da Barrier
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Solution Overview
Problem
Existing technologies fail to effectively utilize polyphenols with molecular weights above 620 Da for encapsulation and adsorption within yeast cells, limiting their potential benefits in cosmetic, dermatological, nutritional, and pharmaceutical applications, as well as in winemaking to protect wine against oxidation.
Innovation Solution
A composition comprising yeast cells and polyphenols with molecular weights above 620 Da, which are adsorbed and retained in the cytoplasm of the yeast cells, enabling interactions with cytoplasm constituents.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If polyphenols with molecular weight above 620 Da are used for encapsulation in yeast cells, then the potential benefits in cosmetic, dermatological, nutritional, and pharmaceutical applications are enhanced, but existing technologies fail to effectively utilize these polyphenols due to the yeast cell wall barrier
Solution Approach 1:
The patent applies parameter changes by modifying the yeast cell wall properties through treatment with enzymes (such as glucanases and chitinases) or chemical agents to increase permeability. This allows polyphenols with molecular weight above 620 Da to penetrate the cell wall and reach the cytoplasm, thereby enabling effective encapsulation that was previously blocked by the cell wall barrier.
Solution Approach 2:
The patent uses intermediary substances such as enzymes (glucanases, chitinases) or chemical agents that facilitate the penetration of high molecular weight polyphenols through the yeast cell wall. These intermediaries temporarily modify the cell wall structure to allow passage of the polyphenols, which would otherwise be blocked by the intact cell wall.
2Reliability
If polyphenols are added during wine aging process to prevent oxidation, then wine structure and freshness are protected, but beyond a certain amount polyphenols have negative sensory impact and can denature the wine
Solution Approach 1:
The patent applies the nested doll principle by encapsulating polyphenols within yeast cells. This nested structure allows the polyphenols to be protected inside the yeast cell compartment while the outer yeast cell structure controls the release rate. The encapsulated polyphenols are released gradually, preventing oxidation without causing negative sensory impacts or denaturation that occur with direct addition of high concentrations of polyphenols.
Solution Approach 2:
The patent applies preliminary action by pre-encapsulating polyphenols in yeast cells before adding them to wine. This preliminary encapsulation step prepares the polyphenols for controlled release during wine aging, ensuring they are delivered at appropriate concentrations and timing to protect against oxidation without causing harmful effects.
3Quantity of substance
If small molecules are encapsulated in yeast for pharmaceutical and cosmetic applications, then the encapsulation benefits are achieved, but polyphenols with molecular weight above 620 Da cannot effectively penetrate the yeast cell wall
Solution Approach 1:
The patent applies parameter changes by modifying the yeast cell wall permeability parameters through enzymatic or chemical treatment. This allows the yeast cells to accommodate and encapsulate polyphenols with molecular weight above 620 Da, expanding the encapsulation capacity beyond the natural limitation that only allows small molecules to penetrate.
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
This approach enhances the efficacy of polyphenols in preserving wine quality, color, and aromas, and provides alternatives to traditional aging methods, while offering cosmetic, dermatological, and pharmaceutical benefits.
Implementation Method 1
polyphenols having a molecular weight above 620 Da, the polyphenols are adsorbed and retained in the cytoplasm of the yeast cell
Implementation Method 2
the structure of the yeast cell wall is permeable to both small polar and apolar molecules in aqueous solutions
Data Source
AI summary
Disclosed is a composition including yeast cells and at least one polyphenols having a molecular weight above 620 Da, the polyphenols are adsorbed and retained in the cytoplasm of the yeast cell. The present disclosure also concerns using the composition in cosmetic, dermatological, nutritional and/or pharmaceutical fields, as well as in winemaking to protect the wine against oxidation, therefore preserving the wine quality, color and aromas, and as an alternative to ageing of wine on lees.