Yeast particle encapsulation of scaffolded terpene compounds for controlled terpene release

Ernesto R. Soto; Florentina Rus; Hanchen Li; Carli Garceau; Jeffrey Chicca; Mostafa Elfawal; David Gazzola; Martin K. Nielsen; Joseph F. Urban; Raffi V. Aroian; Gary R. Ostroff

doi:10.3390/foods10061207

Yeast particle encapsulation of scaffolded terpene compounds for controlled terpene release

Ernesto R. Soto
, Florentina Rus
, Hanchen Li
, Carli Garceau
, Jeffrey Chicca
, Mostafa Elfawal
, David Gazzola
, Martin K. Nielsen
, Joseph F. Urban
, Raffi V. Aroian
, Gary R. Ostroff

Research output: Contribution to journal › Article › peer-review

13 Scopus citations

Abstract

Terpenes are naturally occurring compounds produced by plants that are of great commercial interest in the food, agricultural, cosmetic, and pharmaceutical industries due to their broad spectra of antibacterial, antifungal, anthelmintic, membrane permeation enhancement, and antioxi-dant biological activities. Applications of terpenes are often limited by their volatility and the need for surfactants or alcohols to produce stable, soluble (non-precipitated) products. Yeast particles (YPs) are hollow, porous microspheres that have been used for the encapsulation of terpenes (YP terpenes) by passive diffusion of terpenes through the porous YP cell walls. We here report the development of a second generation YP encapsulated terpene technology that incorporates the stimuli-responsive control of terpene release using biodegradable pro-terpene compounds (YP pro-terpenes). YP terpenes and YP pro-terpenes were both produced, in which high levels of carvacrol, eugenol, thymol and geraniol were encapsulated. The YP pro-terpenes show higher encapsulation stability than YP terpenes due to pro-terpenes being non-volatile solids at room temperature and stable in suspensions at neutral pH. YP pro-terpenes and YP terpenes were evaluated for biological activity in antibacterial, antifungal and anthelmintic assays. The YP pro-terpenes retained the full biological activity of the parent terpene compound.

Original language	English
Article number	1207
Journal	Foods
Volume	10
Issue number	6
DOIs	https://doi.org/10.3390/foods10061207
State	Published - 2021

Bibliographical note

Publisher Copyright:
© 2021 by the authors. Licensee MDPI, Basel, Switzerland.

Funding

Funding: This research was funded by (1) the National Institutes of Health/National Institute of Allergy and Infectious Diseases grants R01AI056189 and R01AI50866 to R.V.A., (2) Agriculture and Food Research Initiative Competitive Grant no. 2015–11323 from the USDA National Institute of Food and Agriculture to R.V.A., and (3) Sponsored Research Agreement from Eden Research plc to G.R.O.

Funders	Funder number
Eden Research plc
National Institutes of Health (NIH)
National Institute of Allergy and Infectious F32-AI286447 Cydney N. Johnson Diseases National Institute of Allergy and Infectious R01AI168214 Jason W. Rosch Diseases National Institute of Allergy and Infectious P30 Cydney N. Johnson Diseases National Institute of Allergy and Infectious R00-AI166116 Christopher D. Radka Diseases National Institute of Allergy and Infectious T32-AI106700 Cydney N. Johnson Diseases National Institute of Allergy and Infectious R01AI192221 Jason W. Rosch Diseases National Inst...	R01AI056189, 2015–11323, R01AI50866
US Department of Agriculture National Institute of Food and Agriculture, Agriculture and Food Research Initiative

Keywords

Anthelmintic
Antimicrobial
Prodrug
Terpenes
Yeast particles

ASJC Scopus subject areas

Food Science
Microbiology
Health(social science)
Health Professions (miscellaneous)
Plant Science

Access to Document

10.3390/foods10061207

Cite this

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title = "Yeast particle encapsulation of scaffolded terpene compounds for controlled terpene release",

abstract = "Terpenes are naturally occurring compounds produced by plants that are of great commercial interest in the food, agricultural, cosmetic, and pharmaceutical industries due to their broad spectra of antibacterial, antifungal, anthelmintic, membrane permeation enhancement, and antioxi-dant biological activities. Applications of terpenes are often limited by their volatility and the need for surfactants or alcohols to produce stable, soluble (non-precipitated) products. Yeast particles (YPs) are hollow, porous microspheres that have been used for the encapsulation of terpenes (YP terpenes) by passive diffusion of terpenes through the porous YP cell walls. We here report the development of a second generation YP encapsulated terpene technology that incorporates the stimuli-responsive control of terpene release using biodegradable pro-terpene compounds (YP pro-terpenes). YP terpenes and YP pro-terpenes were both produced, in which high levels of carvacrol, eugenol, thymol and geraniol were encapsulated. The YP pro-terpenes show higher encapsulation stability than YP terpenes due to pro-terpenes being non-volatile solids at room temperature and stable in suspensions at neutral pH. YP pro-terpenes and YP terpenes were evaluated for biological activity in antibacterial, antifungal and anthelmintic assays. The YP pro-terpenes retained the full biological activity of the parent terpene compound.",

keywords = "Anthelmintic, Antimicrobial, Prodrug, Terpenes, Yeast particles",

author = "Soto, \{Ernesto R.\} and Florentina Rus and Hanchen Li and Carli Garceau and Jeffrey Chicca and Mostafa Elfawal and David Gazzola and Nielsen, \{Martin K.\} and Urban, \{Joseph F.\} and Aroian, \{Raffi V.\} and Ostroff, \{Gary R.\}",

note = "Publisher Copyright: {\textcopyright} 2021 by the authors. Licensee MDPI, Basel, Switzerland.",

year = "2021",

doi = "10.3390/foods10061207",

language = "English",

volume = "10",

number = "6",

}

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AU - Soto, Ernesto R.

AU - Rus, Florentina

AU - Li, Hanchen

AU - Garceau, Carli

AU - Chicca, Jeffrey

AU - Elfawal, Mostafa

AU - Gazzola, David

AU - Nielsen, Martin K.

AU - Urban, Joseph F.

AU - Aroian, Raffi V.

AU - Ostroff, Gary R.

PY - 2021

Y1 - 2021

N2 - Terpenes are naturally occurring compounds produced by plants that are of great commercial interest in the food, agricultural, cosmetic, and pharmaceutical industries due to their broad spectra of antibacterial, antifungal, anthelmintic, membrane permeation enhancement, and antioxi-dant biological activities. Applications of terpenes are often limited by their volatility and the need for surfactants or alcohols to produce stable, soluble (non-precipitated) products. Yeast particles (YPs) are hollow, porous microspheres that have been used for the encapsulation of terpenes (YP terpenes) by passive diffusion of terpenes through the porous YP cell walls. We here report the development of a second generation YP encapsulated terpene technology that incorporates the stimuli-responsive control of terpene release using biodegradable pro-terpene compounds (YP pro-terpenes). YP terpenes and YP pro-terpenes were both produced, in which high levels of carvacrol, eugenol, thymol and geraniol were encapsulated. The YP pro-terpenes show higher encapsulation stability than YP terpenes due to pro-terpenes being non-volatile solids at room temperature and stable in suspensions at neutral pH. YP pro-terpenes and YP terpenes were evaluated for biological activity in antibacterial, antifungal and anthelmintic assays. The YP pro-terpenes retained the full biological activity of the parent terpene compound.

AB - Terpenes are naturally occurring compounds produced by plants that are of great commercial interest in the food, agricultural, cosmetic, and pharmaceutical industries due to their broad spectra of antibacterial, antifungal, anthelmintic, membrane permeation enhancement, and antioxi-dant biological activities. Applications of terpenes are often limited by their volatility and the need for surfactants or alcohols to produce stable, soluble (non-precipitated) products. Yeast particles (YPs) are hollow, porous microspheres that have been used for the encapsulation of terpenes (YP terpenes) by passive diffusion of terpenes through the porous YP cell walls. We here report the development of a second generation YP encapsulated terpene technology that incorporates the stimuli-responsive control of terpene release using biodegradable pro-terpene compounds (YP pro-terpenes). YP terpenes and YP pro-terpenes were both produced, in which high levels of carvacrol, eugenol, thymol and geraniol were encapsulated. The YP pro-terpenes show higher encapsulation stability than YP terpenes due to pro-terpenes being non-volatile solids at room temperature and stable in suspensions at neutral pH. YP pro-terpenes and YP terpenes were evaluated for biological activity in antibacterial, antifungal and anthelmintic assays. The YP pro-terpenes retained the full biological activity of the parent terpene compound.

KW - Anthelmintic

KW - Antimicrobial

KW - Prodrug

KW - Terpenes

KW - Yeast particles

UR - https://www.scopus.com/pages/publications/85107869096

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U2 - 10.3390/foods10061207

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SN - 2304-8158

VL - 10

JO - Foods

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IS - 6

M1 - 1207

ER -

Yeast particle encapsulation of scaffolded terpene compounds for controlled terpene release

Abstract

Bibliographical note

Funding

Keywords

ASJC Scopus subject areas

Access to Document

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