Program in Molecular Medicine; Graduate School of Biomedical Sciences
Food Chemistry | Organic Chemicals | Organic Chemistry | Plant Sciences
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 antioxidant 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.
anthelmintic, antimicrobial, prodrug, terpenes, yeast particles
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Copyright © 2021 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
DOI of Published Version
Soto ER, Rus F, Li H, Garceau C, Chicca J, Elfawal M, Gazzola D, Nielsen MK, Urban JF Jr, Aroian RV, Ostroff GR. Yeast Particle Encapsulation of Scaffolded Terpene Compounds for Controlled Terpene Release. Foods. 2021 May 27;10(6):1207. doi: 10.3390/foods10061207. PMID: 34071798; PMCID: PMC8228553. Link to article on publisher's site
Foods (Basel, Switzerland)
Soto ER, Rus F, Li H, Garceau C, Chicca J, Mostafa EA, Gazzola D, Nielsen MK, Urban JF, Aroian RV, Ostroff GR. (2021). Yeast Particle Encapsulation of Scaffolded Terpene Compounds for Controlled Terpene Release. Open Access Publications by UMass Chan Authors. https://doi.org/10.3390/foods10061207. Retrieved from https://escholarship.umassmed.edu/oapubs/4726
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This work is licensed under a Creative Commons Attribution 4.0 License.