{"title":"筑波链霉菌发酵产生的胶束的多级微过滤及其对蛋白质保留和他克莫司产量的影响","authors":"","doi":"10.1016/j.fbp.2024.09.005","DOIUrl":null,"url":null,"abstract":"<div><div>This study reports the application of microfiltration <em>Streptomyces tsukubaensis</em> micelles from fermentation broths, for tacrolimus recovery, investigating the use of a new multi-step microfiltration approach. Equal volumes of acetone were added to the fermented broth, and the resultant mixture was processed through multi-step microfiltration at 26 °C in a pressurized chamber, with operational pressures of 1 bar and 2 bar, using membranes with pore sizes of 0.22 μm and 3.0 μm. The permeate was recirculated, configuring ten steps of operation using the same membrane. The analysis of micelles microfiltration focused on the influence of multi-step processes on permeate flow and time steps, allowing exploration of pore blocking models. The cake filtration mechanism was identified as predominant for global filtration. The study achieved a 97 % micelles rejection rate in ten steps with a 3.0 μm pore membrane at 1 bar. Protein retention was also studied, showing a final retention rate of 60 %, with 40 % of proteins in the final permeate. This multi-step filtration process acts as microfiltration for micelles and ultrafiltration for proteins, improving tacrolimus purity. However, the tacrolimus yield was reduced by 9 %, attributed to increased tacrolimus adsorption on the gel/cake layer surface rather than steric factors.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":null,"pages":null},"PeriodicalIF":3.5000,"publicationDate":"2024-09-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Multi-steps microfiltration of micelles from fermentation of Streptomyces tsukubaensis and its impact on proteins retention and tacrolimus yield\",\"authors\":\"\",\"doi\":\"10.1016/j.fbp.2024.09.005\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><div>This study reports the application of microfiltration <em>Streptomyces tsukubaensis</em> micelles from fermentation broths, for tacrolimus recovery, investigating the use of a new multi-step microfiltration approach. Equal volumes of acetone were added to the fermented broth, and the resultant mixture was processed through multi-step microfiltration at 26 °C in a pressurized chamber, with operational pressures of 1 bar and 2 bar, using membranes with pore sizes of 0.22 μm and 3.0 μm. The permeate was recirculated, configuring ten steps of operation using the same membrane. The analysis of micelles microfiltration focused on the influence of multi-step processes on permeate flow and time steps, allowing exploration of pore blocking models. The cake filtration mechanism was identified as predominant for global filtration. The study achieved a 97 % micelles rejection rate in ten steps with a 3.0 μm pore membrane at 1 bar. Protein retention was also studied, showing a final retention rate of 60 %, with 40 % of proteins in the final permeate. This multi-step filtration process acts as microfiltration for micelles and ultrafiltration for proteins, improving tacrolimus purity. However, the tacrolimus yield was reduced by 9 %, attributed to increased tacrolimus adsorption on the gel/cake layer surface rather than steric factors.</div></div>\",\"PeriodicalId\":12134,\"journal\":{\"name\":\"Food and Bioproducts Processing\",\"volume\":null,\"pages\":null},\"PeriodicalIF\":3.5000,\"publicationDate\":\"2024-09-18\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Food and Bioproducts Processing\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://www.sciencedirect.com/science/article/pii/S0960308524001779\",\"RegionNum\":2,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q2\",\"JCRName\":\"BIOTECHNOLOGY & APPLIED MICROBIOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food and Bioproducts Processing","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S0960308524001779","RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"BIOTECHNOLOGY & APPLIED MICROBIOLOGY","Score":null,"Total":0}
Multi-steps microfiltration of micelles from fermentation of Streptomyces tsukubaensis and its impact on proteins retention and tacrolimus yield
This study reports the application of microfiltration Streptomyces tsukubaensis micelles from fermentation broths, for tacrolimus recovery, investigating the use of a new multi-step microfiltration approach. Equal volumes of acetone were added to the fermented broth, and the resultant mixture was processed through multi-step microfiltration at 26 °C in a pressurized chamber, with operational pressures of 1 bar and 2 bar, using membranes with pore sizes of 0.22 μm and 3.0 μm. The permeate was recirculated, configuring ten steps of operation using the same membrane. The analysis of micelles microfiltration focused on the influence of multi-step processes on permeate flow and time steps, allowing exploration of pore blocking models. The cake filtration mechanism was identified as predominant for global filtration. The study achieved a 97 % micelles rejection rate in ten steps with a 3.0 μm pore membrane at 1 bar. Protein retention was also studied, showing a final retention rate of 60 %, with 40 % of proteins in the final permeate. This multi-step filtration process acts as microfiltration for micelles and ultrafiltration for proteins, improving tacrolimus purity. However, the tacrolimus yield was reduced by 9 %, attributed to increased tacrolimus adsorption on the gel/cake layer surface rather than steric factors.
期刊介绍:
Official Journal of the European Federation of Chemical Engineering:
Part C
FBP aims to be the principal international journal for publication of high quality, original papers in the branches of engineering and science dedicated to the safe processing of biological products. It is the only journal to exploit the synergy between biotechnology, bioprocessing and food engineering.
Papers showing how research results can be used in engineering design, and accounts of experimental or theoretical research work bringing new perspectives to established principles, highlighting unsolved problems or indicating directions for future research, are particularly welcome. Contributions that deal with new developments in equipment or processes and that can be given quantitative expression are encouraged. The journal is especially interested in papers that extend the boundaries of food and bioproducts processing.
The journal has a strong emphasis on the interface between engineering and food or bioproducts. Papers that are not likely to be published are those:
• Primarily concerned with food formulation
• That use experimental design techniques to obtain response surfaces but gain little insight from them
• That are empirical and ignore established mechanistic models, e.g., empirical drying curves
• That are primarily concerned about sensory evaluation and colour
• Concern the extraction, encapsulation and/or antioxidant activity of a specific biological material without providing insight that could be applied to a similar but different material,
• Containing only chemical analyses of biological materials.