Effects of Diamond Nanoparticles Immobilisation on the Surface of Yeast Cells: A Phenomenological Study

Fermentation 2023
Jurijs Dehtjars, Dagnis Ābols, Liga Avotina, Anita Stoppel, Sascha Balakin, Galina Khroustalyova, Joerg Opitz, Hermanis Sorokins, Natalia Beshchasna, Patricija Tamane, Aleksandrs Rapoports

An interesting development of biotechnology has linked microbial cell immobilisation with nanoparticles. The main task of our research was to reveal the possible influences of differently electrically charged diamond nanoparticles upon physiological characteristics of the yeast Saccharomyces cerevisiae. It was revealed that the adverse impact of these nanoparticles can manifest not only against prokaryotes, but also against eukaryotic yeast cells. However, the obtained results also indicate that it is possible to reduce and, most likely, completely eliminate the dangerous effects of nanoparticles to cells by using special physical approaches. Comparison of non-arylated and arylated nanoparticles showed that in terms of changes in the physiological activity of cells, which are important to biotechnology and biomedicine, the selection of certain nanoparticles (non-arylated or arylated) may be necessary in each specific case, depending on the purpose of their use.

Keywords
electric charge | immobilisation | nanoparticles | viability | yeast
DOI
10.3390/fermentation9020162
Hyperlink
https://www.mdpi.com/2311-5637/9/2/162

Dehtjars, J., Ābols, D., Avotina, L., Stoppel, A., Balakin, S., Khroustalyova, G., Opitz, J., Sorokins, H., Beshchasna, N., Tamane, P., Rapoports, A. Effects of Diamond Nanoparticles Immobilisation on the Surface of Yeast Cells: A Phenomenological Study. Fermentation, 2023, Vol. 9, No. 2, Article number 162. ISSN 2311-5637. Available from: doi:10.3390/fermentation9020162

Publication language
English (en)