Biotechnology under high pressure: applications and implications.
Pressure is a thermodynamic parameter whose unique effects on biological systems are increasingly being studied in a growing number of scientific fields. As such, the effects of high pressure are currently being investigated at different levels, ranging from proteins, enzymes and viruses to microorganisms, mammalian cells and tissues. Together with the steadily growing knowledge and understanding of high pressure effects on these increasingly complex systems, the purposeful use of high pressure has found several unique applications in bioscience over the past few years, including the disaggregation of proteins, the preparation of viral vaccines and the modulation of food functionality. In this review, recent and emerging applications of high pressure in biotechnology are presented and discussed.
Aertsen
Abram
A
Laboratory of Food Microbiology, Leuven Food Science and Nutrition Research Center (LFoRCe), Department of Microbial and Molecular Systems (M(2)S), K.U.Leuven, Kasteelpark Arenberg 22, B-3001 Leuven, Belgium. abram.aertsen@biw.kuleuven.be
Meersman
Filip
F
Hendrickx
Marc E G
ME
Vogel
Rudi F
RF
Michiels
Chris W
CW
D001709:Biotechnology / Q000379:methods*; D006874:Hydrostatic Pressure