title: Development of high hydrostatic pressure in biosciences: pressure effect on biological structures and potential applications in biotechnologies.
abstract: Compared to temperature, the development of pressure as a tool in the research field has emerged only recently (at the end of the XIXth century). Following several developments in Physics and Chemistry during the first half of the XXth century (in particular the synthesis of diamond in 1953-1954), high pressures were applied in Food Science, especially in Japan. The main objective was then to achieve the decontamination of foods while preserving their organoleptic properties. Now, a new step is engaged: the biological applications of high pressures, from food to pharmaceuticals and biomedical applications. This paper will focus on three main points: (i) a brief presentation of the pressure parameter and its characteristics, (ii) a description of the pressure effects on biological constituents from simple to more complex structures and (iii) a review of the different domains for which the application of high pressures is able to initiate potential developments in Biotechnologies.
authors.affiliation: ICMCB-CNRS - Université de Bordeaux - 87, avenue du Dr. Albert Schweitzer, PESSAC Cedex, France.
authors.forename: Nolwennig
authors.initials: N
authors.lastname: Rivalain
authors.forename: Jean
authors.initials: J
authors.lastname: Roquain
authors.forename: Gérard
authors.initials: G
authors.lastname: Demazeau
mesh_terms: D035843:Biomedical Research; D001709:Biotechnology / Q000379:methods* / Q000639:trends; D006874:Hydrostatic Pressure; D046911:Macromolecular Substances / Q000737:chemistry*; D013816:Thermodynamics
chemical_list: D046911:Macromolecular Substances