Permeabilization of yeast Saccharomyces cerevisiae cell walls using nanosecond high power electrical pulses

The electrical field-induced changes of the yeast Saccharomyces cerevisiae cells permeabilization to tetraphenylphosphonium (TPP+) ions were studied using square-shaped, nanosecond duration high power electrical pulses. It was obtained that pulses having durations ranging from 10 ns to 60 ns, and ge...

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Bibliographic Details
Published in:Applied physics letters 2014-12, Vol.105 (25)
Main Authors: Stirke, A., Zimkus, A., Balevicius, S., Stankevic, V., Ramanaviciene, A., Ramanavicius, A., Zurauskiene, N.
Format: Article
Language:English
Subjects:
Absorption
Applied physics
Baking yeast
Biosensors
Nanosecond pulses
Yeast
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Summary:The electrical field-induced changes of the yeast Saccharomyces cerevisiae cells permeabilization to tetraphenylphosphonium (TPP+) ions were studied using square-shaped, nanosecond duration high power electrical pulses. It was obtained that pulses having durations ranging from 10 ns to 60 ns, and generating electric field strengths up to 190 kV/cm significantly (up to 65 times) increase the absorption rate of TPP+ ions without any detectible influence on the yeast cell viability. The modelling of the TPP+ absorption process using a second order rate equation demonstrates that depending on the duration of the pulses, yeast cell clusters of different sizes are homogeniously permeabilized. It was concluded, that nanosecond pulse-induced permeabilization can be applied to increase the operational speed of whole cell biosensors.
ISSN:0003-6951
1077-3118
DOI:10.1063/1.4905034