Separation and Enrichment of Yeast Saccharomyces cerevisiae by Shape Using Viscoelastic Microfluidics,Analytical Chemistry

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Separation and Enrichment of Yeast Saccharomyces cerevisiae by Shape Using Viscoelastic Microfluidics
Analytical Chemistry ( IF 6.7 ) Pub Date : 2020-12-08 , DOI: 10.1021/acs.analchem.0c03990
Ping Liu _{1,

2} , Hangrui Liu ₃ , Dan Yuan ₄ , Daniel Jang ₁ , Sheng Yan ₅ , Ming Li ₁

Affiliation

Yeast Saccharomyces cerevisiae (S. Cerevisiae) is one of the most attractive microbial species used for industrial production of value-added products and is an important model organism to understand the biology of the eukaryotic cells and humans. S. Cerevisiae has different shapes, such as spherical singlets, budded doublets, and clusters, corresponding to phases of the cell cycle, genetic, and environmental factors. The ability to obtain high-purity populations of uniform-shaped S. Cerevisiae cells is of significant importance for a wide range of applications in basic biological research and industrial processes. In this work, we demonstrate shape-based separation and enrichment of S. Cerevisiae using a coflow of viscoelastic and Newtonian fluids in a straight rectangular microchannel. Due to the combined effects of lift inertial and elastic forces, this label-free and continuous separation arises from shape-dependent migration of cells from the Newtonian to the non-Newtonian viscoelastic fluid. The lateral position of S. Cerevisiae cells with varying morphologies is found to be dependent on cell major axis. We also investigate the effects of sheath and sample flow rate, poly(ethylene oxide) (PEO) concentration and channel length on the performance of the viscoelastic microfluidic device for S. Cerevisiae enrichment and separation by shape. Moreover, the separation efficiency, cell extraction yield, and cell viability after sorting operations are studied.

中文翻译：

粘弹性微流控技术通过形状分离和富集啤酒酵母

酵母酿酒酵母（酿酒酵母）是用于工业生产的增值产品的最有吸引力的微生物物种之一，并且是一种重要的模式生物，了解真核细胞和人类的生物学。酿酒酵母具有不同的形状，例如球形单峰，芽状双峰和簇，分别对应于细胞周期，遗传和环境因素的阶段。获得高纯度的均匀形酿酒酵母细胞群体的能力对于基础生物学研究和工业过程中的广泛应用具有重要意义。在这项工作中，我们展示了啤酒酵母的基于形状的分离和富集在直的矩形微通道中使用粘弹性流体和牛顿流体的并流。由于举升惯性力和弹力的共同作用，这种无标记的连续分离是由于细胞从牛顿流体向非牛顿粘弹性流体的形状依赖性迁移而引起的。发现具有不同形态的酿酒酵母细胞的侧向位置取决于细胞主轴。我们还研究了鞘和样品流速，聚环氧乙烷（PEO）浓度和通道长度对粘弹性微流体装置对酿酒酵母富集和分离的性能的影响。此外，还研究了分选操作后的分离效率，细胞提取产率和细胞活力。

更新日期：2021-01-26

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