RIVALAIN, Nolwennig; DEMAZEAU, Gérard; ROQUAIN, Jean

doi:10.1016/j.biotechadv.2010.04.001

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RIVALAIN, Nolwennig
Institut de Chimie de la Matière Condensée de Bordeaux [ICMCB]
Plateforme Technologique d'Innovation Biomédicale

DEMAZEAU, Gérard
Institut de Chimie de la Matière Condensée de Bordeaux [ICMCB]
Plateforme Technologique d'Innovation Biomédicale

ROQUAIN, Jean
Plateforme Technologique d'Innovation Biomédicale
Université Bordeaux Segalen - Bordeaux 2

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Ce document a été publié dans

Biotechnology Advances. 2010, vol. 28, n° 6, p. 659-672

Elsevier

Résumé en anglais

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.< Réduire

Mots clés en anglais

High hydrostatic pressure

History

Characteristics of pressure

Pressure effects

Biotechnology

Inactivation mechanisms

Potential applications

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Development of high hydrostatic pressure in biosciences: pressure effect on biological structures and potential applications in Biotechnologies.

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Résumé en anglais

Mots clés en anglais

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