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Investigation of the simulated microgravity impact on heavy metal biosorption by Saccharomyces cerevisiae

Summary

This research shows that yeast commonly used in bread and beer production can absorb dangerous heavy metals from water, and this ability is even stronger in simulated weightlessness conditions. The metal-yeast complexes remain stable as they pass through the digestive system, making them safe for astronauts and potentially useful for cleaning contaminated drinking water in the food and beverage industry.

Background

Heavy metals are dangerous environmental pollutants requiring effective elimination methods. Microorganisms have been introduced as safe absorbers of heavy metal pollution through their surface layer characteristics. Previous reports indicate bacteria increase cell envelope thickness in space conditions, suggesting potential for enhanced biosorption.

Objective

This study investigated the effect of simulated microgravity (SMG) on heavy metal biosorption by Saccharomyces cerevisiae. The research also examined the stability of heavy metal-yeast complexes under simulated gastrointestinal conditions and analyzed absorption kinetic and isotherm models.

Results

SMG positively affected biosorption of mercury (97%) and lead (72.5%) but did not affect cadmium and arsenic biosorption. Hg, Cd, and As-yeast complexes remained stable in gastrointestinal conditions. Pb-yeast complex showed reversibility in gastric conditions but rebound in intestinal conditions. All metals followed pseudo-second-order kinetic and Langmuir isotherm models except arsenic which matched both Langmuir and Freundlich.

Conclusion

Microgravity provides desirable conditions for heavy metal biosorption by S. cerevisiae, with particularly enhanced effectiveness for mercury and lead. The biosorbent-heavy metal complexes remain stable after simulated gastrointestinal conditions, making this approach applicable to food and beverage industry detoxification and astronaut health maintenance.
  • Published in:Food Science & Nutrition,
  • Study Type:Experimental Study,
  • Source: 10.1002/fsn3.4034, PMID: 38726446
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