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Hejna A, Barczewski M, Kosmela P, Aniśko J, Szulc J, Skórczewska K, Piasecki A, Kuang T. More than just a beer - Brewers' spent grain, spent hops, and spent yeast as potential functional fillers for polymer composites. WASTE MANAGEMENT (NEW YORK, N.Y.) 2024; 180:23-35. [PMID: 38503031 DOI: 10.1016/j.wasman.2024.03.023] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/01/2023] [Revised: 03/04/2024] [Accepted: 03/14/2024] [Indexed: 03/21/2024]
Abstract
Beer is among the most popular beverages in the world, with the production distributed uniformly between the biggest continents, so the utilization of brewing by-products is essential on a global scale. Among their potential recipients, the plastics industry offers extensive range of potential products. Herein, the presented study investigated the application of currently underutilized solid brewing by-products (brewers' spent grain, spent hops, spent yeast) as fillers for highly-filled poly(ε-caprolactone)-based composites, providing the first direct connection between spent hops or spent yeast and the polymer composites. Comprehensive by-product characterization revealed differences in chemical composition. The elemental C:O ratio, protein content, and Trolox equivalent antioxidant capacity varied from 1.40 to 1.89, 12.9 to 32.4 wt%, and 2.41 to 10.24 mg/g, respectively, which was mirrored in the composites' structure and performance. Morphological analysis pointed to the composition-driven hydrophilicity gap limiting interfacial adhesion for high shares of brewers' spent grain and spent hops, due to high hydrophilicity induced by carbohydrate content. Phytochemicals and other components of applied by-products stimulated composites' oxidative resistance, shifting oxidation onset temperature from 261 °C for matrix over 360 °C for high spent yeast shares. Simultaneously, spent yeast also provided compatibilizing effects for poly(ε-caprolactone)-based composites, reducing complex viscosity compared to other fillers and indicating its highest affinity to poly(ε-caprolactone)due to the lowest hydrophilicity gap. The presented results indicate that the proper selection of brewing by-products and adjustment of their shares creates an exciting possibility of engineering composites' structure and performance, which can be transferred to other polymers differing with hydrophilicity.
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Affiliation(s)
- Aleksander Hejna
- Institute of Materials Technology, Poznan University of Technology, Piotrowo 3, 61-138 Poznań, Poland; Department of Polymer Technology, Gdańsk University of Technology, Narutowicza 11/12, 80-233 Gdańsk, Poland.
| | - Mateusz Barczewski
- Institute of Materials Technology, Poznan University of Technology, Piotrowo 3, 61-138 Poznań, Poland
| | - Paulina Kosmela
- Department of Polymer Technology, Gdańsk University of Technology, Narutowicza 11/12, 80-233 Gdańsk, Poland
| | - Joanna Aniśko
- Institute of Materials Technology, Poznan University of Technology, Piotrowo 3, 61-138 Poznań, Poland
| | - Joanna Szulc
- Department of Food Industry Technology and Engineering, Bydgoszcz University of Science and Technology, Seminaryjna 3, 85-326 Bydgoszcz, Poland
| | - Katarzyna Skórczewska
- Department of Polymer Technology, Bydgoszcz University of Science and Technology, Seminaryjna 3, 85-326 Bydgoszcz, Poland
| | - Adam Piasecki
- Institute of Materials Engineering, Poznan University of Technology, Jana Pawła II 24, 61-138 Poznań, Poland
| | - Tairong Kuang
- Zhejiang Key Laboratory of Plastic Modification and Processing Technology, College of Material Science and Engineering, Zhejiang University of Technology, Hangzhou 310014, China
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2
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Liu JJ, Hou YK, Wang X, Zhou XT, Yin JY, Nie SP. Recent advances in the biosynthesis of fungal glucan structural diversity. Carbohydr Polym 2024; 329:121782. [PMID: 38286552 DOI: 10.1016/j.carbpol.2024.121782] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/26/2023] [Revised: 12/31/2023] [Accepted: 01/02/2024] [Indexed: 01/31/2024]
Abstract
Glucans are the most abundant class of macromolecule polymers in fungi, which are commonly found in Ascomycota and Basidiomycota. Fungal glucans are not only essential for cell integrity and function but also crucial for the immense industrial interest in high value applications. They present a variety of structural characteristics at the nanoscale due to the high regulation of genes and the involvement of stochastic processes in synthesis. However, although recent findings have demonstrated the genes of glucans synthesis are relatively conserved across diverse fungi, the formation and organization of diverse glucan structures is still unclear in fungi. Here, we summarize the structural features of fungal glucans and the recent developments in the mechanisms of glucans biosynthesis. Furthermore, we propose the engineering strategies of targeted glucan synthesis and point out the remaining challenges in the synthetic process. Understanding the synthesis process of diverse glucans is necessary for tailoring high value glucan towards specific applications. This engineering strategy contributes to enable the sustainable and efficient production of glucan diversity.
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Affiliation(s)
- Jin-Jin Liu
- State Key Laboratory of Food Science and Resources, China-Canada Joint Lab of Food Science and Technology (Nanchang), Nanchang University, Nanchang, Jiangxi Province 330047, China
| | - Yu-Ke Hou
- State Key Laboratory of Food Science and Resources, China-Canada Joint Lab of Food Science and Technology (Nanchang), Nanchang University, Nanchang, Jiangxi Province 330047, China
| | - Xin Wang
- State Key Laboratory of Food Science and Resources, China-Canada Joint Lab of Food Science and Technology (Nanchang), Nanchang University, Nanchang, Jiangxi Province 330047, China
| | - Xing-Tao Zhou
- State Key Laboratory of Food Science and Resources, China-Canada Joint Lab of Food Science and Technology (Nanchang), Nanchang University, Nanchang, Jiangxi Province 330047, China
| | - Jun-Yi Yin
- State Key Laboratory of Food Science and Resources, China-Canada Joint Lab of Food Science and Technology (Nanchang), Nanchang University, Nanchang, Jiangxi Province 330047, China.
| | - Shao-Ping Nie
- State Key Laboratory of Food Science and Resources, China-Canada Joint Lab of Food Science and Technology (Nanchang), Nanchang University, Nanchang, Jiangxi Province 330047, China; Food Laboratory of Zhongyuan, Luo he 462300, Henan, China.
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3
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Sousa P, Tavares-Valente D, Pereira CF, Pinto-Ribeiro I, Azevedo-Silva J, Madureira R, Ramos ÓL, Pintado M, Fernandes J, Amorim M. Circular economyeast: Saccharomyces cerevisiae as a sustainable source of glucans and its safety for skincare application. Int J Biol Macromol 2024; 265:130933. [PMID: 38508554 DOI: 10.1016/j.ijbiomac.2024.130933] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/08/2023] [Revised: 03/12/2024] [Accepted: 03/14/2024] [Indexed: 03/22/2024]
Abstract
Glucans, a polysaccharide naturally present in the yeast cell wall that can be obtained from side streams generated during the fermentation process, have gained increasing attention for their potential as a skin ingredient. Therefore, this study focused on the extraction method to isolate and purify water-insoluble glucans from two different Saccharomyces cerevisiae strains: an engineered strain obtained from spent yeast in an industrial fermentation process and a wild strain produced through lab-scale fermentation. Two water-insoluble extracts with a high glucose content (> 90 %) were achieved and further subjected to a chemical modification using carboxymethylation to improve their water solubility. All the glucans' extracts, water-insoluble and carboxymethylated, were structurally and chemically characterized, showing almost no differences between both yeast-type strains. To ensure their safety for skin application, a broad safety assessment was undertaken, and no cytotoxic effect, immunomodulatory capacity (IL-6 and IL-8 regulation), genotoxicity, skin sensitization, and impact on the skin microbiota were observed. These findings highlight the potential of glucans derived from spent yeast as a sustainable and safe ingredient for cosmetic and skincare formulations, contributing to the sustainability and circular economy.
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Affiliation(s)
- Pedro Sousa
- Universidade Católica Portuguesa, CBQF-Centro de Biotecnologia e Química Fina-Laboratório Associado, Escola Superior de Biotecnologia, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal
| | - Diana Tavares-Valente
- Universidade Católica Portuguesa, CBQF-Centro de Biotecnologia e Química Fina-Laboratório Associado, Escola Superior de Biotecnologia, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal; Amyris Bio Products Portugal, Unipessoal Lda, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal
| | - Carla F Pereira
- Universidade Católica Portuguesa, CBQF-Centro de Biotecnologia e Química Fina-Laboratório Associado, Escola Superior de Biotecnologia, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal
| | - Inês Pinto-Ribeiro
- Universidade Católica Portuguesa, CBQF-Centro de Biotecnologia e Química Fina-Laboratório Associado, Escola Superior de Biotecnologia, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal; Amyris Bio Products Portugal, Unipessoal Lda, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal
| | - João Azevedo-Silva
- Universidade Católica Portuguesa, CBQF-Centro de Biotecnologia e Química Fina-Laboratório Associado, Escola Superior de Biotecnologia, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal
| | - Raquel Madureira
- Universidade Católica Portuguesa, CBQF-Centro de Biotecnologia e Química Fina-Laboratório Associado, Escola Superior de Biotecnologia, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal
| | - Óscar L Ramos
- Universidade Católica Portuguesa, CBQF-Centro de Biotecnologia e Química Fina-Laboratório Associado, Escola Superior de Biotecnologia, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal
| | - Manuela Pintado
- Universidade Católica Portuguesa, CBQF-Centro de Biotecnologia e Química Fina-Laboratório Associado, Escola Superior de Biotecnologia, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal
| | - João Fernandes
- Universidade Católica Portuguesa, CBQF-Centro de Biotecnologia e Química Fina-Laboratório Associado, Escola Superior de Biotecnologia, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal; Amyris Bio Products Portugal, Unipessoal Lda, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal
| | - Manuela Amorim
- Universidade Católica Portuguesa, CBQF-Centro de Biotecnologia e Química Fina-Laboratório Associado, Escola Superior de Biotecnologia, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal.
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Phongphisutthinant R, Wiriyacharee P, Boonyapranai K, Ounjaijean S, Taya S, Pitchakarn P, Pathomrungsiyounggul P, Utarat P, Wongwatcharayothin W, Somjai C, Chaipoot S. Effect of Conventional Humid-Dry Heating through the Maillard Reaction on Chemical Changes and Enhancement of In Vitro Bioactivities from Soy Protein Isolate Hydrolysate-Yeast Cell Extract Conjugates. Foods 2024; 13:380. [PMID: 38338515 PMCID: PMC10855142 DOI: 10.3390/foods13030380] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/03/2023] [Revised: 01/18/2024] [Accepted: 01/19/2024] [Indexed: 02/12/2024] Open
Abstract
This study investigated the formation of soy protein isolate hydrolysate-yeast cell extract (SPIH-YCE) conjugates through a humid-dry heating process and their impact on bioactivity. The incubation of SPIH-YCE samples at 60 °C and ~75% humidity for varying durations (0, 5, 10, 15, and 20 days) resulted in a significant decrease in reducing sugars and free amino acids, while the degree of glycation increased by approximately 65.72% after 10 days. SDS-PAGE analysis and size exclusion chromatography revealed the presence of peptides and glycoprotein molecules, with an increase in the distribution of larger peptide size chains. The conjugated SPIH-YCE (10 days) exhibited the highest antioxidant capacity compared to the other samples at different incubation times. A comparative study between SPIH-YCE (day 0) and SPIH-YCE after 10 days of incubation showed significantly higher anti-inflammatory and ACE inhibitory activities for the conjugates subjected to the humid-dry heating process. This suggests that SPIH-YCE conjugates could serve as an alternative substance with the potential to provide health benefits by mitigating or preventing non-communicable diseases (NCDs). This research highlights the importance of the Maillard reaction in enhancing bioactivity and offers insights into the alterations of the chemical structure of these conjugates.
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Affiliation(s)
- Rewat Phongphisutthinant
- Multidisciplinary Research Institute, Chiang Mai University, Chiang Mai 50200, Thailand; (R.P.); (S.T.)
- Research Center of Microbial Diversity and Sustainable Utilization, Faculty of Science, Chiang Mai University, Chiang Mai 50200, Thailand;
| | - Pairote Wiriyacharee
- Research Center of Microbial Diversity and Sustainable Utilization, Faculty of Science, Chiang Mai University, Chiang Mai 50200, Thailand;
- Faculty of Agro-Industry, Chiang Mai University, Chiang Mai 50100, Thailand; (P.P.); (P.U.); (W.W.)
- Processing and Product Development Factory, The Royal Project Foundation, Chiang Mai 50100, Thailand;
| | - Kongsak Boonyapranai
- Research Institute for Health Sciences, Chiang Mai University, Chiang Mai 50200, Thailand; (K.B.); (S.O.)
| | - Sakaewan Ounjaijean
- Research Institute for Health Sciences, Chiang Mai University, Chiang Mai 50200, Thailand; (K.B.); (S.O.)
| | - Sirinya Taya
- Multidisciplinary Research Institute, Chiang Mai University, Chiang Mai 50200, Thailand; (R.P.); (S.T.)
| | | | | | - Patamaphorn Utarat
- Faculty of Agro-Industry, Chiang Mai University, Chiang Mai 50100, Thailand; (P.P.); (P.U.); (W.W.)
| | | | - Chalermkwan Somjai
- Processing and Product Development Factory, The Royal Project Foundation, Chiang Mai 50100, Thailand;
| | - Supakit Chaipoot
- Multidisciplinary Research Institute, Chiang Mai University, Chiang Mai 50200, Thailand; (R.P.); (S.T.)
- Research Center of Microbial Diversity and Sustainable Utilization, Faculty of Science, Chiang Mai University, Chiang Mai 50200, Thailand;
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Bastos R, Marín-Montesinos I, Ferreira SS, Mentink-Vigier F, Sardo M, Mafra L, Coimbra MA, Coelho E. Covalent connectivity of glycogen in brewer's spent yeast cell walls revealed by enzymatic approaches and dynamic nuclear polarization NMR. Carbohydr Polym 2024; 324:121475. [PMID: 37985041 PMCID: PMC10695155 DOI: 10.1016/j.carbpol.2023.121475] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/04/2023] [Revised: 09/16/2023] [Accepted: 10/08/2023] [Indexed: 11/22/2023]
Abstract
Yeast cell walls undergo modifications during the brewing process, leading to a remodelling of their architecture. One significant change is the increased insolubility of the cell wall glycogen pool, likely due to the formation of covalent bonds between glycogen and cell wall polysaccharides. To verify this hypothesis, we extracted the brewer's spent yeast with 4 M KOH, obtaining an insoluble glucan fraction (AE.4 M) primarily composed of (α1 → 4)- and (1 → 3)-linked Glc residues. Dynamic nuclear polarization solid-state NMR of AE.4 M revealed distinct glucan resonances that helped to differentiate between α- and β glucosyl (1 → 4)-linked residues, and confirm covalent linkages between (β1 → 3)-glucans and glycogen through a (β1 → 4)-linkage. The hydrolysis with different endo-glucanases (zymolyase, cellulase, and lichenase) was used to obtain solubilized high molecular weight glycogen fractions. NMR analysis showed that covalent links between glycogen and (β1 → 6)-glucans through (α1 → 6) glycosidic linkage, with branching at the C6 position involving (β1 → 3), and (β1 → 6)-glucans. HPAEC-PAD analysis of the enzymatically released oligosaccharides confirmed covalent linkages of (β1 → 3), (β1 → 6)-, and (β1 → 4)-glucan motifs with (α1 → 4)-glucans. This combination of multiple enzymatic approaches and NMR methods shed light into the role of yeast cell wall glycogen as a structural core covalently linked to other cell wall components during the brewing process.
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Affiliation(s)
- Rita Bastos
- LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, 3810-193 Aveiro, Portugal.
| | - Ildefonso Marín-Montesinos
- CICECO-Aveiro Institute of Materials, Department of Chemistry University of Aveiro, 3810-193 Aveiro, Portugal.
| | - Sónia S Ferreira
- LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, 3810-193 Aveiro, Portugal.
| | - Frédéric Mentink-Vigier
- National High Magnetic Field Laboratory, Florida State University, Tallahassee, 32310, FL, United States.
| | - Mariana Sardo
- CICECO-Aveiro Institute of Materials, Department of Chemistry University of Aveiro, 3810-193 Aveiro, Portugal.
| | - Luís Mafra
- CICECO-Aveiro Institute of Materials, Department of Chemistry University of Aveiro, 3810-193 Aveiro, Portugal.
| | - Manuel A Coimbra
- LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, 3810-193 Aveiro, Portugal.
| | - Elisabete Coelho
- LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, 3810-193 Aveiro, Portugal.
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Deuchande T, Fundo J, Rodrigues D, Abudiab I, Durão J, Carvalho AP, Oliveira ALS, Pintado M, Amaro AL. Antioxidant effects of phenolic extract from sugarcane straw and mannan extract from brewer's spent yeast on fresh-cut apples. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:7529-7538. [PMID: 37406160 DOI: 10.1002/jsfa.12829] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/21/2023] [Revised: 06/30/2023] [Accepted: 07/05/2023] [Indexed: 07/07/2023]
Abstract
BACKGROUND Fresh-cut fruit are convenient ready-to-eat products increasingly demanded by consumers, but highly susceptible to oxidation. To increase the shelf life of these products, this industry is currently facing the challenge of finding sustainable natural preservatives capable of maintaining fresh-cut fruit quality while meeting consumers' expectations regarding health and environmental concerns. RESULTS In this work, fresh-cut apple slices were treated with two antioxidant extracts derived from industrial by-products: a phenolic-rich extract produced from sugarcane straw (PE-SCS) and applied at 15 g L-1 , and a mannan-rich extract obtained from brewer's spent yeast (MN-BSY) applied at two concentrations: 1 and 5 g L-1 . PE-SCS, having a brown color, imparted a brownish hue to the fruit and increased the browning rate during storage, and not even the initial robust antioxidant response (high superoxide dismutase, catalase, ascorbate peroxidase and guaiacol peroxidase activities), prevented oxidation. Fruit treated with MN-BSY extract at 5 g L-1 showed lower color loss rate and higher polyphenol oxidase inhibition, while at 1 g L-1 it showed lower firmness loss rate and lower lipid peroxidation after 6 days of storage. CONCLUSION The results showed that PE-SCS triggers a potent antioxidant response in fresh-cut fruit and, despite it imparting a brown color to the fruit at 15 g L-1 , it may have potential for application at lower concentrations. Regarding MN-BSY, it generally decreased oxidative stress, but its effect on quality maintenance was dependent on the concentration and, thus, to confirm its potential as a fruit preservative more concentrations must be tested. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Teresa Deuchande
- Universidade Católica Portuguesa, CBQF - Centro de Biotecnologia e Química Fina - Laboratório Associado, Escola Superior de Biotecnologia, Porto, Portugal
| | - Joana Fundo
- Universidade Católica Portuguesa, CBQF - Centro de Biotecnologia e Química Fina - Laboratório Associado, Escola Superior de Biotecnologia, Porto, Portugal
| | - Daniela Rodrigues
- Universidade Católica Portuguesa, CBQF - Centro de Biotecnologia e Química Fina - Laboratório Associado, Escola Superior de Biotecnologia, Porto, Portugal
| | - Iyad Abudiab
- Universidade Católica Portuguesa, CBQF - Centro de Biotecnologia e Química Fina - Laboratório Associado, Escola Superior de Biotecnologia, Porto, Portugal
| | - Joana Durão
- Universidade Católica Portuguesa, CBQF - Centro de Biotecnologia e Química Fina - Laboratório Associado, Escola Superior de Biotecnologia, Porto, Portugal
- Amyris Bio Products Portugal, Unipessoal Lda, Porto, Portugal
| | - Ana Paula Carvalho
- Universidade Católica Portuguesa, CBQF - Centro de Biotecnologia e Química Fina - Laboratório Associado, Escola Superior de Biotecnologia, Porto, Portugal
| | - Ana Lúcia Silva Oliveira
- Universidade Católica Portuguesa, CBQF - Centro de Biotecnologia e Química Fina - Laboratório Associado, Escola Superior de Biotecnologia, Porto, Portugal
| | - Manuela Pintado
- Universidade Católica Portuguesa, CBQF - Centro de Biotecnologia e Química Fina - Laboratório Associado, Escola Superior de Biotecnologia, Porto, Portugal
| | - Ana Luísa Amaro
- Universidade Católica Portuguesa, CBQF - Centro de Biotecnologia e Química Fina - Laboratório Associado, Escola Superior de Biotecnologia, Porto, Portugal
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Wu Y, Li P, Jiang Z, Sun X, He H, Yan P, Xu Y, Liu Y. Bioinspired yeast-based β-glucan system for oral drug delivery. Carbohydr Polym 2023; 319:121163. [PMID: 37567689 DOI: 10.1016/j.carbpol.2023.121163] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/16/2023] [Revised: 06/06/2023] [Accepted: 06/27/2023] [Indexed: 08/13/2023]
Abstract
Oral drug delivery is the preferred route of drug administration for patients, especially those who need long-term medication. Recently, bioinspired drug delivery systems have emerged for the oral delivery of various therapeutics. Among them, the yeast-based β-glucan system is a novel and promising platform, for oral administration that can overcome the biological barriers of the harsh gastrointestinal environment. Remarkably, the yeast-based β-glucan system not only protects the drug through the harsh gastrointestinal environment but also achieves targeted therapeutic effects by specifically recognizing immune cells, especially macrophages. Otherwise, it exhibits immunomodulatory properties. Based on the pleasant characteristics of the yeast-based β-glucan system, they are widely used in various macrophage-related diseases for oral administration. In this review, we introduced the structure and function of yeast-based β-glucan. Subsequently, we further summarized the current preparation methods of yeast-based β-glucan carriers and the strategies for preparing yeast-based β-glucan drug delivery systems. In addition, we focus on discussing the applications of β-glucan drug delivery systems in various diseases. Finally, the current challenges and future perspectives of the β-glucan drug delivery system are introduced.
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Affiliation(s)
- Ya Wu
- Department of Vascular Surgery, The Affiliated Hospital of Southwest Medical University, 646000 Luzhou, China; Metabolic Vascular Disease Key Laboratory of Sichuan Province, The Affiliated Hospital of Southwest Medical University, 646000 Luzhou, China; Key Laboratory of Medical Electrophysiology, Ministry of Education & Medical Electrophysiological Key Laboratory of Sichuan Province, Institute of Cardiovascular Research, Southwest Medical University, Luzhou 646000, China
| | - Pengyun Li
- Key Laboratory of Medical Electrophysiology, Ministry of Education & Medical Electrophysiological Key Laboratory of Sichuan Province, Institute of Cardiovascular Research, Southwest Medical University, Luzhou 646000, China
| | - Zongzhe Jiang
- Metabolic Vascular Disease Key Laboratory of Sichuan Province, The Affiliated Hospital of Southwest Medical University, 646000 Luzhou, China; Department of Endocrinology and Metabolism, The Affiliated Hospital of Southwest Medical University, Luzhou 646000, Sichuan, China
| | - Xiaolei Sun
- Department of Vascular Surgery, The Affiliated Hospital of Southwest Medical University, 646000 Luzhou, China; Metabolic Vascular Disease Key Laboratory of Sichuan Province, The Affiliated Hospital of Southwest Medical University, 646000 Luzhou, China
| | - Huqiang He
- Department of Vascular Surgery, The Affiliated Hospital of Southwest Medical University, 646000 Luzhou, China; Metabolic Vascular Disease Key Laboratory of Sichuan Province, The Affiliated Hospital of Southwest Medical University, 646000 Luzhou, China
| | - Pijun Yan
- Metabolic Vascular Disease Key Laboratory of Sichuan Province, The Affiliated Hospital of Southwest Medical University, 646000 Luzhou, China; Department of Endocrinology and Metabolism, The Affiliated Hospital of Southwest Medical University, Luzhou 646000, Sichuan, China
| | - Yong Xu
- Metabolic Vascular Disease Key Laboratory of Sichuan Province, The Affiliated Hospital of Southwest Medical University, 646000 Luzhou, China; Department of Endocrinology and Metabolism, The Affiliated Hospital of Southwest Medical University, Luzhou 646000, Sichuan, China.
| | - Yong Liu
- Department of Vascular Surgery, The Affiliated Hospital of Southwest Medical University, 646000 Luzhou, China; Metabolic Vascular Disease Key Laboratory of Sichuan Province, The Affiliated Hospital of Southwest Medical University, 646000 Luzhou, China; Key Laboratory of Medical Electrophysiology, Ministry of Education & Medical Electrophysiological Key Laboratory of Sichuan Province, Institute of Cardiovascular Research, Southwest Medical University, Luzhou 646000, China.
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8
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Teixeira F, Costa PT, Vidigal SS, Pintado M, Pimentel LL, Rodríguez-Alcalá LM. Toward Sustainable Wax Extraction from the Saccharum officinarum L. Filter Cake Byproduct: Process Optimization, Physicochemical Characterization, and Antioxidant Performance. ACS SUSTAINABLE CHEMISTRY & ENGINEERING 2023; 11:13415-13428. [PMID: 37711765 PMCID: PMC10498761 DOI: 10.1021/acssuschemeng.3c03279] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 06/01/2023] [Revised: 08/16/2023] [Indexed: 09/16/2023]
Abstract
Saccharum officinarum L. exploitation and processing result in different byproducts, such as filter cake (FC). This study aimed to establish the most suitable experimental conditions to obtain lipophilic bioactive compounds from FC industrial residues, considering their high efficiency, cost-effectiveness, extraction yield, composition, and physicochemical properties. Results indicated that the most appropriate methodology consisted of the pretreatment of the FC sample with H2SO4, followed by ethanolic extraction (B6 method), avoiding energy-consumption FC drying steps and providing ethanol recovery (approx. 90%). The obtained B6 extract yield was 9.59 ± 0.27 g/100 g of FC dry weight, and this methodology proved to be more efficient in obtaining fatty alcohols (20.28 ± 1.48 g/kg extract) and phytosterols (31.56 ± 0.18 g/kg extract) while maintaining lower total monosaccharide concentration (26.19 ± 1.82 mg/g extract). Furthermore, the geographically related multivariate analysis in wax composition and antioxidant activity was evaluated by comparing B6 waxes from Guariba (G) and Univalem (U), both provided by Brazil and collected in June 2020. Overall, the wax composition is affected, but the antioxidant activity is uncompromised, which indicates that the optimized wax extraction method can be applied to FC.
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Affiliation(s)
- Francisca
S. Teixeira
- CBQF—Centro de Biotecnologia
e Química Fina—Laboratório Associado, Escola
Superior de Biotecnologia, Universidade
Católica Portuguesa, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal
| | - Paula T. Costa
- CBQF—Centro de Biotecnologia
e Química Fina—Laboratório Associado, Escola
Superior de Biotecnologia, Universidade
Católica Portuguesa, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal
| | - Susana S. Vidigal
- CBQF—Centro de Biotecnologia
e Química Fina—Laboratório Associado, Escola
Superior de Biotecnologia, Universidade
Católica Portuguesa, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal
| | - Manuela Pintado
- CBQF—Centro de Biotecnologia
e Química Fina—Laboratório Associado, Escola
Superior de Biotecnologia, Universidade
Católica Portuguesa, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal
| | - Lígia L. Pimentel
- CBQF—Centro de Biotecnologia
e Química Fina—Laboratório Associado, Escola
Superior de Biotecnologia, Universidade
Católica Portuguesa, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal
| | - Luís M. Rodríguez-Alcalá
- CBQF—Centro de Biotecnologia
e Química Fina—Laboratório Associado, Escola
Superior de Biotecnologia, Universidade
Católica Portuguesa, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal
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9
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Lopes A, Azevedo-Silva J, Carsanba E, Pintado M, Oliveira AS, Ferreira C, Pereira JO, Carvalho AP, Oliveira C. Peptide extract from spent yeast improves resistance of Saccharomyces cerevisiae to oxidative stress. Appl Microbiol Biotechnol 2023; 107:3405-3417. [PMID: 37086282 PMCID: PMC10175367 DOI: 10.1007/s00253-023-12514-3] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/22/2022] [Revised: 03/24/2023] [Accepted: 03/29/2023] [Indexed: 04/23/2023]
Abstract
Yeast cells face various stress factors during industrial fermentations, since they are exposed to harsh environmental conditions, which may impair biomolecules productivity and yield. In this work, the use of an antioxidant peptide extract obtained from industrial spent yeast was explored as supplement for Saccharomyces cerevisiae fermentation to prevent a common bottleneck: oxidative stress. For that, a recombinant yeast strain, producer of β-farnesene, was firstly incubated with 0.5 and 0.7 g/L peptide extract, in the presence and absence of hydrogen peroxide (an oxidative stress inducer), for 1-5 h, and then assayed for intracellular reactive oxygen species, and growth ability in agar spot assays. Results showed that under 2 mM H2O2, the peptide extract could improve cells growth and reduce reactive oxygen species production. Therefore, this antioxidant effect was further evaluated in shake-flasks and 2-L bioreactor batch fermentations. Peptide extract (0.7 g/L) was able to increase yeast resistance to the oxidative stress promoted by 2 mM H2O2, by reducing reactive oxygen species levels between 1.2- and 1.7-fold in bioreactor and between 1.2- and 3-fold in shake-flask fermentations. Moreover, improvements on yeast cell density of up to 1.5-fold and 2-fold, and on biomolecule concentration of up to 1.6-fold and 2.8-fold, in bioreactor and shake-flasks, respectively, were obtained. Thus, culture medium supplementation with antioxidant peptide extracted from industrial spent yeast is a promising strategy to improve fermentation performance while valuing biomass waste. This valorization can promote a sustainable and eco-friendly solution for the biotechnology industry by the implementation of a circular economy model. KEY POINTS: • Peptide extract from spent yeast applied for the first time on yeast fermentation. • Antioxidant peptide extract enhanced S. cerevisiae oxidative stress resistance. • Fermentation performance under stress improved by peptide extract supplementation.
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Affiliation(s)
- Ana Lopes
- Amyris BioProducts Portugal, Unipessoal, Lda. Rua Diogo Botelho 1327, 4169-005, Porto, Portugal
- Universidade Católica Portuguesa, CBQF - Centro de Biotecnologia e Química Fina - Laboratório Associado, Escola Superior de Biotecnologia, Rua Diogo Botelho 1327, 4169-005, Porto, Portugal
| | - João Azevedo-Silva
- Universidade Católica Portuguesa, CBQF - Centro de Biotecnologia e Química Fina - Laboratório Associado, Escola Superior de Biotecnologia, Rua Diogo Botelho 1327, 4169-005, Porto, Portugal
| | - Erdem Carsanba
- Amyris BioProducts Portugal, Unipessoal, Lda. Rua Diogo Botelho 1327, 4169-005, Porto, Portugal.
- Universidade Católica Portuguesa, CBQF - Centro de Biotecnologia e Química Fina - Laboratório Associado, Escola Superior de Biotecnologia, Rua Diogo Botelho 1327, 4169-005, Porto, Portugal.
| | - Manuela Pintado
- Universidade Católica Portuguesa, CBQF - Centro de Biotecnologia e Química Fina - Laboratório Associado, Escola Superior de Biotecnologia, Rua Diogo Botelho 1327, 4169-005, Porto, Portugal
| | - Ana Sofia Oliveira
- Universidade Católica Portuguesa, CBQF - Centro de Biotecnologia e Química Fina - Laboratório Associado, Escola Superior de Biotecnologia, Rua Diogo Botelho 1327, 4169-005, Porto, Portugal
| | - Carlos Ferreira
- Amyris BioProducts Portugal, Unipessoal, Lda. Rua Diogo Botelho 1327, 4169-005, Porto, Portugal
- Universidade Católica Portuguesa, CBQF - Centro de Biotecnologia e Química Fina - Laboratório Associado, Escola Superior de Biotecnologia, Rua Diogo Botelho 1327, 4169-005, Porto, Portugal
| | - Joana Odila Pereira
- Amyris BioProducts Portugal, Unipessoal, Lda. Rua Diogo Botelho 1327, 4169-005, Porto, Portugal
- Universidade Católica Portuguesa, CBQF - Centro de Biotecnologia e Química Fina - Laboratório Associado, Escola Superior de Biotecnologia, Rua Diogo Botelho 1327, 4169-005, Porto, Portugal
| | - Ana P Carvalho
- Universidade Católica Portuguesa, CBQF - Centro de Biotecnologia e Química Fina - Laboratório Associado, Escola Superior de Biotecnologia, Rua Diogo Botelho 1327, 4169-005, Porto, Portugal
| | - Carla Oliveira
- Universidade Católica Portuguesa, CBQF - Centro de Biotecnologia e Química Fina - Laboratório Associado, Escola Superior de Biotecnologia, Rua Diogo Botelho 1327, 4169-005, Porto, Portugal.
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10
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Reis SF, Fernandes PAR, Martins VJ, Gonçalves S, Ferreira LP, Gaspar VM, Figueira D, Castelo-Branco D, Mano JF, Coimbra MA, Coelho E. Brewer's Spent Yeast Cell Wall Polysaccharides as Vegan and Clean Label Additives for Mayonnaise Formulation. Molecules 2023; 28:molecules28083540. [PMID: 37110775 PMCID: PMC10146781 DOI: 10.3390/molecules28083540] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/13/2023] [Revised: 04/06/2023] [Accepted: 04/12/2023] [Indexed: 04/29/2023] Open
Abstract
Brewer's spent yeast (BSY) mannoproteins have been reported to possess thickening and emulsifying properties. The commercial interest in yeast mannoproteins might be boosted considering the consolidation of their properties supported by structure/function relationships. This work aimed to attest the use of extracted BSY mannoproteins as a clean label and vegan source of ingredients for the replacement of food additives and protein from animal sources. To achieve this, structure/function relationships were performed by isolating polysaccharides with distinct structural features from BSY, either by using alkaline extraction (mild treatment) or subcritical water extraction (SWE) using microwave technology (hard treatment), and assessment of their emulsifying properties. Alkaline extractions solubilized mostly highly branched mannoproteins (N-linked type; 75%) and glycogen (25%), while SWE solubilized mannoproteins with short mannan chains (O-linked type; 55%) and (1→4)- and (β1→3)-linked glucans, 33 and 12%, respectively. Extracts with high protein content yielded the most stable emulsions obtained by hand shaking, while the extracts composed of short chain mannans and β-glucans yielded the best emulsions by using ultraturrax stirring. β-Glucans and O-linked mannoproteins were found to contribute to emulsion stability by preventing Ostwald ripening. When applied in mayonnaise model emulsions, BSY extracts presented higher stability and yet similar texture properties as the reference emulsifiers. When used in a mayonnaise formulation, the BSY extracts were also able to replace egg yolk and modified starch (E1422) at 1/3 of their concentration. This shows that BSY alkali soluble mannoproteins and subcritical water extracted β-glucans can be used as replacers of animal protein and additives in sauces.
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Affiliation(s)
- Sofia F Reis
- LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, 3810-193 Aveiro, Portugal
| | - Pedro A R Fernandes
- LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, 3810-193 Aveiro, Portugal
- Department of Chemistry, CICECO-Aveiro Institute of Materials, University of Aveiro, 3810-193 Aveiro, Portugal
| | - Vítor J Martins
- LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, 3810-193 Aveiro, Portugal
| | - Sara Gonçalves
- LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, 3810-193 Aveiro, Portugal
| | - Luís P Ferreira
- Department of Chemistry, CICECO-Aveiro Institute of Materials, University of Aveiro, 3810-193 Aveiro, Portugal
| | - Vítor M Gaspar
- Department of Chemistry, CICECO-Aveiro Institute of Materials, University of Aveiro, 3810-193 Aveiro, Portugal
| | - Diogo Figueira
- Mendes Gonçalves SA, Zona Industrial, Lote 6, 2154-909 Golegã, Portugal
| | | | - João F Mano
- Department of Chemistry, CICECO-Aveiro Institute of Materials, University of Aveiro, 3810-193 Aveiro, Portugal
| | - Manuel A Coimbra
- LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, 3810-193 Aveiro, Portugal
| | - Elisabete Coelho
- LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, 3810-193 Aveiro, Portugal
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11
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Tao Z, Yuan H, Liu M, Liu Q, Zhang S, Liu H, Jiang Y, Huang D, Wang T. Yeast Extract: Characteristics, Production, Applications and Future Perspectives. J Microbiol Biotechnol 2023; 33:151-166. [PMID: 36474327 PMCID: PMC9998214 DOI: 10.4014/jmb.2207.07057] [Citation(s) in RCA: 16] [Impact Index Per Article: 16.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/27/2022] [Revised: 10/11/2022] [Accepted: 10/11/2022] [Indexed: 12/13/2022]
Abstract
Yeast extract is a product prepared mainly from waste brewer's yeast, which is rich in nucleotides, proteins, amino acids, sugars and a variety of trace elements, and has the advantages of low production cost and abundant supply of raw material. Consequently, yeast extracts are widely used in various fields as animal feed additives, food flavoring agents and additives, cosmetic supplements, and microbial fermentation media; however, their full potential has not yet been realized. To improve understanding of current research knowledge, this review summarizes the ingredients, production technology, and applications of yeast extracts, and discusses the relationship between their properties and applications. Developmental trends and future prospects of yeast extract are also previewed, with the aim of providing a theoretical basis for the development and expansion of future applications.
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Affiliation(s)
- Zekun Tao
- State Key Laboratory of Bio-Based Material and Green Papermaking (LBMP), Qilu University of Technology (Shandong Academy of Sciences), Jinan 250353, Shandong, P.R. China.,Key Laboratory of Shandong Microbial Engineering, School of Bioengineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250353, Shandong, P.R. China
| | - Haibo Yuan
- State Key Laboratory of Bio-Based Material and Green Papermaking (LBMP), Qilu University of Technology (Shandong Academy of Sciences), Jinan 250353, Shandong, P.R. China.,Key Laboratory of Shandong Microbial Engineering, School of Bioengineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250353, Shandong, P.R. China
| | - Meng Liu
- State Key Laboratory of Bio-Based Material and Green Papermaking (LBMP), Qilu University of Technology (Shandong Academy of Sciences), Jinan 250353, Shandong, P.R. China.,Key Laboratory of Shandong Microbial Engineering, School of Bioengineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250353, Shandong, P.R. China
| | - Qian Liu
- State Key Laboratory of Bio-Based Material and Green Papermaking (LBMP), Qilu University of Technology (Shandong Academy of Sciences), Jinan 250353, Shandong, P.R. China.,Key Laboratory of Shandong Microbial Engineering, School of Bioengineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250353, Shandong, P.R. China
| | - Siyi Zhang
- State Key Laboratory of Bio-Based Material and Green Papermaking (LBMP), Qilu University of Technology (Shandong Academy of Sciences), Jinan 250353, Shandong, P.R. China.,Key Laboratory of Shandong Microbial Engineering, School of Bioengineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250353, Shandong, P.R. China
| | - Hongling Liu
- State Key Laboratory of Bio-Based Material and Green Papermaking (LBMP), Qilu University of Technology (Shandong Academy of Sciences), Jinan 250353, Shandong, P.R. China.,Key Laboratory of Shandong Microbial Engineering, School of Bioengineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250353, Shandong, P.R. China
| | - Yi Jiang
- State Key Laboratory of Bio-Based Material and Green Papermaking (LBMP), Qilu University of Technology (Shandong Academy of Sciences), Jinan 250353, Shandong, P.R. China.,Key Laboratory of Shandong Microbial Engineering, School of Bioengineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250353, Shandong, P.R. China
| | - Di Huang
- State Key Laboratory of Bio-Based Material and Green Papermaking (LBMP), Qilu University of Technology (Shandong Academy of Sciences), Jinan 250353, Shandong, P.R. China.,Key Laboratory of Shandong Microbial Engineering, School of Bioengineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250353, Shandong, P.R. China
| | - Tengfei Wang
- State Key Laboratory of Bio-Based Material and Green Papermaking (LBMP), Qilu University of Technology (Shandong Academy of Sciences), Jinan 250353, Shandong, P.R. China.,Key Laboratory of Shandong Microbial Engineering, School of Bioengineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250353, Shandong, P.R. China
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12
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Valorization of Spent Brewer’s Yeast for the Production of High-Value Products, Materials, and Biofuels and Environmental Application. FERMENTATION-BASEL 2023. [DOI: 10.3390/fermentation9030208] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/25/2023]
Abstract
Spent brewer’s yeast (SBY) is a byproduct of the brewing industry traditionally used as a feed additive, although it could have much broader applications. In this paper, a comprehensive review of valorization of SBY for the production of high-value products, new materials, and biofuels, as well as environmental application, is presented. An economic perspective is given by mirroring marketing of conventional SBY with innovative high-value products. Cascading utilization of fine chemicals, biofuels, and nutrients such as proteins, carbohydrates, and lipids released by various SBY treatments has been proposed as a means to maximize the sustainable and circular economy.
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13
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Feasibility of Brewer's Spent Yeast Microcapsules as Targeted Oral Carriers. Foods 2023; 12:foods12020246. [PMID: 36673340 PMCID: PMC9857821 DOI: 10.3390/foods12020246] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/19/2022] [Revised: 12/15/2022] [Accepted: 01/03/2023] [Indexed: 01/06/2023] Open
Abstract
Brewer's spent yeast (BSY) microcapsules have a complex network of cell-wall polysaccharides that are induced by brewing when compared to the baker's yeast (Saccharomyces cerevisiae) microcapsules. These are rich in (β1→3)-glucans and covalently linked to (α1→4)- and (β1→4)-glucans in addition to residual mannoproteins. S. cerevisiae is often used as a drug delivery system due to its immunostimulatory potential conferred by the presence of (β1→3)-glucans. Similarly, BSY microcapsules could also be used in the encapsulation of compounds or drug delivery systems with the advantage of resisting digestion conferred by (β1→4)-glucans and promoting a broader immunomodulatory response. This work aims to study the feasibility of BSY microcapsules that are the result of alkali and subcritical water extraction processes, as oral carriers for food and biomedical applications by (1) evaluating the resistance of BSY microcapsules to in vitro digestion (IVD), (2) their recognition by the human Dectin-1 immune receptor after IVD, and (3) the recognition of IVD-solubilized material by different mammalian immune receptors. IVD digested 44-63% of the material, depending on the extraction process. The non-digested material, despite some visible agglutination and deformation of the microcapsules, preserved their spherical shape and was enriched in (β1→3)-glucans. These microcapsules were all recognized by the human Dectin-1 immune receptor. The digested material was differentially recognized by a variety of lectins of the immune system related to (β1→3)-glucans, glycogen, and mannans. These results show the potential of BSY microcapsules to be used as oral carriers for food and biomedical applications.
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14
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Spent Yeast Valorization for Food Applications: Effect of Different Extraction Methodologies. Foods 2022; 11:foods11244002. [PMID: 36553744 PMCID: PMC9777911 DOI: 10.3390/foods11244002] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/21/2022] [Revised: 12/01/2022] [Accepted: 12/07/2022] [Indexed: 12/14/2022] Open
Abstract
Over the years, synthetic biology has been growing with the use of engineered yeast strains for the production of sustainable ingredients to meet global healthcare, agriculture, manufacturing and environmental challenges. However, as seen from the brewing industry perspective, these processes generate a substantial amount of spent yeast that contains high nutritional value related to its high protein content, showing its potential to be used as an alternative protein source. Taking into account the rising demand for protein because of the growth in the global population, the present study aims to produce peptide-rich extracts by different potentially scalable and sustainable methodologies in a circular economy approach for the food and nutraceutical industries. The results demonstrated that extraction from genetically modified strains allowed the production of extracts with an excellent nutritional profile and low molecular weight peptides. Furthermore, autolysis was shown to be a potential sustainable approach for this production, though other green metrics need to be explored in order to establish this process at an industrial level.
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15
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β-glucans obtained from beer spent yeasts as functional food grade additive: Focus on biological activity. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107963] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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16
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Faustino M, Durão J, Pereira CF, Oliveira AS, Pereira JO, Pereira AM, Ferreira C, Pintado ME, Carvalho AP. Comparative Analysis of Mannans Extraction Processes from Spent Yeast Saccharomyces cerevisiae. Foods 2022; 11:foods11233753. [PMID: 36496561 PMCID: PMC9739389 DOI: 10.3390/foods11233753] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/21/2022] [Revised: 11/11/2022] [Accepted: 11/19/2022] [Indexed: 11/23/2022] Open
Abstract
Mannans are outstanding polysaccharides that have gained exponential interest over the years. These polysaccharides may be extracted from the cell wall of Saccharomyces cerevisiae, and recovered from the brewing or synthetic biology industries, among others. In this work, several extraction processes-physical, chemical and enzymatic-were studied, all aiming to obtain mannans from spent yeast S. cerevisiae. Their performance was evaluated in terms of yield, mannose content and cost. The resultant extracts were characterized in terms of their structure (FT-IR, PXRD and SEM), physicochemical properties (color, molecular weight distribution, sugars, protein, ash and water content) and thermal stability (DSC). The biological properties were assessed through the screening of prebiotic activity in Lactobacillus plantarum and Bifidobacterium animalis. The highest yield (58.82%) was achieved by using an alkaline thermal process, though the correspondent mannose content was low. The extract obtained by autolysis followed by a hydrothermal step resulted in the highest mannose content (59.19%). On the other hand, the extract obtained through the enzymatic hydrolysis displayed the highest prebiotic activity. This comparative study is expected to lay the scientific foundation for the obtention of well-characterized mannans from yeast, which will pave the way for their application in various fields.
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Affiliation(s)
- Margarida Faustino
- Escola Superior de Biotecnologia, CBQF—Centro de Biotecnologia e Química Fina—Laboratório Associado, Universidade Católica Portuguesa, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal
| | - Joana Durão
- Escola Superior de Biotecnologia, CBQF—Centro de Biotecnologia e Química Fina—Laboratório Associado, Universidade Católica Portuguesa, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal
- Amyris Bio Products Portugal, Unipessoal Lda, Rua Diogo Botelho, 1327, 4169-005 Porto, Portugal
- Correspondence: (J.D.); (C.F.P.)
| | - Carla F. Pereira
- Escola Superior de Biotecnologia, CBQF—Centro de Biotecnologia e Química Fina—Laboratório Associado, Universidade Católica Portuguesa, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal
- Correspondence: (J.D.); (C.F.P.)
| | - Ana Sofia Oliveira
- Escola Superior de Biotecnologia, CBQF—Centro de Biotecnologia e Química Fina—Laboratório Associado, Universidade Católica Portuguesa, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal
| | - Joana Odila Pereira
- Escola Superior de Biotecnologia, CBQF—Centro de Biotecnologia e Química Fina—Laboratório Associado, Universidade Católica Portuguesa, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal
- Amyris Bio Products Portugal, Unipessoal Lda, Rua Diogo Botelho, 1327, 4169-005 Porto, Portugal
| | - Ana M. Pereira
- Escola Superior de Biotecnologia, CBQF—Centro de Biotecnologia e Química Fina—Laboratório Associado, Universidade Católica Portuguesa, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal
- Amyris Bio Products Portugal, Unipessoal Lda, Rua Diogo Botelho, 1327, 4169-005 Porto, Portugal
| | - Carlos Ferreira
- Escola Superior de Biotecnologia, CBQF—Centro de Biotecnologia e Química Fina—Laboratório Associado, Universidade Católica Portuguesa, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal
- Amyris Bio Products Portugal, Unipessoal Lda, Rua Diogo Botelho, 1327, 4169-005 Porto, Portugal
| | - Manuela E. Pintado
- Escola Superior de Biotecnologia, CBQF—Centro de Biotecnologia e Química Fina—Laboratório Associado, Universidade Católica Portuguesa, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal
| | - Ana P. Carvalho
- Escola Superior de Biotecnologia, CBQF—Centro de Biotecnologia e Química Fina—Laboratório Associado, Universidade Católica Portuguesa, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal
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17
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Reis SF, Messias S, Bastos R, Martins VJ, Correia VG, Pinheiro BA, Silva LM, Palma AS, Coimbra MA, Coelho E. Structural differences on cell wall polysaccharides of brewer's spent Saccharomyces and microarray binding profiles with immune receptors. Carbohydr Polym 2022; 301:120325. [DOI: 10.1016/j.carbpol.2022.120325] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/09/2022] [Revised: 11/05/2022] [Accepted: 11/06/2022] [Indexed: 11/12/2022]
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18
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Protective effects of peptides on the cell wall structure of yeast under osmotic stress. Appl Microbiol Biotechnol 2022; 106:7051-7061. [PMID: 36184688 DOI: 10.1007/s00253-022-12207-3] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/11/2022] [Revised: 09/20/2022] [Accepted: 09/22/2022] [Indexed: 11/02/2022]
Abstract
Three peptides (LL, LML, and LLL) were used to examine their influences on the osmotic stress tolerance and cell wall properties of brewer's yeast. Results suggested that peptide supplementation improved the osmotic stress tolerance of yeast through enhancing the integrity and stability of the cell wall. Transmission electron micrographs showed that the thickness of yeast cell wall was increased by peptide addition under osmotic stress. Additionally, quantitative analysis of cell wall polysaccharide components in the LL and LLL groups revealed that they had 27.34% and 24.41% higher chitin levels, 25.73% and 22.59% higher mannan levels, and 17.86% and 21.35% higher β-1,3-glucan levels, respectively, than the control. Furthermore, peptide supplementation could positively modulate the cell wall integrity pathway and up-regulate the expressions of cell wall remodeling-related genes, including FKS1, FKS2, KRE6, MNN9, and CRH1. Thus, these results demonstrated that peptides improved the osmotic stress tolerance of yeast via remodeling the yeast cell wall and reinforcing the structure of the cell wall. KEY POINTS: • Peptide supplementation improved yeast osmotic stress tolerance via cell wall remodeling. • Peptide supplementation enhanced cell wall thickness and stability under osmotic stress. • Peptide supplementation positively modulated the CWI pathway under osmotic stress.
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19
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Lin B, Huang G. An important polysaccharide from fermentum. Food Chem X 2022; 15:100388. [PMID: 36211774 PMCID: PMC9532711 DOI: 10.1016/j.fochx.2022.100388] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/03/2022] [Revised: 07/03/2022] [Accepted: 07/05/2022] [Indexed: 11/21/2022] Open
Abstract
Extraction, structure and modification of polysaccharides from fermentum were summarized. Structure-activity relationship and application of polysaccharides from fermentum were reviewed. It provided a strong basis for the development and application of polysaccharides from fermentum.
Fermentum is a common unicellular fungus with many biological activities attributed to β-polysaccharides. Different in vivo and in vivo experimental studies have long proven that fermentum β-polysaccharides have antioxidant, anti-tumor, and fungal toxin adsorption properties. However, there are many uncertainties regarding the relationship between the structure and biological activity of fermentum β-polysaccharides, and a systematic summary of fermentum β-polysaccharides is still lacking. Herein, we reviewed the research progress about the extraction, structure and modification, structure–activity relationship, activity and application of fermentum β-polysaccharides, compared the extraction methods of fermentum β-polysaccharide, and paid special attention to the structure–activity relationship and application of fermentum β-polysaccharide, which provided a strong basis for the development and application of fermentum β-polysaccharide.
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20
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Gokulakrishnan M, Kumar R, Pillai BR, Nanda S, Bhuyan SK, Kumari R, Debbarma J, Ferosekhan S, Siddaiah GM, Sundaray JK. Dietary brewer’s spent yeast enhances growth, hematological parameters, and innate immune responses at reducing fishmeal concentration in the diet of climbing perch, Anabas testudineus fingerlings. Front Nutr 2022; 9:982572. [PMID: 36159475 PMCID: PMC9490235 DOI: 10.3389/fnut.2022.982572] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2022] [Accepted: 08/16/2022] [Indexed: 11/17/2022] Open
Abstract
A 60-day feeding trial was conducted to optimally reduce the fishmeal level in climbing perch (Anabas testudineus) fingerling diet using a dietary brewer’s spent yeast biomass (BSY) based diet. In this study, five isonitrogenous (35% CP) and isocaloric (19.15 MJ/Kg) feeds were prepared by replacing 0 (BSY0), 25% (BSY25), 50% (BSY50), 75% (BSY75) and 100% (BSY100) of fishmeal protein using BSY protein. A total of 225 numbers of uniform-sized climbing perch fingerlings (3.29 ± 0.09 g) were randomly stocked in the 15 rectangular FRP (Fiber-reinforced plastic) tanks (150 L capacity). The experimental fish were fed twice daily at 4% BW for the first fortnight and later reduced to 3% BW based on satiation. At the end of the feeding trial, the weight gain (WG) of fish increased with the increasing BSY incorporation rates corresponding to fishmeal content and peaked at 77.88%, and beyond that, WG decreased. Food conversion ratios decreased as dietary BSY levels increased and peaked at 76.28%. All other growth and feed utilization parameters followed a similar trend of weight gain. Hepatosomatic index (HSI) and viscerosomatic index (VSI), A:G ratio, serum catalase activity, and monocytes were unaffected and the total serum protein, albumin, globulin, alanine aminotransferase (ALT), aspartate aminotransferase (AST), respiratory burst activity, lysozyme levels, myeloperoxidase activity, hemoglobulin, red blood cells, white blood cells, neutrophils, eosinophils, lymphocytes, and gut protease activities were increased significantly (P < 0.05) with the increasing replacement levels and peaked between 25 and 75%. The serum SOD activity and total platelets were decreased, whereas the serum uric acid and gut amylase activities were increased significantly to the increasing levels of FM replacement in the diets (P < 0.05). Among treatments, the BSY100 resulted in an overall poor growth response combined with relatively reduced values in nearly all biochemical parameters. The whole-body composition was nearly unaffected. The integrated biomarker response of various biochemical indicators from the different treatments has shown that the 50% fishmeal protein can be optimally replaced by BSY, which would cause an 18% reduction in the Economic conversion ratio (ECR) and −270.28 gCO2e– reduction in carbon footprint value per kg of climbing perch fingerlings production.
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Affiliation(s)
- M. Gokulakrishnan
- College of Fisheries (OUAT), Brahmapur, India
- ICAR-Central Institute of Freshwater Aquaculture, Bhubaneswar, India
| | - Rajesh Kumar
- ICAR-Central Institute of Freshwater Aquaculture, Bhubaneswar, India
- *Correspondence: Rajesh Kumar,
| | - Bindu R. Pillai
- ICAR-Central Institute of Freshwater Aquaculture, Bhubaneswar, India
| | - S. Nanda
- College of Fisheries (OUAT), Brahmapur, India
| | | | - Rakhi Kumari
- ICAR-Central Institute of Freshwater Aquaculture, Bhubaneswar, India
| | - Jackson Debbarma
- ICAR-Central Institute of Freshwater Aquaculture, Bhubaneswar, India
| | - S. Ferosekhan
- ICAR-Central Institute of Freshwater Aquaculture, Bhubaneswar, India
| | - G. M. Siddaiah
- ICAR-Central Institute of Freshwater Aquaculture, Bhubaneswar, India
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21
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β-Glucan-Functionalized Nanoparticles Down-Modulate the Proinflammatory Response of Mononuclear Phagocytes Challenged with Candida albicans. NANOMATERIALS 2022; 12:nano12142475. [PMID: 35889700 PMCID: PMC9317568 DOI: 10.3390/nano12142475] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 06/16/2022] [Revised: 07/07/2022] [Accepted: 07/10/2022] [Indexed: 12/04/2022]
Abstract
Systemic fungal infections are associated with significant morbidity and mortality, and Candida albicans is the most common causative agent. Recognition of yeast cells by immune cell surface receptors can trigger phagocytosis of fungal pathogens and a pro-inflammatory response that may contribute to fungal elimination. Nevertheless, the elicited inflammatory response may be deleterious to the host by causing excessive tissue damage. We developed a nanoparticle-based approach to modulate the host deleterious inflammatory consequences of fungal infection by using β1,3-glucan-functionalized polystyrene (β-Glc-PS) nanoparticles. β-Glc-PS nanoparticles decreased the levels of the proinflammatory cytokines TNF-α, IL-6, IL-1β and IL-12p40 detected in in vitro culture supernatants of bone marrow-derived dendritic cells and macrophage challenged with C. albicans cells. Moreover, β-Glc-PS nanoparticles impaired the production of reactive oxygen species by bone marrow-derived dendritic cells incubated with C. albicans. This immunomodulatory effect was dependent on the nanoparticle size. Overall, β-Glc-PS nanoparticles reduced the proinflammatory response elicited by fungal cells in mononuclear phagocytes, setting the basis for a targeted therapy aimed at protecting the host by lowering the inflammatory cost of infection.
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22
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Bastos R, Oliveira PG, Gaspar VM, Mano JF, Coimbra MA, Coelho E. Brewer's yeast polysaccharides - A review of their exquisite structural features and biomedical applications. Carbohydr Polym 2022; 277:118826. [PMID: 34893243 DOI: 10.1016/j.carbpol.2021.118826] [Citation(s) in RCA: 22] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/06/2021] [Revised: 09/27/2021] [Accepted: 10/25/2021] [Indexed: 12/13/2022]
Abstract
Recent advances on brewer's yeast cell wall polysaccharides have unraveled exquisite structural features and diverse composition with (β1→3), (β1→6), (α1→4), (β1→4)-mix-linked glucans that are recognized to interact with different cell receptors and trigger specific biological responses. Herein, a comprehensive showcase of structure-biofunctional relationships between yeast polysaccharides and their biological targets is highlighted, with a focus on polysaccharide features that govern the biomedical activity. The insolubility of β-glucans is a crucial factor for binding and activation of Dectin-1 receptor, operating as adjuvants of immune responses. Contrarily, soluble low molecular weight β-glucans have a strong inhibition of reactive oxygen species production, acting as antagonists of Dectin-1 mediated signaling. Soluble glucan-protein moieties can also act as antitumoral agents. The balance between mannoproteins-TLR2 and β-glucans-Dectin-1 receptors-activation is crucial for osteogenesis. Biomedical applications value can also be obtained from yeast microcapsules as oral delivery systems, where highly branched (β1→6)-glucans lead to higher receptor affinity.
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Affiliation(s)
- Rita Bastos
- LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, Campus Universitário de Santiago, 3810-193 Aveiro, Portugal
| | - Patrícia G Oliveira
- LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, Campus Universitário de Santiago, 3810-193 Aveiro, Portugal; CICECO-Aveiro Institute of Materials, Department of Chemistry, University of Aveiro, Campus Universitário de Santiago, 3810-193 Aveiro, Portugal
| | - Vítor M Gaspar
- CICECO-Aveiro Institute of Materials, Department of Chemistry, University of Aveiro, Campus Universitário de Santiago, 3810-193 Aveiro, Portugal
| | - João F Mano
- CICECO-Aveiro Institute of Materials, Department of Chemistry, University of Aveiro, Campus Universitário de Santiago, 3810-193 Aveiro, Portugal
| | - Manuel A Coimbra
- LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, Campus Universitário de Santiago, 3810-193 Aveiro, Portugal
| | - Elisabete Coelho
- LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, Campus Universitário de Santiago, 3810-193 Aveiro, Portugal.
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23
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Juniora GLV, Santos JDG, Chaves FP, Cordeiro LMC, Boffo EF, de Assis SA. α-D-mannan from Aureobasidium pullulans (CCMB 324): optimization extraction. Nat Prod Res 2022:1-5. [PMID: 35086400 DOI: 10.1080/14786419.2022.2029859] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Abstract
Mannans has been attracted the interest in various sectors due to its promising applications. The low toxicity of mannans allows for their use in cosmetics, pharmaceutical, and biomedical industries. In this study, the α-D-mannan extraction conditions from Aureobasidium pullulans by alkaline extraction were optimized using a Box-Behnken design (BBD). The effect of temperature (°C), pH and extraction time (hours) on the yield of α-mannan was investigated. The conditions that produced the highest yield (26%) were a temperature of 92 °C, extraction time of 3 h and pH 13. In addition, the α-D-mannan structure was confirmed by methylation analysis, 1D and 2D NMR spectroscopic analysis, and GC-MS.
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Affiliation(s)
- Gildomar Lima Valasques Juniora
- Laboratory of Enzymology and Fermentation Technology; Health Department, State University of Feira de Santana (UEFS), Bahia, Brazil
| | - Jener David Gonçalves Santos
- Health Department, State University of Feira de Santana (UEFS), Bahia, Brazil.,University Veterinary Hospital, Federal University of Agreste of Pernambuco (UFAPE), Garanhuns, PE, Brazil
| | - Felipe Pereira Chaves
- Biochemistry and Molecular Biology Department, Federal University of Paraná, Curitiba, PR, Brazil
| | | | - Elisangela Fabiana Boffo
- Department of Organic Chemistry, Institute of Chemistry, Federal University of Bahia, 40170-115, Salvador, BA, Brazil
| | - Sandra Aparecida de Assis
- Laboratory of Enzymology and Fermentation Technology; Health Department, State University of Feira de Santana (UEFS), Bahia, Brazil
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24
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Lemes AC, Egea MB, de Oliveira Filho JG, Gautério GV, Ribeiro BD, Coelho MAZ. Biological Approaches for Extraction of Bioactive Compounds From Agro-industrial By-products: A Review. Front Bioeng Biotechnol 2022; 9:802543. [PMID: 35155407 PMCID: PMC8829320 DOI: 10.3389/fbioe.2021.802543] [Citation(s) in RCA: 19] [Impact Index Per Article: 9.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/26/2021] [Accepted: 12/14/2021] [Indexed: 12/17/2022] Open
Abstract
Bioactive compounds can provide health benefits beyond the nutritional value and are originally present or added to food matrices. However, because they are part of the food matrices, most bioactive compounds remain in agroindustrial by-products. Agro-industrial by-products are generated in large quantities throughout the food production chain and can—when not properly treated—affect the environment, the profit, and the proper and nutritional distribution of food to people. Thus, it is important to adopt processes that increase the use of these agroindustrial by-products, including biological approaches, which can enhance the extraction and obtention of bioactive compounds, which enables their application in food and pharmaceutical industries. Biological processes have several advantages compared to nonbiological processes, including the provision of extracts with high quality and bioactivity, as well as extracts that present low toxicity and environmental impact. Among biological approaches, extraction from enzymes and fermentation stand out as tools for obtaining bioactive compounds from various agro-industrial wastes. In this sense, this article provides an overview of the main bioactive components found in agroindustrial by-products and the biological strategies for their extraction. We also provide information to enhance the use of these bioactive compounds, especially for the food and pharmaceutical industries.
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Affiliation(s)
- Ailton Cesar Lemes
- Department of Biochemical Engineering, School of Chemistry, Federal University of Rio de Janeiro (UFRJ), Rio de Janeiro, Brazil
- *Correspondence: Ailton Cesar Lemes, ; Maria Alice Zarur Coelho,
| | | | | | - Gabrielle Victoria Gautério
- Department of Biochemical Engineering, School of Chemistry, Federal University of Rio de Janeiro (UFRJ), Rio de Janeiro, Brazil
| | - Bernardo Dias Ribeiro
- Department of Biochemical Engineering, School of Chemistry, Federal University of Rio de Janeiro (UFRJ), Rio de Janeiro, Brazil
| | - Maria Alice Zarur Coelho
- Department of Biochemical Engineering, School of Chemistry, Federal University of Rio de Janeiro (UFRJ), Rio de Janeiro, Brazil
- *Correspondence: Ailton Cesar Lemes, ; Maria Alice Zarur Coelho,
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25
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López-García A, Moraga G, Hernando I, Quiles A. Providing Stability to High Internal Phase Emulsion Gels Using Brewery Industry By-Products as Stabilizers. Gels 2021; 7:245. [PMID: 34940305 PMCID: PMC8701242 DOI: 10.3390/gels7040245] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/26/2021] [Revised: 11/29/2021] [Accepted: 11/29/2021] [Indexed: 11/17/2022] Open
Abstract
The modern brewing industry generates high amounts of solid wastes containing biopolymers-proteins and polysaccharides-with interesting technological and functional properties. The novelty of this study was to use raw by-product from the brewing industry in the development of high internal phase emulsion (HIPE) gels. Thus, the influence of the emulsion's aqueous phase pH and the by-product's concentration on structural and physical stability of the emulsions was studied. The microstructure was analyzed using cryo-field emission scanning electron microscopy. To evaluate the rheological behavior, oscillatory tests (amplitude and frequency) and flow curves were conducted. Moreover, the physical stability of the emulsions and the color were also studied. The increase in by-product concentration and the pH of the aqueous phase allowed development of HIPE gels with homogeneously distributed oil droplets of regular size and polyhedral structure. The data from the rheology tests showed a more stable structure at higher pH and higher by-product concentration. This study widens the possibilities of valorizing the brewing industry's by-products as stabilizers when designing emulsions.
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Affiliation(s)
| | | | - Isabel Hernando
- Departamento de Tecnología de Alimentos, Universitat Politècnica de València, 46022 Valencia, Spain; (A.L.-G.); (G.M.); (A.Q.)
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26
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Abstract
Global demand for renewable and sustainable energy is increasing, and one of the most common biofuels is ethanol. Most ethanol is produced by Saccharomyces cerevisiae (yeast) fermentation of either crops rich in sucrose (e.g., sugar cane and sugar beet) or starch-rich crops (e.g., corn and starchy grains). Ethanol produced from these sources is termed a first-generation biofuel. Yeast fermentation can yield a range of additional valuable co-products that accumulate during primary fermentation (e.g., protein concentrates, water soluble metabolites, fusel alcohols, and industrial enzymes). Distillers’ solubles is a liquid co-product that can be used in animal feed or as a resource for recovery of valuable materials. In some processes it is preferred that this fraction is modified by a second fermentation with another fermentation organism (e.g., lactic acid bacteria). Such two stage fermentations can produce valuable compounds, such as 1,3-propanediol, organic acids, and bacteriocins. The use of lactic acid bacteria can also lead to the aggregation of stillage proteins and enable protein aggregation into concentrates. Once concentrated, the protein has utility as a high-protein feed ingredient. After separation of protein concentrates the remaining solution is a potential source of several known small molecules. The purpose of this review is to provide policy makers, bioethanol producers, and researchers insight into additional added-value products that can be recovered from ethanol beers. Novel products may be isolated during or after distillation. The ability to isolate and purify these compounds can provide substantial additional revenue for biofuel manufacturers through the development of marketable co-products.
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27
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Faustino M, Durão J, Pereira CF, Pintado ME, Carvalho AP. Mannans and mannan oligosaccharides (MOS) from Saccharomyces cerevisiae - A sustainable source of functional ingredients. Carbohydr Polym 2021; 272:118467. [PMID: 34420726 DOI: 10.1016/j.carbpol.2021.118467] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/14/2021] [Revised: 07/10/2021] [Accepted: 07/16/2021] [Indexed: 11/18/2022]
Abstract
Sustainable industry practices and circular economy concepts encourage the transformation of production waste into by-products. Saccharomyces cerevisiae is widely used in fermentation industry worldwide, generating large amounts of spent yeast which is mainly directed to animal feed or discarded as waste. Instead of becoming and environmental problem, spent yeast can be directed to the extraction of valuable compounds such as mannans and mannan oligosaccharides (MOS). This review presents a compilation of the studies up to date regarding the different chemical, enzymatic, mechanical or physical processes addressed for mannans extraction and MOS production. Additionally, the existing studies on the chemical modification of mannans aimed to improve specific characteristics are also discussed. Finally, the more relevant bioactivities and potential applications of mannans, MOS and mannose are presented, together with products on the market containing these compounds.
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Affiliation(s)
- Margarida Faustino
- Universidade Católica Portuguesa, CBQF - Centro de Biotecnologia e Química Fina - Laboratório Associado, Escola Superior de Biotecnologia, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal
| | - Joana Durão
- Universidade Católica Portuguesa, CBQF - Centro de Biotecnologia e Química Fina - Laboratório Associado, Escola Superior de Biotecnologia, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal; Amyris Bio Products Portugal Unipessoal Lda, Portugal
| | - Carla F Pereira
- Universidade Católica Portuguesa, CBQF - Centro de Biotecnologia e Química Fina - Laboratório Associado, Escola Superior de Biotecnologia, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal
| | - Manuela E Pintado
- Universidade Católica Portuguesa, CBQF - Centro de Biotecnologia e Química Fina - Laboratório Associado, Escola Superior de Biotecnologia, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal
| | - Ana P Carvalho
- Universidade Católica Portuguesa, CBQF - Centro de Biotecnologia e Química Fina - Laboratório Associado, Escola Superior de Biotecnologia, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal.
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28
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Vélez-Erazo EM, Saturno RP, Marson GV, Hubinger MD. Spent brewer’s yeast proteins and cell debris as innovative emulsifiers and carrier materials for edible oil microencapsulation. Food Res Int 2021; 140:109853. [DOI: 10.1016/j.foodres.2020.109853] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/24/2020] [Revised: 09/28/2020] [Accepted: 10/25/2020] [Indexed: 02/06/2023]
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29
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Spent Brewer's Yeast as a Source of Insoluble β-Glucans. Int J Mol Sci 2021; 22:ijms22020825. [PMID: 33467670 PMCID: PMC7829969 DOI: 10.3390/ijms22020825] [Citation(s) in RCA: 28] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Abstract] [Key Words] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/29/2020] [Revised: 01/10/2021] [Accepted: 01/11/2021] [Indexed: 01/19/2023] Open
Abstract
In the brewing process, the consumption of resources and the amount of waste generated are high and due to a lot of organic compounds in waste-water, the capacity of natural regeneration of the environment is exceeded. Residual yeast, the second by-product of brewing is considered to have an important chemical composition. An approach with nutritional potential refers to the extraction of bioactive compounds from the yeast cell wall, such as β-glucans. Concerning the potential food applications with better textural characteristics, spent brewer’s yeast glucan has high emulsion stability and water-holding capacity fitting best as a fat replacer in different food matrices. Few studies demonstrate the importance and nutritional role of β-glucans from brewer’s yeast, and even less for spent brewer’s yeast, due to additional steps in the extraction process. This review focuses on describing the process of obtaining insoluble β-glucans (particulate) from spent brewer’s yeast and provides an insight into how a by-product from brewing can be converted to potential food applications.
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30
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Calabrò S, Musco N, Roberti F, Vastolo A, Coppola M, Esposito L, Cutrignelli MI. Fermentability characteristics of different Saccharomyces cerevisiae cell wall using cat faeces as inoculum. ITALIAN JOURNAL OF ANIMAL SCIENCE 2020. [DOI: 10.1080/1828051x.2019.1710727] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
Affiliation(s)
- Serena Calabrò
- Dipartimento di Medicina Veterinaria e Produzioni Animali, University of Napoli Federico II, Napoli, Italy
| | - Nadia Musco
- Dipartimento di Medicina Veterinaria e Produzioni Animali, University of Napoli Federico II, Napoli, Italy
| | | | - Alessandro Vastolo
- Dipartimento di Medicina Veterinaria e Produzioni Animali, University of Napoli Federico II, Napoli, Italy
| | - Mario Coppola
- Dipartimento di Medicina di Precisione, University of Campania Luigi Vanvitelli, Napoli, Italy
| | - Luigi Esposito
- Dipartimento di Medicina Veterinaria e Produzioni Animali, University of Napoli Federico II, Napoli, Italy
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31
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Abstract
The repurposing of by-products and the reduction of waste from food processing streams is an ever-increasing area of interest. Brewer’s spent yeast (BSY) is a prevalent by-product of the brewing industry. The spent yeast cells are removed at the end of the bulk fermentation. A small amount of it is used to start the next batch of fermentation; however, the majority of the spent yeast is discarded. This discarded yeast is high in nutrients, in particular proteins, vitamins and minerals, as well as containing functional and biologically active compounds such as polyphenols, antioxidants, β-glucans and mannoproteins. At present, BSY is mainly used in animal feed as a cheap and readily available source of protein. This review explores alternative, value-added applications for brewer’s spent yeast including nutritional ingredients, functional food additives as well as non-food applications. A major challenge in the utilization of BSY in food for human consumption is the high level of RNA. An excess of RNA in the diet can lead to an increase in uric acid in the bloodstream, potentially causing painful health conditions like gout. This issue can be overcome by RNA degradation and removal via additional treatment, namely heat treatment and enzymatic treatment. There is potential for the use of BSY ingredients in various food applications, including meat substitutes, bakery products and savory snacks.
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32
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Marson GV, Saturno RP, Comunian TA, Consoli L, Machado MTDC, Hubinger MD. Maillard conjugates from spent brewer's yeast by-product as an innovative encapsulating material. Food Res Int 2020; 136:109365. [PMID: 32846542 DOI: 10.1016/j.foodres.2020.109365] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/03/2020] [Accepted: 05/25/2020] [Indexed: 12/12/2022]
Abstract
Yeast-based by-products are greatly available, have a rich nutritional composition and functional properties. The spent brewer's yeast (SBY) cells after enzymatic hydrolysis may be a sustainable and low-cost alternative as carrier material for encapsulation processes by spray drying. Our work had as main purpose to characterise the hydrolysed SBY cell debris after the Maillard reaction and to study their potential as a microencapsulation wall material. SBY-based Maillard reaction products (MRPs) were used to encapsulate ascorbic acid (AA) by spray drying. The Maillard Reaction was able to improve the solubility of solids and proteins by 15% and promoted brown color development (230% higher Browning Index). SBY-based MRPs resulted in particles of a high encapsulation yield of AA (101.90 ± 5.5%), a moisture content of about 3.4%, water activity of 0.15, hygroscopicity values ranging from 13.8 to 19.3 gH2O/100 g and a glass transition temperature around 71 °C. The shape and microstructure of the produced particles were confirmed by scanning electron microscopy (MEV), indicating very similar structure for control and AA encapsulated particles. Fourier Transform Infrared Spectroscopy (FT-IR) results confirmed the presence of yeast cell debris in the surface of particles. Ascorbic acid was successfully encapsulated in Maillard conjugates of hydrolyzsd yeast cell debris of Saccharomyces pastorianus and maltodextrin as confirmed by optical microscopy, differential scanning calorimetry, MEV and FT-IR.
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Affiliation(s)
- Gabriela Vollet Marson
- Department of Food Engineering, School of Food Engineering, UNICAMP, Rua Monteiro Lobato, 80, Campinas, SP, Brazil.
| | - Rafaela Polessi Saturno
- Department of Food Engineering, School of Food Engineering, UNICAMP, Rua Monteiro Lobato, 80, Campinas, SP, Brazil
| | - Talita Aline Comunian
- Department of Food Engineering, School of Food Engineering, UNICAMP, Rua Monteiro Lobato, 80, Campinas, SP, Brazil
| | - Larissa Consoli
- Department of Food Engineering, School of Food Engineering, UNICAMP, Rua Monteiro Lobato, 80, Campinas, SP, Brazil
| | | | - Miriam Dupas Hubinger
- Department of Food Engineering, School of Food Engineering, UNICAMP, Rua Monteiro Lobato, 80, Campinas, SP, Brazil
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33
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Marson GV, de Castro RJS, Belleville MP, Hubinger MD. Spent brewer's yeast as a source of high added value molecules: a systematic review on its characteristics, processing and potential applications. World J Microbiol Biotechnol 2020; 36:95. [PMID: 32583032 DOI: 10.1007/s11274-020-02866-7] [Citation(s) in RCA: 21] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/01/2020] [Accepted: 06/08/2020] [Indexed: 01/10/2023]
Abstract
Development of new strategies to add-value to agro-industrial by-products are of environmental and economical importance. Innovative and low-cost sources of protein and bioactive peptides have been explored worldwide. Spent brewer's yeast (SBY) is the second most relevant by-product from the brewing industry, and despite its nutritional (about 50% protein, dry weight) and technological potential, it is still underused or needs to be disposed of. SBY cells need to be disrupted to release intracellular and cell wall proteins. This procedure has been performed using autolysis, glass bead milling, enzymatic hydrolysis and ultrasound processing. Enzymatic treatment is usually performed without prior purification and is a challenging process, which involves multiple factors, but has been successfully used as a strategy to add value to agro-industrial by-products. Scope and approach: in this review, we particularly focused on enzymatic hydrolysis as a strategy to promote SBY valorisation, illustrating the state-of-the-art processes used to produce protein extracts from this material as well as exploring fundamental concepts related to the particularities of yeast cell disruption and protein hydrolysis. Furthermore, innovative applications of value-added yeast by-products in food, biotechnological and pharmaceutical industries are presented and discussed. Key findings and conclusions: the discovery of valuable compounds found in spent yeasts as well as the development of new processing methodologies have been widening the possibilities of reuse and transformation of SBY as an ingredient and innovative matrix. Once released, yeast proteins and peptides may be applied as an innovative non-animal protein source or a functional and bioactive ingredient.
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Affiliation(s)
- Gabriela Vollet Marson
- Institut Européen des Membranes, Université de Montpellier, CNRS, ENSCM, UM, CC 047, 2 Place Eugène Bataillon, 34095, Montpellier, France. .,Laboratory of Process Engineering, Department of Food Engineering, School of Food Engineering, UNICAMP, Rua Monteiro Lobato, 80, Campinas, SP, 13083-862, Brazil.
| | - Ruann Janser Soares de Castro
- Department of Food Science, School of Food Engineering, UNICAMP, Rua Monteiro Lobato, 80, Campinas, SP, 13083-862, Brazil
| | - Marie-Pierre Belleville
- Institut Européen des Membranes, Université de Montpellier, CNRS, ENSCM, UM, CC 047, 2 Place Eugène Bataillon, 34095, Montpellier, France
| | - Miriam Dupas Hubinger
- Laboratory of Process Engineering, Department of Food Engineering, School of Food Engineering, UNICAMP, Rua Monteiro Lobato, 80, Campinas, SP, 13083-862, Brazil
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34
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Influence of malt modification and the corresponding macromolecular profile on palate fullness in cereal-based beverages. Eur Food Res Technol 2020. [DOI: 10.1007/s00217-020-03482-3] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
Abstract
AbstractThe sensory attribute palate fullness of cereal-based beverages was shown to be affected by polymeric compounds and their macromolecular profile. During malting, the enzymatic degradation of polymers is technologically controlled by the malting parameters, namely the degree of steeping, germination time, and germination temperature. The macromolecular profile of a fermented cereal-based beverage consists of non-fermentable substance classes. Therefore, the macromolecular composition of a final beverage is originally dominated by the raw material, if conventional production methods are used. We investigated the influence of different cytolytic and proteolytic malt modifications on the macromolecular profile of lactic acid-fermented cereal-based beverages (a strain was selected that did not produce exopolysaccharides) and their resultant effect on the sensory perception of the attributes of palate fullness and mouthfeel. Asymmetrical-flow field-flow fractionation coupled with multi-angle light-scattering detection and refractive index detection is an analytical tool for macromolecular characterization to indicate differences in the macromolecular profile, molar mass, and molar mass distribution. The beverages produced using different modified malts demonstrated a considerable variation in their final composition, particularly in the composition of their macromolecular compounds. A higher level of malt modification led to a decrease in the high-molar-mass fraction and a consequent shift toward fractions with a lower molar mass. Malts produced from barley with increased crude protein contents resulted in a greater range within the macromolecular profile. The variation of germination time significantly influenced the number average molar mass, the total refractive index detection (dRI) peak area, and the high-molar-mass fraction, which contained cell wall polysaccharides (60–1200 kDa). The perception of the intensity of palate fullness was significantly correlated with specific macromolecular fractions, which were influenced by the malting parameter degree of steeping and the resultant modification. The perception of the mouthfeel descriptor watery varied significantly for different crude protein contents. Our results are beneficial for a targeted design of beverage composition based on the macromolecular profile by an improved selection of raw materials and malting technology.
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Marson GV, de Castro RJS, Machado MTDC, da Silva Zandonadi F, Barros HDDFQ, Maróstica Júnior MR, Sussulini A, Hubinger MD. Proteolytic enzymes positively modulated the physicochemical and antioxidant properties of spent yeast protein hydrolysates. Process Biochem 2020. [DOI: 10.1016/j.procbio.2019.11.030] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
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Pintado AIE, Ferreira JA, Pintado MME, Gomes AMP, Malcata FX, Coimbra MA. Efficiency of purification methods on the recovery of exopolysaccharides from fermentation media. Carbohydr Polym 2019; 231:115703. [PMID: 31888825 DOI: 10.1016/j.carbpol.2019.115703] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/05/2019] [Revised: 12/01/2019] [Accepted: 12/02/2019] [Indexed: 10/25/2022]
Abstract
De-Man Rogosa and Sharpe (MRS) is a complex medium commonly used to obtain exopolysaccharides (EPS) from lactic acid bacteria. However, the various nutrients (carbon and nitrogen sources) of media and supplements added to enhance the bacterial growth and EPS production, may interfere with the purification of the extracts resulting in an over-estimation of the EPS and erroneous structural assignments. The efficiency of trichloroacetic acid (TCA)/pronase and 5-sulfosalicylic acid - SSA methods was evaluated. In addition, the interference of the major MRS broth components as well as lactose was evaluated using xanthan gum as model control EPS. It was concluded that MRS medium is a major source of interfering compounds in the quantification of EPS, mainly glucose-rich material and to a lesser extent mannoproteins from yeast extract. This effect was found to be potentiated by the presence of lactose. TCA/pronase method was shown to be more efficient in eliminating interferents.
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Affiliation(s)
- Ana I E Pintado
- Universidade Católica Portuguesa, CBQF - Centro de Biotecnologia e Química Fina - Laboratório Associado, Escola Superior de Biotecnologia, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal.
| | - José A Ferreira
- Experimental Pathology and Therapeutics Group, Portuguese Institute of Oncology, 4200-072 Porto, Portugal
| | - Manuela M E Pintado
- Universidade Católica Portuguesa, CBQF - Centro de Biotecnologia e Química Fina - Laboratório Associado, Escola Superior de Biotecnologia, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal
| | - Ana M P Gomes
- Universidade Católica Portuguesa, CBQF - Centro de Biotecnologia e Química Fina - Laboratório Associado, Escola Superior de Biotecnologia, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal
| | - F Xavier Malcata
- LEPABE/Department of Chemical Engineering, University of Porto, Rua Dr. Roberto Frias, 4200-465 Porto, Portugal
| | - Manuel A Coimbra
- QOPNA, Department of Chemistry, University of Aveiro, 3810-193 Aveiro, Portugal
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Khonngam T, Salakkam A. Bioconversion of sugarcane bagasse and dry spent yeast to ethanol through a sequential process consisting of solid-state fermentation, hydrolysis, and submerged fermentation. Biochem Eng J 2019. [DOI: 10.1016/j.bej.2019.107284] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
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Optimization of medium composition for production of chitin-glucan complex and mannose-containing polysaccharides by the yeast Komagataella pastoris. J Biotechnol 2019; 303:30-36. [DOI: 10.1016/j.jbiotec.2019.07.007] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/12/2018] [Revised: 07/07/2019] [Accepted: 07/22/2019] [Indexed: 12/13/2022]
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Sequential hydrolysis of spent brewer's yeast improved its physico-chemical characteristics and antioxidant properties: A strategy to transform waste into added-value biomolecules. Process Biochem 2019. [DOI: 10.1016/j.procbio.2019.06.018] [Citation(s) in RCA: 26] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 01/17/2023]
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Wang X, Cui S, Hu J, Ma X, Zhang TA, Tsang YF, Li J, Gao MT. Saccharides in straw hydrolysate decrease cell membrane damage by phenolics by inducing the formation of extracellular matrix in yeast. Carbohydr Polym 2019; 219:414-422. [DOI: 10.1016/j.carbpol.2019.05.030] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/03/2018] [Revised: 05/08/2019] [Accepted: 05/08/2019] [Indexed: 12/22/2022]
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Musco N, Calabrò S, Roberti F, Grazioli R, Tudisco R, Lombardi P, Cutrignelli MI. In vitro evaluation ofSaccharomyces cerevisiaecell wall fermentability using a dog model. J Anim Physiol Anim Nutr (Berl) 2018; 102 Suppl 1:24-30. [DOI: 10.1111/jpn.12864] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/06/2017] [Accepted: 10/27/2017] [Indexed: 11/30/2022]
Affiliation(s)
- N. Musco
- Department of Veterinary Medicine and Animal Production; University of Napoli Federico II; Napoli Italy
| | - S. Calabrò
- Department of Veterinary Medicine and Animal Production; University of Napoli Federico II; Napoli Italy
| | | | - R. Grazioli
- Department of Veterinary Medicine and Animal Production; University of Napoli Federico II; Napoli Italy
| | - R. Tudisco
- Department of Veterinary Medicine and Animal Production; University of Napoli Federico II; Napoli Italy
| | - P. Lombardi
- Department of Veterinary Medicine and Animal Production; University of Napoli Federico II; Napoli Italy
| | - M. I. Cutrignelli
- Department of Veterinary Medicine and Animal Production; University of Napoli Federico II; Napoli Italy
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Varelas V, Liouni M, Calokerinos AC, Nerantzis ET. An evaluation study of different methods for the production of β-D-glucan from yeast biomass. Drug Test Anal 2015; 8:46-55. [PMID: 26190751 DOI: 10.1002/dta.1833] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/13/2015] [Revised: 05/27/2015] [Accepted: 06/08/2015] [Indexed: 11/10/2022]
Abstract
β-Glucan is a proven beneficial and valuable molecule for human and animal health systems. It can be incorporated as an ingredient in various functional foods and beverages. β-Glucan has been isolated from various biological sources, fungi, mushrooms, algae, plants, and bacteria. The yeast cell wall comprises a suitable target for the extraction and purification of β-glucan. Although there are various extraction techniques, significant differences are observed as the technique used affects the final yield and purity, molecular weight, biological activity, solubility, quality, and other biological and functional properties of the extracted β-glucan. The aim of this review is the evaluation of different extraction methods for the production of β-glucan from yeast biomass. Furthermore, the use of industrial spent yeast waste from breweries and the wine industry for biotechnological β-glucan production and the concept of green wineries and breweries are discussed.
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Affiliation(s)
- Vassileios Varelas
- University of Athens, School of Science, Department of Chemistry, Greece Laboratory of Industrial Chemistry, Zografou, 157 71, Greece
| | - Maria Liouni
- University of Athens, School of Science, Department of Chemistry, Greece Laboratory of Industrial Chemistry, Zografou, 157 71, Greece
| | - Antony C Calokerinos
- University of Athens, School of Science, Department of Chemistry, Laboratory of Analytical Chemistry, Zografou, 157 71, Greece
| | - Elias T Nerantzis
- TEI of Athens, School of Food Science and Nutrition, Department of Oenology and Beverage Technology, Laboratory of Biotechnology & Industrial Fermentations, Agiou Spiridonos, Egaleo, 122 10, Athens, Greece
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Modifications of Saccharomyces pastorianus cell wall polysaccharides with brewing process. Carbohydr Polym 2015; 124:322-30. [PMID: 25839826 DOI: 10.1016/j.carbpol.2015.02.031] [Citation(s) in RCA: 30] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/23/2014] [Revised: 02/02/2015] [Accepted: 02/12/2015] [Indexed: 11/22/2022]
Abstract
The cell wall polysaccharides of brewers spent yeast Saccharomyces pastorianus (BSY) and the inoculum yeast (IY) were studied in order to understand the changes induced by the brewing process. The hot water and alkali extractions performed solubilized mainly mannoproteins, more branched for BSY than those of IY. Also, (31)P solid state NMR showed that the BSY mannoproteins were 3 times more phosphorylated. By electron microscopy it was observed that the final residues of alkali sequential extraction until 4M KOH preserved the yeast three-dimensional structure. The final residues, composed mainly by glucans (92%), showed that the BSY, when compared with IY, contained higher amount of (1→4)-linked Glc (43% for BSY and 16% for IY) and lower (1→3)-linked Glc (17% for BSY and 42% for IY). The enzymatic treatment of final residue showed that both BSY and IY had (α1→4)-linked Glc and (β1→4)-linked Glc, in a 2:1 ratio, showing that S. pastorianus increases their cellulose-like linkages with the brewing process.
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