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Fuentes JM, Jofré I, Tortella G, Benavides-Mendoza A, Diez MC, Rubilar O, Fincheira P. The mechanistic insights of essential oil of Mentha piperita to control Botrytis cinerea and the prospection of lipid nanoparticles to its application. Microbiol Res 2024; 286:127792. [PMID: 38852300 DOI: 10.1016/j.micres.2024.127792] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/19/2024] [Revised: 05/07/2024] [Accepted: 05/27/2024] [Indexed: 06/11/2024]
Abstract
Botrytis cinerea is the phytopathogenic fungus responsible for the gray mold disease that affects crops worldwide. Essential oils (EOs) have emerged as a sustainable tool to reduce the adverse impact of synthetic fungicides. Nevertheless, the scarce information about the physiological mechanism action and the limitations to applying EOs has restricted its use. This study focused on elucidating the physiological action mechanisms and prospection of lipid nanoparticles to apply EO of Mentha piperita. The results showed that the EO of M. piperita at 500, 700, and 900 μL L-1 inhibited the mycelial growth at 100 %. The inhibition of spore germination of B. cinerea reached 31.43 % at 900 μL L-1. The EO of M. piperita decreased the dry weight and increased pH, electrical conductivity, and cellular material absorbing OD260 nm of cultures of B. cinerea. The fluorescence technique revealed that EO reduced hyphae width, mitochondrial activity, and viability, and increased ROS production. The formulation of EO of M. piperita loaded- solid lipid nanoparticles (SLN) at 500, 700, and 900 μL L-1 had particle size ∼ 200 nm, polydispersity index < 0.2, and stability. Also, the thermogravimetric analysis indicated that the EO of M. piperita-loaded SLN has great thermal stability at 50 °C. EO of M. piperita-loaded SLN reduced the mycelial growth of B. cinerea by 70 %, while SLN formulation (without EO) reached 42 % inhibition. These results supported that EO of M. piperita-loaded SLN is a sustainable tool for reducing the disease produced by B. cinerea.
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Affiliation(s)
- Juan Mauricio Fuentes
- Centro de Excelencia en Investigación Biotecnológica Aplicada al Medio Ambiente (CIBAMA), Facultad de Ingeniería y Ciencias, Universidad de La Frontera, Av. Francisco Salazar, P.O. Box 54-D, Temuco 01145, Chile
| | - Ignacio Jofré
- Scientific and Technological Bioresource Nucleus (BIOREN-UFRO), Universidad de La Frontera, Av. Francisco Salazar, Casilla 54-D, Temuco 01145, Chile
| | - Gonzalo Tortella
- Centro de Excelencia en Investigación Biotecnológica Aplicada al Medio Ambiente (CIBAMA), Facultad de Ingeniería y Ciencias, Universidad de La Frontera, Av. Francisco Salazar, P.O. Box 54-D, Temuco 01145, Chile; Department of Chemical Engineering. Faculty of Engineering and Sciences, Universidad de La Frontera, Av. Francisco Salazar, Casilla 54-D, Temuco 01145, Chile
| | | | - María Cristina Diez
- Centro de Excelencia en Investigación Biotecnológica Aplicada al Medio Ambiente (CIBAMA), Facultad de Ingeniería y Ciencias, Universidad de La Frontera, Av. Francisco Salazar, P.O. Box 54-D, Temuco 01145, Chile; Department of Chemical Engineering. Faculty of Engineering and Sciences, Universidad de La Frontera, Av. Francisco Salazar, Casilla 54-D, Temuco 01145, Chile
| | - Olga Rubilar
- Centro de Excelencia en Investigación Biotecnológica Aplicada al Medio Ambiente (CIBAMA), Facultad de Ingeniería y Ciencias, Universidad de La Frontera, Av. Francisco Salazar, P.O. Box 54-D, Temuco 01145, Chile; Department of Chemical Engineering. Faculty of Engineering and Sciences, Universidad de La Frontera, Av. Francisco Salazar, Casilla 54-D, Temuco 01145, Chile
| | - Paola Fincheira
- Centro de Excelencia en Investigación Biotecnológica Aplicada al Medio Ambiente (CIBAMA), Facultad de Ingeniería y Ciencias, Universidad de La Frontera, Av. Francisco Salazar, P.O. Box 54-D, Temuco 01145, Chile; Department of Chemical Engineering. Faculty of Engineering and Sciences, Universidad de La Frontera, Av. Francisco Salazar, Casilla 54-D, Temuco 01145, Chile.
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2
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Civa V, Chinnici F, Picariello G, Tarabusi E, Bosaro M, Mannazzu I, Domizio P. Non- Saccharomyces yeast derivatives: Characterization of novel potential bio-adjuvants for the winemaking process. Curr Res Food Sci 2024; 8:100774. [PMID: 38846017 PMCID: PMC11153934 DOI: 10.1016/j.crfs.2024.100774] [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: 02/19/2024] [Revised: 05/15/2024] [Accepted: 05/21/2024] [Indexed: 06/09/2024] Open
Abstract
Winemakers have access to a diverse range of commercially available Inactivated Dry Yeast Based products (IDYB) from various companies and brand names. Among these, thermally inactivated dried yeasts (TIYs) are utilized as yeast nutrients during alcoholic fermentation, aiding in the rehydration of active dry yeasts and reducing ochratoxin A levels during wine maturation and clarification. While IDYB products are generally derived from Saccharomyces spp., this study investigates into the biodiversity of those deriving from non-Saccharomyces for potential applications in winemaking. For that S. cerevisiae and non-Saccharomyces TIYs were produced, characterized for nitrogen and lipid content using FT-NIR spectroscopy, and applied in a wine-like solution (WLS) for analyzing and quantifying released soluble compounds. The impact of TIYs on oxygen consumption was also assessed. Non-Saccharomyces TIYs exhibited significant diversity in terms of cell lipid composition, and amount, composition, and molecular weight of polysaccharides. Compared to that of S. cerevisiae, non-Saccharomyces TIYs released notably higher protein amounts and nHPLC-MS/MS-based shotgun proteomics highlighted the release of cytosolic proteins, as expected due to cell disruption during inactivation, along with the presence of high molecular weight cell wall mannoproteins. Evaluation of antioxidant activity and oxygen consumption demonstrated significant differences among TIYs, as well as variations in GSH and thiol contents. The Principal Component Analysis (PCA) results suggest that oxygen consumption is more closely linked to the lipid fraction rather than the glutathione (GSH) content in the TIYs. Overall, these findings imply that the observed biodiversity of TIYs could have a significant impact on achieving specific oenological objectives.
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Affiliation(s)
- Valentina Civa
- Department of Agriculture, Food, Environment and Forestry (DAGRI), University of Florence, Italy
| | - Fabio Chinnici
- Department of Agricultural and Food Sciences, University of Bologna, Italy
| | - Gianluca Picariello
- Istituto di Scienze dell’Alimentazione - CNR, Via Roma 52 A/C, I-83100, Avellino, Italy
| | - Emma Tarabusi
- Department of Agriculture, Food, Environment and Forestry (DAGRI), University of Florence, Italy
| | - Matteo Bosaro
- Italiana Biotecnologie, Via Vigazzolo 112, 36054, Montebello Vicentino, Italy
| | - Ilaria Mannazzu
- Department of Agricultural Sciences, University of Sassari, Sassari, Italy
| | - Paola Domizio
- Department of Agriculture, Food, Environment and Forestry (DAGRI), University of Florence, Italy
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3
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Moreira LDPD, Porcellato D, Marangon M, Nadai C, Duarte VDS, Devold TG, Giacomini A, Corich V. Interactions between Starmerella bacillaris and Saccharomyces cerevisiae during sequential fermentations influence the release of yeast mannoproteins and impact the protein stability of an unstable wine. Food Chem 2024; 440:138311. [PMID: 38160596 DOI: 10.1016/j.foodchem.2023.138311] [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: 04/03/2023] [Revised: 11/01/2023] [Accepted: 12/26/2023] [Indexed: 01/03/2024]
Abstract
Wine protein haze formation is a problem due to grape proteins aggregation during wine storage. The cell wall components of wine yeasts, particularly high molecular weight mannoproteins, have a protective effect against haze formation, although their involvement remains poorly understood. This study aimed at characterizing glycosylated proteins released by Starmerella bacillaris and Saccharomyces cerevisiae during single and sequential fermentations in a synthetic must, and testing their impact on wine protein stability. Mannoproteins-rich extracts from sequential fermentations showed an increase in the low MW polysaccharide fraction and, when added to an unstable wine, had a greater effect on protein stability than S. cerevisiae extracts. Shotgun proteomics approaches revealed that the identified cell wall proteins exclusively found in sequential fermentations were produced by both S. bacillaris (MKC7, ENG1) and S. cerevisiae (Bgl2p). Moreover, sequential fermentations significantly increased the expression of Scw4p and 1,3-beta-glucanosyltransferase (GAS5), produced by S. cerevisiae. Finally, some of the key proteins identified might play a positive role in increasing wine protein stability.
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Affiliation(s)
- Luiza de Paula Dias Moreira
- Department of Agronomy Food Natural Resources Animals and Environment (DAFNAE), University of Padova, Legnaro, PD, Italy; Faculty of Chemistry, Biotechnology, and Food Science, The Norwegian University of Live Sciences, P.O. Box 5003, N-1432 Ås, Norway
| | - Davide Porcellato
- Faculty of Chemistry, Biotechnology, and Food Science, The Norwegian University of Live Sciences, P.O. Box 5003, N-1432 Ås, Norway
| | - Matteo Marangon
- Department of Agronomy Food Natural Resources Animals and Environment (DAFNAE), University of Padova, Legnaro, PD, Italy; Interdepartmental Centre for Research in Viticulture and Enology (CIRVE), University of Padova, Conegliano, TV, Italy
| | - Chiara Nadai
- Interdepartmental Centre for Research in Viticulture and Enology (CIRVE), University of Padova, Conegliano, TV, Italy; Department of Land, Environment, Agriculture and Forestry (TESAF), University of Padova, Legnaro, PD, Italy.
| | - Vinícius da Silva Duarte
- Faculty of Chemistry, Biotechnology, and Food Science, The Norwegian University of Live Sciences, P.O. Box 5003, N-1432 Ås, Norway
| | - Tove Gulbrandsen Devold
- Faculty of Chemistry, Biotechnology, and Food Science, The Norwegian University of Live Sciences, P.O. Box 5003, N-1432 Ås, Norway
| | - Alessio Giacomini
- Department of Agronomy Food Natural Resources Animals and Environment (DAFNAE), University of Padova, Legnaro, PD, Italy; Interdepartmental Centre for Research in Viticulture and Enology (CIRVE), University of Padova, Conegliano, TV, Italy
| | - Viviana Corich
- Department of Agronomy Food Natural Resources Animals and Environment (DAFNAE), University of Padova, Legnaro, PD, Italy; Interdepartmental Centre for Research in Viticulture and Enology (CIRVE), University of Padova, Conegliano, TV, Italy
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Timira V, Chen X, Zhou P, Wu J, Wang T. Potential use of yeast protein in terms of biorefinery, functionality, and sustainability in food industry. Compr Rev Food Sci Food Saf 2024; 23:e13326. [PMID: 38572572 DOI: 10.1111/1541-4337.13326] [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: 08/23/2023] [Revised: 02/20/2024] [Accepted: 03/03/2024] [Indexed: 04/05/2024]
Abstract
A growing demand for sustainable, alternative protein sources that are nutrient-dense, such as microorganisms, and insects, has gradually evolved. When paired with effective processing techniques, yeast cells contain substantial substances that could supply the population's needs for food, medicine, and fuel. This review article explores the potential of yeast proteins as a sustainable and viable alternative to animal and plant-based protein sources. It highlights the various yeast protein extraction methods including both mechanical and non-mechanical methods. The application of nanoparticles is one example of the fast-evolving technology used to damage microbial cells. SiO2 or Al2O3 nanoparticles break yeast cell walls and disrupt membranes, releasing intracellular bioactive compounds. Succinylation of yeast protein during extraction can increase yeast protein extraction rate, lower RNA concentration, raise yeast protein solubility, increase amino acid content, and improve yeast protein emulsification and foaming capabilities. Combining physical and enzymatic extraction methods generates the most representative pool of mannose proteins from yeast cell walls. Ethanol or isoelectric precipitation purifies mannose proteins. Mannoproteins can be used as foamy replacement for animal-derived components like egg whites due to their emulsification, stability, and foaming capabilities. Yeast bioactive peptide was separated by ultrafiltration after enzymatic hydrolysis of yeast protein and has shown hypoglycemic, hypotensive, and oxidative action in vitro studies. Additionally, the review delves into the physicochemical properties and stability of yeast-derived peptides as well as their applications in the food industry. The article infers that yeast proteins are among the promising sources of sustainable protein, with a wide range of potential applications in the food industry.
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Affiliation(s)
- Vaileth Timira
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, China
- School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Xing Chen
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, China
- School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Peng Zhou
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, China
- School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Junjun Wu
- School of Biotechnology, Jiangnan University, Wuxi, China
| | - Tao Wang
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, China
- School of Food Science and Technology, Jiangnan University, Wuxi, China
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5
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Castor RB, do Nascimento MH, Gorlach-Lira K. Exploring fungal bioemulsifiers: insights into chemical composition, microbial sources, and cross-field applications. World J Microbiol Biotechnol 2024; 40:127. [PMID: 38451356 DOI: 10.1007/s11274-024-03883-6] [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: 11/27/2023] [Accepted: 01/01/2024] [Indexed: 03/08/2024]
Abstract
The demand for emulsion-based products is crucial for economic development and societal well-being, spanning diverse industries such as food, cosmetics, pharmaceuticals, and oil extraction. Formulating these products relies on emulsifiers, a distinct class of surfactants. However, many conventional emulsifiers are derived from petrochemicals or synthetic sources, posing potential environmental and human health risks. In this context, fungal bioemulsifiers emerge as a compelling and sustainable alternative, demonstrating superior performance, enhanced biodegradability, and safety for human consumption. From this perspective, the present work provides the first comprehensive review of fungal bioemulsifiers, categorizing them based on their chemical nature and microbial origin. This includes polysaccharides, proteins, glycoproteins, polymeric glycolipids, and carbohydrate-lipid-protein complexes. Examples of particular interest are scleroglucan, a polysaccharide produced by Sclerotium rolfsii, and mannoproteins present in the cell walls of various yeasts, including Saccharomyces cerevisiae. Furthermore, this study examines the feasibility of incorporating fungal bioemulsifiers in the food and oil industries and their potential role in bioremediation events for oil-polluted marine environments. Finally, this exploration encourages further research on fungal bioemulsifier bioprospecting, with far-reaching implications for advancing sustainable and eco-friendly practices across various industrial sectors.
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Affiliation(s)
- Rádamis Barbosa Castor
- Molecular Biology Department, Center of Exact and Natural Sciences, Federal University of Paraíba, João Pessoa, Paraíba, Brazil
| | - Maria Helena do Nascimento
- Molecular Biology Department, Center of Exact and Natural Sciences, Federal University of Paraíba, João Pessoa, Paraíba, Brazil
| | - Krystyna Gorlach-Lira
- Molecular Biology Department, Center of Exact and Natural Sciences, Federal University of Paraíba, João Pessoa, Paraíba, Brazil.
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6
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Oyón-Ardoiz M, Manjón E, Escribano-Bailón MT, García-Estévez I. Supramolecular study of the interaction between mannoproteins from Torulaspora delbrueckii and flavanols. Food Chem 2024; 430:137044. [PMID: 37536068 DOI: 10.1016/j.foodchem.2023.137044] [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: 03/02/2023] [Revised: 07/02/2023] [Accepted: 07/26/2023] [Indexed: 08/05/2023]
Abstract
In this work, three mannoprotein extracts were obtained from T. delbrueckii by enzymatic and chemical treatments. The obtained mannoprotein extracts showed important differences in their molecular weight distribution and monosaccharide composition, although no significant differences were found in their protein content. In order to evaluate the possible influence of mannoprotein characteristics in the interaction with flavanols, mannoprotein-flavanol interactions were studied by HPLC-DAD-MS and ITC. The results obtained indicate that the mannoprotein extracts were able to precipitate flavanols to a different extent. Furthermore, the degree of flavanol precipitation seemed not to be related to the affinity of the interaction but to the type of intermolecular forces. In this sense, a higher proportion of hydrogen bonding could favor a greater crosslinking between aggregates promoting flavanol precipitation. This, in turn, could be related to the MP characteristics since the presence of β-glucan moieties might have an effect on the formation of hydrogen bonds.
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Affiliation(s)
- María Oyón-Ardoiz
- Department of Analytical Chemistry, Nutrition and Food Science, Universidad de Salamanca, Salamanca E37007, Spain.
| | - Elvira Manjón
- Department of Analytical Chemistry, Nutrition and Food Science, Universidad de Salamanca, Salamanca E37007, Spain.
| | | | - Ignacio García-Estévez
- Department of Analytical Chemistry, Nutrition and Food Science, Universidad de Salamanca, Salamanca E37007, Spain.
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7
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Snyman C, Mekoue Nguela J, Sieczkowski N, Divol B, Marangon M. Characterization of Mannoprotein Structural Diversity in Wine Yeast Species. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023; 71:19727-19738. [PMID: 38049383 PMCID: PMC10722544 DOI: 10.1021/acs.jafc.3c05742] [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: 08/16/2023] [Revised: 11/23/2023] [Accepted: 11/23/2023] [Indexed: 12/06/2023]
Abstract
The structure of yeast cell wall (CW) mannoproteins (MPs) influences their impact on wine properties. Yeast species produce a diverse range of MPs, but the link between properties and specific structural features has been ill-characterized. This study compared the protein and polysaccharide moieties of MP-rich preparations from four strains of four different enologically relevant yeast species, named Saccharomyces boulardii (SB62), Saccharomyces cerevisiae (SC01), Metschnikowia fructicola (MF77), and Torulaspora delbrueckii (TD70), and a commercial MP preparation. Monosaccharide determination revealed that SB62 MPs contained the highest mannose/glucose ratio followed by SC01, while polysaccharide size distribution analyses showed maximum molecular weights ranging from 1349 kDa for MF77 to 483 kDa for TD70. Protein identification analysis led to the identification of unique CW proteins in SB62, SC01, and TD70, as well as some proteins shared between different strains. This study reveals MP composition diversity within wine yeasts and paves the way toward their industrial exploitation.
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Affiliation(s)
- Carla Snyman
- South
African Grape and Wine Research Institute, Department of Viticulture
and Oenology, Stellenbosch University, Private Bag X1, Matieland 7602, South Africa
- Department
of Agronomy, Food, Natural Resources, Animals and Environment (DAFNAE), University of Padova, Viale Dell’Università, 16, 35020 Legnaro, Padova, Italy
| | | | | | - Benoit Divol
- South
African Grape and Wine Research Institute, Department of Viticulture
and Oenology, Stellenbosch University, Private Bag X1, Matieland 7602, South Africa
| | - Matteo Marangon
- Department
of Agronomy, Food, Natural Resources, Animals and Environment (DAFNAE), University of Padova, Viale Dell’Università, 16, 35020 Legnaro, Padova, Italy
- Interdepartmental
Centre for Research in Viticulture and Enology (CIRVE), University of Padova, Via XXVIII Aprile 14, 31015 Conegliano, Italy
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8
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Velázquez-Martínez RI, Criado C, Muñoz-González C, Crespo J, Pozo-Bayón MÁ. Evaluation of the Long-Lasting Flavour Perception after the Consumption of Wines Treated with Different Types of Oenological Additives Considering Individual 6-n-Propylthiouracil Taster Status. Foods 2023; 12:2835. [PMID: 37569104 PMCID: PMC10416954 DOI: 10.3390/foods12152835] [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: 06/27/2023] [Revised: 07/19/2023] [Accepted: 07/25/2023] [Indexed: 08/13/2023] Open
Abstract
Due to the limited scientific knowledge on the impact of commercial oenological additives on flavour perception, the aim of this work was to evaluate the effect of different types of oenological additives on the long-lasting flavour perception (flavour persistence) during wine tasting, also considering the effect of the individual PROP (6-n-propylthiouracil) taster status (PTS). To do so, white and red wines with two oenotannins (ellagitannin and gallotannin) and a commercial yeast mannoprotein were prepared. A control wine of each type was also made without additives. All the wines were spiked with a mixture of aromatic compounds responsible for the "fruity" and "woody" notes. Retronasal aroma and astringency were evaluated at the same time using time-intensity (TI) methodology and a trained panel (n = 40), including PROP non-tasters (NTs) and tasters (Ts). The results showed a significant effect of PTS on the long-lasting perception of astringency, being Ts who showed higher values than NTs for most TI parameters. However, PTS did not affect aroma persistence. In addition, the three oenological additives had an effect on astringency and retronasal aroma perception. They significantly increased the long-lasting perception of astringency compared to the control, while gallotannin also increased the persistence of the woody aroma.
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Affiliation(s)
- Rafael I. Velázquez-Martínez
- Instituto de Investigacion en Ciencias de la Alimentacion, CSIC-UAM, Nicolas Cabrera 9, 28049 Madrid, Spain; (R.I.V.-M.); (C.C.); (C.M.-G.)
| | - Celia Criado
- Instituto de Investigacion en Ciencias de la Alimentacion, CSIC-UAM, Nicolas Cabrera 9, 28049 Madrid, Spain; (R.I.V.-M.); (C.C.); (C.M.-G.)
| | - Carolina Muñoz-González
- Instituto de Investigacion en Ciencias de la Alimentacion, CSIC-UAM, Nicolas Cabrera 9, 28049 Madrid, Spain; (R.I.V.-M.); (C.C.); (C.M.-G.)
| | - Julia Crespo
- Departamento de Investigación Agroambiental, Instituto Madrileño de Investigación y Desarrollo Rural, Agrario y Alimentario (IMIDRA), El Encín, A-2 km 38.2, 28805 Alcalá de Henares, Spain;
| | - María Ángeles Pozo-Bayón
- Instituto de Investigacion en Ciencias de la Alimentacion, CSIC-UAM, Nicolas Cabrera 9, 28049 Madrid, Spain; (R.I.V.-M.); (C.C.); (C.M.-G.)
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9
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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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10
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Structural characterization and emulsifier property of yeast mannoprotein enzymatically prepared with a β-1,6-glucanase. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113898] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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Thraeib JZ, Altemimi AB, Jabbar Abd Al-Manhel A, Abedelmaksoud TG, El-Maksoud AAA, Madankar CS, Cacciola F. Production and Characterization of a Bioemulsifier Derived from Microorganisms with Potential Application in the Food Industry. LIFE (BASEL, SWITZERLAND) 2022; 12:life12060924. [PMID: 35743955 PMCID: PMC9227042 DOI: 10.3390/life12060924] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 05/23/2022] [Revised: 06/16/2022] [Accepted: 06/17/2022] [Indexed: 11/16/2022]
Abstract
There is a growing interest in the development and use of natural emulsifiers, which provide biodegradability as well as non-toxicity along with giving better performance compared to existing emulsifying agents used in the food industry. A large variety of sources of starting material, i.e., the microorganisms, are available to be used, hence giving a diverse range of applications. The focus of this review paper is on the production of bioemulsifiers, which are said to be "green surfactants", from fungi, bacteria and yeasts; furthermore, an overview pertaining to the knowledge gained over the years in terms of characterization techniques is reported. The methods used for the characterization and isolation such as TLC, GC-MS, HPLC, NMR have also been studied. The end-application products such as cookies, muffins, and doughs along with the methods used for the incorporation of bioemulsifiers, microorganisms from which they are derived, properties imparted to the product with the use of a particular bioemulsifier and comparison with the existing food grade emulsifiers has been discussed in detail. The future prospects indicate that newer bioemulsifiers with anti-microbial, anti-oxidant and stabilization properties will prove to have a larger impact, and emphasis will be on improving the performance at an economically viable methodology.
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Affiliation(s)
- Jaffar Z. Thraeib
- Department of Food Science, College of Agriculture, University of Basrah, Basrah 61004, Iraq; (J.Z.T.); (A.J.A.A.-M.)
| | - Ammar B. Altemimi
- Department of Food Science, College of Agriculture, University of Basrah, Basrah 61004, Iraq; (J.Z.T.); (A.J.A.A.-M.)
- Correspondence: (A.B.A.); (F.C.)
| | - Alaa Jabbar Abd Al-Manhel
- Department of Food Science, College of Agriculture, University of Basrah, Basrah 61004, Iraq; (J.Z.T.); (A.J.A.A.-M.)
| | | | | | - Chandu S. Madankar
- Department of Oils, Oleochemicals and Surfactants Technology, Institute of Chemical Technology, Mumbai 400019, India;
| | - Francesco Cacciola
- Department of Biomedical, Dental, Morphological and Functional Imaging Sciences, University of Messina, 98125 Messina, Italy
- Correspondence: (A.B.A.); (F.C.)
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Wan M, Wang M, Zhao Y, Deng H, Tan C, Lin S, Kong Y, Tong Y, Meng X. Extraction of mannoprotein from Saccharomyces cerevisiae and analysis of its chemical composition and molecular structure. Int J Biol Macromol 2021; 193:2252-2259. [PMID: 34785200 DOI: 10.1016/j.ijbiomac.2021.11.057] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/23/2021] [Revised: 11/07/2021] [Accepted: 11/08/2021] [Indexed: 11/30/2022]
Abstract
The purpose of this study was to screen the method with the highest yield of mannoprotein (MP) without damaging their functional structure. The recovery rates of the extracts, protein, and mannose were determined along with the mannose/protein ratio, molecular weight and distribution, monosaccharide and amino acid compositions, and secondary structures of the three MP extracts to compare the extraction methods. The MP extracts recovery rate prepared by the thermal method was significantly higher (35.89%) than those obtained using fermentation (31.66%) and SDS treatment (19.77%). Three protein bands with similar molecular weights of 59, 47, and 34 kDa were detected in the MPs obtained via the different extraction methods. The thermally extracted MP has a broader molecular weight distribution. After purification, the proportion of mannose in the polysaccharide parts of the MPs increased from 6-7 to 90.4-91.3%. The essential amino acid content of the hot-extracted MP (170.07 mg/g) was the highest. The thermally extracted MP had similar secondary structural characteristics to that isolated at room temperature, and had a higher protein characteristic peak intensity. In general, the heating method to extract yeast mannoprotein is time-saving and efficient.
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Affiliation(s)
- Meizhi Wan
- College of Food, Shenyang Agricultural University, No.120 Dongling Road, Shenhe District, Shenyang City 110866, People's Republic of China
| | - Mingyue Wang
- College of Food, Shenyang Agricultural University, No.120 Dongling Road, Shenhe District, Shenyang City 110866, People's Republic of China
| | - Yang Zhao
- College of Food, Shenyang Agricultural University, No.120 Dongling Road, Shenhe District, Shenyang City 110866, People's Republic of China
| | - Haotian Deng
- College of Food, Shenyang Agricultural University, No.120 Dongling Road, Shenhe District, Shenyang City 110866, People's Republic of China
| | - Chang Tan
- College of Food, Shenyang Agricultural University, No.120 Dongling Road, Shenhe District, Shenyang City 110866, People's Republic of China
| | - Sixu Lin
- College of Food, Shenyang Agricultural University, No.120 Dongling Road, Shenhe District, Shenyang City 110866, People's Republic of China
| | - Yanwen Kong
- College of Food, Shenyang Agricultural University, No.120 Dongling Road, Shenhe District, Shenyang City 110866, People's Republic of China
| | - Yuqi Tong
- College of Food, Shenyang Agricultural University, No.120 Dongling Road, Shenhe District, Shenyang City 110866, People's Republic of China
| | - Xianjun Meng
- College of Food, Shenyang Agricultural University, No.120 Dongling Road, Shenhe District, Shenyang City 110866, People's Republic of China.
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13
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De Iseppi A, Marangon M, Lomolino G, Crapisi A, Curioni A. Red and white wine lees as a novel source of emulsifiers and foaming agents. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.112273] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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14
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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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The Combined Use of Lachancea thermotolerans and Lactiplantibacillus plantarum (former Lactobacillus plantarum) in Wine Technology. Foods 2021; 10:foods10061356. [PMID: 34199225 PMCID: PMC8232010 DOI: 10.3390/foods10061356] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/14/2021] [Revised: 06/09/2021] [Accepted: 06/10/2021] [Indexed: 12/30/2022] Open
Abstract
Most commercialized red wines are produced through alcoholic fermentation performed by yeasts of the Saccharomyces genus, and a second fermentation performed by lactic bacteria of the Oenococus oeni species once the first is completely finished. However, the classical process can suffer complications, of which the risks can increase in grape juices with high contents of sugar and pH. Due to climate change, these situations are becoming more common in the winemaking industry. The main risks in those scenarios are alcoholic-fermentation stops or sluggish and undesirable bacteria development while alcoholic fermentation is not finished yet and wine still contains residual sugars. The study propose a novel alternative that offers a solution or reduces the risk of those scenarios while increasing acidity, which is another serious problem of warm viticulture regions. The alternative consists of the combined use of Lachancea thermotolerans to reduce the pH of musts that suffer from a lack of acidity, Lactiplantibacillus plantarum (formerly Lactobacillus plantarum) to achieve malic acid stability during the first stages of alcoholic fermentation, and Saccharomyces bayanus to complete the alcoholic fermentation in difficult wines of high potential alcohol degree of over 15% (v/v). The new proposed biotechnology produced wines with higher final concentrations in lactic acid, glycerol, color intensity, ethyl lactate and 2-phenyl ethyl acetate in 2.39 g/L, 0.52 g/L, 21%, 48% and 37% respectively than the classical methodology where Saccharomyces genus performs alcoholic fermentation and later Oenococus oeni performs malolactic fermentation. Additionally, the new alternative produced wines with lower concentration in ethanol, pH, acetic acid, ethyl acetate, diacetyl and 1-propanol in 0.37% (v/v), 0.26, 0.08 g/L, 22%, 69% and 28% respectively than the classic method.
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