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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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2
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Rajput SD, Pandey N, Sahu K. A comprehensive report on valorization of waste to single cell protein: strategies, challenges, and future prospects. ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH INTERNATIONAL 2024; 31:26378-26414. [PMID: 38536571 DOI: 10.1007/s11356-024-33004-7] [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: 06/10/2023] [Accepted: 03/16/2024] [Indexed: 05/04/2024]
Abstract
The food insecurity due to a vertical increase in the global population urgently demands substantial advancements in the agricultural sector and to identify sustainable affordable sources of nutrition, particularly proteins. Single-cell protein (SCP) has been revealed as the dried biomass of microorganisms such as algae, yeast, and bacteria cultivated in a controlled environment. Production of SCP is a promising alternative to conventional protein sources like soy and meat, due to quicker production, minimal land requirement, and flexibility to various climatic conditions. In addition to protein production, it also contributes to waste management by converting it into food and feed for both human and animal consumption. This article provides an overview of SCP production, including its benefits, safety, acceptability, and cost, as well as limitations that constrains its maximum use. Furthermore, this review criticizes the downstream processing of SCP, encompassing cell wall disruption, removal of nucleic acid, harvesting of biomass, drying, packaging, storage, and transportation. The potential applications of SCP, such as in food and feed as well as in the production of bioplastics, emulsifiers, and as flavoring agents for baked food, soup, and salad, are also discussed.
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Affiliation(s)
- Sharda Devi Rajput
- School of Studies in Biotechnology, Pt. Ravishankar Shukla University, Raipur, Chhattisgarh, 492 010, India
| | - Neha Pandey
- School of Studies in Biotechnology, Pt. Ravishankar Shukla University, Raipur, Chhattisgarh, 492 010, India
| | - Keshavkant Sahu
- School of Studies in Biotechnology, Pt. Ravishankar Shukla University, Raipur, Chhattisgarh, 492 010, India.
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3
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Utama GL, Oktaviani L, Balia RL, Rialita T. Potential Application of Yeast Cell Wall Biopolymers as Probiotic Encapsulants. Polymers (Basel) 2023; 15:3481. [PMID: 37631538 PMCID: PMC10459707 DOI: 10.3390/polym15163481] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/09/2023] [Revised: 08/01/2023] [Accepted: 08/11/2023] [Indexed: 08/27/2023] Open
Abstract
Biopolymers of yeast cell walls, such as β-glucan, mannoprotein, and chitin, may serve as viable encapsulants for probiotics. Due to its thermal stability, β-glucan is a suitable cryoprotectant for probiotic microorganisms during freeze-drying. Mannoprotein has been shown to increase the adhesion of probiotic microorganisms to intestinal epithelial cells. Typically, chitin is utilized in the form of its derivatives, particularly chitosan, which is derived via deacetylation. Brewery waste has shown potential as a source of β-glucan that can be optimally extracted through thermolysis and sonication to yield up to 14% β-glucan, which can then be processed with protease and spray drying to achieve utmost purity. While laminarinase and sodium deodecyle sulfate were used to isolate and extract mannoproteins and glucanase was used to purify them, hexadecyltrimethylammonium bromide precipitation was used to improve the amount of purified mannoproteins to 7.25 percent. The maximum chitin yield of 2.4% was attained by continuing the acid-alkali reaction procedure, which was then followed by dialysis and lyophilization. Separation and purification of yeast cell wall biopolymers via diethylaminoethyl (DEAE) anion exchange chromatography can be used to increase the purity of β-glucan, whose purity in turn can also be increased using concanavalin-A chromatography based on the glucan/mannan ratio. In the meantime, mannoproteins can be purified via affinity chromatography that can be combined with zymolase treatment. Then, dialysis can be continued to obtain chitin with high purity. β-glucans, mannoproteins, and chitosan-derived yeast cell walls have been shown to promote the survival of probiotic microorganisms in the digestive tract. In addition, the prebiotic activity of β-glucans and mannoproteins can combine with microorganisms to form synbiotics.
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Affiliation(s)
- Gemilang Lara Utama
- Faculty of Agro-Industrial Technology, Universitas Padjadjaran, Jalan Raya Bandung-Sumedang Km. 21, Jatinangor, Sumedang 45363, Indonesia; (L.O.); (T.R.)
- Center for Environment and Sustainability Science, Universitas Padjadjaran, Jalan Sekeloa Selatan 1 No 1, Bandung 40134, Indonesia
| | - Lidya Oktaviani
- Faculty of Agro-Industrial Technology, Universitas Padjadjaran, Jalan Raya Bandung-Sumedang Km. 21, Jatinangor, Sumedang 45363, Indonesia; (L.O.); (T.R.)
| | - Roostita Lobo Balia
- Veterinary Study Program, Faculty of Medicine, Universitas Padjadjaran, Jalan Raya Bandung-Sumedang Km. 21, Jatinangor, Sumedang 45363, Indonesia;
| | - Tita Rialita
- Faculty of Agro-Industrial Technology, Universitas Padjadjaran, Jalan Raya Bandung-Sumedang Km. 21, Jatinangor, Sumedang 45363, Indonesia; (L.O.); (T.R.)
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Arya SS, More PR, Ladole MR, Pegu K, Pandit AB. Non-thermal, energy efficient hydrodynamic cavitation for food processing, process intensification and extraction of natural bioactives: A review. ULTRASONICS SONOCHEMISTRY 2023; 98:106504. [PMID: 37406541 PMCID: PMC10339045 DOI: 10.1016/j.ultsonch.2023.106504] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/28/2023] [Revised: 06/21/2023] [Accepted: 06/24/2023] [Indexed: 07/07/2023]
Abstract
Hydrodynamic cavitation (HC) is the process of bubbles formation, expansion, and violent collapse, which results in the generation of high pressures in the order of 100-5000 bar and temperatures in the range of 727-9727 °C for just a fraction of seconds. Increasing consumer demand for high-quality foods with higher nutritive values and fresh-like sensory attributes, food processors, scientists, and process engineers are pushed to develop innovative and effective non-thermal methods as an alternative to conventional heat treatments. Hydrodynamic cavitation can play a significant role in non-thermal food processing as it has the potential to destroy microbes and reduce enzyme activity while retaining essential nutritional and physicochemical properties. As hydrodynamic cavitation occurs in a flowing liquid, there is a decrease in local pressure followed by its recovery; hence it can be used for liquid foods. It can also be used to create stable emulsions and homogenize food constituents. Moreover, this technology can extract food constituents such as polyphenols, essential oils, pigments, etc., via biomass pretreatment, cell disruption for selective enzyme release, waste valorization, and beer brewing. Other applications related to food production include water treatment, biodiesel, and biogas production. The present review discusses the application of HC in the preservation, processing, and quality improvement of food and other related applications. The reviewed examples in this paper demonstrate the potential of hydrodynamic cavitation with further expansion toward the scaling up, which looks at commercialization as a driving force.
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Affiliation(s)
- Shalini S Arya
- Food Engineering and Technology Department, Institute of Chemical Technology, NM Parekh Marg, Matunga, Mumbai, India.
| | - Pavankumar R More
- Food Engineering and Technology Department, Institute of Chemical Technology, NM Parekh Marg, Matunga, Mumbai, India
| | - Mayur R Ladole
- School of Chemical and Bioprocess Engineering, University College Dublin, Ireland
| | - Kakoli Pegu
- Food Engineering and Technology Department, Institute of Chemical Technology, NM Parekh Marg, Matunga, Mumbai, India
| | - Aniruddha B Pandit
- Chemical Engineering Department, Institute of Chemical Technology, NM Parekh Marg, Matunga, Mumbai, India
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Berzosa A, Delso C, Sanz J, Sánchez-Gimeno C, Raso J. Sequential extraction of compounds of interest from yeast biomass assisted by pulsed electric fields. Front Bioeng Biotechnol 2023; 11:1197710. [PMID: 37214279 PMCID: PMC10192903 DOI: 10.3389/fbioe.2023.1197710] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2023] [Accepted: 04/25/2023] [Indexed: 05/24/2023] Open
Abstract
One strategy to reduce cost and improve feasibility of waste-yeast biomass valorization is to obtain a spectrum of marketable products rather than just a single one. This study explores the potential of Pulsed Electric Fields (PEF) for the development of a cascade process designed to obtain several valuable products from Saccharomyces cerevisiae yeast biomass. Yeast biomass was treated by PEF, which affected the viability of 50%, 90%, and over 99% of S. cerevisiae cells, depending on treatment intensity. Electroporation caused by PEF allowed access to the cytoplasm of the yeast cell without causing total breakdown of the cell structure. This outcome was an essential prerequisite to be able to perform a sequential extraction of several value-added biomolecules from yeast cells located in the cytosol and in the cell wall. After incubating yeast biomass previously subjected to a PEF treatment that affected the viability of 90% of cells for 24 h, an extract with 114.91 ± 2.86, 7.08 ± 0.64, and 187.82 ± 3.75 mg/g dry weight of amino acids, glutathione, and protein, respectively, was obtained. In a second step, the extract rich in cytosol components was removed after 24 h of incubation and the remaining cell biomass was re-suspended with the aim of inducing cell wall autolysis processes triggered by the PEF treatment. After 11 days of incubation, a soluble extract containing mannoproteins and pellets rich in β-glucans were obtained. In conclusion, this study proved that electroporation triggered by PEF permitted the development of a cascade procedure designed to obtain a spectrum of valuable biomolecules from S. cerevisiae yeast biomass while reducing the generation of waste.
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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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7
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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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8
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Du L, Sun Y, Han L, Su S. Inactivation of Saccharomyces cerevisiae by combined high pressure carbon dioxide and high pressure homogenization. J Supercrit Fluids 2022. [DOI: 10.1016/j.supflu.2022.105816] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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Yammine M, Bray F, Flament S, Picavet A, Lacroix JM, Poilpré E, Mouly I, Rolando C. Reliable Approach for Pure Yeast Cell Wall Protein Isolation from Saccharomyces cerevisiae Yeast Cells. ACS OMEGA 2022; 7:29702-29713. [PMID: 36061670 PMCID: PMC9435031 DOI: 10.1021/acsomega.2c02176] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Indexed: 06/15/2023]
Abstract
Saccharomyces cerevisiae yeast is a fungus presenting a peripheral organelle called the cell wall. The cell wall protects the yeast cell from stress and provides means for communication with the surrounding environment. It has a complex molecular structure, composed of an internal part of cross-linked polysaccharides and an external part of mannoproteins. These latter are very interesting owing to their functional properties, dependent on their molecular features with massive mannosylations. Therefore, the molecular characterization of mannoproteins is a must relying on the optimal isolation and preparation of the cell wall fraction. Multiple methods are well reported for yeast cell wall isolation. The most applied one consists of yeast cell lysis by mechanical disruption. However, applying this classical approach to S288C yeast cells showed considerable contamination with noncell wall proteins, mainly comprising mitochondrial proteins. Herein, we tried to further purify the yeast cell wall preparation by two means: ultracentrifugation and Triton X-100 addition. While the first strategy showed limited outcomes in mitochondrial protein removal, the second strategy showed optimal results when Triton X-100 was added at 5%, allowing the identification of more mannoproteins and significantly enriching their amounts. This promising method could be reliably implemented on the lab scale for identification of mannoproteins and molecular characterization and industrial processes for "pure" cell wall isolation.
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Affiliation(s)
- Marie Yammine
- Univ.
Lille, CNRS, USR 3290, MSAP, Miniaturisation pour la Synthèse,
l’Analyse et la Protéomique, F-59000 Lille, France
- Lesaffre
international, Research and Development department, 77 rue de Menin, F-59520 Marquette-lez-Lille, France
| | - Fabrice Bray
- Univ.
Lille, CNRS, USR 3290, MSAP, Miniaturisation pour la Synthèse,
l’Analyse et la Protéomique, F-59000 Lille, France
| | - Stéphanie Flament
- Univ.
Lille, CNRS, USR 3290, MSAP, Miniaturisation pour la Synthèse,
l’Analyse et la Protéomique, F-59000 Lille, France
| | - Antoine Picavet
- Lesaffre
international, Research and Development department, 77 rue de Menin, F-59520 Marquette-lez-Lille, France
| | - Jean-Marie Lacroix
- Univ.
Lille, CNRS, UMR 8765, UGSF, Unité de Glycobiologie Structurale
et Fonctionnelle, F-59000 Lille, France
| | - Emmanuel Poilpré
- Lesaffre
international, Research and Development department, 77 rue de Menin, F-59520 Marquette-lez-Lille, France
| | - Isabelle Mouly
- Lesaffre
international, Research and Development department, 77 rue de Menin, F-59520 Marquette-lez-Lille, France
| | - Christian Rolando
- Univ.
Lille, CNRS, USR 3290, MSAP, Miniaturisation pour la Synthèse,
l’Analyse et la Protéomique, F-59000 Lille, France
- Shrieking
sixties, 1-3 Allée
Lavoisier, F-59650 Villeneuve-d’Ascq, France
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Carotenoid-Producing Yeasts: Selection of the Best-Performing Strain and the Total Carotenoid Extraction Procedure. Processes (Basel) 2022. [DOI: 10.3390/pr10091699] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
Yeasts are considered an extraordinary alternative source of natural carotenoids and pigmented terpenoids with multiple applications. Production of carotenoids by yeast fermentation technology has many benefits; it is cost-effective, easily scalable, and safe. The aim of this research is the isolation of yeasts from natural resources and selection of the most potent bioagent for carotenoid production. Additionally, an upgraded carotenoid extraction protocol we established, which implies the testing of four methods for cell lysis (hydrochloric acid treatment, ultrasound treatment, milling treatment, and osmotic pressure treatment), three extraction methods (conventional extraction, ultrasound extraction, and conventional + ultrasound extraction), and three extraction solvents (acetone, isopropanol/methanol (50:50), and ethanol). For the first time, the obtained results were further modeled by an artificial neural network (ANN). Based on the obtained maximal carotenoid yield (253.74 ± 9.74 mg/100 g d.w) for the best-performing Rhodotorula mucilaginosa, the optimized extraction procedure involving milling treatment (for cell lysis) and conventional extraction with acetone (for carotenoid extraction) convincingly stood out compared to the other 35 tested protocols. Therefore, the selected carotenoid extraction protocol was verified with respect to its universality for all other yeast isolates, demonstrating its simplicity and effectiveness.
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Baker’s Yeast-Mediated Silver Nanoparticles: Characterisation and Antimicrobial Biogenic Tool for Suppressing Pathogenic Microbes. BIONANOSCIENCE 2022. [DOI: 10.1007/s12668-022-01026-5] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
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12
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Olivares-Galván S, Marina M, García M. Extraction of valuable compounds from brewing residues: Malt rootlets, spent hops, and spent yeast. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.06.002] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
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13
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β-Glucans from Yeast—Immunomodulators from Novel Waste Resources. APPLIED SCIENCES-BASEL 2022. [DOI: 10.3390/app12105208] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/04/2023]
Abstract
β-glucans are a large class of complex polysaccharides with bioactive properties, including immune modulation. Natural sources of these compounds include yeast, oats, barley, mushrooms, and algae. Yeast is abundant in various processes, including fermentation, and they are often discarded as waste products. The production of biomolecules from waste resources is a growing trend worldwide with novel waste resources being constantly identified. Yeast-derived β-glucans may assist the host’s defence against infections by influencing neutrophil and macrophage inflammatory and antibacterial activities. β-glucans were long regarded as an essential anti-cancer therapy and were licensed in Japan as immune-adjuvant therapy for cancer in 1980 and new mechanisms of action of these molecules are constantly emerging. This paper outlines yeast β-glucans’ immune-modulatory and anti-cancer effects, production and extraction, and their availability in waste streams.
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First purified recombinant CYP75B including transmembrane helix with unexpected high substrate specificity to (2R)-naringenin. Sci Rep 2022; 12:8548. [PMID: 35595763 PMCID: PMC9122903 DOI: 10.1038/s41598-022-11556-3] [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: 12/14/2021] [Accepted: 04/25/2022] [Indexed: 11/30/2022] Open
Abstract
Anthochlor pigments (chalcones and aurones) play an important role in yellow flower colourization, the formation of UV-honey guides and show numerous health benefits. The B-ring hydroxylation of chalcones is performed by membrane bound cytochrome P450 enzymes. It was assumed that usual flavonoid 3′-hydroxlases (F3′Hs) are responsible for the 3,4- dihydroxy pattern of chalcones, however, we previously showed that a specialized F3′H, namely chalcone 3-hydroxylase (CH3H), is necessary for the hydroxylation of chalcones. In this study, a sequence encoding membrane bound CH3H from Dahlia variabilis was recombinantly expressed in yeast and a purification procedure was developed. The optimized purification procedure led to an overall recovery of 30% recombinant DvCH3H with a purity of more than 84%. The enzyme was biochemically characterized with regard to its kinetic parameters on various substrates, including racemic naringenin, as well as its enantiomers (2S)-, and (2R)-naringenin, apigenin and kaempferol. We report for the first time the characterization of a purified Cytochrome P450 enzyme from the flavonoid biosynthesis pathway, including the transmembrane helix. Further, we show for the first time that recombinant DvCH3H displays a higher affinity for (2R)-naringenin than for (2S)-naringenin, although (2R)-flavanones are not naturally formed by chalcone isomerase.
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Kaewtapee C, Jantra N, Petchpoung K, Rakangthong C, Bunchasak C. Chemical composition and standardized ileal digestibility of crude protein and amino acid in whole yeast and autolyzed yeast derived from sugarcane ethanol production fed to growing pigs. Anim Biosci 2022; 35:1400-1407. [PMID: 35507855 PMCID: PMC9449396 DOI: 10.5713/ab.21.0540] [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: 12/10/2021] [Accepted: 03/21/2022] [Indexed: 11/27/2022] Open
Abstract
Objective This research determined the chemical composition and the apparent and standardized ileal digestibility (AID and SID) of crude protein (CP) and amino acids (AA) in whole yeast and autolyzed yeast derived from sugarcane ethanol production fed to growing pigs. Methods Six growing pigs were randomly allocated in a replicated 3×3 Latin square design with 3 diets and 3 periods of 7 days each, resulting in a total of 6 experimental replications. Three assay diets were formulated using whole yeast, autolyzed yeast, or soybean meal as the sole sources of dietary CP and AA. Pigs were allowed to adapt to the assay diets for 5 days. Thereafter, ileal digesta samples were collected continuously for 8 hours on days 6 and 7. Results There was no difference in the chemical composition between whole yeast and autolyzed yeast, but whole yeast had low digestibility of CP and AA due to the presence of a rigid cell wall. As conducting autolysis can induce cell wall damage, the AID and SID of CP and AA were greater in autolyzed yeast than in whole yeast. Conclusion The information obtained on the SID of CP and AA in both yeast products can be used for the accurate estimation of the bioavailability of CP and AA in feed formulations. The yeast products derived from sugarcane ethanol production are an alternative protein source in pig diets.
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Oliveira AS, Ferreira C, Pereira JO, Pintado ME, Carvalho AP. Spent brewer's yeast (Saccharomyces cerevisiae) as a potential source of bioactive peptides: An overview. Int J Biol Macromol 2022; 208:1116-1126. [PMID: 35331792 DOI: 10.1016/j.ijbiomac.2022.03.094] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/13/2021] [Revised: 02/23/2022] [Accepted: 03/15/2022] [Indexed: 11/05/2022]
Abstract
Bioactive peptides become popular in several economic sectors over the years as they have demonstrated important biological benefits in digestive, immune, cardiovascular, and nervous human systems. Although many commercial peptides are chemically synthesized, they can also be obtained from natural protein sources such as spent brewer's yeast (Saccharomyces cerevisiae). The recovery of this fermentation by-product for production of functional ingredients is an important step in the increasingly demand to implement and promote a circular economy-based industry. Bioactive peptides can be found in protein-rich extracts produced from S. cerevisiae, and several studies have described their positive impact of human body. In this line, the present review highlights and discuss the reported biological properties of S. cerevisiae bioactive peptides in terms of antihypertensive, antioxidant and antimicrobial effects, although other bioactivities are also described. Concerning the growing interest in yeast protein-rich products by agri-food and cosmetic sectors, some of the products currently on the market are also pointed out and their potential source is discussed.
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Affiliation(s)
- 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
- 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.
| | - Joana Odila 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; Amyris Bio Products Portugal Unipessoal Lda, 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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17
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Seafood Processing, Preservation, and Analytical Techniques in the Age of Industry 4.0. APPLIED SCIENCES-BASEL 2022. [DOI: 10.3390/app12031703] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
Abstract
Fish and other seafood products are essential dietary components that are highly appreciated and consumed worldwide. However, the high perishability of these products has driven the development of a wide range of processing, preservation, and analytical techniques. This development has been accelerated in recent years with the advent of the fourth industrial revolution (Industry 4.0) technologies, digitally transforming almost every industry, including the food and seafood industry. The purpose of this review paper is to provide an updated overview of recent thermal and nonthermal processing and preservation technologies, as well as advanced analytical techniques used in the seafood industry. A special focus will be given to the role of different Industry 4.0 technologies to achieve smart seafood manufacturing, with high automation and digitalization. The literature discussed in this work showed that emerging technologies (e.g., ohmic heating, pulsed electric field, high pressure processing, nanotechnology, advanced mass spectrometry and spectroscopic techniques, and hyperspectral imaging sensors) are key elements in industrial revolutions not only in the seafood industry but also in all food industry sectors. More research is still needed to explore how to harness the Industry 4.0 innovations in order to achieve a green transition toward more profitable and sustainable food production systems.
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A Simple and Efficient Mechanical Cell Disruption Method Using Glass Beads to Extract β-Glucans from Spent Brewer’s Yeast. APPLIED SCIENCES-BASEL 2022. [DOI: 10.3390/app12020648] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
β-glucan extraction from spent brewer’s yeast is a long process that starts with the lysis of yeast cells, this step lasting up to 36 h and can be disadvantageous when working on a small scale. In this study, a rapid cell rupture method was selected for the lysis of spent brewer’s yeast to obtain β-glucans. Optimal parameters were determined for the lysis of a cellular suspension of spent brewer’s yeast by vortexing with glass beads. Thus, parameters such as the number of 10 min vortex cycles from 1 to 3, the concentration of cell suspension (5, 10, and 15%), and the ratio of yeast/glass beads (1:1, 1:2, and 1:3) were varied in a Box-Behnken design. A cell lysis mechanism using glass beads allows the cell to rupture and permits the removal of intracellular content. An increase in yeast suspension concentration decreased the disruption efficiency, while a proportional increase was observed with the yeast/glass beads ratio and the increasing number of vortexing cycles. The optimal parameters for cell lysis were found to be a cell suspension concentration of 5%, a ratio of yeast/glass beads of 1:2, and a vortexing cycle of 3, with a disruption efficiency of 99.8%. The β-glucan fraction extracted from the optimal sample showed characteristic absorption bands at 1370.77 and 1153.92 cm−1, the content of β-glucan being 78.53%.
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Bioactive peptides from yeast: A comparative review on production methods, bioactivity, structure-function relationship, and stability. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.10.008] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/29/2023]
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20
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Pastor-Belda M, Fernández-Caballero I, Campillo N, Arroyo-Manzanares N, Hernández-Córdoba M, Viñas P. Hydrophilic interaction liquid chromatography coupled to quadrupole-time-of-flight mass spectrometry for determination of nuclear and cytoplasmatic contents of nucleotides, nucleosides and their nucleobases in food yeasts. TALANTA OPEN 2021. [DOI: 10.1016/j.talo.2021.100064] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023] Open
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21
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Effect of a yeast autolysate produced by high pressure homogenization on white wine evolution during ageing. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2021; 58:4045-4054. [PMID: 34465925 PMCID: PMC8357859 DOI: 10.1007/s13197-020-04867-8] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Revised: 09/02/2020] [Accepted: 10/16/2020] [Indexed: 12/20/2022]
Abstract
The enological characteristics and the performances of a yeast autolysate produced by high pressure homogenization (HPH-YD) were investigated for the first time in white wine and model solution, in comparison with a thermolysate (T-YD) and a commercial yeast derivative (COMM). In wine-like medium, HPH-YD showed a significant release of glucidic colloids (on average, slightly higher than the other products), also leading to a greater glutathione solubilization with respect to T-YD. Concerning the volatile composition of the autolysates, HPH-YD was characterized by the highest concentration of alcohols and esters, while showing an average amount of fatty acids, carbonyls and heterocyclic compounds lower than COMM. These features are potentially linked to a more favorable impact of this product on the composition of wine aroma, should these compounds be released into the wine itself. HPH-YD determined minor modifications on wine volatile profile when added for short contact times, without releasing unwanted compounds and with a slightly lower binding capacity towards wine esters. The effects of the three yeast derivatives (YDs) on wine color during ageing was also investigated in comparison with sulfur dioxide (SO2). HPH-YD was the most efficient preparation, limiting wine color changes due to oxidation during four months and behaving more similarly to SO2. The use of HPH for the production of yeast autolysates for winemaking may represent an interesting alternative to thermal treatments, improving the enological characteristics of these additives, particularly their antioxidant capacity, leading anyhow a significant release of colloidal molecules and a limited impact on wine aroma composition.
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22
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Enhanced recovery of astaxanthin from recombinant Kluyveromyces marxianus with ultrasonication-assisted alcohol/salt aqueous biphasic system. J Biosci Bioeng 2021; 132:513-518. [PMID: 34479804 DOI: 10.1016/j.jbiosc.2021.07.004] [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: 03/18/2021] [Revised: 06/18/2021] [Accepted: 07/14/2021] [Indexed: 11/22/2022]
Abstract
Microbial astaxanthin with strong antioxidant activity is greatly demanded for diverse applications. Extractive disruption in aqueous biphasic system (ABS) integrates the cells disruption and biomolecules recovery processes in one-step operation, allowing the direct recovery of intracellular biomolecules with biphasic system upon released from cells. In this study, astaxanthin was recovered from recombinant Kluyveromyces marxianus yeast cells via extractive disruption using alcohol/salt ABS. Recombinant K. marxianus yeast is engineered to produce high concentration of free form astaxanthin. Highest partition coefficient (K = 90.02 ± 2.25) and yield (Y = 96.80% ± 0.05) of astaxanthin were obtained with ABS composed of 20% (w/w) 1-propanol and 20% (w/w) sodium citrate of pH 5, 0.5% (w/w) yeast cells loading and additional of 1% (w/w) 1-butyl-3-methylimidazolium tetrafluoroborate (Bmim)BF4 to improve the migration of astaxanthin to alcohol-rich top phase. The incorporation of 2.5 h of ultrasonication to the biphasic system further enhanced the astaxanthin recovery in ABS. The direct recovery of astaxanthin from recombinant K. marxianus cells was demonstrated with the ultrasonication-assisted alcohol/salt ABS which integrates the extraction and concentration of astaxanthin in a single-step operation.
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Pereira PR, Freitas CS, Paschoalin VMF. Saccharomyces cerevisiae biomass as a source of next-generation food preservatives: Evaluating potential proteins as a source of antimicrobial peptides. Compr Rev Food Sci Food Saf 2021; 20:4450-4479. [PMID: 34378312 DOI: 10.1111/1541-4337.12798] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/20/2021] [Revised: 06/02/2021] [Accepted: 06/09/2021] [Indexed: 01/05/2023]
Abstract
Saccharomyces cerevisiae is the main biotechnological tool for the production of Baker's or Brewer's biomasses, largely applied in beverage and fermented-food production. Through its gene expression reprogramming and production of compounds that inactivate the growth of other microorganisms, S. cerevisiae is able to grow in adverse environments and in complex microbial consortia, as in fruit pulps and root flour fermentations. The distinct set of up-regulated genes throughout yeast biomass propagation includes those involved in sugar fermentation, ethanol metabolization, and in protective responses against abiotic stresses. These high abundant proteins are precursors of several peptides with promising health-beneficial activities such as antihypertensive, antioxidant, antimicrobial, immunomodulatory, anti-obesity, antidiabetes, and mitogenic properties. An in silico investigation of these S. cerevisiae derived peptides produced during yeast biomass propagation or induced by physicochemical treatments were performed using four algorithms to predict antimicrobial candidates encrypted in abundantly expressed stress-related proteins encoded by different genes like AHP1, TSA1, HSP26, SOD1, HSP10, and UTR2, or metabolic enzymes involved in carbon source utilization, like ENO1/2, TDH1/2/3, ADH1/2, FBA1, and PDC1. Glyceraldehyde-3-phosphate dehydrogenase and enolase II are noteworthy precursor proteins, since they exhibited the highest scores concerning the release of antimicrobial peptide candidates. Considering the set of genes upregulated during biomass propagation, we conclude that S. cerevisiae biomass, a food-grade product consumed and marketed worldwide, should be considered a safe and nonseasonal source for designing next-generation bioactive agents, especially protein encrypting antimicrobial peptides that display broad spectra activity and could reduce the emergence of microbial resistance while also avoiding cytotoxicity.
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Affiliation(s)
- Patricia R Pereira
- Chemistry Institute, Federal University of Rio de Janeiro (UFRJ), Av. Athos da Silveira Ramos, 149, Rio de Janeiro, 21941-909, Brazil
| | - Cyntia S Freitas
- Chemistry Institute, Federal University of Rio de Janeiro (UFRJ), Av. Athos da Silveira Ramos, 149, Rio de Janeiro, 21941-909, Brazil
| | - Vania M F Paschoalin
- Chemistry Institute, Federal University of Rio de Janeiro (UFRJ), Av. Athos da Silveira Ramos, 149, Rio de Janeiro, 21941-909, Brazil
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24
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Comparative study on the nutrient digestibility of diets containing brewer’s yeast products processed by different techniques fed to T-cannulated growing pigs. Anim Feed Sci Technol 2021. [DOI: 10.1016/j.anifeedsci.2021.114981] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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25
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Zhang C, Zhang F, Wang Y, Shi X, Fan R, Ni L. Ultrasonic and enzymatic pretreatments of Monascus fermentation byproduct for a sustainable production of Bacillus subtilis. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021; 101:3836-3842. [PMID: 33336368 DOI: 10.1002/jsfa.11018] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/16/2020] [Revised: 12/11/2020] [Accepted: 12/18/2020] [Indexed: 06/12/2023]
Abstract
BACKGROUND Monascus fermentation byproduct (MFB) is a biowaste generated after food colorants are extracted. Using MFB to produce probiotics (Bacillus subtilis) is a sustainable way for the entire production to be used as food or animal feed additives. However, due to the rigidity of the Monascus mycelium cell wall, B. subtilis cannot sufficiently utilize the nutrients in MFB, leading to low biomass production efficiency. We studied the effects of ultrasonic treatment, papain, β-glucanase, and chitosanase, and their combinations on improving the levels of soluble components from MFB. The effects of these treatments on mycelium cell walls were visualized using scanning electron microscopy, and their influence on B. subtilis production was analyzed. RESULTS Ultrasonic treatment increased the soluble components by 210 g kg-1 , including 50 g kg-1 protein and 120 g kg-1 carbohydrates. An enzyme mixture increased the soluble components by 160 g kg-1 , including 30 g kg-1 protein and 90 g kg-1 carbohydrates. The combination of the two methods achieved the highest increase of soluble components (up to 400 g kg-1 ) leading to a maximum B. subtilis production of 1 × 1011 colony-forming unit mL-1 . This yield was about 20 times greater than that using untreated MFB and about eight times greater than treatments using only ultrasonic or enzymatic methods. CONCLUSION The productivity of B. subtilis production using MFB as the sole medium can be greatly improved by ultrasound or enzymes, which cause the release of intercellular components or cell wall components. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Chen Zhang
- Institute of Food Science and Technology, College of Biological Science and Engineering, Fuzhou University, Fuzhou, China
- Fujian Center of Excellence for Food Biotechnology, Fuzhou University, Fuzhou, China
| | - Feipeng Zhang
- Institute of Food Science and Technology, College of Biological Science and Engineering, Fuzhou University, Fuzhou, China
- Fujian Center of Excellence for Food Biotechnology, Fuzhou University, Fuzhou, China
| | - Yang Wang
- Institute of Food Science and Technology, College of Biological Science and Engineering, Fuzhou University, Fuzhou, China
- Fujian Center of Excellence for Food Biotechnology, Fuzhou University, Fuzhou, China
| | - Xiangzhu Shi
- R & D Department, Fujian Xinminke Biotechnology Development Company, Fuzhou, China
| | - Rong Fan
- Institute of Bioprocess Engineering and Pharmaceutical Technology, University of Applied Sciences Mittelhessen, Giessen, Germany
| | - Li Ni
- Institute of Food Science and Technology, College of Biological Science and Engineering, Fuzhou University, Fuzhou, China
- Fujian Center of Excellence for Food Biotechnology, Fuzhou University, Fuzhou, China
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26
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Zhang C, Li J, Chen L, Shi X, Chen B, Lv X, Ni L. Effects of alkali, enzymes, and ultrasound on monosodium glutamate byproduct for a sustainable production of Bacillus subtilis. Food Chem 2021; 360:129967. [PMID: 33984562 DOI: 10.1016/j.foodchem.2021.129967] [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: 12/04/2020] [Revised: 04/22/2021] [Accepted: 04/24/2021] [Indexed: 11/27/2022]
Abstract
Due to the hindrance of flocculated polymers and bacterial cell wall, the production of Bacillus subtilis using monosodium glutamate byproduct (MSGB) was low. With the assistance of scanning electron microscope images, effects of alkali, lysozyme, papain, ultrasound, and their combinations on MSGB were evaluated using the results of soluble protein, carbohydrate, monosaccharides and peptidoglycans. Alkali could dissolve flocculated polymers increasing 21% soluble MSGB, and thus enhanced the subsequent treatments (ultrasound, lysozyme, or papain) to increase 14-17% soluble MSGB. As ultrasound mainly released intercellular components (mannose, and glucose) while lysozyme or papain mainly released cell wall components (peptidoglycans), the combination of alkali, ultrasound, and enzymes led to a highest soluble MSGB (78%), yielding a maximal B. subtilis production of 6.6 × 109 colony-forming units mL-1. This yield was about 33 times that of using untreated MSGB, and the key to improve B. subtilis production was the release of carbohydrate.
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Affiliation(s)
- Chen Zhang
- Institute of Food Science and Technology, College of Biological Science and Engineering, Fuzhou University, 350108 Fuzhou, China; Fujian Center of Excellence for Food Biotechnology, 350108 Fuzhou, China
| | - Jingjing Li
- Institute of Food Science and Technology, College of Biological Science and Engineering, Fuzhou University, 350108 Fuzhou, China
| | - Li Chen
- Institute of Food Science and Technology, College of Biological Science and Engineering, Fuzhou University, 350108 Fuzhou, China; Fujian Center of Excellence for Food Biotechnology, 350108 Fuzhou, China
| | - Xiangzhu Shi
- Fujian Xinminke Biotechnology Development Company, 350018 Fuzhou, China
| | - Bingdian Chen
- Institute of Animal Husbandry and Veterinary Medicine, FAAS, 350018 Fuzhou, China
| | - Xucong Lv
- Institute of Food Science and Technology, College of Biological Science and Engineering, Fuzhou University, 350108 Fuzhou, China; Fujian Center of Excellence for Food Biotechnology, 350108 Fuzhou, China
| | - Li Ni
- Institute of Food Science and Technology, College of Biological Science and Engineering, Fuzhou University, 350108 Fuzhou, China; Fujian Center of Excellence for Food Biotechnology, 350108 Fuzhou, China
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Zheng S, Zhang G, Wang H, Long Z, Wei T, Li Q. Progress in ultrasound-assisted extraction of the value-added products from microorganisms. World J Microbiol Biotechnol 2021; 37:71. [PMID: 33763773 DOI: 10.1007/s11274-021-03037-y] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/23/2020] [Accepted: 03/09/2021] [Indexed: 12/17/2022]
Abstract
Extracting value-added products from microorganisms is an important research focus for the future. Among the many extraction methods, ultrasound-assisted extraction (UAE) has attracted more attention owing to its advantages in reducing working time, increasing yield, and improving the quality of the extract. This review summarizes the use of UAE value-added products from microorganisms, with the main extracted substances are pigments, lipids, polysaccharides, and proteins. In addition, this work also summarizes the mechanism of UAE and highlights the factors that affect UAE operation, such as ultrasonic power intensity or power density, operation mode, and energy consumption, which need to be considered. All extraction products from microorganisms showed that UAE can effectively improve the extraction yields of value-added products. It also highlights the existing problems of the technology and possible future prospects. In general, the UAE of value-added substances from microorganisms is feasible and has the potential for development.
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Affiliation(s)
- Sijia Zheng
- School of Environment and Natural Resources, Renmin University of China, Beijing, 100872, China
| | - Guangming Zhang
- Research Center for Eco-Environmental Sciences, Chinese Academy of Sciences, Beijing, 100085, China. .,School of Energy and Environmental Engineering, Hebei University of Technology, Tianjin, 300401, China.
| | - HongJie Wang
- Institute of Ecology and Environmental Governance, Hebei University, Baoding, 071002, China.
| | - Zeqing Long
- School of Environment and Natural Resources, Renmin University of China, Beijing, 100872, China
| | - Ting Wei
- School of Environment and Natural Resources, Renmin University of China, Beijing, 100872, China
| | - Qiangang Li
- School of Environment and Natural Resources, Renmin University of China, Beijing, 100872, China
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28
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Mechanical Cell Disruption Technologies for the Extraction of Dyes and Pigments from Microorganisms: A Review. FERMENTATION-BASEL 2021. [DOI: 10.3390/fermentation7010036] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/03/2023]
Abstract
The production of pigments using single cell microorganisms is gaining traction as a sustainable alternative to conventional syntheses, which rely, in no negligible proportions, on petrochemicals. In addition to depending on petroleum, these syntheses involved the use of toxic organic solvents, which may be inadequately disposed of across a range of industries, thus compounding the deleterious effects of fossil fuel exploitation. Literature suggests that notable research efforts in the area of sustainable pigment production using single cell microorganisms are focused on the production of pigments coveted for their interesting qualities, which transcend their mere capacity to dye various fabrics both natural and synthetic. As interest in sustainable pigment biosynthesis grows, the need to devise effective and efficient cell disruption processes becomes more pressing given that the viability of pigment biosynthesis is not only dependent on microorganisms’ yield in terms of production, but also on researchers’ ability to recover them. This review chiefly reports findings as to mechanical cell disruption methods, used individually or in various combinations, and their aptitude to recover biosynthetic pigments.
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30
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Borges MS, Biz AP, Bertolo AP, Bagatini L, Rigo E, Cavalheiro D. Enriched cereal bars with wine fermentation biomass. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021; 101:542-547. [PMID: 32662091 DOI: 10.1002/jsfa.10664] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/07/2020] [Revised: 06/09/2020] [Accepted: 07/13/2020] [Indexed: 06/11/2023]
Abstract
BACKGROUND Cereal bars are a sweet-tasting, nutritious, and enjoyable source of vitamins, minerals, and fiber. Ingredients can be added to the formulation to improve certain characteristics, such as protein content. Some of these ingredients are derived from yeast from fermentation processes. This study aimed to add value to the residue resulting from the wine fermentation process (wine lees) by applying it in the formulation of cereal bars. RESULTS Three formulations of cereal bars with different concentrations of autolyzed yeast biomass were developed. The effect of the addition of biomass was investigated by chemical and sensorial analysis. The cereal bar with the highest concentration of autolyzed biomass (5%) showed the highest protein content (73.4 g kg-1 ). The findings regarding acceptance obtained by sensory analysis showed that the samples with 2.5% and 5% autolyzed biomass pleased consumers. CONCLUSIONS Formulations of autolyzed biomass-based cereal bars have increased protein content as the autolyzed biomass concentration has increased. Moreover, the acceptance of the cereal bars with autolyzed biomass in concentrations of 2.5% and 5% was satisfactory. The use of wine lees in food products is therefore a possible way of adding value to this residue, including, for example, a significant increase in protein. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Marana Sandini Borges
- Department of Food Engineering and Chemical Engineering, Santa Catarina State University, Pinhalzinho, Brazil
| | - Ana Paula Biz
- Department of Food Engineering and Chemical Engineering, Santa Catarina State University, Pinhalzinho, Brazil
| | - Angélica Patrícia Bertolo
- Department of Food Engineering and Chemical Engineering, Santa Catarina State University, Pinhalzinho, Brazil
| | - Luciola Bagatini
- Department of Food Engineering and Chemical Engineering, Santa Catarina State University, Pinhalzinho, Brazil
| | - Elisandra Rigo
- Department of Food Engineering and Chemical Engineering, Santa Catarina State University, Pinhalzinho, Brazil
| | - Darlene Cavalheiro
- Department of Food Engineering and Chemical Engineering, Santa Catarina State University, Pinhalzinho, Brazil
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Current Pretreatment/Cell Disruption and Extraction Methods Used to Improve Intracellular Lipid Recovery from Oleaginous Yeasts. Microorganisms 2021; 9:microorganisms9020251. [PMID: 33513696 PMCID: PMC7910848 DOI: 10.3390/microorganisms9020251] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/30/2020] [Revised: 11/23/2020] [Accepted: 12/10/2020] [Indexed: 12/18/2022] Open
Abstract
The production of lipids from oleaginous yeasts involves several stages starting from cultivation and lipid accumulation, biomass harvesting and finally lipids extraction. However, the complex and relatively resistant cell wall of yeasts limits the full recovery of intracellular lipids and usually solvent extraction is not sufficient to effectively extract the lipid bodies. A pretreatment or cell disruption method is hence a prerequisite prior to solvent extraction. In general, there are no recovery methods that are equally efficient for different species of oleaginous yeasts. Each method adopts different mechanisms to disrupt cells and extract the lipids, thus a systematic evaluation is essential before choosing a particular method. In this review, mechanical (bead mill, ultrasonication, homogenization and microwave) and nonmechanical (enzyme, acid, base digestions and osmotic shock) methods that are currently used for the disruption or permeabilization of oleaginous yeasts are discussed based on their principle, application and feasibility, including their effects on the lipid yield. The attempts of using conventional and “green” solvents to selectively extract lipids are compared. Other emerging methods such as automated pressurized liquid extraction, supercritical fluid extraction and simultaneous in situ lipid recovery using capturing agents are also reviewed to facilitate the choice of more effective lipid recovery methods.
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32
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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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Yang G, Wang R, Gao J, Niu D, Li J, Wen Q, Zeng X. The effect of moderate pulsed electric fields on autolysis of
Saccharomyces cerevisiae
and the amino acid content in autolysates. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.14659] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/12/2023]
Affiliation(s)
- Geng Yang
- School of Food Sciences and Engineering South China University of Technology Guangzhou 510641 China
- Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center) Guangzhou 510641 China
| | - Rui Wang
- School of Food Sciences and Engineering South China University of Technology Guangzhou 510641 China
- Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center) Guangzhou 510641 China
| | - Jing‐Rong Gao
- School of Food Sciences and Engineering South China University of Technology Guangzhou 510641 China
- Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center) Guangzhou 510641 China
| | - Debao Niu
- School of Food Sciences and Engineering South China University of Technology Guangzhou 510641 China
- Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center) Guangzhou 510641 China
| | - Jian Li
- School of Food Sciences and Engineering South China University of Technology Guangzhou 510641 China
- Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center) Guangzhou 510641 China
| | - Qing‐Hui Wen
- School of Food Sciences and Engineering South China University of Technology Guangzhou 510641 China
- Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center) Guangzhou 510641 China
| | - Xin‐An Zeng
- School of Food Sciences and Engineering South China University of Technology Guangzhou 510641 China
- Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center) Guangzhou 510641 China
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Bradley SA, Zhang J, Jensen MK. Deploying Microbial Synthesis for Halogenating and Diversifying Medicinal Alkaloid Scaffolds. Front Bioeng Biotechnol 2020; 8:594126. [PMID: 33195162 PMCID: PMC7644825 DOI: 10.3389/fbioe.2020.594126] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/12/2020] [Accepted: 10/02/2020] [Indexed: 11/13/2022] Open
Abstract
Plants produce some of the most potent therapeutics and have been used for thousands of years to treat human diseases. Today, many medicinal natural products are still extracted from source plants at scale as their complexity precludes total synthesis from bulk chemicals. However, extraction from plants can be an unreliable and low-yielding source for human therapeutics, making the supply chain for some of these life-saving medicines expensive and unstable. There has therefore been significant interest in refactoring these plant pathways in genetically tractable microbes, which grow more reliably and where the plant pathways can be more easily engineered to improve the titer, rate and yield of medicinal natural products. In addition, refactoring plant biosynthetic pathways in microbes also offers the possibility to explore new-to-nature chemistry more systematically, and thereby help expand the chemical space that can be probed for drugs as well as enable the study of pharmacological properties of such new-to-nature chemistry. This perspective will review the recent progress toward heterologous production of plant medicinal alkaloids in microbial systems. In particular, we focus on the refactoring of halogenated alkaloids in yeast, which has created an unprecedented opportunity for biosynthesis of previously inaccessible new-to-nature variants of the natural alkaloid scaffolds.
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Affiliation(s)
- Samuel A Bradley
- Novo Nordisk Foundation Center for Biosustainability, Technical University of Denmark, Lyngby, Denmark
| | - Jie Zhang
- Novo Nordisk Foundation Center for Biosustainability, Technical University of Denmark, Lyngby, Denmark
| | - Michael K Jensen
- Novo Nordisk Foundation Center for Biosustainability, Technical University of Denmark, Lyngby, Denmark
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Berto PN, Tse MLP, Ramos DÊRA, Saleh MAD, Miassi GM, Yamatogi RS, Berto DA, Trindade Neto MA. Dietary supplementation with hydrolyzed yeast and its effect on the performance, intestinal microbiota, and immune response of weaned piglets. AN ACAD BRAS CIENC 2020; 92:e20180969. [PMID: 32756838 DOI: 10.1590/0001-3765202020180969] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/14/2018] [Accepted: 02/26/2019] [Indexed: 11/21/2022] Open
Abstract
The objective of this study was to evaluate the effects of autolyzed yeast on performance, cecal microbiota, and leukogram of weaned piglets. A total of 96 piglets of commercial line weaned at 21-day-old were used. The experimental design was a randomized block design with four treatments (diets containing 0.0%, 0.3%, 0.6%, and 0.9% autolyzed yeast), eight replicates, and three animals per pen in order to evaluate daily weight gain, daily feed intake, and feed conversion in periods of 0 to 15, 0 to 26, and 0 to 36 days. Quadratic effects of autolyzed yeast inclusion were observed on the feed conversion from 0 to 15 days, on daily weight gain from 0 to 15 days, 0 to 26 days and, 0 to 36 days, indicating an autolyzed yeast optimal inclusion level between 0.4% and 0.5%. No effect from autolyzed yeast addition was observed on piglet daily feed intake, cecal microbiota, and leukogram; however, i.m. application of E. coli lipopolysaccharide reduced the values of total leukocytes and their fractions (neutrophils, eosinophils, lymphocytes, monocytes, and rods). Therefore, autolyzed yeast when provided at levels between 0.4% and 0.5% improved weaned piglets' performance.
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Affiliation(s)
- PatrÍcia N Berto
- Departamento de Zootecnia, Faculdade de Medicina Veterinária e Zootecnia, Universidade de São Paulo/USP, Av. Duque de Caxias Norte, 225, 13635-900 Pirassununga, SP, Brazil
| | - Marcos L P Tse
- Departamento de Produção Animal, Faculdade de Medicina Veterinária e Zootecnia, Universidade Estadual Paulista/UNESP, Fazenda Experimental Lageado, Rua Dr. José Barbosa de Barros, 1780, 18610-307 Botucatu, SP, Brazil
| | - DÊnis R A Ramos
- Departamento de Produção Animal, Faculdade de Medicina Veterinária e Zootecnia, Universidade Estadual Paulista/UNESP, Fazenda Experimental Lageado, Rua Dr. José Barbosa de Barros, 1780, 18610-307 Botucatu, SP, Brazil
| | - Mayra A D Saleh
- Centro de Biotecnologia e Química Fina/CBQF, Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Rua de Diogo Botelho, 1327, Código Postal 4169-005 Porto, Portugal
| | - Gabriela M Miassi
- Departamento de Produção Animal, Faculdade de Medicina Veterinária e Zootecnia, Universidade Estadual Paulista/UNESP, Fazenda Experimental Lageado, Rua Dr. José Barbosa de Barros, 1780, 18610-307 Botucatu, SP, Brazil
| | - Ricardo S Yamatogi
- Departamento de Medicina Veterinária, Universidade Federal de Viçosa, Av. Peter Henry Rolfs, s/n, 36570-900 Viçosa, MG, Brazil
| | - Dirlei A Berto
- Departamento de Produção Animal, Faculdade de Medicina Veterinária e Zootecnia, Universidade Estadual Paulista/UNESP, Fazenda Experimental Lageado, Rua Dr. José Barbosa de Barros, 1780, 18610-307 Botucatu, SP, Brazil
| | - Messias A Trindade Neto
- Departamento de Zootecnia, Faculdade de Medicina Veterinária e Zootecnia, Universidade de São Paulo/USP, Av. Duque de Caxias Norte, 225, 13635-900 Pirassununga, SP, Brazil
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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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Martínez JM, Schottroff F, Haas K, Fauster T, Sajfrtová M, Álvarez I, Raso J, Jaeger H. Evaluation of pulsed electric fields technology for the improvement of subsequent carotenoid extraction from dried Rhodotorula glutinis yeast. Food Chem 2020; 323:126824. [PMID: 32334308 DOI: 10.1016/j.foodchem.2020.126824] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/22/2019] [Revised: 04/09/2020] [Accepted: 04/13/2020] [Indexed: 11/20/2022]
Abstract
This research aims to evaluate whether the electroporation of Rhodotorula glutinis fresh biomass improved the subsequent extraction of carotenoids from dry biomass using supercritical CO2 and traditional solvent extraction. Supercritical CO2 extraction yields were low after all treatments assayed. Similarly, solvent extraction of carotenoids from untreated or PEF treated cells that were immediately freeze-dried after the pre-treatment was neither effective (extraction yield < 20% total content). Conversely, PEF-treatment and subsequent intermediate incubation in aqueous buffer for 24 h, followed by freeze-drying and extraction, led to a large improvement with the three solvents assayed (acetone, hexane, ethanol). Ethanol was the most efficient, reaching an extraction yield of 80% of total carotenoid, which represents a recovery of 267 µg/gdw. Torularhodin esters constituted the main carotenoid found in the extracts. This is of great interest, as ethanol is eco-friendly solvent and potential applications of torularhodin range from food to medical purposes.
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Affiliation(s)
- J M Martínez
- Food Technology, University of Zaragoza, Spain; Institute of Food Technology, University of Natural Resources and Life Sciences (BOKU), Vienna, Austria.
| | - F Schottroff
- Institute of Food Technology, University of Natural Resources and Life Sciences (BOKU), Vienna, Austria
| | - K Haas
- Institute of Food Technology, University of Natural Resources and Life Sciences (BOKU), Vienna, Austria
| | - T Fauster
- Institute of Food Technology, University of Natural Resources and Life Sciences (BOKU), Vienna, Austria
| | - M Sajfrtová
- Institute of Chemical Process Fundamentals of the CAS, v.v.i., Prague, Czech Republic
| | - I Álvarez
- Food Technology, University of Zaragoza, Spain
| | - J Raso
- Food Technology, University of Zaragoza, Spain
| | - H Jaeger
- Institute of Food Technology, University of Natural Resources and Life Sciences (BOKU), Vienna, Austria
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Harith ZT, de Andrade Lima M, Charalampopoulos D, Chatzifragkou A. Optimised Production and Extraction of Astaxanthin from the Yeast Xanthophyllomyces dendrorhous. Microorganisms 2020; 8:E430. [PMID: 32204306 PMCID: PMC7143781 DOI: 10.3390/microorganisms8030430] [Citation(s) in RCA: 22] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/28/2020] [Revised: 03/14/2020] [Accepted: 03/17/2020] [Indexed: 02/06/2023] Open
Abstract
Currently, astaxanthin demand is fulfilled by chemical synthesis using petroleum-based feedstocks. As such, alternative pathways of natural astaxanthin production attracts much research interest. This study aimed at optimising bioreactor operation parameters for astaxanthin production and evaluating strategies for its subsequent extraction. The effect of pH and agitation was evident, as a significant reduction in both biomass and astaxanthin production was observed when the culture pH was not controlled and a low agitation speed was applied. At controlled pH conditions and a high agitation speed, a significant increase in biomass (16.4 g/L) and astaxanthin production (3.6 mg/L) was obtained. Enzymatic yeast cell lysis using two commercial enzymes (Accellerase 1500 and Glucanex) was optimised using the central composite design of experiment (DoE). Accellerase 1500 led to mild cell disruption and only 9% (w/w) astaxanthin extraction. However, Glucanex treatment resulted in complete astaxanthin extractability, compared to standard extraction method (DMSO/acetone). When supercritical CO2 was employed as an extraction solvent in Accellerase-pre-treated Xanthophyllomyces dendrorhous cells, astaxanthin extraction increased 2.5-fold. Overall, the study showed that extraction conditions can be tailored towards targeted pigments present in complex mixtures, such as in microbial cells.
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Affiliation(s)
- Zuharlida Tuan Harith
- Faculty of Agro Based Industry, Universiti Malaysia Kelantan Jeli Campus, Jeli 17600, Kelantan, Malaysia;
- Department of Food and Nutritional Sciences, University of Reading, Whiteknights, P.O. Box 226, Reading RG6 6AP, UK; (M.d.A.L.); (D.C.)
| | - Micael de Andrade Lima
- Department of Food and Nutritional Sciences, University of Reading, Whiteknights, P.O. Box 226, Reading RG6 6AP, UK; (M.d.A.L.); (D.C.)
- Institute of Biological, Environmental and Rural Sciences (IBERS), Aberystwyth University, Gogerddan, Aberystwyth SY23 3EB, UK
| | - Dimitris Charalampopoulos
- Department of Food and Nutritional Sciences, University of Reading, Whiteknights, P.O. Box 226, Reading RG6 6AP, UK; (M.d.A.L.); (D.C.)
| | - Afroditi Chatzifragkou
- Department of Food and Nutritional Sciences, University of Reading, Whiteknights, P.O. Box 226, Reading RG6 6AP, UK; (M.d.A.L.); (D.C.)
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Martínez JM, Delso C, Aguilar DE, Álvarez I, Raso J. Organic-solvent-free extraction of carotenoids from yeast Rhodotorula glutinis by application of ultrasound under pressure. ULTRASONICS SONOCHEMISTRY 2020; 61:104833. [PMID: 31669840 DOI: 10.1016/j.ultsonch.2019.104833] [Citation(s) in RCA: 24] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/06/2019] [Revised: 09/10/2019] [Accepted: 10/17/2019] [Indexed: 05/09/2023]
Abstract
The extraction of Rhodotorula glutinis carotenoids by ultrasound under pressure (manosonication) in an aqueous medium has been demonstrated. The influence of treatment time, pressure, and ultrasound amplitude on R. glutinis inactivation and on the extraction of carotenoids was evaluated, and the obtained data were described mathematically. The extraction yields were lineal functions of those three parameters, whereas inactivation responded to a more complex equation. Under optimum treatment conditions, 82% of carotenoid content was recovered. Extraction of carotenoids in an aqueous medium was attributed to the capacity of ultrasound for cell disruption and emulsification. Cavitation caused the rupture of cell envelopes and the subsequent formation of small droplets of carotenoids surrounded by the phospholipids of the cytoplasmic membrane that would stabilize the emulsion. Analysis of the dispersed particle size of the extracts demonstrated that a fine, homogeneous emulsion was formed after treatment (average size: 230 nm; polydispersity <0.22). This research describes an innovative green process for extracting carotenoids from fresh biomass of R. glutinis in which only two unit operations are required: ultrasonic treatment, followed by a centrifugation step to discard cell debris. The extract obtained thanks to this procedure is rich in carotenoids (25 mg/L) and could be directly incorporated as a pigment in foods, beverages, and diet supplements; it can also be utilized as an ingredient in drugs or cosmetics.
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Affiliation(s)
- Juan M Martínez
- Food Technology, Facultad de Veterinaria, Instituto Agroalimentario de Aragón-IA2, (Universidad de Zaragoza-CITA), Zaragoza, Spain
| | - Carlota Delso
- Food Technology, Facultad de Veterinaria, Instituto Agroalimentario de Aragón-IA2, (Universidad de Zaragoza-CITA), Zaragoza, Spain
| | - Diederich E Aguilar
- Food Technology, Facultad de Veterinaria, Instituto Agroalimentario de Aragón-IA2, (Universidad de Zaragoza-CITA), Zaragoza, Spain
| | - Ignacio Álvarez
- Food Technology, Facultad de Veterinaria, Instituto Agroalimentario de Aragón-IA2, (Universidad de Zaragoza-CITA), Zaragoza, Spain
| | - Javier Raso
- Food Technology, Facultad de Veterinaria, Instituto Agroalimentario de Aragón-IA2, (Universidad de Zaragoza-CITA), Zaragoza, Spain.
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Imatoukene N, Koubaa M, Perdrix E, Benali M, Vorobiev E. Combination of cell disruption technologies for lipid recovery from dry and wet biomass of Yarrowia lipolytica and using green solvents. Process Biochem 2020. [DOI: 10.1016/j.procbio.2019.11.011] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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Martínez JM, Delso C, Álvarez I, Raso J. Pulsed electric field-assisted extraction of valuable compounds from microorganisms. Compr Rev Food Sci Food Saf 2020; 19:530-552. [PMID: 33325176 DOI: 10.1111/1541-4337.12512] [Citation(s) in RCA: 56] [Impact Index Per Article: 14.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/09/2019] [Revised: 10/15/2019] [Accepted: 11/08/2019] [Indexed: 01/24/2023]
Abstract
Microorganisms (bacteria, yeast, and microalgae) are a promising resource for products of high value such as nutrients, pigments, and enzymes. The majority of these compounds of interest remain inside the cell, thus making it necessary to extract and purify them before use. This review presents the challenges and opportunities in the production of these compounds, the microbial structure and the location of target compounds in the cells, the different procedures proposed for improving extraction of these compounds, and pulsed electric field (PEF)-assisted extraction as alternative to these procedures. PEF is a nonthermal technology that produces a precise action on the cytoplasmic membrane improving the selective release of intracellular compounds while avoiding undesirable consequences of heating on the characteristics and purity of the extracts. PEF pretreatment with low energetic requirements allows for high extraction yields. However, PEF parameters should be tailored to each microbial cell, according to their structure, size, and other factors affecting efficiency. Furthermore, the recent discovery of the triggering effect of enzymatic activity during cell incubation after electroporation opens up the possibility of new implementations of PEF for the recovery of compounds that are bounded or assembled in structures. Similarly, PEF parameters and suspension storage conditions need to be optimized to reach the desired effect. PEF can be applied in continuous flow and is adaptable to industrial equipment, making it feasible for scale-up to large processing capacities.
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Affiliation(s)
- Juan M Martínez
- Food Technology, Facultad de Veterinaria, Instituto Agroalimentario de Aragón-IA2, Universidad de Zaragoza-CITA, Zaragoza, Spain
| | - Carlota Delso
- Food Technology, Facultad de Veterinaria, Instituto Agroalimentario de Aragón-IA2, Universidad de Zaragoza-CITA, Zaragoza, Spain
| | - Ignacio Álvarez
- Food Technology, Facultad de Veterinaria, Instituto Agroalimentario de Aragón-IA2, Universidad de Zaragoza-CITA, Zaragoza, Spain
| | - Javier Raso
- Food Technology, Facultad de Veterinaria, Instituto Agroalimentario de Aragón-IA2, Universidad de Zaragoza-CITA, Zaragoza, Spain
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43
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Current status of emerging food processing technologies in Latin America: Novel non-thermal processing. INNOV FOOD SCI EMERG 2019. [DOI: 10.1016/j.ifset.2019.102233] [Citation(s) in RCA: 58] [Impact Index Per Article: 11.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
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Sánta-Bell E, Molnár Z, Varga A, Nagy F, Hornyánszky G, Paizs C, Balogh-Weiser D, Poppe L. "Fishing and Hunting"-Selective Immobilization of a Recombinant Phenylalanine Ammonia-Lyase from Fermentation Media. Molecules 2019; 24:E4146. [PMID: 31731791 PMCID: PMC6891789 DOI: 10.3390/molecules24224146] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/27/2019] [Revised: 11/12/2019] [Accepted: 11/13/2019] [Indexed: 02/07/2023] Open
Abstract
This article overviews the numerous immobilization methods available for various biocatalysts such as whole-cells, cell fragments, lysates or enzymes which do not require preliminary enzyme purification and introduces an advanced approach avoiding the costly and time consuming downstream processes required by immobilization of purified enzyme-based biocatalysts (such as enzyme purification by chromatographic methods and dialysis). Our approach is based on silica shell coated magnetic nanoparticles as solid carriers decorated with mixed functions having either coordinative binding ability (a metal ion complexed by a chelator anchored to the surface) or covalent bond-forming ability (an epoxide attached to the surface via a proper linker) enabling a single operation enrichment and immobilization of a recombinant phenylalanine ammonia-lyase from parsley fused to a polyhistidine affinity tag.
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Affiliation(s)
- Evelin Sánta-Bell
- Department of Organic Chemistry and Technology, Budapest University of Technology and Economics, 1111 Budapest, Hungary; (E.S.-B.); (Z.M.); (F.N.); (G.H.)
| | - Zsófia Molnár
- Department of Organic Chemistry and Technology, Budapest University of Technology and Economics, 1111 Budapest, Hungary; (E.S.-B.); (Z.M.); (F.N.); (G.H.)
- Fermentia Microbiological Ltd., 1405 Budapest, Hungary
- Institute of Enzymology, Research Center for Natural Sciences, Hungarian Academy of Science, 1117 Budapest, Hungary
| | - Andrea Varga
- Biocatalysis and Biotransformation Research Centre, Faculty of Chemistry and Chemical Engineering, Babeş-Bolyai University of Cluj-Napoca, 400028 Cluj-Napoca, Romania; (A.V.); (C.P.)
| | - Flóra Nagy
- Department of Organic Chemistry and Technology, Budapest University of Technology and Economics, 1111 Budapest, Hungary; (E.S.-B.); (Z.M.); (F.N.); (G.H.)
| | - Gábor Hornyánszky
- Department of Organic Chemistry and Technology, Budapest University of Technology and Economics, 1111 Budapest, Hungary; (E.S.-B.); (Z.M.); (F.N.); (G.H.)
- SynBiocat Ltd., 1172 Budapest, Hungary
| | - Csaba Paizs
- Biocatalysis and Biotransformation Research Centre, Faculty of Chemistry and Chemical Engineering, Babeş-Bolyai University of Cluj-Napoca, 400028 Cluj-Napoca, Romania; (A.V.); (C.P.)
| | - Diána Balogh-Weiser
- Department of Organic Chemistry and Technology, Budapest University of Technology and Economics, 1111 Budapest, Hungary; (E.S.-B.); (Z.M.); (F.N.); (G.H.)
- SynBiocat Ltd., 1172 Budapest, Hungary
- Department of Physical Chemistry and Materials Science, Budapest University of Technology and Economics, 1111 Budapest, Hungary
| | - László Poppe
- Department of Organic Chemistry and Technology, Budapest University of Technology and Economics, 1111 Budapest, Hungary; (E.S.-B.); (Z.M.); (F.N.); (G.H.)
- Biocatalysis and Biotransformation Research Centre, Faculty of Chemistry and Chemical Engineering, Babeş-Bolyai University of Cluj-Napoca, 400028 Cluj-Napoca, Romania; (A.V.); (C.P.)
- SynBiocat Ltd., 1172 Budapest, Hungary
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Zupanc M, Pandur Ž, Stepišnik Perdih T, Stopar D, Petkovšek M, Dular M. Effects of cavitation on different microorganisms: The current understanding of the mechanisms taking place behind the phenomenon. A review and proposals for further research. ULTRASONICS SONOCHEMISTRY 2019; 57:147-165. [PMID: 31208610 DOI: 10.1016/j.ultsonch.2019.05.009] [Citation(s) in RCA: 38] [Impact Index Per Article: 7.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/13/2019] [Revised: 04/26/2019] [Accepted: 05/08/2019] [Indexed: 05/05/2023]
Abstract
A sudden decrease in pressure triggers the formation of vapour and gas bubbles inside a liquid medium (also called cavitation). This leads to many (key) engineering problems: material loss, noise, and vibration of hydraulic machinery. On the other hand, cavitation is a potentially useful phenomenon: the extreme conditions are increasingly used for a wide variety of applications such as surface cleaning, enhanced chemistry, and wastewater treatment (bacteria eradication and virus inactivation). Despite this significant progress, a large gap persists between the understanding of the mechanisms that contribute to the effects of cavitation and its application. Although engineers are already commercializing devices that employ cavitation, we are still not able to answer the fundamental question: What precisely are the mechanisms how bubbles can clean, disinfect, kill bacteria and enhance chemical activity? The present paper is a thorough review of the recent (from 2005 onward) work done in the fields of cavitation-assisted microorganism's destruction and aims to serve as a foundation to build on in the next years.
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Affiliation(s)
- Mojca Zupanc
- University of Ljubljana, Faculty of Mechanical Engineering, Askerceva 6, 1000 Ljubljana, Slovenia
| | - Žiga Pandur
- University of Ljubljana, Faculty of Mechanical Engineering, Askerceva 6, 1000 Ljubljana, Slovenia; University of Ljubljana, Biotechnical Faculty, Jamnikarjeva 101, 1000 Ljubljana, Slovenia
| | - Tadej Stepišnik Perdih
- University of Ljubljana, Faculty of Mechanical Engineering, Askerceva 6, 1000 Ljubljana, Slovenia
| | - David Stopar
- University of Ljubljana, Biotechnical Faculty, Jamnikarjeva 101, 1000 Ljubljana, Slovenia
| | - Martin Petkovšek
- University of Ljubljana, Faculty of Mechanical Engineering, Askerceva 6, 1000 Ljubljana, Slovenia
| | - Matevž Dular
- University of Ljubljana, Faculty of Mechanical Engineering, Askerceva 6, 1000 Ljubljana, Slovenia.
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46
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Abstract
High pressure homogenization (HPH) is an emerging technology with several possible applications in the food sector, such as nanoemulsion preparation, microbial and enzymatic inactivation, cell disruption for the extraction of intracellular components, as well as modification of food biopolymer structures to steer their functionalities. All these effects are attributable to the intense mechanical stresses, such as cavitation and shear forces, suffered by the product during the passage through the homogenization valve. The exploitation of the disruptive forces delivered during HPH was also recently proposed for winemaking applications. In this review, after a general description of HPH and its main applications in food processing, the survey is extended to the use of this technology for the production of wine and fermented beverages, particularly focusing on the effects of HPH on the inactivation of wine microorganisms and the induction of yeast autolysis. Further enological applications of HPH technology, such as its use for the production of inactive dry yeast preparations, are also discussed.
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47
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Liu C, Cheng Y, Du C, Lv T, Guo Y, Han M, Pi F, Zhang W, Qian H. Study on the wall-breaking method of carotenoids producing yeastSporidiobolus pararoseusand the antioxidant effect of four carotenoids on SK-HEP-1 cells. Prep Biochem Biotechnol 2019; 49:767-774. [DOI: 10.1080/10826068.2019.1608448] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
Affiliation(s)
- Chang Liu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
- Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Wuxi, China
| | - Yuliang Cheng
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
- Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Wuxi, China
| | - Chao Du
- School of Food Engineering, Ludong University, Yantai, China
| | - Tianqi Lv
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
- Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Wuxi, China
| | - Yahui Guo
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
- Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Wuxi, China
| | - Mei Han
- School of Biotechnology, Jiangnan University, Wuxi, China
| | - Fuwei Pi
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
- Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Wuxi, China
| | - Weiguo Zhang
- School of Biotechnology, Jiangnan University, Wuxi, China
| | - He Qian
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
- Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Wuxi, China
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48
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Large scale microbial cell disruption using hydrodynamic cavitation: Energy saving options. Biochem Eng J 2019. [DOI: 10.1016/j.bej.2018.12.010] [Citation(s) in RCA: 27] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/24/2023]
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49
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Sintra TE, Vilas M, Martins M, Ventura SPM, Lobo Ferreira AIMC, Santos LMNBF, Gonçalves FJM, Tojo E, Coutinho JAP. Synthesis and Characterization of Surface-Active Ionic Liquids Used in the Disruption of Escherichia Coli
Cells. Chemphyschem 2019; 20:727-735. [DOI: 10.1002/cphc.201801127] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/05/2018] [Revised: 01/19/2019] [Indexed: 11/06/2022]
Affiliation(s)
- Tânia E. Sintra
- Department of Chemistry CICECO - Aveiro Institute of Materials; University of Aveiro Campus Universitário de Santiago; 3810-193 Aveiro Portugal
| | - Miguel Vilas
- Department of Organic Chemistry Faculty of Chemistry; University of Vigo Marcosende, As Lagoas; 36310 Vigo Spain
| | - Margarida Martins
- Department of Chemistry CICECO - Aveiro Institute of Materials; University of Aveiro Campus Universitário de Santiago; 3810-193 Aveiro Portugal
| | - Sónia P. M. Ventura
- Department of Chemistry CICECO - Aveiro Institute of Materials; University of Aveiro Campus Universitário de Santiago; 3810-193 Aveiro Portugal
| | - Ana I. M. C. Lobo Ferreira
- Department of Chemistry and Biochemistry CIQUP, Faculty of Sciences; University of Porto Rua do Campo Alegre 1021/1055; 4169-007 Porto Portugal
| | - Luís M. N. B. F. Santos
- Department of Chemistry and Biochemistry CIQUP, Faculty of Sciences; University of Porto Rua do Campo Alegre 1021/1055; 4169-007 Porto Portugal
| | - Fernando J. M. Gonçalves
- Department of Biology CESAM; University of Aveiro Campus Universitário de Santiago; 3810-193 Aveiro Portugal
| | - Emília Tojo
- Department of Organic Chemistry Faculty of Chemistry; University of Vigo Marcosende, As Lagoas; 36310 Vigo Spain
| | - João A. P. Coutinho
- Department of Chemistry CICECO - Aveiro Institute of Materials; University of Aveiro Campus Universitário de Santiago; 3810-193 Aveiro Portugal
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Yeast extract production using spent yeast from beer manufacture: influence of industrially applicable disruption methods on selected substance groups with biotechnological relevance. Eur Food Res Technol 2019. [DOI: 10.1007/s00217-019-03237-9] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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