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Yang F, Shang S, Qi M, Xiang Y, Wang L, Wang X, Lin T, Hao D, Chen J, Liu J, Wu Q. Yeast glucan particles: An express train for oral targeted drug delivery systems. Int J Biol Macromol 2023; 253:127131. [PMID: 37776921 DOI: 10.1016/j.ijbiomac.2023.127131] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/27/2023] [Revised: 09/17/2023] [Accepted: 09/27/2023] [Indexed: 10/02/2023]
Abstract
As an emerging drug delivery vehicle, yeast glucan particles (YGPs) derived from yeast cells could be specifically taken up by macrophages. Therefore, these vehicles could rely on the recruitment of macrophages at the site of inflammation and tumors to enable targeted imaging and drug delivery. This review summarizes recent advances in the application of YGPs in oral targeted delivery systems, covering the basic structure of yeast cells, methods for pre-preparation, drug encapsulation and characterization. The mechanism and validation of the target recognition interaction of YGPs with macrophages are highlighted, and some inspiring cases are presented to show that yeast cells have promising applications. The future chances and difficulties that YGPs will confront are also emphasized throughout this essay. YGPs are not only the "armor" but also the "compass" of drugs in the process of targeted drug transport. This system is expected to provide a new idea about the oral targeted delivery of anti-inflammatory and anti-tumor drugs, and furthermore offer an effective delivery strategy for targeted therapy of other macrophage-related diseases.
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Affiliation(s)
- Fan Yang
- School of Chinese Materia Medica, Beijing University of Chinese Medicine, Beijing 102488, China
| | - Shang Shang
- School of Chinese Materia Medica, Beijing University of Chinese Medicine, Beijing 102488, China
| | - Mengfei Qi
- School of Chinese Materia Medica, Beijing University of Chinese Medicine, Beijing 102488, China
| | - Yajinjing Xiang
- School of Chinese Materia Medica, Beijing University of Chinese Medicine, Beijing 102488, China
| | - Lingmin Wang
- School of Chinese Materia Medica, Beijing University of Chinese Medicine, Beijing 102488, China
| | - Xinyi Wang
- School of Chinese Materia Medica, Beijing University of Chinese Medicine, Beijing 102488, China
| | - Tao Lin
- School of Chinese Materia Medica, Beijing University of Chinese Medicine, Beijing 102488, China
| | - Doudou Hao
- School of Chinese Materia Medica, Beijing University of Chinese Medicine, Beijing 102488, China
| | - Jiajia Chen
- School of Chinese Materia Medica, Beijing University of Chinese Medicine, Beijing 102488, China
| | - Jia Liu
- School of Chinese Materia Medica, Beijing University of Chinese Medicine, Beijing 102488, China.
| | - Qing Wu
- School of Chinese Materia Medica, Beijing University of Chinese Medicine, Beijing 102488, China.
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2
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Psarianos M, Ojha S, Schlüter OK. Evaluating an emerging technology-based biorefinery for edible house crickets. Front Nutr 2023; 10:1185612. [PMID: 37533573 PMCID: PMC10390837 DOI: 10.3389/fnut.2023.1185612] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/13/2023] [Accepted: 06/12/2023] [Indexed: 08/04/2023] Open
Abstract
Introduction Edible insects, specifically house crickets, are expected to play an important role in the future food systems due to their rich nutritional profile, low environmental impact and growing consumer acceptance as food. Their content of proteins, lipids, chitin and phenolics offer great potential for the valorization of their biomass into nutritional end products and fractions. Furthermore, emerging food processing technologies and green solvents are relevant for improving the valorization process. Materials and methods High pressure (HP) and ultrasound (US) processing were implemented in an insect biorefinery system, where a hexane/methanol/water solvent was used to separate fat, phenolics and a solid fraction containing proteins and chitin. Subsequently, a deep eutectic solvent of betaine and urea (B/U) was used to for protein and chitin isolation. Results A maximum of 15% of fat was isolated, with no positive effect from the US or HP treatments. The US treatment enhanced the phenolic extraction yield by 38.69%, while HP negatively affected the antioxidant capacity. B/U was efficient in separating proteins and chitin, resulting in a protein concentrate with a protein content ≥80% and a chitinous fraction with a chitin content ≥70%. Conclusion House cricket biomass can be refined into valuable fractions with a quick and simple method, making the process industrially relevant.
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Affiliation(s)
- Marios Psarianos
- Horticultural Engineering, Leibniz Institute for Agricultural Engineering and Bioeconomy (ATB), Potsdam, Germany
| | - Shikha Ojha
- Horticultural Engineering, Leibniz Institute for Agricultural Engineering and Bioeconomy (ATB), Potsdam, Germany
| | - Oliver K. Schlüter
- Horticultural Engineering, Leibniz Institute for Agricultural Engineering and Bioeconomy (ATB), Potsdam, Germany
- Department of Agricultural and Food Sciences, University of Bologna, Cesena, Italy
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3
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Sparviero S, Dicke MD, Rosch TM, Castillo T, Salgado-Lugo H, Galindo E, Peña C, Büchs J. Yeast extracts from different manufacturers and supplementation of amino acids and micro elements reveal a remarkable impact on alginate production by A. vinelandii ATCC9046. Microb Cell Fact 2023; 22:99. [PMID: 37170263 PMCID: PMC10176783 DOI: 10.1186/s12934-023-02112-3] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/23/2023] [Accepted: 05/03/2023] [Indexed: 05/13/2023] Open
Abstract
BACKGROUND In research and production, reproducibility is a key factor, to meet high quality and safety standards and maintain productivity. For microbial fermentations, complex substrates and media components are often used. The complex media components can vary in composition, depending on the lot and manufacturing process. These variations can have an immense impact on the results of biological cultivations. The aim of this work was to investigate and characterize the influence of the complex media component yeast extract on cultivations of Azotobacter vinelandii under microaerobic conditions. Under these conditions, the organism produces the biopolymer alginate. The focus of the investigation was on the respiration activity, cell growth and alginate production. RESULTS Yeast extracts from 6 different manufacturers and 2 different lots from one manufacturer were evaluated. Significant differences on respiratory activity, growth and production were observed. Concentration variations of three different yeast extracts showed that the performance of poorly performing yeast extracts can be improved by simply increasing their concentration. On the other hand, the results with well-performing yeast extracts seem to reach a saturation, when their concentration is increased. Cultivations with poorly performing yeast extract were supplemented with grouped amino acids, single amino acids and micro elements. Beneficial results were obtained with the supplementation of copper sulphate, cysteine or a combination of both. Furthermore, a correlation between the accumulated oxygen transfer and the final viscosity (as a key performance indicator), was established. CONCLUSION The choice of yeast extract is crucial for A. vinelandii cultivations, to maintain reproducibility and comparability between cultivations. The proper use of specific yeast extracts allows the cultivation results to be specifically optimised. In addition, supplements can be applied to modify and improve the properties of the alginate. The results only scratch the surface of the underlying mechanisms, as they are not providing explanations on a molecular level. However, the findings show the potential of optimising media containing yeast extract for alginate production with A. vinelandii, as well as the potential of targeted supplementation of the media.
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Affiliation(s)
- Sarah Sparviero
- Aachener Verfahrenstechnik - Chair of Biochemical Engineering, RWTH Aachen University, Bldg. NGP², Forckenbeckstr. 51, 52074, Aachen, Germany
| | - Max Daniel Dicke
- Aachener Verfahrenstechnik - Chair of Biochemical Engineering, RWTH Aachen University, Bldg. NGP², Forckenbeckstr. 51, 52074, Aachen, Germany
| | - Tobias M Rosch
- Aachener Verfahrenstechnik - Chair of Biochemical Engineering, RWTH Aachen University, Bldg. NGP², Forckenbeckstr. 51, 52074, Aachen, Germany
| | - Tania Castillo
- Departamento de Ingeniería Celular y Biocatálisis, Instituto de Biotecnología, UNAM, Universidad Nacional Autónoma de México, Ave. Universidad 2001, Col. Chamilpa, 62210, Cuernavaca, Morelos, México
| | - Holjes Salgado-Lugo
- Departamento de Ingeniería Celular y Biocatálisis, Instituto de Biotecnología, UNAM, Universidad Nacional Autónoma de México, Ave. Universidad 2001, Col. Chamilpa, 62210, Cuernavaca, Morelos, México
- Programa Investigadoras e Investigadores por México del CONACyT, Consejo Nacional de Ciencia y Tecnología, 03940, Mexico City, México
| | - Enrique Galindo
- Departamento de Ingeniería Celular y Biocatálisis, Instituto de Biotecnología, UNAM, Universidad Nacional Autónoma de México, Ave. Universidad 2001, Col. Chamilpa, 62210, Cuernavaca, Morelos, México
| | - Carlos Peña
- Departamento de Ingeniería Celular y Biocatálisis, Instituto de Biotecnología, UNAM, Universidad Nacional Autónoma de México, Ave. Universidad 2001, Col. Chamilpa, 62210, Cuernavaca, Morelos, México
| | - Jochen Büchs
- Aachener Verfahrenstechnik - Chair of Biochemical Engineering, RWTH Aachen University, Bldg. NGP², Forckenbeckstr. 51, 52074, Aachen, Germany.
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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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Patterson R, Rogiewicz A, Kiarie EG, Slominski BA. Yeast derivatives as a source of bioactive components in animal nutrition: A brief review. Front Vet Sci 2023; 9:1067383. [PMID: 36686164 PMCID: PMC9853299 DOI: 10.3389/fvets.2022.1067383] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/11/2022] [Accepted: 11/28/2022] [Indexed: 01/09/2023] Open
Abstract
With a long history of inclusion within livestock feeding programs, yeast and their respective derivatives are well-understood from a nutritional perspective. Originally used as sources of highly digestible protein in young animal rations in order to offset the use of conventional protein sources such as soybean and fish meal, application strategies have expanded in recent years into non-nutritional uses for all animal categories. For the case of yeast derivatives, product streams coming from the downstream processing of nutritional yeast, the expansion in use cases across species groups has been driven by a greater understanding of the composition of each derivative along with deeper knowledge of mechanistic action of key functional components. From improving feed efficiency, to serving as alternatives to antibiotic growth promoters and supporting intestinal health and immunity while mitigating pathogen shedding, new use cases are driven by a recognition that yeast derivatives contain specific bioactive compounds that possess functional properties. This review will attempt to highlight key bioactive categories within industrially applicable yeast derivatives and provide context regarding identification and characterization and mechanisms of action related to efficacy within a range of experimental models.
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Affiliation(s)
- Rob Patterson
- CBS BioPlatforms Inc., Calgary, AB, Canada,*Correspondence: Rob Patterson
| | - Anna Rogiewicz
- Department of Animal Science, University of Manitoba, Winnipeg, MB, Canada
| | - Elijah G. Kiarie
- Department of Animal Biosciences, University of Guelph, Guelph, ON, Canada
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6
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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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7
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Lin B, Huang G. An important polysaccharide from fermentum. Food Chem X 2022; 15:100388. [PMID: 36211774 PMCID: PMC9532711 DOI: 10.1016/j.fochx.2022.100388] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/03/2022] [Revised: 07/03/2022] [Accepted: 07/05/2022] [Indexed: 11/21/2022] Open
Abstract
Extraction, structure and modification of polysaccharides from fermentum were summarized. Structure-activity relationship and application of polysaccharides from fermentum were reviewed. It provided a strong basis for the development and application of polysaccharides from fermentum.
Fermentum is a common unicellular fungus with many biological activities attributed to β-polysaccharides. Different in vivo and in vivo experimental studies have long proven that fermentum β-polysaccharides have antioxidant, anti-tumor, and fungal toxin adsorption properties. However, there are many uncertainties regarding the relationship between the structure and biological activity of fermentum β-polysaccharides, and a systematic summary of fermentum β-polysaccharides is still lacking. Herein, we reviewed the research progress about the extraction, structure and modification, structure–activity relationship, activity and application of fermentum β-polysaccharides, compared the extraction methods of fermentum β-polysaccharide, and paid special attention to the structure–activity relationship and application of fermentum β-polysaccharide, which provided a strong basis for the development and application of fermentum β-polysaccharide.
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8
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Ma C, Wang J, Chen X, Li X, Li P, Li K, Xiong J. Investigation on the elimination of yeasty flavour in yeast extract by mixed culture of lactic acid bacteria and yeast. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15463] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Chunlei Ma
- Key Laboratory of Fermentation Engineering (Ministry of Education) Hubei Provincial Key Laboratory of Industrial Microbiology College of Bioengineering and Food Hubei University of Technology Wuhan 430068 P.R. China
| | - Jiwei Wang
- Key Laboratory of Fermentation Engineering (Ministry of Education) Hubei Provincial Key Laboratory of Industrial Microbiology College of Bioengineering and Food Hubei University of Technology Wuhan 430068 P.R. China
| | - Xiong Chen
- Key Laboratory of Fermentation Engineering (Ministry of Education) Hubei Provincial Key Laboratory of Industrial Microbiology College of Bioengineering and Food Hubei University of Technology Wuhan 430068 P.R. China
| | - Xin Li
- Key Laboratory of Fermentation Engineering (Ministry of Education) Hubei Provincial Key Laboratory of Industrial Microbiology College of Bioengineering and Food Hubei University of Technology Wuhan 430068 P.R. China
| | - Pei Li
- Angel Yeast Co., Ltd Yichang 443000 China
| | - Ku Li
- Angel Yeast Co., Ltd Yichang 443000 China
| | - Jian Xiong
- Angel Yeast Co., Ltd Yichang 443000 China
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9
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Dimopoulos G, Limnaios A, Aerakis E, Andreou V, Taoukis P. Effect of high pressure on the proteolytic activity and autolysis of yeast Saccharomyces cerevisiae. INNOV FOOD SCI EMERG 2021. [DOI: 10.1016/j.ifset.2021.102865] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
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10
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Bakhos E, Skaff W, Esvan J, Monnier A, Sieczkowski N, Lteif R, Brandam C, Salameh D. Use of FT‐NIR and XPS techniques to distinguish cell hull fractions prepared by autolysis or HPH from
Saccharomyces cerevisiae
and
Brettanomyces bruxellensis
strains. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15318] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Elena Bakhos
- Unité de Technologie et Valorisation Alimentaire Centre d'Analyses et de Recherche Université Saint‐Joseph de Beyrouth, Faculté des sciences Campus des Sciences et Technologies, Mar Roukos, Dekwaneh, B.P. 17‐5208, Mar Mikhaël Beirut 1104 2020 Lebanon
- Lallemand SAS 19 rue des Briquetiers, BP 59 Blagnac 31 702 France
- Laboratoire de Génie Chimique UMR 5503 CNRS INPT UPS Université de Toulouse 4 Allée Emile Monso Toulouse 31029 France
| | - Wadih Skaff
- Ecole Supérieure d'Ingénieurs d'Agronomie Méditerranéenne Université Saint‐Joseph de Beyrouth P.O. Box 159 Zahlé, Taanayel Lebanon
| | - Jerome Esvan
- Centre Inter‐universitaire de Recherche et d'Ingénierie des Matériaux INP‐ENSIACET CNRS Université de Toulouse 4 allée Emile Monso, BP 44362 Toulouse 31030 France
| | - Alexandre Monnier
- Ecole Supérieure d'Ingénieurs d'Agronomie Méditerranéenne Université Saint‐Joseph de Beyrouth P.O. Box 159 Zahlé, Taanayel Lebanon
| | | | - Roger Lteif
- Unité de Technologie et Valorisation Alimentaire Centre d'Analyses et de Recherche Université Saint‐Joseph de Beyrouth, Faculté des sciences Campus des Sciences et Technologies, Mar Roukos, Dekwaneh, B.P. 17‐5208, Mar Mikhaël Beirut 1104 2020 Lebanon
| | - Cedric Brandam
- Laboratoire de Génie Chimique UMR 5503 CNRS INPT UPS Université de Toulouse 4 Allée Emile Monso Toulouse 31029 France
| | - Dominique Salameh
- Unité de recherche Environnement, Génomique et Protéomique Centre d'Analyses et de Recherche Université Saint‐Joseph de Beyrouth, Faculté des sciences Campus des Sciences et Technologies, Mar Roukos, Dekwaneh, B.P. 17‐5208, Mar Mikhaël Beirut 1104 2020 Lebanon
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Liu H, Li Y, You M, Liu X. Comparison of physicochemical properties of β-glucans extracted from hull-less barley bran by different methods. Int J Biol Macromol 2021; 182:1192-1199. [PMID: 33989685 DOI: 10.1016/j.ijbiomac.2021.05.043] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/17/2021] [Revised: 05/04/2021] [Accepted: 05/05/2021] [Indexed: 11/27/2022]
Abstract
In this study, four extraction methods, including ultrasonic extraction (UE), hot water extraction (HWE), microwave extraction (ME), and microwave-assisted ultrasonic extraction (MUE) were utilized to extract β-glucan from hull-less barley bran. Extraction yields and physicochemical properties of β-glucans extracted by different methods were investigated. The MUE displayed a highest extraction yield (2.16%) within shorter extraction time. Besides, β-glucans extracted by MUE (MUE-G) had higher number-average molecular weight (Mn) (3.415 × 105), whereas β-glucans extracted by UE (UE-G) showed lower Mn (2.257 × 105) as compared to other methods. Accordingly, apparent viscosity of MUE-G was highest, while water solubility index of UE-G was highest (34.18-88.81%) at tested temperature ranges (25-95 °C). The MUE-G shower stronger foam stability and emulsifying properties and weaker foaming capability, while UE-G exhibited stronger foaming capability. The foaming capability and emulsifying properties of β-glucan products were better in neutral solutions (pH = 7) than in the acidic (pH = 4) and alkaline (pH = 9).
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Affiliation(s)
- Haibo Liu
- College of Food Science, Southwest University, Chongqing 400715, China; College of Food, XinYang Agriculture and Forestry University, XinYang 464000, China
| | - Yao Li
- College of Food Science, Southwest University, Chongqing 400715, China.
| | - Maolan You
- College of Food Science, Southwest University, Chongqing 400715, China
| | - Xiong Liu
- College of Food Science, Southwest University, Chongqing 400715, China.
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Wang Y, Yu J. Membrane separation processes for enrichment of bovine and caprine milk oligosaccharides from dairy byproducts. Compr Rev Food Sci Food Saf 2021; 20:3667-3689. [PMID: 33931948 DOI: 10.1111/1541-4337.12758] [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: 11/26/2020] [Revised: 03/07/2021] [Accepted: 03/24/2021] [Indexed: 12/18/2022]
Abstract
Breast milk is an ideal source of human milk oligosaccharides (HMOs) for isolation and purification. However, breast milk is not for sale and at most is distributed to neonatal intensive care units as donor milk. To overcome this limitation, isolating HMOs analogs including bovine milk oligosaccharides (BMOs) and caprine milk oligosaccharides (CMOs) from other sources is timely and significant. Advances in the development of equipment and analytical methods have revealed that dairy processing byproducts are good sources of BMOs and CMOs. Enrichment of these oligosaccharides from dairy byproducts, such as whey, permeate, and mother liquor, is of increasing academic and economic value. The commonly employed approach for oligosaccharides purification is chromatographic technique, but it is only used at lab scale. In the dairy industry, chromatographic methods (large-scale ion exchange, 10,000 L size) are currently routinely used for the isolation/purification of milk proteins (e.g., lactoferrin). In contrast, membrane technology has been proven to be a suitable approach for the isolation and purification of BMOs and CMOs from dairy byproducts. Therefore, this review simply introduces BMOs and CMOs in dairy processing byproducts. This review also summarizes membrane separation processes for isolating and purifying BMOs and CMOs from different dairy byproducts. Finally, the technological challenges and solutions of each processing strategy are discussed in detail.
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Affiliation(s)
- Yi Wang
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin, China
| | - Jinghua Yu
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin, China
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Chen Z, Gao H, Wu W, Chen H, Fang X, Han Y, Mu H. Effects of fermentation with different microbial species on the umami taste of Shiitake mushroom (Lentinus edodes). Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.110889] [Citation(s) in RCA: 16] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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14
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Sydney EB, Carvalho JCD, Letti LAJ, Magalhães AI, Karp SG, Martinez-Burgos WJ, Candeo EDS, Rodrigues C, Vandenberghe LPDS, Neto CJD, Torres LAZ, Medeiros ABP, Woiciechowski AL, Soccol CR. Current developments and challenges of green technologies for the valorization of liquid, solid, and gaseous wastes from sugarcane ethanol production. JOURNAL OF HAZARDOUS MATERIALS 2021; 404:124059. [PMID: 33027733 DOI: 10.1016/j.jhazmat.2020.124059] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/28/2020] [Revised: 09/04/2020] [Accepted: 09/19/2020] [Indexed: 06/11/2023]
Abstract
The sugarcane industry is one of the largest in the world and processes huge volumes of biomass, especially for ethanol and sugar production. These processes also generate several environmentally harmful solid, liquid, and gaseous wastes. Part of these wastes is reused, but with low-added value technologies, while a large unused fraction continues to impact the environment. In this review, the classic waste reuse routes are outlined, and promising green and circular technologies that can positively impact this sector are discussed. To remain competitive and reduce its environmental impact, the sugarcane industry must embrace technologies for bagasse fractionation and pyrolysis, microalgae cultivation for both CO2 recovery and vinasse treatment, CO2 chemical fixation, energy generation through the anaerobic digestion of vinasse, and genetically improved fermentation yeast strains. Considering the technological maturity, the anaerobic digestion of vinasse emerges as an important solution in the short term. However, the greatest environmental opportunity is to use the pure CO2 from fermentation. The other opportunities still require continued research to reach technological maturity. Intensifying the processes, the exploration of driving-change technologies, and the integration of wastes through biorefinery processes can lead to a more sustainable sugarcane processing industry.
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Affiliation(s)
- Eduardo Bittencourt Sydney
- Universidade Tecnológica Federal do Paraná, Câmpus Ponta Grossa, Bioprocess Engineering and Biotechnology Department, Ponta Grossa, Paraná, Brazil
| | - Julio César de Carvalho
- Federal University of Paraná, Department of Bioprocess Engineering and Biotechnology, Centro Politécnico, 81531-990 Curitiba, Paraná, Brazil
| | - Luiz Alberto Junior Letti
- Federal University of Paraná, Department of Bioprocess Engineering and Biotechnology, Centro Politécnico, 81531-990 Curitiba, Paraná, Brazil
| | - Antonio Irineudo Magalhães
- Federal University of Paraná, Department of Bioprocess Engineering and Biotechnology, Centro Politécnico, 81531-990 Curitiba, Paraná, Brazil
| | - Susan Grace Karp
- Federal University of Paraná, Department of Bioprocess Engineering and Biotechnology, Centro Politécnico, 81531-990 Curitiba, Paraná, Brazil
| | - Walter José Martinez-Burgos
- Federal University of Paraná, Department of Bioprocess Engineering and Biotechnology, Centro Politécnico, 81531-990 Curitiba, Paraná, Brazil
| | - Esteffany de Souza Candeo
- Universidade Tecnológica Federal do Paraná, Câmpus Ponta Grossa, Bioprocess Engineering and Biotechnology Department, Ponta Grossa, Paraná, Brazil
| | - Cristine Rodrigues
- Federal University of Paraná, Department of Bioprocess Engineering and Biotechnology, Centro Politécnico, 81531-990 Curitiba, Paraná, Brazil
| | - Luciana Porto de Souza Vandenberghe
- Federal University of Paraná, Department of Bioprocess Engineering and Biotechnology, Centro Politécnico, 81531-990 Curitiba, Paraná, Brazil
| | - Carlos José Dalmas Neto
- Federal University of Paraná, Department of Bioprocess Engineering and Biotechnology, Centro Politécnico, 81531-990 Curitiba, Paraná, Brazil
| | - Luis Alberto Zevallos Torres
- Universidade Tecnológica Federal do Paraná, Câmpus Ponta Grossa, Bioprocess Engineering and Biotechnology Department, Ponta Grossa, Paraná, Brazil
| | - Adriane Bianchi Pedroni Medeiros
- Federal University of Paraná, Department of Bioprocess Engineering and Biotechnology, Centro Politécnico, 81531-990 Curitiba, Paraná, Brazil
| | - Adenise Lorenci Woiciechowski
- Federal University of Paraná, Department of Bioprocess Engineering and Biotechnology, Centro Politécnico, 81531-990 Curitiba, Paraná, Brazil
| | - Carlos Ricardo Soccol
- Federal University of Paraná, Department of Bioprocess Engineering and Biotechnology, Centro Politécnico, 81531-990 Curitiba, Paraná, Brazil.
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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: 31] [Impact Index Per Article: 10.3] [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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