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Belloir C, Karolkowski A, Thomas A, Menin R, Briand L. Modulation of bitter taste receptors by yeast extracts. Food Res Int 2024; 190:114596. [PMID: 38945612 DOI: 10.1016/j.foodres.2024.114596] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/27/2024] [Revised: 05/21/2024] [Accepted: 06/01/2024] [Indexed: 07/02/2024]
Abstract
Yeast extracts (YEs) are used in foods because of their flavour properties and ability to reduce bitterness. The adenosine 5'-monophosphate (AMP) found in YEs is known to decrease the bitterness of some compounds. This study aimed to investigate the ability of YEs to inhibit bitter taste receptors (TAS2Rs) using in vitro cell-based assays. A screen of TAS2Rs activated by AMP and YEs revealed that AMP and the AMP-rich YE activated more TAS2Rs. The inhibitory effect of the AMP-rich YE on seven TAS2Rs activated by bitter agonists was studied. YE reduced TAS2R activation, increased the EC50 value and decreased the maximum amplitude, demonstrating competitive and non-competitive inhibitions. Amongst the nineteen TAS2Rs tested, seven showed 40 % or greater inhibition after treatment of AMP-rich YE. Our data provide a better understanding of the TAS2R inhibition mechanism of AMP-rich YEs and promote their use as a strategy to reduce bitterness in foods and medicines.
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Affiliation(s)
- Christine Belloir
- Centre des Sciences du Goût et de l'Alimentation, CNRS, INRAE, Institut Agro, Université de Bourgogne, F-21000 Dijon, France.
| | - Adeline Karolkowski
- Centre des Sciences du Goût et de l'Alimentation, CNRS, INRAE, Institut Agro, Université de Bourgogne, F-21000 Dijon, France.
| | | | - Rudy Menin
- Biospringer by Lesaffre, 94700 Maisons-Alfort, France.
| | - Loïc Briand
- Centre des Sciences du Goût et de l'Alimentation, CNRS, INRAE, Institut Agro, Université de Bourgogne, F-21000 Dijon, France.
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2
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Kane DL, Burke B, Diaz M, Wolf C, Fonzi WA. Lethal metabolism of Candida albicans respiratory mutants. PLoS One 2024; 19:e0300630. [PMID: 38578754 PMCID: PMC10997084 DOI: 10.1371/journal.pone.0300630] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/27/2023] [Accepted: 03/01/2024] [Indexed: 04/07/2024] Open
Abstract
The destructive impact of fungi in agriculture and animal and human health, coincident with increases in antifungal resistance, underscores the need for new and alternative drug targets to counteract these trends. Cellular metabolism relies on many intermediates with intrinsic toxicity and promiscuous enzymatic activity generates others. Fuller knowledge of these toxic entities and their generation may offer opportunities of antifungal development. From this perspective our observation of media-conditional lethal metabolism in respiratory mutants of the opportunistic fungal pathogen Candida albicans was of interest. C. albicans mutants defective in NADH:ubiquinone oxidoreductase (Complex I of the electron transport chain) exhibit normal growth in synthetic complete medium. In YPD medium, however, the mutants grow normally until early stationary phase whereupon a dramatic loss of viability occurs. Upwards of 90% of cells die over the subsequent four to six hours with a loss of membrane integrity. The extent of cell death was proportional to the amount of BactoPeptone, and to a lesser extent, the amount of yeast extract. YPD medium conditioned by growth of the mutant was toxic to wild-type cells indicating mutant metabolism established a toxic milieu in the media. Conditioned media contained a volatile component that contributed to toxicity, but only in the presence of a component of BactoPeptone. Fractionation experiments revealed purine nucleosides or bases as the synergistic component. GC-mass spectrometry analysis revealed acetal (1,1-diethoxyethane) as the active volatile. This previously unreported and lethal synergistic interaction of acetal and purines suggests a hitherto unrecognized toxic metabolism potentially exploitable in the search for antifungal targets.
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Affiliation(s)
- D. Lucas Kane
- Department of Chemistry and Medicinal Chemistry Shared Resource, Georgetown University, Washington, DC, United States of America
| | - Brendan Burke
- Department of Microbiology, Georgetown University, Washington, DC, United States of America
| | - Monica Diaz
- Department of Microbiology, Georgetown University, Washington, DC, United States of America
| | - Christian Wolf
- Department of Chemistry and Medicinal Chemistry Shared Resource, Georgetown University, Washington, DC, United States of America
| | - William A. Fonzi
- Department of Microbiology, Georgetown University, Washington, DC, United States of America
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3
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Queiroz SDS, Jofre FM, Bianchini IDA, Boaes TDS, Bordini FW, Chandel AK, Felipe MDGDA. Current advances in Candida tropicalis: Yeast overview and biotechnological applications. Biotechnol Appl Biochem 2023; 70:2069-2087. [PMID: 37694532 DOI: 10.1002/bab.2510] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/30/2023] [Accepted: 08/28/2023] [Indexed: 09/12/2023]
Abstract
Candida tropicalis is a nonconventional yeast with medical and industrial significance, belonging to the CTG clade. Recent advancements in whole-genome sequencing and genetic analysis revealed its close relation to other unconventional yeasts of biotechnological importance. C. tropicalis is known for its immense potential in synthesizing various valuable biomolecules such as ethanol, xylitol, biosurfactants, lipids, enzymes, α,ω-dicarboxylic acids, single-cell proteins, and more, making it an attractive target for biotechnological applications. This review provides an update on C. tropicalis biological characteristics and its efficiency in producing a diverse range of biomolecules with industrial significance from various feedstocks. The information presented in this review contributes to a better understanding of C. tropicalis and highlights its potential for biotechnological applications and market viability.
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Affiliation(s)
- Sarah de Souza Queiroz
- Department of Biotechnology, Engineering School of Lorena, Universidade de São Paulo, São Paulo, Brazil
| | - Fanny Machado Jofre
- Department of Biotechnology, Engineering School of Lorena, Universidade de São Paulo, São Paulo, Brazil
| | | | - Tatiane da Silva Boaes
- Department of Biotechnology, Engineering School of Lorena, Universidade de São Paulo, São Paulo, Brazil
| | - Fernanda Weber Bordini
- Department of Biotechnology, Engineering School of Lorena, Universidade de São Paulo, São Paulo, Brazil
| | - Anuj Kumar Chandel
- Department of Biotechnology, Engineering School of Lorena, Universidade de São Paulo, São Paulo, Brazil
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Boudignon E, Foulquier C, Soucaille P. Improvement of the Genome Editing Tools Based on 5FC/5FU Counter Selection in Clostridium acetobutylicum. Microorganisms 2023; 11:2696. [PMID: 38004708 PMCID: PMC10672894 DOI: 10.3390/microorganisms11112696] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/04/2023] [Revised: 10/27/2023] [Accepted: 11/02/2023] [Indexed: 11/26/2023] Open
Abstract
Several genetic tools have been developed for genome engineering in Clostridium acetobutylicum utilizing 5-fluorouracil (5FU) or 5-fluorocytosine (5FC) resistance as a selection method. In our group, a method based on the integration, by single crossing over, of a suicide plasmid (pCat-upp) followed by selection for the second crossing over using a counter-selectable marker (the upp gene and 5FU resistance) was recently developed for genome editing in C. acetobutylicum. This method allows genome modification without leaving any marker or scar in a strain of C. acetobutylicum that is ∆upp. Unfortunately, 5FU has strong mutagenic properties, inducing mutations in the strain's genome. After numerous applications of the pCat-upp/5FU system for genome modification in C. acetobutylicum, the CAB1060 mutant strain became entirely resistant to 5FU in the presence of the upp gene, resulting in failure when selecting on 5FU for the second crossing over. It was found that the potential repressor of the pyrimidine operon, PyrR, was mutated at position A115, leading to the 5FU resistance of the strain. To fix this problem, we created a corrective replicative plasmid expressing the pyrR gene, which was shown to restore the 5FU sensitivity of the strain. Furthermore, in order to avoid the occurrence of the problem observed with the CAB1060 strain, a preventive suicide plasmid, pCat-upp-pyrR*, was also developed, featuring the introduction of a synthetic codon-optimized pyrR gene, which was referred to as pyrR* with low nucleotide sequence homology to pyrR. Finally, to minimize the mutagenic effect of 5FU, we also improved the pCat-upp/5FU system by reducing the concentration of 5FU from 1 mM to 5 µM using a defined synthetic medium. The optimized system/conditions were used to successfully replace the ldh gene by the sadh-hydG operon to convert acetone into isopropanol.
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Affiliation(s)
- Eglantine Boudignon
- Toulouse Biotechnology Institute (TBI), National Institute of Applied Sciences (INSA), Université de Toulouse, 135 Avenue de Rangueil, 31077 Toulouse cedex 4, France; (E.B.); (C.F.)
- Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAe), UMR 792, 24 chemin de Borde Rouge-Auzeville, 31326 Castanet-Tolosan, France
- Centre National de la Recherche Scientifique (CNRS), UMR 5504, 16 Avenue Edouard Belin, 31055 Toulouse cedex 4, France
| | - Céline Foulquier
- Toulouse Biotechnology Institute (TBI), National Institute of Applied Sciences (INSA), Université de Toulouse, 135 Avenue de Rangueil, 31077 Toulouse cedex 4, France; (E.B.); (C.F.)
- Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAe), UMR 792, 24 chemin de Borde Rouge-Auzeville, 31326 Castanet-Tolosan, France
- Centre National de la Recherche Scientifique (CNRS), UMR 5504, 16 Avenue Edouard Belin, 31055 Toulouse cedex 4, France
| | - Philippe Soucaille
- Toulouse Biotechnology Institute (TBI), National Institute of Applied Sciences (INSA), Université de Toulouse, 135 Avenue de Rangueil, 31077 Toulouse cedex 4, France; (E.B.); (C.F.)
- Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAe), UMR 792, 24 chemin de Borde Rouge-Auzeville, 31326 Castanet-Tolosan, France
- Centre National de la Recherche Scientifique (CNRS), UMR 5504, 16 Avenue Edouard Belin, 31055 Toulouse cedex 4, France
- (BBSRC)/EPSRC Synthetic Biology Research Centre (SBRC), School of Life Sciences, The University of Nottingham, University Park, Nottingham NG7 2RD, UK
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Rodriguez LM, Camina JL, Borroni V, Pérez EE. Protein recovery from brewery solid wastes. Food Chem 2023; 407:134810. [PMID: 36565578 DOI: 10.1016/j.foodchem.2022.134810] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/08/2022] [Revised: 10/16/2022] [Accepted: 10/28/2022] [Indexed: 11/11/2022]
Abstract
Brewing produces significant amounts of solid waste during the process: spent cereals (BSG), hops and spent yeast (BSY). These residues are sustainable sources of valuable nutrients and functional compounds like proteins, polyphenols, and polysaccharides. This review describes the three solid wastes and the different extraction techniques for protein recovery. The protein obtained can be used as a new source of non-animal protein or as a functional and bioactive ingredient. Particular attention was given to methods using conventional technologies (alkaline and ethanolic extraction) and more innovative approaches (enzymes, microwaves, ultrasound, pressurized liquids and sub-critical water extraction). Although the BSG is used in some industrial applications, studies in operating conditions, cost, energy efficiency, and product performance are still required to consolidate these solid wastes as a source of non-animal protein. The application of proteins is also an important question when choosing the extraction method.
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Affiliation(s)
- Luciana M Rodriguez
- Departamento de Ingeniería Química, Universidad Nacional del Sur (UNS), Av. Alem 1253. Primer Piso - Ala C, 8000 Bahía Blanca, Argentina; Planta Piloto de Ingeniería Química - PLAPIQUI (UNS-CONICET), Camino La Carrindanga km 7, 8000 Bahía Blanca, Argentina.
| | - Julia L Camina
- Planta Piloto de Ingeniería Química - PLAPIQUI (UNS-CONICET), Camino La Carrindanga km 7, 8000 Bahía Blanca, Argentina
| | - Virginia Borroni
- Instituto de Tecnología en Polímeros y Nanotecnología - ITPN (UBA-CONICET), Facultad de Arquitectura, Diseño y Urbanismo (FADU), Universidad de Buenos Aires (UBA), Ciudad Universitaria, 1428, Buenos Aires, Argentina
| | - Ethel E Pérez
- Departamento de Ingeniería Química, Universidad Nacional del Sur (UNS), Av. Alem 1253. Primer Piso - Ala C, 8000 Bahía Blanca, Argentina; Planta Piloto de Ingeniería Química - PLAPIQUI (UNS-CONICET), Camino La Carrindanga km 7, 8000 Bahía Blanca, Argentina
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6
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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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Yeasts and Yeast-based Products in Poultry Nutrition. J APPL POULTRY RES 2023. [DOI: 10.1016/j.japr.2023.100345] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/18/2023] Open
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8
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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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9
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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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10
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Nucleobases, Nucleosides and Nucleotides Determination in Yeasts Isolated from Extreme Environments. Chromatographia 2022. [DOI: 10.1007/s10337-022-04138-y] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/17/2023]
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11
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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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12
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13
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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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Shimada Y, Ishida T, Kato Y, Uwagami H, Kato Y, Kanematsu Y, Kikuchi Y, Ohara S. Material balance and energy consumption in the factory-scale coproduction of glucan and mannan from yeast extract residue. FOOD SCIENCE AND TECHNOLOGY RESEARCH 2021. [DOI: 10.3136/fstr.27.871] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Yu Shimada
- Advanced Engineering Laboratories, Asahi Quality & Innovations, LTD
| | - Tetsuya Ishida
- Department of Corporate Strategy, Asahi Quality & Innovations, LTD
| | - Yuki Kato
- Advanced Engineering Laboratories, Asahi Quality & Innovations, LTD
| | - Hisanori Uwagami
- Advanced Engineering Laboratories, Asahi Quality & Innovations, LTD
| | - Yasuhito Kato
- Advanced Engineering Laboratories, Asahi Quality & Innovations, LTD
| | - Yuichiro Kanematsu
- Presidential Endowed Chair for “Platinum Society”, Organization for Interdisciplinary Research Project, The University of Tokyo
| | - Yasunori Kikuchi
- Presidential Endowed Chair for “Platinum Society”, Organization for Interdisciplinary Research Project, The University of Tokyo
| | - Satoshi Ohara
- Institute for Future Initiatives, the University of Tokyo
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Radosavljević M, Lević S, Belović M, Pejin J, Djukić-Vuković A, Mojović L, Nedović V. Encapsulation of Lactobacillus rhamnosus in Polyvinyl Alcohol for the production of L-(+)-Lactic Acid. Process Biochem 2021. [DOI: 10.1016/j.procbio.2020.10.006] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 02/02/2023]
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Abstract
The repurposing of by-products and the reduction of waste from food processing streams is an ever-increasing area of interest. Brewer’s spent yeast (BSY) is a prevalent by-product of the brewing industry. The spent yeast cells are removed at the end of the bulk fermentation. A small amount of it is used to start the next batch of fermentation; however, the majority of the spent yeast is discarded. This discarded yeast is high in nutrients, in particular proteins, vitamins and minerals, as well as containing functional and biologically active compounds such as polyphenols, antioxidants, β-glucans and mannoproteins. At present, BSY is mainly used in animal feed as a cheap and readily available source of protein. This review explores alternative, value-added applications for brewer’s spent yeast including nutritional ingredients, functional food additives as well as non-food applications. A major challenge in the utilization of BSY in food for human consumption is the high level of RNA. An excess of RNA in the diet can lead to an increase in uric acid in the bloodstream, potentially causing painful health conditions like gout. This issue can be overcome by RNA degradation and removal via additional treatment, namely heat treatment and enzymatic treatment. There is potential for the use of BSY ingredients in various food applications, including meat substitutes, bakery products and savory snacks.
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Raza A, Song H, Begum N, Raza J, Iftikhar M, Li P, Li K. Direct Classification of Volatile Organic Compounds in Heat-Treated Glutathione-Enriched Yeast Extract by Headspace-Gas Chromatography-Ion Mobility Spectrometry (HS-GC-IMS). FOOD ANAL METHOD 2020. [DOI: 10.1007/s12161-020-01847-8] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
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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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19
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Sequential hydrolysis of spent brewer's yeast improved its physico-chemical characteristics and antioxidant properties: A strategy to transform waste into added-value biomolecules. Process Biochem 2019. [DOI: 10.1016/j.procbio.2019.06.018] [Citation(s) in RCA: 26] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 01/17/2023]
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20
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Ribeiro VR, Fernandes IDAA, Mari IP, Stafussa AP, Rossetto R, Maciel GM, Haminiuk CWI. Bringing together Saccharomyces cerevisiae and bioactive compounds from plants: A new function for a well-known biosorbent. J Funct Foods 2019. [DOI: 10.1016/j.jff.2019.103433] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/17/2023] Open
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21
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Raza A, Begum N, Song H, Li K, Li P. Optimization of Headspace Solid-Phase Microextraction (HS-SPME) Parameters for the Analysis of Pyrazines in Yeast Extract via Gas Chromatography Mass Spectrometry (GC-MS). J Food Sci 2019; 84:2031-2041. [PMID: 31276204 DOI: 10.1111/1750-3841.14694] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/10/2018] [Revised: 05/06/2019] [Accepted: 05/15/2019] [Indexed: 02/05/2023]
Abstract
Yeast extract was analyzed through headspace solid-phase microextraction (HS-SPME) in combination with (GC-MS) for its pyrazine compounds. Four different types of SPME fibers with various polarities were selected for preoptimization. The three coated fiber 50/30 µm DVB/CAR/PDMS showed the maximum volatile extraction efficiency and was selected for further analysis. Twenty-eight volatile compounds were tentatively identified through GC-MS including eight pyrazines and were categorically characterized as major volatile compounds responsible for the flavor enhancing notes in YE. Response surface methodology encoded with face centered central composite design was employed to optimize the experimental design. Average peak area of selected pyrazines; methylpyrazine, 2,3-dimethylpyrazine, 2,6-dimethylpyrazine, 2-ethyl-5-methylpyrazine, trimethylpyrazine, 3-ethyl-2,5-dimethylpyrazine, tetramethylpyrazine, 3,5-diethyl-2-methylpyrazine, and 2,3,5-trimethyl-6-ethylpyrazine were optimized through RSM-CCD to get the best conditions for HS-SPME. The HS-SPME variables X1 (equilibrium time), X2 (extraction time), and X3 (extraction temperature) were programed into the run sheets to opt an optimistic statistical approach. Among these, the variable X2 and X3 showed the most significant results with the response variable R and could be concluded as the most tantalize variables while practicing pyrazines extraction through HS-SPME method. Resultantly, the optimization methodology was successfully applied for the extraction of pyrazines from yeast extract. PRACTICAL APPLICATION: The selection of optimal conditions to conduct a HS-SPME experiment can dramatically affect the sensitivity and accuracy of aroma extraction process. Optimizing the SPME conditions is the best way to identify the role of all the possible factors that can fluctuate the volatile profile of any sample. This type of statistical approach to optimize the HS-SPME conditions for pyrazines in yeast extract was practiced for the very first time and could be considered as a prerequisite strategy to proliferate future projects related to some novel studies in terms of pyrazines flavor perception.
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Affiliation(s)
- Ali Raza
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Laboratory of Molecular Sensory Science, Beijing Technology and Business Univ., Beijing, 100048, China
| | - Nabila Begum
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Laboratory of Molecular Sensory Science, Beijing Technology and Business Univ., Beijing, 100048, China
| | - Huanlu Song
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Laboratory of Molecular Sensory Science, Beijing Technology and Business Univ., Beijing, 100048, China
| | - Ku Li
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Laboratory of Molecular Sensory Science, Beijing Technology and Business Univ., Beijing, 100048, China.,Yeast Extract Seasoning Div, Angel Yeast Co. Ltd, Yichang, Hubei Province, China
| | - Pei Li
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Laboratory of Molecular Sensory Science, Beijing Technology and Business Univ., Beijing, 100048, China.,Yeast Extract Seasoning Div, Angel Yeast Co. Ltd, Yichang, Hubei Province, China
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22
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Radosavljević M, Pejin J, Pribić M, Kocić-Tanackov S, Romanić R, Mladenović D, Djukić-Vuković A, Mojović L. Utilization of brewing and malting by-products as carrier and raw materials in l-(+)-lactic acid production and feed application. Appl Microbiol Biotechnol 2019; 103:3001-3013. [PMID: 30778645 DOI: 10.1007/s00253-019-09683-5] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/11/2018] [Revised: 12/28/2018] [Accepted: 02/05/2019] [Indexed: 11/30/2022]
Abstract
Application of agro-industrial by-products for the production of lactic acid was studied in this paper. Brewer's spent grain (BSG), malt rootlets (MR), brewer's yeast (BY), and soy lecithin (SL) were used as raw materials in L-(+)-LA fermentation by free and immobilized Lactobacillus rhamnosus ATCC 7469. The BSG, solid remains after BSG and MR hydrolysis (BSGMRSR), and MR were evaluated as carriers for batch and repeated batch fermentations with immobilized cells. During batch fermentations with immobilized cells, high cell viability (10 to 11 log CFU/g) was achieved on all carriers. In batch fermentation with BSG as a carrier, the highest LA yield of 93.79% and volumetric productivity of 1.15 g/L/h were obtained. Furthermore, very high LA yield (95.46%), volumetric productivity (1.98 g/L/h) and L. rhamnosus viability (11.5 log CFU/g) were achieved in repeated batch fermentations with the cells immobilized on this carrier. The immobilized cells showed high survival rate (94-95%) during exposure to simulated gut condition. Based on the analysis of BSGMRSR, and BY solid remains, and on in vitro evaluation of the probiotic characteristics of immobilized cells, it was observed that they could satisfy the recommendations for high-quality feed preparation.
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Affiliation(s)
- Miloš Radosavljević
- Faculty of Technology Novi Sad, University of Novi Sad, Bulevar cara Lazara 1, Novi Sad, 21000, Serbia.
| | - Jelena Pejin
- Faculty of Technology Novi Sad, University of Novi Sad, Bulevar cara Lazara 1, Novi Sad, 21000, Serbia
| | - Milana Pribić
- Faculty of Technology Novi Sad, University of Novi Sad, Bulevar cara Lazara 1, Novi Sad, 21000, Serbia
| | - Sunčica Kocić-Tanackov
- Faculty of Technology Novi Sad, University of Novi Sad, Bulevar cara Lazara 1, Novi Sad, 21000, Serbia
| | - Ranko Romanić
- Faculty of Technology Novi Sad, University of Novi Sad, Bulevar cara Lazara 1, Novi Sad, 21000, Serbia
| | - Dragana Mladenović
- Faculty of Technology and Metallurgy, University of Belgrade, Karnegijeva 4, Belgrade, 11000, Serbia
| | - Aleksandra Djukić-Vuković
- Faculty of Technology and Metallurgy, University of Belgrade, Karnegijeva 4, Belgrade, 11000, Serbia
| | - Ljiljana Mojović
- Faculty of Technology and Metallurgy, University of Belgrade, Karnegijeva 4, Belgrade, 11000, Serbia
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23
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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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24
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Jacob FF, Hutzler M, Methner FJ. Comparison of various industrially applicable disruption methods to produce yeast extract using spent yeast from top-fermenting beer production: influence on amino acid and protein content. Eur Food Res Technol 2018. [DOI: 10.1007/s00217-018-3143-z] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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25
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Wang J, Li M, Zheng F, Niu C, Liu C, Li Q, Sun J. Cell wall polysaccharides: before and after autolysis of brewer's yeast. World J Microbiol Biotechnol 2018; 34:137. [PMID: 30128783 DOI: 10.1007/s11274-018-2508-6] [Citation(s) in RCA: 23] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/16/2018] [Accepted: 07/20/2018] [Indexed: 12/11/2022]
Abstract
Brewer's yeast is used in production of beer since millennia, and it is receiving increased attention because of its distinct fermentation ability and other biological properties. During fermentation, autolysis occurs naturally at the end of growth cycle of yeast. Yeast cell wall provides yeast with osmotic integrity and holds the cell shape upon the cell wall stresses. The cell wall of yeast consists of β-glucans, chitin, mannoproteins, and proteins that cross linked with glycans and a glycolipid anchor. The variation in composition and amount of cell wall polysaccharides during autolysis in response to cell wall stress, laying significant impacts on the autolysis ability of yeast, either benefiting or destroying the flavor of final products. On the other hand, polysaccharides from yeast cell wall show outstanding health effects and are recommended to be used in functional foods. This article reviews the influence of cell wall polysaccharides on yeast autolysis, covering cell wall structure changings during autolysis, and functions and possible applications of cell wall components derived from yeast autolysis.
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Affiliation(s)
- Jinjing Wang
- The Key Laboratory of Industrial Biotechnology of Ministry of Education, Jiangnan University, 1800 Lihu Avenue, Wuxi, 214122, Jiangsu, China.,Lab of Brewing Science and Engineering of Jiangnan University, China, Wuxi, 214122, Jiangsu, China
| | - Mengqi Li
- The Key Laboratory of Industrial Biotechnology of Ministry of Education, Jiangnan University, 1800 Lihu Avenue, Wuxi, 214122, Jiangsu, China.,Lab of Brewing Science and Engineering of Jiangnan University, China, Wuxi, 214122, Jiangsu, China
| | - Feiyun Zheng
- The Key Laboratory of Industrial Biotechnology of Ministry of Education, Jiangnan University, 1800 Lihu Avenue, Wuxi, 214122, Jiangsu, China.,Lab of Brewing Science and Engineering of Jiangnan University, China, Wuxi, 214122, Jiangsu, China
| | - Chengtuo Niu
- The Key Laboratory of Industrial Biotechnology of Ministry of Education, Jiangnan University, 1800 Lihu Avenue, Wuxi, 214122, Jiangsu, China.,Lab of Brewing Science and Engineering of Jiangnan University, China, Wuxi, 214122, Jiangsu, China
| | - Chunfeng Liu
- The Key Laboratory of Industrial Biotechnology of Ministry of Education, Jiangnan University, 1800 Lihu Avenue, Wuxi, 214122, Jiangsu, China.,Lab of Brewing Science and Engineering of Jiangnan University, China, Wuxi, 214122, Jiangsu, China
| | - Qi Li
- The Key Laboratory of Industrial Biotechnology of Ministry of Education, Jiangnan University, 1800 Lihu Avenue, Wuxi, 214122, Jiangsu, China. .,Lab of Brewing Science and Engineering of Jiangnan University, China, Wuxi, 214122, Jiangsu, China.
| | - Jinyuan Sun
- Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University (BTBU), Beijing, 100048, China.
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26
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Martins ZE, Pinho O, Ferreira IMPLVO. Impact of new ingredients obtained from brewer's spent yeast on bread characteristics. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2018; 55:1966-1971. [PMID: 29666551 PMCID: PMC5897313 DOI: 10.1007/s13197-018-3107-0] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 02/24/2018] [Accepted: 03/02/2018] [Indexed: 10/17/2022]
Abstract
The impact of bread fortification with β-glucans and with proteins/proteolytic enzymes from brewers' spent yeast on physical characteristics was evaluated. β-Glucans extraction from spent yeast cell wall was optimized and the extract was incorporated on bread to obtain 2.02 g β-glucans/100 g flour, in order to comply with the European Food Safety Authority guidelines. Protein/proteolytic enzymes extract from spent yeast was added to bread at 60 U proteolytic activity/100 g flour. Both β-glucans rich and proteins/proteolytic enzymes extracts favoured browning of bread crust. However, breads with proteins/proteolytic enzymes addition presented lower specific volume, whereas the incorporation of β-glucans in bread lead to uniform pores that was also noticeble in terms of higher specific volume. Overall, the improvement of nutritional/health promoting properties is highlighted with β-glucan rich extract, not only due to bread β-glucan content but also for total dietary fibre content (39% increase). The improvement was less noticeable for proteins/proteolytic enzymes extract. Only a 6% increase in bread protein content was noted with the addition of this extract and higher protein content would most likely accentuate the negative impact on bread specific volume that in turn could impair consumer acceptance. Therefore, only β-glucan rich extract is a promising bread ingredient.
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Affiliation(s)
- Z. E. Martins
- LAQV/REQUIMTE, Laboratório de Bromatologia e Hidrologia, Departamento de Ciências Químicas, Faculdade de Farmácia, Universidade do Porto, 4051-401 Porto, Portugal
| | - O. Pinho
- LAQV/REQUIMTE, Laboratório de Bromatologia e Hidrologia, Departamento de Ciências Químicas, Faculdade de Farmácia, Universidade do Porto, 4051-401 Porto, Portugal
- Faculdade de Ciências da Nutrição e Alimentação da Universidade do Porto, 4200-465 Porto, Portugal
| | - I. M. P. L. V. O. Ferreira
- LAQV/REQUIMTE, Laboratório de Bromatologia e Hidrologia, Departamento de Ciências Químicas, Faculdade de Farmácia, Universidade do Porto, 4051-401 Porto, Portugal
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27
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Vieira EF, Pinho O, Ferreira IM. Bio-functional properties of sardine protein hydrolysates obtained by brewer's spent yeast and commercial proteases. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2017; 97:5414-5422. [PMID: 28508436 DOI: 10.1002/jsfa.8432] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/23/2017] [Revised: 04/05/2017] [Accepted: 05/11/2017] [Indexed: 06/07/2023]
Abstract
BACKGROUND The canned-sardine industry generates large amounts of protein-rich waste, which demands useful exploitation. This paper describes the potential use of muscle and viscera proteins from canned sardine by-products as substrate to obtain hydrolysates with biological and functional properties. Three enzymatic approaches, brewer's spent yeast (Bsy) proteases, Alcalase® and Neutrase® were applied to perform protein hydrolysis at the same proteolytic activity (1 U mL-1 ), using an enzyme/substrate ratio of 20% (v/v), at 50°C and for 7 h. Hydrolysis degree (DH), antioxidant and angiotensin I-converting enzyme inhibitory (ACE-I) activities, functional properties (i.e. solubility, emulsifying and foaming properties, water and oil binding capacity) and colour were investigated. RESULTS All hydrolysates presented a high protein content [52.7-83.2% dry weight (DW)] and low fat content (0.9-3.9% DW). Alcalase® treatment of muscle and viscera proteins resulted in higher DH (7.5% and 8.6%, respectively) and higher biological activities (P < 0.05). All hydrolysates had excellent solubility and presented functional properties. Among viscera hydrolysates, treatment with Bsy proteases promoted higher emulsion (80.1 m2 g-1 ), foaming (79.2%) and oil binding capacity (5.8 g g-1 ) of viscera sardine proteins. CONCLUSION Improved biological and functional properties were observed for sardine protein hydrolysates produced using the three enzymatic treatments tested. © 2017 Society of Chemical Industry.
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Affiliation(s)
- Elsa F Vieira
- LAQV/REQUIMTE, Departamento de Ciências Químicas, Laboratório de Bromatologia e Hidrologia, Faculdade de Farmácia, Universidade do Porto, Porto, Portugal
| | - Olívia Pinho
- LAQV/REQUIMTE, Departamento de Ciências Químicas, Laboratório de Bromatologia e Hidrologia, Faculdade de Farmácia, Universidade do Porto, Porto, Portugal
- Faculdade de Ciências da Nutrição e Alimentação da Universidade do Porto, Porto, Portugal
| | - Isabel Mplvo Ferreira
- LAQV/REQUIMTE, Departamento de Ciências Químicas, Laboratório de Bromatologia e Hidrologia, Faculdade de Farmácia, Universidade do Porto, Porto, Portugal
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28
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Autolysis of intracellular content of Brewer's spent yeast to maximize ACE-inhibitory and antioxidant activities. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2017.04.046] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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29
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Protective ability against oxidative stress of brewers’ spent grain protein hydrolysates. Food Chem 2017; 228:602-609. [DOI: 10.1016/j.foodchem.2017.02.050] [Citation(s) in RCA: 53] [Impact Index Per Article: 7.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/24/2016] [Revised: 02/05/2017] [Accepted: 02/10/2017] [Indexed: 11/23/2022]
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30
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Mathias TRDS, Fernandes de Aguiar P, Batista de Almeida E Silva J, Moretzsohn de Mello PP, Sérvulo EFC. Brewery Waste Reuse for Protease Production by Lactic
Acid Fermentation. Food Technol Biotechnol 2017; 55:218-224. [PMID: 28867951 DOI: 10.17113/ftb.55.02.17.4378] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022] Open
Abstract
This study evaluated the use of three solid brewery wastes: brewer's spent grain, hot trub and residual brewer's yeast, as alternative media for the cultivation of lactic acid bacteria to evaluate their potential for proteolytic enzyme production. Initially, a mixture experimental design was used to evaluate the effect of each residue, as well as different mixtures (with the protein content set at 4%) in the enzyme production. At predetermined intervals, the solid and liquid fractions were separated and the extracellular proteolytic activity was determined. After selecting the best experimental conditions, a second experiment, factorial experimental design, was developed in order to evaluate the protein content in the media (1 to 7%) and the addition of fermentable sugar (glucose, 1 to 7%). Among the wastes, residual yeast showed the highest potential for the production of extracellular enzymes, generating a proteolytic extract with 2.6 U/mL in 3 h. However, due to the low content of the fermentable sugars in the medium, the addition of glucose also had a positive effect, increasing the proteolytic activity to 4.9 U/mL. The best experimental conditions of each experimental design were reproduced for comparison, and the enzyme content was separated by ethanol precipitation. The best medium produced a precipitated protein with proteolytic activity of 145.5 U/g.
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Affiliation(s)
- Thiago Rocha Dos Santos Mathias
- Laboratory of Fermentation Technology, Federal Institute of Education, Science and Technology of
Rio de Janeiro, Senador Furtado Street 121, BR-20270-021 Rio de Janeiro, RJ, Brazil
| | - Paula Fernandes de Aguiar
- Institute of Chemistry, Federal University of Rio de Janeiro, Athos da Silveira Ramos 149,
BR-21941-909 Rio de Janeiro, RJ, Brazil
| | - João Batista de Almeida E Silva
- Pilot Plant of Beverages, Department of Biotechnology, Engineering School of Lorena,
University of São Paulo, BR-12602-810 Lorena, São Paulo, Brazil
| | | | - Eliana Flávia Camporese Sérvulo
- Laboratory of Industrial Microbiology, Department of Biochemical Engineering,
School of Chemistry, Federal University of Rio de Janeiro, Athos da Silveira Ramos 149,
BR-21941-909 Rio de Janeiro, RJ, Brazil
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31
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Pancrazio G, Cunha SC, de Pinho PG, Loureiro M, Meireles S, Ferreira IM, Pinho O. Spent brewer's yeast extract as an ingredient in cooked hams. Meat Sci 2016; 121:382-389. [DOI: 10.1016/j.meatsci.2016.07.009] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/03/2015] [Revised: 04/10/2016] [Accepted: 07/11/2016] [Indexed: 10/21/2022]
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32
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Vieira EF, das Neves J, Vitorino R, Dias da Silva D, Carmo H, Ferreira IMPLVO. Impact of in Vitro Gastrointestinal Digestion and Transepithelial Transport on Antioxidant and ACE-Inhibitory Activities of Brewer's Spent Yeast Autolysate. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2016; 64:7335-7341. [PMID: 27603923 DOI: 10.1021/acs.jafc.6b02719] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/06/2023]
Abstract
Brewer's spent yeast (BSY) autolysates may have potential applications as food ingredients or nutraceuticals due to their antioxidant and ACE-inhibitory activities. The impact of simulated gastrointestinal (GI) digestion, the interaction with intracellular sources of oxidative stress, the intestinal cell permeability of BSY peptides, and the antioxidant and ACE-inhibitory activities of BSY permeates were assayed. Gastrointestinal digestion of BSY autolysates enhanced antioxidant and ACE-inhibitory activities as measured in vitro. No cytotoxic effects were observed on Caco-2 cells after exposure to the digested BSY autolysates within a concentration range of 0.5 to 3.0 mg of peptides/mL. A protective role to induced oxidative stress was observed. The transepithelial transport assays indicate high apparent permeability coefficient (Papp) values for BSY peptides across Caco-2/HT29-MTX cell monolayer (14.5-26.1 × 10-6 cm/s) and for Caco-2 cell monolayer model (12.4-20.8 × 10-6 cm/s), while the antioxidant and ACE-inhibitory activities found in flux material from the basolateral side suggest transepithelial absorption of bioactive compounds.
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Affiliation(s)
- Elsa F Vieira
- LAQV/REQUIMTE, Departamento de Ciências Químicas, Laboratório de Bromatologia e Hidrologia, Faculdade de Farmácia, Universidade do Porto , 4050-313, Porto, Portugal
| | - José das Neves
- i3S-Instituto de Investigação e Inovação em Saúde, Universidade do Porto , 4200-135, Porto, Portugal
- INEB-Instituto de Engenharia Biomédica, Universidade do Porto , 4200-135, Porto, Portugal
- CESPU, Instituto de Investigação e Formação Avançada em Ciências e Tecnologias da Saúde & Instituto Universitário de Ciências da Saúde , 4585-116, Gandra, Portugal
| | - Rui Vitorino
- iBiMED-Instituto de Biomedicina da Universidade de Aveiro , 3810-193, Aveiro, Portugal
- Departamento de Fisiologia e Cirurgia Cardiotorácica da Faculdade de Medicina, Universidade do Porto , 4200-319, Porto, Portugal
| | - Diana Dias da Silva
- UCIBIO/REQUIMTE, Departamento de Ciências Biológicas, Laboratório de Toxicologia, Faculdade de Farmácia, Universidade do Porto , Rua de Jorge Viterbo Ferreira, 228, 4050-313, Porto, Portugal
| | - Helena Carmo
- UCIBIO/REQUIMTE, Departamento de Ciências Biológicas, Laboratório de Toxicologia, Faculdade de Farmácia, Universidade do Porto , Rua de Jorge Viterbo Ferreira, 228, 4050-313, Porto, Portugal
| | - Isabel M P L V O Ferreira
- LAQV/REQUIMTE, Departamento de Ciências Químicas, Laboratório de Bromatologia e Hidrologia, Faculdade de Farmácia, Universidade do Porto , 4050-313, Porto, Portugal
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33
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Vieira EF, Carvalho J, Pinto E, Cunha S, Almeida AA, Ferreira IM. Nutritive value, antioxidant activity and phenolic compounds profile of brewer’s spent yeast extract. J Food Compost Anal 2016. [DOI: 10.1016/j.jfca.2016.07.006] [Citation(s) in RCA: 75] [Impact Index Per Article: 9.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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34
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Valorization of brewers’ spent grain and spent yeast through protein hydrolysates with antioxidant properties. Eur Food Res Technol 2016. [DOI: 10.1007/s00217-016-2696-y] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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35
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Yang X, Jin G, Gong Z, Shen H, Bai F, Zhao ZK. Recycling microbial lipid production wastes to cultivate oleaginous yeasts. BIORESOURCE TECHNOLOGY 2015; 175:91-6. [PMID: 25459808 DOI: 10.1016/j.biortech.2014.10.020] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/14/2014] [Revised: 10/03/2014] [Accepted: 10/05/2014] [Indexed: 05/10/2023]
Abstract
To reduce wastes and the costs of microbial lipid production, it is imperative to recycle resources, including spent cell mass, mineral nutrients and water. In the present study, lipid production by the oleaginous yeast Rhodosporidium toruloides was used as a model system to demonstrate resources recycling. It was found that the hydrolysates of spent cell mass were good media to support cell growth of various oleaginous yeasts. When serial repitching experiments were performed using 70g/L glucose and the hydrolysates alone as nutrients, it produced 16.6, 14.6 and 12.9g/L lipids, for three successive cycles, while lipid titre remained almost constant when spent water was also recycled. The cell mass hydrolysates could be used as equivalents to the mixture of yeast extract and peptone to support lipid production from corn stalk hydrolysates. Our results showed efficient recycling of lipid production wastes and should be helpful to advance microbial lipid technology.
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Affiliation(s)
- Xiaobing Yang
- Division of Biotechnology and Dalian National Laboratory for Clean Energy, Dalian Institute of Chemical Physics, CAS, Dalian 116023, China; School of Life Science and Biotechnology, Dalian University of Technology, Dalian 116024, China; University of Chinese Academy of Sciences, Beijing 100049, China
| | - Guojie Jin
- Division of Biotechnology and Dalian National Laboratory for Clean Energy, Dalian Institute of Chemical Physics, CAS, Dalian 116023, China
| | - Zhiwei Gong
- Division of Biotechnology and Dalian National Laboratory for Clean Energy, Dalian Institute of Chemical Physics, CAS, Dalian 116023, China
| | - Hongwei Shen
- Division of Biotechnology and Dalian National Laboratory for Clean Energy, Dalian Institute of Chemical Physics, CAS, Dalian 116023, China
| | - Fengwu Bai
- School of Life Science and Biotechnology, Dalian University of Technology, Dalian 116024, China
| | - Zongbao Kent Zhao
- Division of Biotechnology and Dalian National Laboratory for Clean Energy, Dalian Institute of Chemical Physics, CAS, Dalian 116023, China.
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36
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Deželak M, Gebremariam MM, Cadež N, Zupan J, Raspor P, Zarnkow M, Becker T, Košir IJ. The influence of serial repitching of Saccharomyces pastorianus on its karyotype and protein profile during the fermentation of gluten-free buckwheat and quinoa wort. Int J Food Microbiol 2014; 185:93-102. [PMID: 24935690 DOI: 10.1016/j.ijfoodmicro.2014.05.023] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/28/2013] [Revised: 05/22/2014] [Accepted: 05/29/2014] [Indexed: 10/25/2022]
Abstract
Gluten-free beer-like beverages from malted buckwheat and quinoa are somehow close to their commercial production, but rather high expenses are expected due to the relatively high price of grain, some technological adaptations of process and the need for external enzyme supplementation during mashing. One of the common and efficient cost reduction measures in the industrial scale is serial repitching of the yeast biomass, which has not been studied for the buckwheat and quinoa wort fermentation before. In that manner we have monitored possible changes in yeast's proteins and chromosomal DNA during eleven serial repitchings of the yeast Saccharomyces pastorianus strain TUM 34/70 for fermentation of the barley, buckwheat and quinoa wort. Karyotypes showed changes in regard to the raw materials used and many responsible candidate proteins are suggested which could cause these differences. Different relative expressions of some protein bands were also linked to the proteins involved in yeast stress response and proteins involved in fermentation performance. Results suggest that serial repitching of the strain TUM 34/70 seems suitable for the production of gluten-free beer-like beverages from buckwheat and quinoa.
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Affiliation(s)
- Matjaž Deželak
- Slovenian Institute of Hop Research and Brewing, Department of Agrochemistry and Brewing, Cesta Žalskega tabora 2, SI-3310 Žalec, Slovenia.
| | - Mekonnen M Gebremariam
- Technische Universität München, Center of Life and Food Sciences Weihenstephan, Chair of Brewing and Beverage Technology, Weihenstephaner Steig 20, D-85350 Freising, Germany.
| | - Neža Cadež
- University of Ljubljana, Biotechnical Faculty, Department of Food Science and Technology, Chair of Biotechnology, Microbiology and Food Safety, Jamnikarjeva 101, SI-1000 Ljubljana, Slovenia.
| | - Jure Zupan
- University of Ljubljana, Biotechnical Faculty, Department of Food Science and Technology, Chair of Biotechnology, Microbiology and Food Safety, Jamnikarjeva 101, SI-1000 Ljubljana, Slovenia.
| | - Peter Raspor
- University of Ljubljana, Biotechnical Faculty, Department of Food Science and Technology, Chair of Biotechnology, Microbiology and Food Safety, Jamnikarjeva 101, SI-1000 Ljubljana, Slovenia.
| | - Martin Zarnkow
- Technische Universität München, Center of Life and Food Sciences Weihenstephan, Chair of Brewing and Beverage Technology, Weihenstephaner Steig 20, D-85350 Freising, Germany.
| | - Thomas Becker
- Technische Universität München, Center of Life and Food Sciences Weihenstephan, Chair of Brewing and Beverage Technology, Weihenstephaner Steig 20, D-85350 Freising, Germany.
| | - Iztok Jože Košir
- Slovenian Institute of Hop Research and Brewing, Department of Agrochemistry and Brewing, Cesta Žalskega tabora 2, SI-3310 Žalec, Slovenia.
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Thiago RDSM, Pedro PMDM, Eliana FCS. Solid wastes in brewing process: A review. ACTA ACUST UNITED AC 2014. [DOI: 10.5897/jbd2014.0043] [Citation(s) in RCA: 83] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/31/2022]
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Pires EJ, Teixeira JA, Brányik T, Vicente AA. Yeast: the soul of beer's aroma--a review of flavour-active esters and higher alcohols produced by the brewing yeast. Appl Microbiol Biotechnol 2014; 98:1937-49. [PMID: 24384752 DOI: 10.1007/s00253-013-5470-0] [Citation(s) in RCA: 319] [Impact Index Per Article: 31.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/12/2013] [Revised: 12/11/2013] [Accepted: 12/11/2013] [Indexed: 11/26/2022]
Abstract
Among the most important factors influencing beer quality is the presence of well-adjusted amounts of higher alcohols and esters. Thus, a heavy body of literature focuses on these substances and on the parameters influencing their production by the brewing yeast. Additionally, the complex metabolic pathways involved in their synthesis require special attention. More than a century of data, mainly in genetic and proteomic fields, has built up enough information to describe in detail each step in the pathway for the synthesis of higher alcohols and their esters, but there is still place for more. Higher alcohols are formed either by anabolism or catabolism (Ehrlich pathway) of amino acids. Esters are formed by enzymatic condensation of organic acids and alcohols. The current paper reviews the up-to-date knowledge in the pathways involving the synthesis of higher alcohols and esters by brewing yeasts. Fermentation parameters affecting yeast response during biosynthesis of these aromatic substances are also fully reviewed.
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Affiliation(s)
- Eduardo J Pires
- IBB - Institute for Biotechnology and Bioengineering, Centre for Biological Engineering, Universidade do Minho, Campus de Gualtar, 4710-057, Braga, Portugal,
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