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Gao F, Li Q, Wei W, Wang Y, Song W, Yang X, Ji H, Zhou J, Xin Y, Tan Z, Pei J, Shi H. Preparation of Yeast Extract from Brewer's Yeast Waste and Its Potential Application as a Medium Constituent. Appl Biochem Biotechnol 2024:10.1007/s12010-024-04885-8. [PMID: 38386145 DOI: 10.1007/s12010-024-04885-8] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Accepted: 02/12/2024] [Indexed: 02/23/2024]
Abstract
Yeast extract serves as a source of nutritional components essential for human dietary requirements, feed formulations, and the vital growth factors and nutrients necessary for microorganisms. However, the production cost of yeast extract using cultivated active dry yeast is relatively high. This study aims to utilize the autolysis of discarded yeast post beer brewing to produce yeast extract. The concentration, temperature, pH, and time conditions are systematically optimized. It reveals that the yield of amino nitrogen and solids in the extract was increased by 3.3% and 20.9% under the optimized conditions (1.2% wall-breaking enzyme, 1% yeast extract enzyme, and a hydrolysis time of 24 h) than that of the documented 4.03% and 69.05%. Additionally, a comparative analysis with commercially available yeast powder demonstrates that the yeast extract derived from this study adequately fulfills the nutritional requirements for microbial growth. Hence, the utilization of discarded beer yeast presents an opportunity for the valuable reclamation of waste yeast, showcasing promising potential applications.
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Affiliation(s)
- Feng Gao
- School of Life Science and Food Engineering, Huaiyin Institute of Technology, Huaian, 223003, Jiangsu, China
| | - Qingfei Li
- School of Life Science and Food Engineering, Huaiyin Institute of Technology, Huaian, 223003, Jiangsu, China
| | - Wei Wei
- School of Life Science and Food Engineering, Huaiyin Institute of Technology, Huaian, 223003, Jiangsu, China
| | - Yutao Wang
- School of Life Science and Food Engineering, Huaiyin Institute of Technology, Huaian, 223003, Jiangsu, China
| | - Wancheng Song
- School of Life Science and Food Engineering, Huaiyin Institute of Technology, Huaian, 223003, Jiangsu, China
| | - Xurui Yang
- School of Life Science and Food Engineering, Huaiyin Institute of Technology, Huaian, 223003, Jiangsu, China
| | - Huai Ji
- School of Life Science and Food Engineering, Huaiyin Institute of Technology, Huaian, 223003, Jiangsu, China
| | - Jia Zhou
- School of Life Science and Food Engineering, Huaiyin Institute of Technology, Huaian, 223003, Jiangsu, China
| | - Ya Xin
- School of Life Science and Food Engineering, Huaiyin Institute of Technology, Huaian, 223003, Jiangsu, China
| | - Zhongbiao Tan
- School of Life Science and Food Engineering, Huaiyin Institute of Technology, Huaian, 223003, Jiangsu, China
| | - Jianjun Pei
- College of Chemical Engineering, Nanjing Forestry University, Nanjing, 210097, Jiangsu, China
| | - Hao Shi
- School of Life Science and Food Engineering, Huaiyin Institute of Technology, Huaian, 223003, Jiangsu, China.
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Mateeva A, Kondeva-Burdina M, Peikova L, Guncheva S, Zlatkov A, Georgieva M. Simultaneous analysis of water-soluble and fat-soluble vitamins through RP-HPLC/DAD in food supplements and brewer's yeast. Heliyon 2022; 9:e12706. [PMID: 36632098 PMCID: PMC9826864 DOI: 10.1016/j.heliyon.2022.e12706] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/11/2022] [Revised: 11/10/2022] [Accepted: 12/22/2022] [Indexed: 12/31/2022] Open
Abstract
The current study is focused on investigation and quantitation of seven commercially available on the Bulgarian market food supplements, containing multivitamin mixtures of water-soluble and fat-soluble vitamins. In addition, a second fermentation brewer's yeast is also analyzed. The analytical procedures are performed on a RP-HPLC/DAD using Purospher STAR C18 (Merck Millipore, Germany) 5 μm, 25 × 0.46 cm column, conditioned at 25 °C in a column oven. Dionex UltiMate 3000 high performance liquid chromatograph was carried out in diode array detector, set up at 270 nm for water-soluble vitamins, except for vitamin B5, where 210 nm was applied as analytical wavelength. The fat-soluble vitamins were detected at 325 nm and 265 nm for vitamin A and vitamin E, respectively. Two general methods were developed where Method 1 was based on gradient elution and Method 2 was based on isocratic elution. Both methods identified stated by the manufacturer labeled amounts. The developed methods are applicable for routine analysis of vitamin contents both in multivitamin preparations and in brewer's yeast from secondary fermentation.
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Affiliation(s)
- Alexandrina Mateeva
- Department of Pharmaceutical Chemistry, Faculty of Pharmacy, Medical University – Sofia, 2 Dunav Str., 1000, Sofia, Bulgaria
| | - Magdalena Kondeva-Burdina
- Department of Pharmacology, Toxicology and Pharmacotherapy, Faculty of Pharmacy, Medical University – Sofia, 2 Dunav Str., 1000, Sofia, Bulgaria,Corresponding author.
| | - Lily Peikova
- Department of Pharmaceutical Chemistry, Faculty of Pharmacy, Medical University – Sofia, 2 Dunav Str., 1000, Sofia, Bulgaria
| | - Silvia Guncheva
- Department of Pharmaceutical Chemistry, Faculty of Pharmacy, Medical University – Sofia, 2 Dunav Str., 1000, Sofia, Bulgaria
| | - Alexander Zlatkov
- Department of Pharmaceutical Chemistry, Faculty of Pharmacy, Medical University – Sofia, 2 Dunav Str., 1000, Sofia, Bulgaria
| | - Maya Georgieva
- Department of Pharmaceutical Chemistry, Faculty of Pharmacy, Medical University – Sofia, 2 Dunav Str., 1000, Sofia, Bulgaria
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Jin X, Chen M, Coldea TE, Yang H, Zhao H. Protective effects of peptides on the cell wall structure of yeast under osmotic stress. Appl Microbiol Biotechnol 2022. [PMID: 36184688 DOI: 10.1007/s00253-022-12207-3] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/11/2022] [Revised: 09/20/2022] [Accepted: 09/22/2022] [Indexed: 11/02/2022]
Abstract
Three peptides (LL, LML, and LLL) were used to examine their influences on the osmotic stress tolerance and cell wall properties of brewer's yeast. Results suggested that peptide supplementation improved the osmotic stress tolerance of yeast through enhancing the integrity and stability of the cell wall. Transmission electron micrographs showed that the thickness of yeast cell wall was increased by peptide addition under osmotic stress. Additionally, quantitative analysis of cell wall polysaccharide components in the LL and LLL groups revealed that they had 27.34% and 24.41% higher chitin levels, 25.73% and 22.59% higher mannan levels, and 17.86% and 21.35% higher β-1,3-glucan levels, respectively, than the control. Furthermore, peptide supplementation could positively modulate the cell wall integrity pathway and up-regulate the expressions of cell wall remodeling-related genes, including FKS1, FKS2, KRE6, MNN9, and CRH1. Thus, these results demonstrated that peptides improved the osmotic stress tolerance of yeast via remodeling the yeast cell wall and reinforcing the structure of the cell wall. KEY POINTS: • Peptide supplementation improved yeast osmotic stress tolerance via cell wall remodeling. • Peptide supplementation enhanced cell wall thickness and stability under osmotic stress. • Peptide supplementation positively modulated the CWI pathway under osmotic stress.
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Jin X, Yang H, Chen M, Coldea TE, Zhao H. Improved osmotic stress tolerance in brewer's yeast induced by wheat gluten peptides. Appl Microbiol Biotechnol 2022; 106:4995-5006. [PMID: 35819513 DOI: 10.1007/s00253-022-12073-z] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/23/2022] [Revised: 06/28/2022] [Accepted: 07/02/2022] [Indexed: 11/30/2022]
Abstract
The influences of three wheat gluten peptides (WGP-LL, WGP-LML, and WGP-LLL) on the osmotic stress tolerance and membrane lipid component in brewer's yeast were investigated. The results demonstrated that the growth and survival of yeast under osmotic stress were enhanced by WGP supplementation. The addition of WGP upregulated the expressions of OLE1 (encoded the delta-9 fatty acid desaturase) and ERG1 (encoded squalene epoxidase) genes under osmotic stress. At the same time, WGP addition enhanced palmitoleic acid (C16:1) content, unsaturated fatty acids/saturated fatty acids ratio, and the amount of ergosterol in yeast cells under osmotic stress. Furthermore, yeast cells in WGP-LL and WGP-LLL groups were more resistant to osmotic stress. WGP-LL and WGP-LLL addition caused 25.08% and 27.02% increase in membrane fluidity, 22.36% and 29.54% reduction in membrane permeability, 18.38% and 14.26% rise in membrane integrity in yeast cells, respectively. In addition, scanning electron microscopy analysis revealed that the addition of WGP was capable of maintaining yeast cell morphology and reducing cell membrane damage under osmotic stress. Thus, alteration of membrane lipid component by WGP was an effective approach for increasing the growth and survival of yeast cells under osmotic stress. KEY POINTS: •WGP addition enhanced cell growth and survival of yeast under osmotic stress. •WGP addition increased unsaturated fatty acids and ergosterol contents in yeast. •WGP supplementation improved membrane homeostasis in yeast at osmotic stress.
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Affiliation(s)
- Xiaofan Jin
- School of Food Science and Engineering, South China University of Technology, Guangzhou, 510640, China
| | - Huirong Yang
- College of Food Science and Technology, Southwest Minzu University, Chengdu, 610041, China.
| | - Moutong Chen
- Guangdong Provincial Key Laboratory of Microbial Safety and Health, State Key Laboratory of Applied Microbiology Southern China, Institute of Microbiology, Guangdong Academy of Sciences, Guangzhou, 510070, China
| | - Teodora Emilia Coldea
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 400372, Cluj-Napoca-Napoca, Romania
| | - Haifeng Zhao
- School of Food Science and Engineering, South China University of Technology, Guangzhou, 510640, China. .,Research Institute for Food Nutrition and Human Health, Guangzhou, 510640, China.
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Yang H, Coldea TE, Zeng Y, Zhao H. Wheat gluten hydrolysates promotes fermentation performance of brewer's yeast in very high gravity worts. BIORESOUR BIOPROCESS 2021; 8:5. [PMID: 38650257 PMCID: PMC10973751 DOI: 10.1186/s40643-020-00355-1] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/09/2020] [Accepted: 12/17/2020] [Indexed: 11/10/2022] Open
Abstract
The effects of wheat gluten hydrolysates (WGH) and their ethanol elution fractions obtained on XAD-16 resin on physiological activity and fermentation performance of brewer's yeast during very-high-gravity (VHG) worts fermentation were investigated. The results showed that the addition of WGH and their elution fractions in VHG worts significantly enhanced yeast biomass and viability, and further increased the fermentability, ethanol yield and productivity of yeast. Supplementation with 40% ethanol fraction exhibited the highest biomass (6.9 g/L dry cell), cell viability, fermentability (82.05%), ethanol titer (12.19%, v/v) and ethanol productivity during VHG worts fermentation. In addition, 40% ethanol fraction supplementation also caused the most consumption of amino acid and the highest accumulation of intracellular glycerol and trehalose, 15.39% of increase in cell-membrane integrity, 39.61% of enhancement in mitochondrial membrane potential (MMP), and 18.94% of reduction in intracellular reactive oxygen species (ROS) level in yeast under VHG conditions. Therefore, WGH supplementation was an efficient method to improve fermentation performance of brewer's yeast during VHG worts.
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Affiliation(s)
- Huirong Yang
- College of Food Science and Technology, Southwest Minzu University, Chengdu, 610041, China
| | - Teodora Emilia Coldea
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 400372, Cluj-Napoca, Romania
| | - Yingjie Zeng
- College of Food Science and Technology, Southwest Minzu University, Chengdu, 610041, China
| | - Haifeng Zhao
- School of Food Science and Engineering, South China University of Technology, Guangzhou, 510640, China.
- Research Institute for Food Nutrition and Human Health, Guangzhou, 510640, China.
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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] [What about the content of this article? (0)] [Affiliation(s)] [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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Xu X, Wang J, Bao M, Niu C, Liu C, Zheng F, Li Y, Li Q. Reverse metabolic engineering in lager yeast: impact of the NADH/NAD + ratio on acetaldehyde production during the brewing process. Appl Microbiol Biotechnol 2018; 103:869-880. [PMID: 30535678 DOI: 10.1007/s00253-018-9517-0] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/06/2018] [Revised: 10/15/2018] [Accepted: 11/11/2018] [Indexed: 01/15/2023]
Abstract
Acetaldehyde is synthesized by yeast during the main fermentation period of beer production, which causes an unpleasant off-flavor. Therefore, there has been extensive effort toward reducing acetaldehyde to obtain a beer product with better flavor and anti-staling ability. In this study, we discovered that acetaldehyde production in beer brewing is closely related with the intracellular NADH equivalent regulated by the citric acid cycle. However, there was no significant relationship between acetaldehyde production and amino acid metabolism. A reverse engineering strategy to increase the intracellular NADH/NAD+ ratio reduced the final acetaldehyde production level, and vice versa. This work offers new insight into acetaldehyde metabolism and further provides efficient strategies for reducing acetaldehyde production by the regulating the intracellular NADH/NAD+ ratio through cofactor engineering.
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Affiliation(s)
- Xin Xu
- Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, 214122, China.,State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, 214000, China.,School of Biotechnology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu, 214122, People's Republic of China
| | - Jinjing Wang
- Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, 214122, China.,State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, 214000, China.,School of Biotechnology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu, 214122, People's Republic of China
| | - Min Bao
- Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, 214122, China.,State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, 214000, China.,School of Biotechnology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu, 214122, People's Republic of China
| | - Chengtuo Niu
- Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, 214122, China.,State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, 214000, China.,School of Biotechnology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu, 214122, People's Republic of China
| | - Chunfeng Liu
- Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, 214122, China.,State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, 214000, China.,School of Biotechnology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu, 214122, People's Republic of China
| | - Feiyun Zheng
- Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, 214122, China.,State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, 214000, China.,School of Biotechnology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu, 214122, People's Republic of China
| | - Yongxian Li
- Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, 214122, China.,State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, 214000, China.,School of Biotechnology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu, 214122, People's Republic of China
| | - Qi Li
- Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, 214122, China. .,State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, 214000, China. .,School of Biotechnology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu, 214122, People's Republic of China.
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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] [What about the content of this article? (0)] [Affiliation(s)] [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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Bimbilé Somda NS, Dabiré KR, Maiga H, Yamada H, Mamai W, Gnankiné O, Diabaté A, Sanon A, Bouyer J, Gilles JL. Cost-effective larval diet mixtures for mass rearing of Anopheles arabiensis Patton (Diptera: Culicidae). Parasit Vectors 2017; 10:619. [PMID: 29273056 PMCID: PMC5741881 DOI: 10.1186/s13071-017-2552-3] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/28/2017] [Accepted: 11/21/2017] [Indexed: 11/17/2022] Open
Abstract
Background Larval nutrition, particularly diet quality, is a key driver in providing sufficient numbers of high quality mosquitoes for biological control strategies such as the sterile insect technique. The diet currently available to mass rear Anopheles arabiensis, referred here to as the “IAEA diet”, is facing high costs and difficulties concerning the availability of the bovine liver powder component. To promote more affordable and sustainable mosquito production, the present study aimed to find alternative diet mixtures. Eight cheaper diet mixtures comprised of varying proportions of tuna meal (TM), bovine liver powder (BLP), brewer’s yeast (BY), and chickpea (CP) were developed and evaluated through a step by step assessment on An. arabiensis larvae and adult life history traits, in comparison to the IAEA diet which served as a basis and standard. Results Four mixtures were found to be effective regarding larval survival to pupation and to emergence, egg productivity, adult body size and longevity. These results suggest that these different diet mixtures have a similar nutritional value that support the optimal development of An. arabiensis larvae and enhance adult biological quality and production efficiency, and thus could be used for mass rearing. Conclusions Our study demonstrated that four different diet mixtures, 40 to 92% cheaper than the IAEA diet, can result in a positive assessment of the mosquitoes’ life history traits, indicating that this mosquito species can be effectively mass reared with a significant reduction in costs. The mixture comprised of TM + BY + CP is the preferred choice as it does not include BLP and thus reduces the cost by 92% compared to the IAEA diet.
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Affiliation(s)
- Nanwintoum Séverin Bimbilé Somda
- Insect Pest Control Laboratory, International Atomic Energy Agency, Joint FAO/IAEA Division of Nuclear Techniques in Food and Agriculture, Vienna, Austria. .,Institut de Recherche en Sciences de la Santé/Direction Régionale de l'Ouest, Bobo-Dioulasso, Burkina Faso. .,Laboratoire d'Entomologie Fondamentale et Appliquée, Université Ouaga 1 Joseph Ki-Zerbo, Ouagadougou, Burkina Faso.
| | - Kounbobr Roch Dabiré
- Institut de Recherche en Sciences de la Santé/Direction Régionale de l'Ouest, Bobo-Dioulasso, Burkina Faso
| | - Hamidou Maiga
- Insect Pest Control Laboratory, International Atomic Energy Agency, Joint FAO/IAEA Division of Nuclear Techniques in Food and Agriculture, Vienna, Austria.,Institut de Recherche en Sciences de la Santé/Direction Régionale de l'Ouest, Bobo-Dioulasso, Burkina Faso
| | - Hanano Yamada
- Insect Pest Control Laboratory, International Atomic Energy Agency, Joint FAO/IAEA Division of Nuclear Techniques in Food and Agriculture, Vienna, Austria
| | - Wadaka Mamai
- Insect Pest Control Laboratory, International Atomic Energy Agency, Joint FAO/IAEA Division of Nuclear Techniques in Food and Agriculture, Vienna, Austria.,Institut de Recherche Agricole pour le Développement, Yaoundé, Cameroon
| | - Olivier Gnankiné
- Laboratoire d'Entomologie Fondamentale et Appliquée, Université Ouaga 1 Joseph Ki-Zerbo, Ouagadougou, Burkina Faso
| | - Abdoulaye Diabaté
- Institut de Recherche en Sciences de la Santé/Direction Régionale de l'Ouest, Bobo-Dioulasso, Burkina Faso
| | - Antoine Sanon
- Laboratoire d'Entomologie Fondamentale et Appliquée, Université Ouaga 1 Joseph Ki-Zerbo, Ouagadougou, Burkina Faso
| | - Jeremy Bouyer
- Insect Pest Control Laboratory, International Atomic Energy Agency, Joint FAO/IAEA Division of Nuclear Techniques in Food and Agriculture, Vienna, Austria
| | - Jeremie Lionel Gilles
- Insect Pest Control Laboratory, International Atomic Energy Agency, Joint FAO/IAEA Division of Nuclear Techniques in Food and Agriculture, Vienna, Austria
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Pol JC, Jimenez SI, Gries G. New Food Baits for Trapping German Cockroaches, Blattella germanica (L.) (Dictyoptera: Blattellidae). J Econ Entomol 2017; 110:2518-2526. [PMID: 29029107 DOI: 10.1093/jee/tox247] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/26/2017] [Indexed: 06/07/2023]
Abstract
German cockroaches (GCRs), Blattella germanica (L.) (Dictyoptera: Blattellidae), are attracted to those beer semiochemicals (e.g., ethanol) that formerly living and active yeasts have produced or otherwise formed in the brewing process. We predicted that an earlier step in the production of beer, where yeasts actively metabolize the sugar in malted barley powder (dry malt extract [DME]), is very attractive to GCRs. In laboratory experiments, a 3-component composition (3CC) comprising DME, water, and Brewer's yeast strongly attracted GCR nymphs, females, and males. Both Brewers' yeast and 'spoilage organisms' in the DME or water seem to add to the attractiveness of the 3CC, but there is no additive or synergistic effect between them. The 3CC becomes optimally attractive to GCRs after 12 h of fermentation and stays that attractive for at least 120 h. In field trapping experiments, the 3CC and-unexpectedly-also the DME each proved as effective for attracting and capturing GCRs as a commercial cockroach bait (Combat Roach Gel). Future studies will investigate lethal biocontrol agents that can be added to the 3CC, or the DME, and will explore the efficacy of such lethal baits for GCR control.
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Affiliation(s)
- Joshua C Pol
- Department of Biological Sciences, Simon Fraser University, Canada
| | | | - Gerhard Gries
- Department of Biological Sciences, Simon Fraser University, Canada
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Babcock T, Gries R, Borden J, Palmero L, Mattiacci A, Masciocchi M, Corley J, Gries G. Brewer's Yeast, Saccharomyces cerevisiae, Enhances Attraction of Two Invasive Yellowjackets (Hymenoptera: Vespidae) to Dried Fruit and Fruit Powder. J Insect Sci 2017; 17:4098124. [PMID: 28922898 PMCID: PMC5581402 DOI: 10.1093/jisesa/iex065] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 05/09/2017] [Indexed: 06/07/2023]
Abstract
The German yellowjacket, Vespula germanica F., and common yellowjacket, Vespula vulgaris L. (Hymenoptera: Vespidae), are pests of significant economic, environmental, and medical importance in many countries. There is a need for the development and improvement of attractive baits that can be deployed in traps to capture and kill these wasps in areas where they are a problem. Yellowjackets are known to feed on fermenting fruit, but this resource is seldom considered as a bait due to its ephemeral nature and its potential attractiveness to nontarget species. We analyzed the headspace volatiles of dried fruit and fruit powder baits with and without Brewer's yeast, Saccharomyces cerevisiae, using gas chromatography-mass spectrometry, and we field tested these baits for their attractiveness to yellowjackets in Argentina. The addition of yeast to dried fruit and fruit powder changed the volatile compositions, increasing the number of alcohols and acids and decreasing the number of aldehydes. Dried fruit and fruit powder baits on their own were hardly attractive to yellowjackets, but the addition of yeast improved their attractiveness by 9- to 50-fold and surpassed the attractiveness of a commercial heptyl butyrate-based wasp lure. We suggest that further research be done to test additional varieties and species of yeasts. A dried fruit or fruit powder bait in combination with yeast could become a useful tool in the management of yellowjackets.
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Affiliation(s)
- Tamara Babcock
- Department of Biological Sciences, Simon Fraser University, Burnaby, BC, CanadaV5A 1S6
| | - Regine Gries
- Department of Biological Sciences, Simon Fraser University, Burnaby, BC, CanadaV5A 1S6
| | - John Borden
- Scotts Canada Ltd., 7572 Progress Way, Delta, BC, CanadaV4G 1E9
| | - Luis Palmero
- Department of Biological Sciences, Simon Fraser University, Burnaby, BC, CanadaV5A 1S6
| | - Analía Mattiacci
- Grupo de Ecología de Poblaciones de Insectos, CONICET—INTA EEA Bariloche, Bariloche, Argentina, and
| | - Maité Masciocchi
- Grupo de Ecología de Poblaciones de Insectos, CONICET—INTA EEA Bariloche, Bariloche, Argentina, and
| | - Juan Corley
- Grupo de Ecología de Poblaciones de Insectos, CONICET—INTA EEA Bariloche, Bariloche, Argentina, and
| | - Gerhard Gries
- Department of Biological Sciences, Simon Fraser University, Burnaby, BC, CanadaV5A 1S6
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Ali N, Shaoib M, Shah SWA, Shah I, Shuaib M. Pharmacological profile of the aerial parts of Rubus ulmifolius Schott. Altern Ther Health Med 2017; 17:59. [PMID: 28103863 PMCID: PMC5244552 DOI: 10.1186/s12906-017-1564-z] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/28/2016] [Accepted: 01/06/2017] [Indexed: 11/30/2022]
Abstract
Background As aerial parts of Rubus ulmifolius contains phytochemicals like flavonoids and tannins. And whereas flavonoids and tannins have antioxidant and antipyretic activity, hence, current work is carried out to screen crude methanolic extract of aerial parts of Rubus ulmifolius (Ru.Cr) and crude flavonoids rich extract of Rubus ulmifolius (Ru.F) for possible antioxidant and antipyretic activity. Ru.Cr and Ru.F are also tested for brine shrimps lethality bioassay. Ru.F is tested for the first time for possible antioxidant and antipyretic activity. Methods Preliminary phytochemical screening of Ru.Cr and Ru.F was performed as it provides rapid finger printing for targeting a pharmacological activity. Acute toxicity and Brine shrimps’ cytotoxicity studies of Ru.Cr and Ru.F were performed to determine its safe dose range. Antioxidant and antipyretic studies were also performed as per reported procedures. Results Ru.Cr tested positive for presence of tannins, alkaloids, flavonoids and steroids. Ru.Cr is safe up to 6 g/kg following oral doses for acute toxicity study. Ru.Cr is safe up to 75 μg/kg (p.o), LC50 for Ru.Cr and Ru.F are 16.7 ± 1.4 μg/ml 10.6 ± 1.8 μg/ml, respectively (n = 3). Both Ru.Cr and Ru.F demonstrated comparable antioxidant activity using vitamin C as standard (p ≤ 0.05). In test dose of 300 mg of Ru.Cr, rectal temperature was reduced by 74% (p ≤ 0.05) on 4th hour of the administration. More, Ru.F produced 72% reduction in pyrexia (p ≤ 0.05) on 4th hour of administration of paracetamol in Westar rats. Conclusions The current work confirms that aerial parts of Rubus ulmifolius contain flavonoids that are safe up to 6 g/kg (p.o). Crude methanolic extract and flavonoids rich fraction of Rubus ulmifolius have significant antioxidant and antipyretic activity. Further work is required to isolate the pharmacologically active substances for relatively safe and effective antipyretics and antioxidants.
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HOSSEINZADEH P, DJAZAYERY A, MOSTAFAVI SA, JAVANBAKHT MH, DERAKHSHANIAN H, RAHIMIFOROUSHANI A, DJALALI M. Brewer's Yeast Improves Blood Pressure in Type 2 Diabetes Mellitus. Iran J Public Health 2013; 42:602-9. [PMID: 23967428 PMCID: PMC3744257] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 12/19/2012] [Accepted: 04/04/2013] [Indexed: 11/29/2022]
Abstract
BACKGROUND This study was conducted to investigate the effects of Brewer's yeast supplementation on serum lipoproteins and blood pressure in patients with Type 2 diabetes mellitus. METHODS In a randomized double blind clinical trial, 90 adults with type 2 diabetes mellitus were recruited, and divided randomly into 2 groups, trial group received brewer's yeast (1800 mg/day) and control group received placebo for 12 weeks. Weight, BMI, food consumption (based on 24 hour food recall), fasting serum lipoproteins (Cholesterol, Triglyceride, LDL-c, HDL-c), systolic and diastolic blood pressures were measured before and after the intervention. Data analyses were performed by Statistical Package for Social Sciences ver. 18.0, and the statistical tests included Independent t-test, Paired t-test, Kolmogorov-Smirnov and analysis of covariance. This trial was registered in Iranian Registry of Clinical Trials (IRCT), No.IRCT138807062513N1. RESULTS Eighty-four subjects (21 men and 63 women) aged 46.3±6.1 years completed the study. After 12 weeks supplementation, systolic and diastolic blood pressures were decreased in the group receiving brewer's yeast (4.1±1.5, P=0.007 and 5.7±0.6, P=0.001 respectively). No-significant changes in LDL-c, HDL-c, Triglyceride and Cholesterol were shown. CONCLUSION Supplementation with Brewer's yeast besides the usual treatment of type 2 diabetes mellitus can reduce systolic and diastolic blood pressures in diabetic patients.
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Affiliation(s)
- Payam HOSSEINZADEH
- International Campus, Tehran University of Medical Sciences, Tehran, Iran
| | - Abolghassem DJAZAYERY
- Dept. of Nutrition and Biochemistry, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran
| | - Seyed-Ali MOSTAFAVI
- Dept. of Nutrition and Biochemistry, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran
| | - Mohammad Hassan JAVANBAKHT
- Dept. of Nutrition and Biochemistry, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran
| | - Hoda DERAKHSHANIAN
- Dept. of Nutrition and Biochemistry, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran
| | - Abbas RAHIMIFOROUSHANI
- Dept. of Biostatics and Epidemiology, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran
| | - Mahmoud DJALALI
- Dept. of Nutrition and Biochemistry, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran,Corresponding Author: Tel: +98-21-88954911
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