Spent Brewer’s Yeast as a Source of Insoluble β-Glucans

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.

Providing Stability to High Internal Phase Emulsion Gels Using Brewery Industry By-Products as Stabilizers

“…Spent brewer’s yeast has a content of 40% crude protein, 59% carbohydrates and 1% lipids. Its cell wall is strong, thick, and resistant and has a variable composition, but it is mostly made from β-1,3/β-1,6 glucans and glycoproteins [ 32 ]. Increasing the pH of the aqueous phase up to 12 probably solubilized proteins and some polysaccharides from the cell wall and degraded the glucose chains from the insoluble compounds [ 33 ].…”

“…Therefore, different biopolymers from the cell wall can be released to the aqueous phase. The release of glucans to an alkali medium could degrade its structure with a reduction in branching and the break of covalent bonds between mannoproteins and β-1,3/β-1,6 glucan chains, which decreases de degree of polymerization [ 32 ]. Li and Karboune [ 34 ] studied the functional properties of mannoproteins from spent brewer’s yeast and found an increase in its solubility when increasing pH from 3 to 9.…”

“…We hypothesize that at higher pH the solubility of mannoproteins increases. Moreover, alkaline treatment cleaves the glycosylphosphatidylinositol anchor between mannoproteins and β-glucan [ 32 ], and therefore, β-glucans remains insoluble and increase the viscosity of the aqueous phase [ 33 ]. Moreover, by adding more by-product, the viscosity of the bulk phase was enhanced.…”

The Physical Chemistry and Chemical Physics (PCCP) Section of the International Journal of Molecular Sciences in Its Publications: The First 300 Thematic Articles in the First 3 Years

“…In this Thematic Area, 56 articles have been published [ 48 , 64 , 104 , 108 , 110 , 124 , 195 , 252 , 253 , 254 , 255 , 256 , 257 , 258 , 259 , 260 , 261 , 262 , 263 , 264 , 265 , 266 , 267 , 268 , 269 , 270 , 271 , 272 , 273 , 274 , 275 , 276 , 277 , 278 , 279 , 280 , 281 , 282 , 283 , 284 , 285 , 286 , 287 , 288 , 289 , 290 , 291 , 292 , 293 , 294 , 295 , 296 , 297 , 298 , 299 , 300 ], an...…”

“…The processes in inorganic nanomaterials were considered in one way or another, in articles [ 104 , 108 , 110 , 252 , 253 , 264 , 265 , 267 , 268 , 269 , 270 , 275 , 276 , 279 , 281 , 285 , 286 , 287 , 297 ]. Additionally, here, the materials in which these processes are implemented are very diverse.…”