Direct utilization of purple sweet potato by sake yeasts to produce an anthocyanin-rich alcoholic beverage

Lee, Jayeon; Im, Young-Kum; Ko, Hyun-Mi; Chin, Jong-Eon; Kim, Il-Chul; Lee, Hwanghee Blaise; Bai, Suk

doi:10.1007/s10529-015-1811-7

Cited by 7 publications

(5 citation statements)

References 17 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Wine produced from purple fleshed SP presented anthocyanins that were stable during storage. [81] Alcoholic beverage was produced containing anthocyanins with antioxidant, anticarcinogenic and antihypertensive activities.…”

Section: Beverage Made From Sweet Potatomentioning

confidence: 99%

Sweet Potato (Ipomoea batatas L.): a Versatile Raw Material for the Food Industry

Bach

Bedin

Lacerda

et al. 2021

Braz. arch. biol. technol.

View full text Add to dashboard Cite

Sweet potato (SP) starchy roots have a broad range of colors, high-quality nutritional composition including bioactive substances (anthocyanins and β-carotene), vitamins, minerals, dietary fiber and starch. Several studies report the versatility of this root crop as part of the human diet and its possible health benefits. In this review the SP chemical composition, nutritional properties and its potential use in food processing for developing nutritious and healthy products are explored. Due to the adaptation of sweet potatoes to several agricultural managing conditions, accepting low technology /low cost with reasonable performance, it has called attention as a strong candidate of accessible functional food market.

show abstract

Section: Beverage Made From Sweet Potatomentioning

confidence: 99%

Sweet Potato (Ipomoea batatas L.): a Versatile Raw Material for the Food Industry

Bach

Bedin

Lacerda

et al. 2021

Braz. arch. biol. technol.

View full text Add to dashboard Cite

show abstract

“…A high starch-assimilating sake strain of S. cerevisiae was constructed for the production of anthocyanin-rich alcoholic beverages using starch from purple sweet potato flour by expressing Debaryomyces occidentalis glucoamylase gene ( GAM1 ) in sake yeast, which was engineered to achieve direct liquefaction, saccharification, and fermentation for a one-step conversion of starch from purple sweet potatoes. The approach was shown to be suitable for sake, beer, and wine yeasts, yielding anthocyanin-rich alcoholic beverages [60].…”

Section: Wines From Other Anthocyanin Containing Feedstockmentioning

confidence: 99%

Anthocyanins and Anthocyanin-Derived Products in Yeast-Fermented Beverages

Ruţă

Fărcăşanu

2019

Antioxidants

View full text Add to dashboard Cite

The beverages obtained by yeast fermentation from anthocyanin-rich natural sources (grapes, berries, brown rice, etc.) retain part of the initial pigments in the maturated drink. During the fermentation and aging processes anthocyanins undergo various chemical transformations, which include reactions with glycolytic products (especially pyruvate and acetaldehyde) or with other compounds present in the complex fermentation milieu (such as vinylphenols obtained from cinnamic acids by means of a yeast decarboxylase) yielding pigments which can be more stable than the initial anthocyanins. Overall, these compounds contribute to the organoleptic traits of the mature product, but also to the overall chemical composition which make the yeast fermented beverages important sources of dietary antioxidants. In this review, we focused on the studies regarding the changes underwent by anthocyanins during yeast-mediated fermentation, on the approaches taken to enrich the fermented beverages in anthocyanins and their derived products, and on the interrelations between yeast and anthocyanin which were of relevance for obtaining a high-quality product containing optimum amounts of anthocyanin and anthocyanin-derived products.

show abstract

“…한편, glutathione (GSH)은 발효과정 중 중요한 방향 화 합물의 안전성을 증가시킴으로써 알코올음료의 풍미를 유지, 향상시킬 수 있는 주요 산화방지제로 작용한다 (Wei et al, 2003;Fan et al, 2004). GSH의 합성에 중요한 효소 중 하나인 γ-glutamylcysteine synthetase의 유전자(GSH1)를 과발현시 켜 GSH 함량을 증진시킬 수 있다 (Wang et al, 2010a;Chen et al, 2013) 한 기질로 이용할 경우 생장 및 발효율이 매우 낮다 (Lee et al, 2015). 그러므로 α-amylase 활성에 이어 maltose를 포도당으 로 분해시키는 glucoamylase 활성이 청주효모에서는 필수적 이다 (Saito et al, 1996).…”

Section: 보다 전분 당화능이 우수한 Glucoamylase가 전분 발효에 더 필unclassified

“…그러므로 α-amylase 활성에 이어 maltose를 포도당으 로 분해시키는 glucoamylase 활성이 청주효모에서는 필수적 이다 (Saito et al, 1996). 그러므로 GAM1 그리고 AMY 유전자 공동발현을 위해 GAM1 유전자를 함유한 rDNA integration cassette인 YIpSGCU2rD로 형질전환 된 균주인 NBRC 2346SG (Lee et al, 2015) (Fig. 3).…”

Section: 보다 전분 당화능이 우수한 Glucoamylase가 전분 발효에 더 필unclassified

Construction of the recombinant yeast strain with transformation of rice starch-saccharification enzymes and its alcohol fermentation

Lee¹,

Chin²,

Bai

2016

The Korean Journal of Microbiology

Self Cite

View full text Add to dashboard Cite

To improve antioxidant glutathione (GSH) content and saccharification ability in sake yeasts of Saccharomyces cerevisiae, the γ-glutamylcysteine synthetase gene (GSH1 ) from S. cerevisiae, glucoamylase gene (GAM1 ) and α-amylase gene (AMY ) from Debaryomyces occidentalis were co-expressed in sake yeasts for manufacturing a refreshing alcoholic beverage abundant in GSH from rice starch. The extracellular GSH content of the recombinant sake yeasts increased 1.5-fold relative to the parental wide-type strain. The saccharification ability by glucoamylase of the new yeast strain expressing both GAM1 and AMY genes was 2-fold higher than that of the yeast strain expressing only GAM1 gene when grown in the culture medium containing 2% (w/v) rice starch. It generated 11% (v/v) ethanol from 20% (w/v) rice starch and consumed up to 90% of the starch content after 7 days of fermentation.

show abstract

Direct utilization of purple sweet potato by sake yeasts to produce an anthocyanin-rich alcoholic beverage

Abstract: We have produced a health-promoting alcoholic beverage abundant in anthocyanins from purple sweet potato.

Cited by 7 publications

References 17 publications

Sweet Potato (Ipomoea batatas L.): a Versatile Raw Material for the Food Industry

Sweet Potato (Ipomoea batatas L.): a Versatile Raw Material for the Food Industry

Anthocyanins and Anthocyanin-Derived Products in Yeast-Fermented Beverages

Construction of the recombinant yeast strain with transformation of rice starch-saccharification enzymes and its alcohol fermentation

Contact Info

Product

Resources

About