Down-stream processing of baker's yeast (Saccharomyces cerevisiae) – Effect on nutrient digestibility and immune response in Atlantic salmon (Salmo salar)

Lagos, Leidy; Peng, Lei; Reveco-Urzua, Felipe Eduardo; Morales‐Lange, Byron; Hansen, Line Degn; Schiavone, Marion; Mydland, Liv Torunn; Arntzen, Magnus Ø.; Mercado, Luís; Benicio, Ricardo Tavares; Øverland, Margareth

doi:10.1016/j.aquaculture.2020.735707

Cited by 39 publications

(35 citation statements)

References 52 publications

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“…The total polysaccharide content of the yeast cell wall was estimated without prior cell wall isolation according to the protocol described by François 64 . Briefly, the yeast samples were hydrolyzed with sulphuric acid and the released sugar monomers (mannose, N -acetylglucosamine and glucose) were quantified by high-performance anion-exchange chromatography with pulsed amperometric detection as described in Dallies, et al 65 and Hansen, et al 23 . The content of β-glucan in the yeast samples was determined using a Megazyme kit (reference K-YBGL) and α-glucan was calculated as the difference between total glucan and β-glucan.…”

Section: Methodsmentioning

confidence: 99%

“…Previously, chemical, enzymatic, physical, and mechanical treatments have been used to enhance the nutritional and functional values of yeasts for various applications 21 – 24 . Different down-stream processing strategies have shown varying impacts on the integrity and nutritional values of yeast 21 , 23 . While down-stream processing may increase accessibility to contents of the yeasts cells, methods such as cell crushing using a microfluidizer may be excessively harsh, leading to alteration in bioavailability of the bioactive components 25 , 26 .…”

Section: Introductionmentioning

confidence: 99%

“…Autolysis is a slow process during which cell membrane permeability increases and endogenous lytic enzymes such as proteases, β-glucanases and chitinases are activated within the yeast cells 27 , 28 , leading to lysis of the intracellular components of the cell. Autolysis can be induced at low pH or high temperature 21 , 23 , 29 – 32 . Hernawan and Fleet 29 reported that the ultrastructure and content of yeast cell wall polysaccharides could be modified through autolysis.…”

Section: Introductionmentioning

confidence: 99%

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Impact of down-stream processing on functional properties of yeasts and the implications on gut health of Atlantic salmon (Salmo salar)

Agboola

Schiavone

Øverland

et al. 2021

Sci Rep

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Yeasts are becoming popular as novel ingredients in fish feeds because of their potential to support better growth and concomitantly ensure good fish health. Here, three species of yeasts (Cyberlindnera jadinii, Blastobotrys adeninivorans and Wickerhamomyces anomalus), grown on wood sugars and hydrolysates of chicken were subjected to two down-stream processes, either direct heat-inactivation or autolysis, and the feed potential of the resulting yeast preparations was assessed through a feeding trial with Atlantic salmon fry. Histological examination of distal intestine based on widening of lamina propria, showed that autolyzed W. anomalus was effective in alleviating mild intestinal enteritis, while only limited effects were observed for other yeasts. Our results showed that the functionality of yeast in counteracting intestinal enteritis in Atlantic salmon was dependent on both the type of yeast and the down-stream processing method, and demonstrated that C. jadinii and W. anomalus have promising effects on gut health of Atlantic salmon.

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Section: Methodsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Impact of down-stream processing on functional properties of yeasts and the implications on gut health of Atlantic salmon (Salmo salar)

Agboola

Schiavone

Øverland

et al. 2021

Sci Rep

Self Cite

View full text Add to dashboard Cite

show abstract

“…The total polysaccharide content of the yeast cell wall was estimated without prior cell wall isolation according to the protocol described by François 64 . Brie y, the yeast samples were hydrolyzed with sulphuric acid and the released sugar monomers (mannose, N-acetylglucosamine and glucose) were quanti ed by high-performance anion-exchange chromatography with pulsed amperometric detection as described in Dallies, et al 65 and Hansen, et al 23 . The content of β-glucan in the yeast samples was determined using a Megazyme® kit (reference K-YBGL) and α-glucan was calculated as the difference between total glucan and β-glucan.…”

Section: Quanti Cation Of Yeast Cell Wall Polysaccharidesmentioning

confidence: 99%

“…Previously, chemical, enzymatic, physical, and mechanical treatments have been used to enhance the nutritional and functional values of yeasts for various applications [21][22][23][24] . Different down-stream processing strategies have shown varying impacts on the integrity and nutritional values of yeast 21,23 .…”

Section: Introductionmentioning

confidence: 99%

Impact of Down-Stream Processing on Functional Properties of Yeasts in Diets of Atlantic Salmon (Salmo Salar): Implications for Gut Health

Agboola¹,

Schiavone²,

Øverland³

et al. 2020

Preprint

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Nutritional value of torula yeast as an alternative protein feedstuff for hybrid Striped Bass (White Bass × Striped Bass)

Chen,

Yamamoto,

de Cruz

et al. 2023

N American J Aquac

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ObjectiveTwo separate trials were conducted to evaluate the digestibility of a novel alternative ingredient, enhanced torula yeast (TY) Cyberlindnera jadinii, in diets for hybrid Striped Bass (HSB; White Bass Morone chrysops × Striped Bass M. saxatilis) and to evaluate graded inclusion levels of this product when replacing soybean products.MethodsIn trial 1, the digestibility of TY was determined by testing a reference diet and a TY diet (reference and TY ingredient at an 80:20 ratio). A total of 90 fish were fed the experimental digestibility diets for 21 days, and fecal samples were collected using the stripping technique. In trial 2, a comparative feeding trial evaluated the replacement of soybean meal by TY on a crude protein basis at 50, 100, 200, and 300 g of TY/kg of experimental diet. A total of 150 HSB (18.6 ± 0.21 g/fish [mean + SE]) were distributed among fifteen 110‐L glass aquaria. Each diet was fed to triplicate groups of fish for 9 weeks.ResultIn trial 1, apparent digestibility coefficients for protein, lipid, organic matter, and energy of TY were 0.97, 0.98, 0.75, and 0.75, respectively. The availability of essential amino acids also was generally high, ranging from 0.74 to 0.99. For trial 2, a second‐order polynomial regression indicated that the optimal inclusion levels of TY in diets were 102, 112, and 109 g/kg for weight gain, feed efficiency, and protein conversion efficiency, respectively. However, the muscle yield linearly decreased with the graded inclusion levels of TY. Linear increases in intraperitoneal fat, hepatosomatic index, and whole‐body lipid were observed as the inclusion of TY increased in the diet.ConclusionIn conclusion, nutrients from TY were well utilized by HSB, and it can replace soybean products without affecting growth performance, with the optimal TY inclusion level being 102–112 g/kg of diet.

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Down-stream processing of baker's yeast (Saccharomyces cerevisiae) – Effect on nutrient digestibility and immune response in Atlantic salmon (Salmo salar)

Cited by 39 publications

References 52 publications

Impact of down-stream processing on functional properties of yeasts and the implications on gut health of Atlantic salmon (Salmo salar)

Impact of down-stream processing on functional properties of yeasts and the implications on gut health of Atlantic salmon (Salmo salar)

Impact of Down-Stream Processing on Functional Properties of Yeasts in Diets of Atlantic Salmon (Salmo Salar): Implications for Gut Health

Nutritional value of torula yeast as an alternative protein feedstuff for hybrid Striped Bass (White Bass × Striped Bass)

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