Preparation of spent brewer's yeast β‐glucans for potential applications in the food industry

Abstract

A preparation of b-glucan, obtained from spent brewer's yeast, was evaluated for potential food applications. This material was autolysed and the cell walls that were obtained were homogenized, extracted firstly with alkali, then with acid, and then spray dried. Effects of the homogenization on the chemical composition, rheological properties and functional properties of b-glucan were investigated. Homogenized cell walls exhibited higher b-glucan content and apparent viscosity than those which had not been homogenized because of fragmentation of the cell walls. When compared with commercial b-glucan from baker's yeast, it was found that the b-glucan obtained from this study had higher apparent viscosity, water-holding capacity and emulsion stabilizing capacity, but very similar oilbinding capacity. These findings suggest that b-glucan obtained from brewer's yeast can be used in food products as a thickening, water-holding, or oil-binding agent and emulsifying stabilizer.

Chemical composition of the cell wall of probiotic and brewer’s yeast in response to cultivation medium with glycerol as a carbon source

“…boulardii yeasts, after cultivation in optimal growth conditions (YPD medium of pH 5.0), constituted about 53 % of the examined organelle (Table 2), while in S. cerevisiae R9 this value was about 41 % (Table 3). The results obtained in the present study find a confirmation in the data published in the literature considering the content of carbohydrate in S. cerevisiae cell wall preparations [41,48,50,51]. However, variations of polysaccharides can be caused by different strains, cultivation time, and parameters.…”

“…boulardii yeasts were prepared via autolysis of yeasts cells. Autolysis is a common procedure used in obtaining yeast cell wall preparations, from which b-glucans and mannoprotein are isolated [16,20,35,48,50,51,56].…”

Effects of spent brewer’s yeast and biological β-glucans on selected parameters of lipid metabolism in blood and liver in rats

“…Spent brewer's yeast are widely used as a feed additive in improving growth and good health status in animals (Ortuňo et al, 2002). They are also used as a raw material to obtain biomass, yeast extracts, vitamins and enzymes (Thammakiti et al, 2004). Their use in human nutrition is limited by purine compounds and nucleic acids, and their uncontrolled high intake could cause elevation of the concentration of uric acid in blood and increase the risk of arthritis.…”

Effects of fermentation temperature on the composition of beer volatile compounds, organoleptic quality and spent yeast density

“…The spent yeast generated during the fermentative process is often used as an inoculum for subsequent fermentations (Blieck et al 2007). In addition, yeast cell wall fractions contain a large percentage of β-glucans, which is highly advantageous in improving the physical and functional properties of foods, as a thickening and waterholding agent (Thammakiti et al 2004) and for the gelatinization and retrogradation of starch (Satrapai and Suphantharika, 2007). β-glucans isolated from the cell wall fractions of spent brewer's yeast are good emulsifying stabilizer and are finding application as a form of fat replacement in the production of low-fat mayonnaise (Burkus and Temelli, 2000).…”