Yeast (Saccharomyces cerevisiae): evaluation of cellular disruption processes, chemical composition, functional properties and digestibility

Bertolo, Angélica Patrícia; Biz, Ana Paula; Kempka, Aniela Pinto; Rigo, Elisandra; Cavalheiro, Darlene

doi:10.1007/s13197-019-03833-3

Cited by 36 publications

(20 citation statements)

References 29 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The protein values found in this work are similar to those found in the literature (Podpora et al, 2015;Jacob, Hutzler & Methner, 2019). For example, the total protein content of spent yeast biomass samples, ranged between 45.8 and 49.4 (w w -1 dry yeast cell) in a study carried out by Vieira et al (2013) and between 39.32 and 43.80 (g 100 g -1 of dry spent yeast biomass) in a study carried out by Bertolo et al (2019). Figure 3 shows the behaviors of the intact, chemically autolysed and physically autolysed yeast spent biomass, in comparison to the kinetic models' predictions: Lewis and Page.…”

Section: Resultssupporting

confidence: 88%

Cellular disruption and its influence over the drying kinetics of brewer’s spent yeast biomass

Biz¹,

Rigo²,

Bertolo³

et al. 2020

Acta Sci Technol

Self Cite

View full text Add to dashboard Cite

Spent yeast biomass is one of the residues of brewing. It is specifically the second-largest residue from brewing industry. Most of the spent yeast is sold at low prices, or disposed as waste or used as animal feed. Spent yeast biomass is predominantly composed of proteins, and it has a high biological value, being an excellent source of high-quality protein, comparable in value with soy protein. Therefore, spent yeast biomass has great potential for use in foodstuffs for human consumption. The objective of this work was to evaluate the influence of cell rupture over the drying kinetics of spent yeast biomass using mathematical models (Lewis and Page). Also, to verify the influence of cell rupture method over the amount of protein. The cellular rupture was performed by two methods (chemical method and physical method: ultrasound). The drying process was performed by freeze-drying, and the parameters of the models were obtained using the non-linear regression (Generalized Reduced Gradient Nonlinear Optimization Code). Mathematical models of drying kinetics showed a strong correlation with the experimental data, R² > 0.96. The disruption process did not significantly affect the drying time and protein content. But the cellular autolysis improves the protein digestibility since the proteins will be totally available to the digestive enzymes and also increase the bioavailability of nutrients.

show abstract

Section: Resultssupporting

confidence: 88%

Cellular disruption and its influence over the drying kinetics of brewer’s spent yeast biomass

Biz¹,

Rigo²,

Bertolo³

et al. 2020

Acta Sci Technol

Self Cite

View full text Add to dashboard Cite

show abstract

“…As a result, AB presented a high quantity of ashes concerning NB. Other studies also reported the same behavior 14,31 . Results for protein showed a significant difference between the samples with an unexpected decrease for AB, but the result can be explained by the chemical autolysis.…”

Section: Resultssupporting

confidence: 63%

“…The ash content was also influenced by the cell rupture process. This occurred due to the use of NaCl as a plasmolyzing agent during chemical autolysis 31 . As a result, AB presented a high quantity of ashes concerning NB.…”

Section: Resultsmentioning

confidence: 99%

Cachaça fermentation biomass as an ingredient in oregano sticks

et al. 2022

Self Cite

View full text Add to dashboard Cite

Background Waste from the production of cachaça is often discarded. However, studies report that fermentation yeasts and their derivatives have high protein content, and they are rich in minerals and B‐complex vitamins. Also, research has been shown that the addition of the spent yeast to food leads to a significant increase in nutritional value. In this context, the present study aimed to investigate the use of yeast biomass from cachaça production in snack food. Results Physical–chemical characterization of yeast biomass confirmed that cell autolysis significantly changed the chemical composition and color of the samples. Concerning the oregano sticks, the addition of natural biomass and autolyzed biomass also significantly modified the proximate composition. Moreover, the acceptability test showed that the addition of autolyzed biomass as an ingredient in the stick formulation obtained the highest acceptance index by the panelists. Conclusion The addition of 10% yeast biomass from cachaça in the formulation of oregano sticks led to an increase of 14% on the protein content. Besides, the use of yeast biomass also presented a good acceptance by the panelists during sensorial analysis. Therefore, this work found that the addition of yeast biomass from cachaça fermentation process has the potential to be used as an ingredient in food formulation.

show abstract

“…In 2014, Wang et al [ 110 ] proved that increased production of betulin ( 8 ) and other natural compounds in Inonotus obliquus can be induced in the presence of aqueous extract and methanol extract from birch bark. Saccharomyces cerevisiae is one of the most important species of yeast and is widely used in the production of ethanol (alcoholic beverages) and bakery products [ 111 ]. In an article by Li et al [ 112 ], the possibility of the production of betulinic acid ( 5 ) in Saccharomyces cerevisiae was investigated.…”

Section: Biocatalyzed Production Of Lupane Triterpenoids—betulinic Acid (5) Betulin (8) and Lupeol (9)mentioning

confidence: 99%

Biocatalysis in the Chemistry of Lupane Triterpenoids

Bachořík

Urban

2021

Molecules

View full text Add to dashboard Cite

Pentacyclic triterpenes are important representatives of natural products that exhibit a wide variety of biological activities. These activities suggest that these compounds may represent potential medicines for the treatment of cancer and viral, bacterial, or protozoal infections. Naturally occurring triterpenes usually have several drawbacks, such as limited activity and insufficient solubility and bioavailability; therefore, they need to be modified to obtain compounds suitable for drug development. Modifications can be achieved either by methods of standard organic synthesis or with the use of biocatalysts, such as enzymes or enzyme systems within living organisms. In most cases, these modifications result in the preparation of esters, amides, saponins, or sugar conjugates. Notably, while standard organic synthesis has been heavily used and developed, the use of the latter methodology has been rather limited, but it appears that biocatalysis has recently sparked considerably wider interest within the scientific community. Among triterpenes, derivatives of lupane play important roles. This review therefore summarizes the natural occurrence and sources of lupane triterpenoids, their biosynthesis, and semisynthetic methods that may be used for the production of betulinic acid from abundant and inexpensive betulin. Most importantly, this article compares chemical transformations of lupane triterpenoids with analogous reactions performed by biocatalysts and highlights a large space for the future development of biocatalysis in this field. The results of this study may serve as a summary of the current state of research and demonstrate the potential of the method in future applications.

show abstract

Yeast (Saccharomyces cerevisiae): evaluation of cellular disruption processes, chemical composition, functional properties and digestibility

Cited by 36 publications

References 29 publications

Cellular disruption and its influence over the drying kinetics of brewer’s spent yeast biomass

Cellular disruption and its influence over the drying kinetics of brewer’s spent yeast biomass

Cachaça fermentation biomass as an ingredient in oregano sticks

Biocatalysis in the Chemistry of Lupane Triterpenoids

Contact Info

Product

Resources

About