β-glucan from brewer’s spent yeast as a techno-functional food ingredient

Gautério, Gabrielle Victória; Silvério, Sara C.; Egea, Mariana Buranelo; Lemes, Ailton César

doi:10.3389/frfst.2022.1074505

Cited by 10 publications

(16 citation statements)

References 50 publications

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“…The ability of immunomodulatory compounds to effectively impact bird health when included as dietary additives may also avoid potential issues associated with spray vaccination, such as sudden drops in body temperature during application at one-day post-hatch within hatcheries and poultry units ( 218 ). Moreover, there remains the potential for the repurposing of waste products from other industries as stimulants, such as the use of beta-glucans from spent yeast being extracted for technological applications ( 219 ). In addition to reducing the costs associated with the production of immunostimulatory compounds, this also increases sustainability and minimizes environmental impact.…”

Section: Discussionmentioning

confidence: 99%

Preventing bacterial disease in poultry in the post-antibiotic era: a case for innate immunity modulation as an alternative to antibiotic use

et al. 2023

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The widespread use of antibiotics in the poultry industry has led to the emergence of antibiotic-resistant bacteria, which pose a significant health risk to humans and animals. These public health concerns, which have led to legislation limiting antibiotic use in animals, drive the need to find alternative strategies for controlling and treating bacterial infections. Modulation of the avian innate immune system using immunostimulatory compounds provides a promising solution to enhance poultry immune responses to a broad range of bacterial infections without the risk of generating antibiotic resistance. An array of immunomodulatory compounds have been investigated for their impact on poultry performance and immune responses. However, further research is required to identify compounds capable of controlling bacterial infections without detrimentally affecting bird performance. It is also crucial to determine the safety and effectiveness of these compounds in conjunction with poultry vaccines. This review provides an overview of the various immune modulators known to enhance innate immunity against avian bacterial pathogens in chickens, and describes the mechanisms involved.

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Section: Discussionmentioning

confidence: 99%

Preventing bacterial disease in poultry in the post-antibiotic era: a case for innate immunity modulation as an alternative to antibiotic use

et al. 2023

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“…Thus, the protein content in yeast form is 15%, whereas the hyphae form has 6%. Moreover, the other cell wall components are similar with 70% carbohydrate, 5% lipids, and 0.6-0.8% phosphorus [9,14].…”

Section: Introductionmentioning

confidence: 86%

Recovery of High-Value Compounds from Yarrowia lipolytica IMUFRJ 50682 Using Autolysis and Acid Hydrolysis

da Silva,

Ribeiro,

Lemes

et al. 2024

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This study aimed to evaluate the sequential hydrolysis of the biomass from unconventional and versatile Y. lipolytica to recover mannoproteins, carbohydrates, and other compounds as well as to determine the antioxidant activity of ultrafiltered fractions. The crude biomass underwent autolysis, and the resulting supernatant fraction was used for mannoprotein recovery via precipitation with ethanol. The precipitate obtained after autolysis underwent acid hydrolysis, and the resulting supernatant was ultrafiltered, precipitated, and characterized. The process yields were 55.5% and 46.14% for the crude biomass grown in glucose and glycerol, respectively. The mannoprotein with higher carbohydrate content (from crude biomass grown in glycerol) exhibited a higher emulsification index of 47.35% and thermal stability (60% weight loss). In contrast, the mannoprotein with higher protein content (from crude biomass grown in glucose) showed a better surface tension reduction of 44.50 mN/m. The technological properties showed that the crude biomass and the food ingredients are feasible to apply in food processing. The fractionation of the acid hydrolysis portion allowed the evaluation of the antioxidant power synergism among the components present in the hydrolysate, mostly the protein peptide chain. The sequential hydrolysis method is viable for extracting valuable products from Y. lipolytica.

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“…On the other hand, intracellular pigments-less frequently used due to their difficulty of extraction and low yield-need to be "released" using some method that promotes cell lysis (rupture of the cell wall) for subsequent separation, which can involve multiple steps as the use of specific organic solvents (Carvalho et al, 2005), ultrasoundassisted extraction (Kraboun et al, 2017), extractive fermentation with surfactant (Chen et al, 2018), ethanol/ammonium sulfate aqueous two-phase system (Dong et al, 2020), among several other procedures. Each of the operations used can significantly affect the yield, purity, and functional properties of the target compound (Gautério et al, 2022).…”

Section: Monascus Sp and Its Pigment Production Potentialmentioning

confidence: 99%

The potential, strategies, and challenges of Monascus pigment for food application

Egea

Dantas²,

Sousa³

et al. 2023

Front. Sustain. Food Syst.

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The demand for dyes from natural sources to substitute synthetic dyes for application in the food industry has been continuously increasing due to some synthetic dyes being associated with several problems, including hypersensitivity, carcinogenesis, and negative environmental impacts. Furthermore, dyes from natural sources (like pigments) are generally regarded by the consumer as safer or with fewer side effects—a fact that requires in-depth investigation—, which increases the commercial interest in such products. In this sense, great focus has been given to the biotechnological potential of Monascus sp. to produce red, orange, and yellow pigments using different types of the fermentation process (submerged or in solid-state fermentation), substrates, and process parameters (temperature, pH, agitation, aeration, etc.), aiming at optimizing and reducing costs in pigment production. In general, Monascus pigment has shown stability at neutral and basic pH, at elevated temperatures for a few hours, and to some metallic ions while not showing stability at acidic pH, elevated temperatures for many hours, and in the presence of light. Applications of Monascus pigment with colorant function in foods (candies, bread, yogurt, cheese, beer, and meat products) reported improvement in the color aspect by sensory analysis. The application of Monascus pigment still seems promising and incipient, demonstrating that it needs to be further studied, mainly concerning the stability of the pigment in vivo systems (inside the food) where adverse conditions are combined. Regulatory issues are heterogeneous around the world, which creates difficulties to expand production and commercialization but also demonstrates the need for studies to confirm its safety. In this sense, this mini-review presents the potential, strategies, and challenges of Monascus pigment for food application.

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β-glucan from brewer’s spent yeast as a techno-functional food ingredient

Cited by 10 publications

References 50 publications

Preventing bacterial disease in poultry in the post-antibiotic era: a case for innate immunity modulation as an alternative to antibiotic use

Preventing bacterial disease in poultry in the post-antibiotic era: a case for innate immunity modulation as an alternative to antibiotic use

Recovery of High-Value Compounds from Yarrowia lipolytica IMUFRJ 50682 Using Autolysis and Acid Hydrolysis

The potential, strategies, and challenges of Monascus pigment for food application

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