Structural characterization and emulsifier property of yeast mannoprotein enzymatically prepared with a β-1,6-glucanase

Qiao, Yan; Xia, Chengyao; Lin, Longshan; Tang, Lei; Wang, Jihong; Xu, Changsheng; Wu, Juying; Zhang, Lei; Ye, Xianfeng; Huang, Yan; Mao, Dongmei; Liang, Yongheng; Li, Zhoukun; Cui, Zhongli

doi:10.1016/j.lwt.2022.113898

Cited by 13 publications

(11 citation statements)

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“…As macromolecular hydrocolloids, MPs can affect the behaviors of sensory active components indirectly via viscous or steric effects. The viscous effect is induced by the H‐bonds formed between the MP molecules (the hydrophilic parts) and the major solvents in wines (H 2 O, ethanol), which leads to a decrease of free H 2 O/ethanol molecules and an increase of viscosity in the wine matrix (Doyennette et al., 2011; Jones et al., 2008; Qiao et al., 2022) and disrupts the H 2 O–H 2 O and H 2 O–ethanol networks that are responsible for the fluidity of wine (Hollowood et al., 2002). For the sensory active components that are less active toward MPs, their mass transfer rates in the wine matrix will decrease, and their concentrations in the remaining free H 2 O/ethanol molecules will increase, their original equilibriums in wines before the addition of MP products are consequently modified (Robinson et al., 2009; Weterings et al., 2020).…”

Section: General Functionalities Of Mps As Macromolecular Hydrocolloi...mentioning

confidence: 99%

“…Although there are different methods developed for MPs extraction, it is not suggested to adopt the ones that with drastic or even destroying conditions such as high temperature, strong acid/alkali, SDS, because these conditions can denature the functional moieties and reduce the functionality of MPs (Domizio et al., 2017; Qiao et al., 2022; Wan et al., 2021). As for other physical techniques, HPH produces significantly high pressure (up to 400 MPa) to break the yeast cells; meanwhile, sonication or ultrasound technology can confer cavitation effect by bring bubbles to collapse the structures of yeast cell with sound wave of high frequency (>20 kHz), these two techniques can cause mechanical disruption of yeast cells effectively.…”

Section: Development and Application Of Mp Productsmentioning

confidence: 99%

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Yeast mannoproteins: Organoleptic modulating functions, mechanisms, and product development trends in winemaking

Zhai

et al. 2023

Food Frontiers

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Mannoproteins (MPs) originate from yeast cells and can play important roles in maintaining wine stability and modulating wine organoleptic properties. Due to their natural presence in wines, MP products are allowed to be used as enological additives in wine industry. To guarantee an appropriate application of these products during winemaking, it is necessary for both researchers and winemakers to understand the mechanisms of MPs as multifunctional organoleptic modulators. This review has introduced the current state of knowledge of the researches focus on the application of different MP products in red wines and also the interactions between MPs and wine sensory active components (polyphenols, aroma compounds) in model wine solutions. We have summarized the possible mechanisms of MPs that affect the color, astringency, and aroma of red wines and the relationship between the physicochemical characteristics and functionalities of MPs. Besides, development trends of MP products are also discussed. It seems that yeast biomass, especially those from non‐Saccharomyces yeasts show good potential in producing large quantities of MPs, an appropriate combination of yeast cultivation and preservation methods with extraction and purification techniques may obtain MPs of ideal production, purity, and functionality in an industrial scale, which should be put more efforts by both scientists and manufacturers in the future.

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Section: General Functionalities Of Mps As Macromolecular Hydrocolloi...mentioning

confidence: 99%

Section: Development and Application Of Mp Productsmentioning

confidence: 99%

Yeast mannoproteins: Organoleptic modulating functions, mechanisms, and product development trends in winemaking

Zhai

et al. 2023

Food Frontiers

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“…Furthermore, an average surface tension of 40 mN/m was found for the extracellular biosurfactant of Y. lipolytica isolated from dairy products in the rural region of Pernambuco (BR) [61]. Using an enzymatic process with β-1,6-glucanase, a mannoprotein from the cell wall of S. cerevisiae reached an extraction index of 11% and retained an EI of 25% for 7 days [19].…”

Section: Composition Surface Tension and Emulsification Propertymentioning

confidence: 99%

“…Meanwhile, mannoproteins with higher protein content (30.97 g/L), like those obtained using glucose as substrate, show a higher surface tension reduction (44.50 mN/m). These properties are related to amphipathic properties, which give the ability to form hydrophobic and hydrophilic regions in the same molecule [19].…”

Section: Composition Surface Tension and Emulsification Propertymentioning

confidence: 99%

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

da Silva,

Ribeiro,

Lemes

et al. 2024

Processes

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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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Production and characterization of bioemulsifier from local isolate of Saccharomyces cerevisiae strain JZT351: Antioxidant and antimicrobial effects

Thraeib,

Altemimi,

Al‐Manhel

et al. 2024

eFood

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The widespread use and circulation of industrial emulsifiers pose significant health risks, compounded by their limited availability and high cost. Consequently, there is growing interest in exploring the potential of natural sources, such as microorganisms like yeast, for emulsifier production. In this study, 25 strains of Saccharomyces cerevisiae were isolated from 17 distinct local sources. The yeasts were characterized based on cell shape, size, and colony morphology using yeast malt agar, followed by morphological, microscopic, and biochemical analyzes. Among the isolates, AC1 from a vinegar starter demonstrated superior bioemulsifier production. Emulsification efficiency tests revealed that AC1 exhibited values of 7.1 cm, 0.71 nm, and 34.50%, outperforming other isolates. The biomass yield was approximately 4.35 g/L. This strain was registered in the gene bank as JZT351 (OR115510) after a 100% match with S. cerevisiae. Optimal bioemulsifier production conditions for JZT351 were identified using a liquid yeast extract peptone dextrose medium, with date juice replacing 75% of the glucose, at pH 5.5, 30°C, and 72 h. The resulting emulsification activity, index, and oil displacement were 8.69 cm, 0.95 nm, and 39.7%, respectively. Fourier‐transform infrared spectroscopy (FTIR) compared the functional groups of the bioemulsifier with those of conventional emulsifiers. Molecular characterization was confirmed by 1H NMR. FTIR spectra revealed bioemulsifier bands at 3443.28, 2929.34, 1656.559, 1534.09, 807.06, and 1656.55 cm−1. At 0.5–5 ppm, signals and spectral frequencies corresponded to a mannoprotein structure. The bioemulsifier exhibited 58.09% antioxidant activity at 10 mg/mL, as assessed by DPPH scavenging. It showed the highest inhibition against Pseudomonas aeruginosa and the least against Candida albicans.

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Structural characterization and emulsifier property of yeast mannoprotein enzymatically prepared with a β-1,6-glucanase

Cited by 13 publications

References 50 publications

Yeast mannoproteins: Organoleptic modulating functions, mechanisms, and product development trends in winemaking

Yeast mannoproteins: Organoleptic modulating functions, mechanisms, and product development trends in winemaking

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

Production and characterization of bioemulsifier from local isolate of Saccharomyces cerevisiae strain JZT351: Antioxidant and antimicrobial effects

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