Valuation of brewers spent yeast polysaccharides: A structural characterization approach

Pinto, Mariana; Coelho, Elisabete; Nunes, Alexandra; Brandão, Tiago; Coimbra, Manuel A.

doi:10.1016/j.carbpol.2014.03.010

Cited by 64 publications

(57 citation statements)

References 47 publications

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“…Regarding chemical composition, it has been reported (Pinto, Coelho, Nunes, Brandão, & Coimbra, 2015) that the raw materials and the methods used for the extract preparation of yield affect some nutritional parameters (i.e., protein content and carbohydrates fermentability) as well as the amount of yeast cell wall. Consequently, it is difficult to compare the results of this investigation with other reported in literature.…”

Section: Discussionmentioning

confidence: 99%

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In vitro evaluation of Saccharomyces cerevisiae cell wall fermentability using a dog model

Musco

Calabrò

Roberti³

et al. 2018

Animal Physiology Nutrition

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SummarySix Saccharomyces cerevisiae cell wall samples were tested by the in vitro gas production technique using dog faeces as inoculum. In particular, the substrates resulted from three different production processes (alcoholic_A, bakers_BA and brewers_BR) and were characterized by two different carbohydrates (mannans + glucans) concentrations nitrogen-free extract (NFE high and low). Gas production of fermenting cultures was recorded for 72 hr to estimate the fermentation profiles. The organic matter degradability (OMD), fermentation liquor pH, short-chain fatty acids (SCFA) and ammonia (NH 3 ) productions were also measured. All substrates presented a high percentage of OMD (>92%) and moderate fermentability in terms of cumulative volume of gas related to incubated OM (OMCV >50 ml/g) and short-chain fatty acids production (>25 mmol/g), proving their functional properties. Comparing the substrates, it seems evident that the production process affects the chemical composition of the yeast cell wall in terms of crude protein, ether extract and ash content. Consequently, the in vitro fermentation process was significantly different among substrates for volume of gas, SCFA and ammonia production. Regarding the fermentation rate profiles, the production process influenced mainly the curve shape, whereas the NFE concentration affected the quantity of gas produced per hour. In particular, both S. cerevisiae_BR showed very high percentage of OM degradability, gas and SCFA productions and a fast fermentation process due to their high content of fermentable carbohydrates. On the contrary, both S. cerevisiae_BA yeast cell walls appeared to be less degradable and fermentable, probably due to their high content of ether extract. Regarding both S. cerevisiae_A, the high protein content of these substrates could explain the contrasting in vitro results (high degradability with low gas and SCFA production). K E Y W O R D Sammonia, gas production, pre-biotic, short-chain fatty acids, yeast | INTRODUCTIONThe yeast cell walls are considered important sources of protein, vitamins and polysaccharides such as glucose, mannose and Nacetyl-glucosamine. The Saccharomyces cerevisiae (SC) is a unicellular eukaryotic, which converts carbohydrates to carbon dioxide and alcohols by fermentation. Thus, it has been used in baking and in alcoholic beverages production for thousands of years (Legras, Merdinoglu, Cornuet, & Karst, 2007).Yeasts are principally obtained from the production of bakers and brewers, or after alcoholic production. Yeast extracts are obtained mechanically after autolysis by acid or alkali hydrolysis or by enzymatic treatment | 25 MUSCO et al. (Borchani et al., 2014;Freimund, Sauter, Käppeli, & Dutler, 2003). The extraction yield for SC varies for amount of nutrients (i.e., protein, carbohydrates and lipid contents) (Freimund et al., 2003), and purity in function of the quality of the utilized yeast cell walls (Liu, Wang, Cuic, & Liu, 2008). The US Food and Drug Administration recognize cells of SC and/ or cell extracts...

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Section: Discussionmentioning

confidence: 99%

“…Regarding chemical composition, it has been reported (Pinto, Coelho, Nunes, Brandão, & Coimbra, 2015) DM. In this study, the lipid content of SC-BA (more than 11% a.f.)…”

Section: Discussionmentioning

confidence: 99%

In vitro evaluation of Saccharomyces cerevisiae cell wall fermentability using a dog model

Musco

Calabrò

Roberti³

et al. 2018

Animal Physiology Nutrition

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“…Dextrins are derived from the partial hydrolysis of starch (α-1-4-and α-1-6-linked d-glucose monomers) and vary in their molar mass [3,22]. Hemicelluloses are cell wall polysaccharides derived from the barley cell wall during cytolytic degradation that consist of 80-90% β-glucans (β-1-3-and β-1-4-linked glucose monomers) and 10-12% pentosans [23,24]. Different proteins have been identified in cereal-based beverages, such as protein Z (40 kDa), LTP1 (9.7 kDa) and hordein-derived polypeptides (10-30 kDa) [16].…”

Section: Introductionmentioning

confidence: 99%

Influence of malt modification and the corresponding macromolecular profile on palate fullness in cereal-based beverages

Krebs

Becker

Gastl

2020

Eur Food Res Technol

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The sensory attribute palate fullness of cereal-based beverages was shown to be affected by polymeric compounds and their macromolecular profile. During malting, the enzymatic degradation of polymers is technologically controlled by the malting parameters, namely the degree of steeping, germination time, and germination temperature. The macromolecular profile of a fermented cereal-based beverage consists of non-fermentable substance classes. Therefore, the macromolecular composition of a final beverage is originally dominated by the raw material, if conventional production methods are used. We investigated the influence of different cytolytic and proteolytic malt modifications on the macromolecular profile of lactic acid-fermented cereal-based beverages (a strain was selected that did not produce exopolysaccharides) and their resultant effect on the sensory perception of the attributes of palate fullness and mouthfeel. Asymmetrical-flow field-flow fractionation coupled with multiangle light-scattering detection and refractive index detection is an analytical tool for macromolecular characterization to indicate differences in the macromolecular profile, molar mass, and molar mass distribution. The beverages produced using different modified malts demonstrated a considerable variation in their final composition, particularly in the composition of their macromolecular compounds. A higher level of malt modification led to a decrease in the high-molar-mass fraction and a consequent shift toward fractions with a lower molar mass. Malts produced from barley with increased crude protein contents resulted in a greater range within the macromolecular profile. The variation of germination time significantly influenced the number average molar mass, the total refractive index detection (dRI) peak area, and the high-molar-mass fraction, which contained cell wall polysaccharides (60-1200 kDa). The perception of the intensity of palate fullness was significantly correlated with specific macromolecular fractions, which were influenced by the malting parameter degree of steeping and the resultant modification. The perception of the mouthfeel descriptor watery varied significantly for different crude protein contents. Our results are beneficial for a targeted design of beverage composition based on the macromolecular profile by an improved selection of raw materials and malting technology.Publisher's Note Springer Nature remains neutral with regard to jurisdictional claims in published maps and institutional affiliations.

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“…No escopo da química, os trabalhos são voltados ao emprego de técnicas analíticas, aplicadas a autenticação de alimentos, monitoramento de processos produtivos e caracterização da bebida. A maior quantidade de estudos publicados sobre o tema envolve o emprego da espectroscopia na região do infravermelho (IV) médio e próximo, [15][16][17][18][19][20][21][22][23] a ressonância magnética nuclear de hidrogênio (RMN de 1 H), [24][25][26][27][28][29][30][31][32]…”

Section: Introductionunclassified

Chemical Concepts Involved in Beer Production: A Review

Neto¹,

Ferreira²,

Sad³

et al. 2020

Rev. Virtual Quim.

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Beer is one of the oldest alcoholic beverages consumed by humanity, having been discovered about 7.000 years ago. When consumed in moderate quantities, beer can bring similar health benefits to wine. Despite the great economic, cultural and scientific importance of beer, there are few reports in Portuguese literature focused on the topic. In this sense, the main objective of this paper is to gather information in the scientific literature about the chemical aspects involved in brewing, as well as the analytical techniques used in their characterization, authentication and control of the productive processes, and the biological activities that compounds of beer ownes. Beer is produced basically by four essential ingredients: water, malt, hops and yeast. These ingredients are handled in seven steps: milling, mashing, boiling, fermenting, conditioning, filtering, and packaging. At the final stage of production, manufactures can evaluate physicochemical properties of the beer, of which it is highlighted alcohol content, bitterness, color, and pH. In the identification of beer compounds, as well as in the authentication and control of production processes, can be used analytical techniques such as infrared (IR) spectroscopy, hydrogen nuclear magnetic resonance (1 H NMR), mass spectrometry (MS) and gas Chromatography coupled to mass spectrometry (GC-MS). In addition, studies on the biological activities of compounds present in the beer reveal an antioxidant, anti-inflammatory, antimicrobial, antitumor potential, among others, noting that moderate consumption of the beverage can bring benefits to the health of consumers. A cerveja é uma das bebidas alcoólicas mais antigas consumidas pela humanidade, tendo sido descoberta há cerca de 7.000 anos. Quando consumida em quantidades moderadas, a cerveja pode trazer benefícios a saúde semelhantes aos do vinho. Apesar da grande importância econômica, cultural e científica que a cerveja possui, percebe-se a escassez de uma literatura em português voltada ao tema. Neste sentido, o presente trabalho tem como objetivo reunir informações presentes na literatura científica, apresentando os aspectos químicos envolvidos na produção cervejeira, as técnicas analíticas empregadas na sua caracterização, autenticação e controle dos processos produtivos, assim como as atividades biológicas que a cerveja possui. Durante a produção da bebida são utilizados quatro ingredientes essenciais: água, malte, lúpulo e levedura. Esses ingredientes são manipulados em sete etapas: moagem, mostura, fervura, fermentação, maturação, filtração e envase. Ao final de sua produção a bebida pode ser avaliada quanto as suas propriedades físico-químicas, das quais destacamos: pH, amargor, cor e teor alcoólico. Na identificação dos compostos presentes na cerveja, bem como na autenticação e controle dos processos produtivos, podem ser empregadas técnicas analíticas, tais como a espectroscopia na região do infravermelho (IV), a ressonância magnética nuclear de hidrogênio (RMN 1 H), a espectrometria de massas (EM) e a c...

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Valuation of brewers spent yeast polysaccharides: A structural characterization approach

Cited by 64 publications

References 47 publications

In vitro evaluation of Saccharomyces cerevisiae cell wall fermentability using a dog model

In vitro evaluation of Saccharomyces cerevisiae cell wall fermentability using a dog model

Influence of malt modification and the corresponding macromolecular profile on palate fullness in cereal-based beverages

Chemical Concepts Involved in Beer Production: A Review

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