Yeast (<i>Saccharomyces cerevisiae</i>) Protein Concentrate:  Preparation, Chemical Composition, and Nutritional and Functional Properties

Yamada, Eunice Akemi; Sgarbieri, Valdemiro Carlos

doi:10.1021/jf0400821

Cited by 130 publications

(79 citation statements)

References 21 publications

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“…The protein contents of product (Table 2) were higher than that reported by Boonnop et al (2009) and , it could be due to particle size of cassava chip was smaller and also yeast fermented liquid and cassava ratio was higher than those reported by Boonnop et al (2009) and Wanapat et al (2011). YBM4 contained essential amino acid especially lysine, this result is similar with Yamada and Sgarbieri (2005) reported that whole cell of S. cerevisiae was high in amino acid profile especially lysine. Even though, kinetic of yeast growth in YBM3 in this study was the highest (P<0.05) but when considering the crude protein content of YEFECAP products, it was lower than in YBM4.…”

Section: Effects Of Different Yeast Type and Medium On Chemical Composupporting

confidence: 73%

Enrichment of protein content in cassava (Manihot esculenta Crantz) by<br>supplementing with yeast for use as animal feed

Polyorachbr¹,

Wanapat²

2013

Emir. J. Food Agric

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The aim of this investigation was to study the kinetics of yeast S. cerevisiae growth in different media and to study the enrichment of cassava chip by fermentation using yeast. Experiment was conducted according to a 2x4 factorial arrangement in a Completely Randomized Design (CRD) to study growth kinetics of Baker's yeast (YB) and Brewer's yeast (YC) cultivated in 4 media with following composition: (urea:molass:water) = 40:32:100 (M1), 48:24:100 (M2), 56:16:100 (M3), 64:08:100 (M4) at pH 3.5-5.0 at 27 C for 120 h. The kinetic data of yeast growth were collected at 0 and every 6 h post-cultivation. All treatments were selected from the optimum cultivation time (66 h) mixed with cassava chip at ratio of 1 ml:1.3 g. For yeast fermented cassava chip protein (YEFECAP) products were analyzed for proximate composition. The results showed that kinetic growth of S. cerevisiae in YBM3 was the highest in number (3.0 x 10 11 cell/ml) at 66 h post-cultivation. However, YEFECAP production in YBM4 (Baker's yeast with urea: molasses: water at ratio 64:08:100 (M4)) was highest in protein content at 47.5% crude protein CP when compared to other treatments. Furthermore, further research is required to study the use of YEFECAP as a protein source to replace soybean meal in in vivo feeding trials especially in productive ruminants.

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Section: Effects Of Different Yeast Type and Medium On Chemical Composupporting

confidence: 73%

Enrichment of protein content in cassava (Manihot esculenta Crantz) by<br>supplementing with yeast for use as animal feed

Polyorachbr¹,

Wanapat²

2013

Emir. J. Food Agric

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“…Leucine was chosen because it is one of the most abundant amino acids in yeast, a major food source of D. melanogaster larvae (Yamada and Sgarbiera, 2005). No absorption differences were found with L-[U-14 C]leucine in well-fed larvae (Fig.·3C).…”

Section: For Enhances Glucose Absorptionmentioning

confidence: 99%

Natural variation in food acquisition mediatedviaaDrosophilacGMP-dependent protein kinase

Kaun

Riedl

Chakaborty-Chatterjee

et al. 2007

Journal of Experimental Biology

114

138

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SUMMARY In natural environments where food abundance and quality can change drastically over time, animals must continuously alter their food acquisition strategies. Although genetic variation contributes to this plasticity, the specific genes involved and their interactions with the environment are poorly understood. Here we report that natural variation in the Drosophilagene, foraging (for), which encodes a cGMP-dependent protein kinase (PKG), affects larval food acquisition in an environmentally dependent fashion. When food is plentiful, the wild-type rover(forR) allele confers lower food intake and higher glucose absorption than both the wild-type sitter (fors) allele and the mutant fors2 allele. When food is scarce, forR, fors and fors2 larvae increase food intake to a common maximal level, but forRlarvae retain their increased absorption efficiency. Changes in forexpression can induce corrective behavioral modifications in response to food deprivation. When reared in environments with low food levels, forR larvae have higher survivorship and faster development than fors and fors2larvae. Together, these results show that natural variation in forhas far reaching implications affecting a suite of phenotypes involved in the regulation of food acquisition.

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“…Alguns desses derivados são o autolisado, obtido pelo processo de autólise das células; o extrato de levedura e a parede celular (PC), obtidos pelo fracionamento do autolisado em fração solúvel (extrato) e insolúvel (parede celular) e, ainda, o concentrado protéico 63 .…”

Section: Introductionunclassified

Influência de frações da parede celular de levedura (Saccharomyces cerevisiae) sobre os índices séricos de glicose e lipídios, microbiota intestinal e produção de ácidos graxos voláteis (AGV) de cadeias curtas de ratos em crescimento

Chaud¹,

Sgarbieri²,

Vicente³

et al. 2007

Ciênc. Tecnol. Aliment.

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ResumoOs índices séricos de glicose e lipídios, a microbiota intestinal e a produção de ácidos graxos voláteis de cadeias curtas (AGV) foram determinados em ratos Wistar submetidos às dietas: padrão (AIN-P), padrão modificada (AIN-M) e às dietas contendo frações de parede celular de levedura: glicana insolúvel (GI), manana (M) e glicana mais manana (G+M), como única fonte de fibra alimentar. O fracionamento da parede celular (PC) foi realizado por processos físicos e químicos de extração, centrifugação e secagem em "spray dryer". Os índices séricos foram dosados através de "kits" comerciais. A microbiota e a produção de AGV foram determinadas nos conteúdos intestinais, incluindo cólon, ceco e reto. Considerando os níveis de colesterol no tempo (T 0 ) e no tempo 28 (T 28 ), as dietas AIN-P, AIN-M e M apresentaram efeito hipocolesterolêmico, tendo em vista que a composição das dietas eram de natureza hipercolesterolêmica. Em relação à glicose sérica, no tempo (T 0 ) observou-se uma elevação geral da glicemia, sugerindo um efeito hiperglicêmico das dietas estudadas. A dieta G+M foi a que apresentou valores significantemente mais elevados de lipídios séricos no tempo T 14 , e os níveis mais baixos foram observados na dieta M e na dieta GI no T 14 e nas dietas AIN-M e AIN-P. A dieta AIN-P foi a que apresentou valor significantemente mais elevado de triacilgliceróis nos tempos T 14 e T 28 . Os níveis mais baixos nos tempos T 14 foram constatados para as dietas G+M e GI e no tempo T 28 para as dietas AIN-M e M. De um modo geral, não houve modificações significativas na microbiota intestinal dos animais em nenhuma das dietas. Dentre os AGV, o ácido acético foi o predominante, seguido do propiônico e do butírico, em todas as dietas estudadas. Palavras-chave: parede celular; glicana insolúvel; manana; índices séricos. AbstractThe blood serum indexes of glucose and lipids, the intestinal microbiota and the production of volatile fatty acids (VFA) were determined in Wistar rats which were fed a standard (AIN-P) diet, a modified standard (AIN-M) diet, and diets containing the following yeast cell wall fractions: insoluble glycan (IG), mannan (M), and a mixture of glycan + mannan (G+M) as the only source of dietary fiber. Fractionation of the cell wall was carried out by means of physicochemical extraction processes, centrifugation, and drying in a "spray dryer". Serum indexes were dosed by means of commercial kits and the influence of the fractions on the intestinal microbiota and the production of short-chain volatile fatty acids (VFA) were carried out by collecting intestinal contents (colon, cecum, and rectum). Considering the cholesterol levels at time zero (T 0 ) and at time 28 (T 28 ), diets AIN-P, AIN-M, and M presented a hypocholesterolemic effect considering the hypercholesterolemic nature of the diets. Regarding serum glucose, at the onset of the experiment (T 0 ), a general increase in glycemia was observed which suggests a hyperglycemic effect of the examined diets. The G+M diet yielded the highest significant va...

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Yeast (Saccharomyces cerevisiae) Protein Concentrate: Preparation, Chemical Composition, and Nutritional and Functional Properties

Cited by 130 publications

References 21 publications

Enrichment of protein content in cassava (Manihot esculenta Crantz) by<br>supplementing with yeast for use as animal feed

Enrichment of protein content in cassava (Manihot esculenta Crantz) by<br>supplementing with yeast for use as animal feed

Natural variation in food acquisition mediatedviaaDrosophilacGMP-dependent protein kinase

Influência de frações da parede celular de levedura (Saccharomyces cerevisiae) sobre os índices séricos de glicose e lipídios, microbiota intestinal e produção de ácidos graxos voláteis (AGV) de cadeias curtas de ratos em crescimento

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