Comparative analysis of mannans extraction processes from spent yeast saccharomyces cerevisiae
Autor(a) principal: | |
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Data de Publicação: | 2022 |
Outros Autores: | , , , , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
Texto Completo: | http://hdl.handle.net/10400.14/39485 |
Resumo: | Mannans are outstanding polysaccharides that have gained exponential interest over the years. These polysaccharides may be extracted from the cell wall of Saccharomyces cerevisiae, and recovered from the brewing or synthetic biology industries, among others. In this work, several extraction processes—physical, chemical and enzymatic—were studied, all aiming to obtain mannans from spent yeast S. cerevisiae. Their performance was evaluated in terms of yield, mannose content and cost. The resultant extracts were characterized in terms of their structure (FT-IR, PXRD and SEM), physicochemical properties (color, molecular weight distribution, sugars, protein, ash and water content) and thermal stability (DSC). The biological properties were assessed through the screening of prebiotic activity in Lactobacillus plantarum and Bifidobacterium animalis. The highest yield (58.82%) was achieved by using an alkaline thermal process, though the correspondent mannose content was low. The extract obtained by autolysis followed by a hydrothermal step resulted in the highest mannose content (59.19%). On the other hand, the extract obtained through the enzymatic hydrolysis displayed the highest prebiotic activity. This comparative study is expected to lay the scientific foundation for the obtention of well-characterized mannans from yeast, which will pave the way for their application in various fields. |
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Comparative analysis of mannans extraction processes from spent yeast saccharomyces cerevisiaeMannansThermal hydrolysisAutolysisEnzymatic hydrolysisStructural characterizationPhysicochemical characterizationCost assessmentMannans are outstanding polysaccharides that have gained exponential interest over the years. These polysaccharides may be extracted from the cell wall of Saccharomyces cerevisiae, and recovered from the brewing or synthetic biology industries, among others. In this work, several extraction processes—physical, chemical and enzymatic—were studied, all aiming to obtain mannans from spent yeast S. cerevisiae. Their performance was evaluated in terms of yield, mannose content and cost. The resultant extracts were characterized in terms of their structure (FT-IR, PXRD and SEM), physicochemical properties (color, molecular weight distribution, sugars, protein, ash and water content) and thermal stability (DSC). The biological properties were assessed through the screening of prebiotic activity in Lactobacillus plantarum and Bifidobacterium animalis. The highest yield (58.82%) was achieved by using an alkaline thermal process, though the correspondent mannose content was low. The extract obtained by autolysis followed by a hydrothermal step resulted in the highest mannose content (59.19%). On the other hand, the extract obtained through the enzymatic hydrolysis displayed the highest prebiotic activity. This comparative study is expected to lay the scientific foundation for the obtention of well-characterized mannans from yeast, which will pave the way for their application in various fields.Veritati - Repositório Institucional da Universidade Católica PortuguesaFaustino, MargaridaDurão, JoanaPereira, Carla F.Oliveira, Ana SofiaPereira, Joana OdilaPereira, Ana M.Ferreira, CarlosPintado, Manuela E.Carvalho, Ana P.2022-12-06T15:28:31Z2022-112022-11-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10400.14/39485eng2304-815810.3390/foods1123375385143605579PMC973938936496561000897429400001info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2024-01-09T01:36:35Zoai:repositorio.ucp.pt:10400.14/39485Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T18:32:19.273904Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse |
dc.title.none.fl_str_mv |
Comparative analysis of mannans extraction processes from spent yeast saccharomyces cerevisiae |
title |
Comparative analysis of mannans extraction processes from spent yeast saccharomyces cerevisiae |
spellingShingle |
Comparative analysis of mannans extraction processes from spent yeast saccharomyces cerevisiae Faustino, Margarida Mannans Thermal hydrolysis Autolysis Enzymatic hydrolysis Structural characterization Physicochemical characterization Cost assessment |
title_short |
Comparative analysis of mannans extraction processes from spent yeast saccharomyces cerevisiae |
title_full |
Comparative analysis of mannans extraction processes from spent yeast saccharomyces cerevisiae |
title_fullStr |
Comparative analysis of mannans extraction processes from spent yeast saccharomyces cerevisiae |
title_full_unstemmed |
Comparative analysis of mannans extraction processes from spent yeast saccharomyces cerevisiae |
title_sort |
Comparative analysis of mannans extraction processes from spent yeast saccharomyces cerevisiae |
author |
Faustino, Margarida |
author_facet |
Faustino, Margarida Durão, Joana Pereira, Carla F. Oliveira, Ana Sofia Pereira, Joana Odila Pereira, Ana M. Ferreira, Carlos Pintado, Manuela E. Carvalho, Ana P. |
author_role |
author |
author2 |
Durão, Joana Pereira, Carla F. Oliveira, Ana Sofia Pereira, Joana Odila Pereira, Ana M. Ferreira, Carlos Pintado, Manuela E. Carvalho, Ana P. |
author2_role |
author author author author author author author author |
dc.contributor.none.fl_str_mv |
Veritati - Repositório Institucional da Universidade Católica Portuguesa |
dc.contributor.author.fl_str_mv |
Faustino, Margarida Durão, Joana Pereira, Carla F. Oliveira, Ana Sofia Pereira, Joana Odila Pereira, Ana M. Ferreira, Carlos Pintado, Manuela E. Carvalho, Ana P. |
dc.subject.por.fl_str_mv |
Mannans Thermal hydrolysis Autolysis Enzymatic hydrolysis Structural characterization Physicochemical characterization Cost assessment |
topic |
Mannans Thermal hydrolysis Autolysis Enzymatic hydrolysis Structural characterization Physicochemical characterization Cost assessment |
description |
Mannans are outstanding polysaccharides that have gained exponential interest over the years. These polysaccharides may be extracted from the cell wall of Saccharomyces cerevisiae, and recovered from the brewing or synthetic biology industries, among others. In this work, several extraction processes—physical, chemical and enzymatic—were studied, all aiming to obtain mannans from spent yeast S. cerevisiae. Their performance was evaluated in terms of yield, mannose content and cost. The resultant extracts were characterized in terms of their structure (FT-IR, PXRD and SEM), physicochemical properties (color, molecular weight distribution, sugars, protein, ash and water content) and thermal stability (DSC). The biological properties were assessed through the screening of prebiotic activity in Lactobacillus plantarum and Bifidobacterium animalis. The highest yield (58.82%) was achieved by using an alkaline thermal process, though the correspondent mannose content was low. The extract obtained by autolysis followed by a hydrothermal step resulted in the highest mannose content (59.19%). On the other hand, the extract obtained through the enzymatic hydrolysis displayed the highest prebiotic activity. This comparative study is expected to lay the scientific foundation for the obtention of well-characterized mannans from yeast, which will pave the way for their application in various fields. |
publishDate |
2022 |
dc.date.none.fl_str_mv |
2022-12-06T15:28:31Z 2022-11 2022-11-01T00:00:00Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://hdl.handle.net/10400.14/39485 |
url |
http://hdl.handle.net/10400.14/39485 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
2304-8158 10.3390/foods11233753 85143605579 PMC9739389 36496561 000897429400001 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.source.none.fl_str_mv |
reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação instacron:RCAAP |
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Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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RCAAP |
institution |
RCAAP |
reponame_str |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
collection |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
repository.name.fl_str_mv |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
repository.mail.fl_str_mv |
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1799132047242952704 |