A step for the valorization of spent yeast through production of iron–peptide complexes — a process optimization study
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/10400.14/38670 |
Resumo: | Given the importance of iron in human nutrition and the significance of waste and by-product valorisation in a circular economy environment, we investigated the effects of protein and iron concentration on the production yield of iron–peptide complexes from spent Saccharomyces cerevisiae. For this purpose, different amounts of protein and iron were used in the complexation process. The results have shown that higher concentrations, although permitting a faster and larger scale process, provide a significantly lower complexation yield, which deems the process less feasible. This is corroborated by fluorescence analysis, which shows a lower degree of complexation with higher protein concentration. In addition, varying the concentration of iron does not change the quality of formed complexes, as evidenced by Fourier transform infrared spectroscopy (FT-IR) analysis. The morphology of all samples was also evaluated using scanning electron microscopy (SEM). Therefore, further studies are needed to optimize the process and to evaluate the best conditions for an economically sound valorization process for iron–peptide complexes. Nonetheless, current results in the development of a new process for the valorisation of spent yeast, in the form of iron-peptide complexes, look promising. |
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A step for the valorization of spent yeast through production of iron–peptide complexes — a process optimization studyComplexIronPeptidesSupplementationCircular economyYeastSaccharomyces cerevisiaeGiven the importance of iron in human nutrition and the significance of waste and by-product valorisation in a circular economy environment, we investigated the effects of protein and iron concentration on the production yield of iron–peptide complexes from spent Saccharomyces cerevisiae. For this purpose, different amounts of protein and iron were used in the complexation process. The results have shown that higher concentrations, although permitting a faster and larger scale process, provide a significantly lower complexation yield, which deems the process less feasible. This is corroborated by fluorescence analysis, which shows a lower degree of complexation with higher protein concentration. In addition, varying the concentration of iron does not change the quality of formed complexes, as evidenced by Fourier transform infrared spectroscopy (FT-IR) analysis. The morphology of all samples was also evaluated using scanning electron microscopy (SEM). Therefore, further studies are needed to optimize the process and to evaluate the best conditions for an economically sound valorization process for iron–peptide complexes. Nonetheless, current results in the development of a new process for the valorisation of spent yeast, in the form of iron-peptide complexes, look promising.Veritati - Repositório Institucional da Universidade Católica PortuguesaFerreira, CarlosPereira, Carla F.Oliveira, Ana SofiaFaustino, MargaridaPereira, Ana M.Durão, JoanaPereira, Joana OdilaPintado, Manuela E.Carvalho, Ana P.2022-09-01T15:37:09Z2022-07-262022-07-26T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10400.14/38670eng2227-971710.3390/pr1008146485139084066000845875900001info: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:RCAAP2024-01-16T01:44:32Zoai:repositorio.ucp.pt:10400.14/38670Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T18:31:34.942490Repositório 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 |
A step for the valorization of spent yeast through production of iron–peptide complexes — a process optimization study |
title |
A step for the valorization of spent yeast through production of iron–peptide complexes — a process optimization study |
spellingShingle |
A step for the valorization of spent yeast through production of iron–peptide complexes — a process optimization study Ferreira, Carlos Complex Iron Peptides Supplementation Circular economy Yeast Saccharomyces cerevisiae |
title_short |
A step for the valorization of spent yeast through production of iron–peptide complexes — a process optimization study |
title_full |
A step for the valorization of spent yeast through production of iron–peptide complexes — a process optimization study |
title_fullStr |
A step for the valorization of spent yeast through production of iron–peptide complexes — a process optimization study |
title_full_unstemmed |
A step for the valorization of spent yeast through production of iron–peptide complexes — a process optimization study |
title_sort |
A step for the valorization of spent yeast through production of iron–peptide complexes — a process optimization study |
author |
Ferreira, Carlos |
author_facet |
Ferreira, Carlos Pereira, Carla F. Oliveira, Ana Sofia Faustino, Margarida Pereira, Ana M. Durão, Joana Pereira, Joana Odila Pintado, Manuela E. Carvalho, Ana P. |
author_role |
author |
author2 |
Pereira, Carla F. Oliveira, Ana Sofia Faustino, Margarida Pereira, Ana M. Durão, Joana Pereira, Joana Odila 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 |
Ferreira, Carlos Pereira, Carla F. Oliveira, Ana Sofia Faustino, Margarida Pereira, Ana M. Durão, Joana Pereira, Joana Odila Pintado, Manuela E. Carvalho, Ana P. |
dc.subject.por.fl_str_mv |
Complex Iron Peptides Supplementation Circular economy Yeast Saccharomyces cerevisiae |
topic |
Complex Iron Peptides Supplementation Circular economy Yeast Saccharomyces cerevisiae |
description |
Given the importance of iron in human nutrition and the significance of waste and by-product valorisation in a circular economy environment, we investigated the effects of protein and iron concentration on the production yield of iron–peptide complexes from spent Saccharomyces cerevisiae. For this purpose, different amounts of protein and iron were used in the complexation process. The results have shown that higher concentrations, although permitting a faster and larger scale process, provide a significantly lower complexation yield, which deems the process less feasible. This is corroborated by fluorescence analysis, which shows a lower degree of complexation with higher protein concentration. In addition, varying the concentration of iron does not change the quality of formed complexes, as evidenced by Fourier transform infrared spectroscopy (FT-IR) analysis. The morphology of all samples was also evaluated using scanning electron microscopy (SEM). Therefore, further studies are needed to optimize the process and to evaluate the best conditions for an economically sound valorization process for iron–peptide complexes. Nonetheless, current results in the development of a new process for the valorisation of spent yeast, in the form of iron-peptide complexes, look promising. |
publishDate |
2022 |
dc.date.none.fl_str_mv |
2022-09-01T15:37:09Z 2022-07-26 2022-07-26T00:00:00Z |
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/10400.14/38670 |
url |
http://hdl.handle.net/10400.14/38670 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
2227-9717 10.3390/pr10081464 85139084066 000845875900001 |
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 |
instacron_str |
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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1799132039440498688 |