A step for the valorization of spent yeast through production of iron–peptide complexes — a process optimization study

Detalhes bibliográficos
Autor(a) principal: Ferreira, Carlos
Data de Publicação: 2022
Outros Autores: Pereira, Carla F., Oliveira, Ana Sofia, Faustino, Margarida, Pereira, Ana M., Durão, Joana, Pereira, Joana Odila, Pintado, Manuela E., Carvalho, Ana P.
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.
id RCAP_bba3d8312bacd07110481c805e5efca6
oai_identifier_str oai:repositorio.ucp.pt:10400.14/38670
network_acronym_str RCAP
network_name_str Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
repository_id_str 7160
spelling 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
instname_str 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
_version_ 1799132039440498688