Obtainment and characterization of mannoproteins from brewer’s yeast cell wall - doi: 10.4025/actascibiolsci.v34i1.7124
Autor(a) principal: | |
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Data de Publicação: | 2011 |
Outros Autores: | , |
Tipo de documento: | Artigo |
Idioma: | por |
Título da fonte: | Acta Scientiarum Biological Sciences |
Texto Completo: | http://www.periodicos.uem.br/ojs/index.php/ActaSciBiolSci/article/view/7124 |
Resumo: | The biomass of yeast after beer production is a raw-material for cell components extraction, including mannoproteins. The present study evaluated the using viability of spent brewer’s yeast Saccharomyces sp. for obtainment of extract containing mannoprotein. The extraction was conducted by Box-Behnken 33 incomplete design, for the variables temperature (75, 85 and 95ºC), time of extraction (5, 7 and 9h) and concentration of cell wall in suspension (10, 15 and 20%). The residual ethanol of fermentation doesn’t have interference in the obtaining of extract containing mannoproteins. The highest rate of extraction was 4.08%, obtained at 95ºC, with 10% cell wall by 7h and with 15% of cell wall during 9h. The experimental validation for obtaining of the maximum predicted resulted in 4.50% of extract, confirming the model predictable capacity. The extract containing mannoprotein obtained from 10% of cell wall (95ºC, 9h) had 51.39% of proteins, with 58 and 64 kDa, and 25.89% of carbohydrates, distributed in mannose and glucose. The emulsification activity was 62.50 ± 0.88% and the emulsion stability was 96.00 ± 1.4%. These results evidence the bioemulsifier potential of the extract and the viability of using spent yeast from brewery for obtainment of compounds with industrial interesting properties. |
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Obtainment and characterization of mannoproteins from brewer’s yeast cell wall - doi: 10.4025/actascibiolsci.v34i1.7124Obtenção e caracterização de manoproteínas da parede celular de leveduras de descarte em cervejaria - doi: 10.4025/actascibiolsci.v34i1.7124Saccharomyces sp.bioemulsifierbrewery yeastSaccharomyces sp.bioemulsificantelevedura cervejeira2.08.02.00-5 - Bioquímica dos MicroorganismosThe biomass of yeast after beer production is a raw-material for cell components extraction, including mannoproteins. The present study evaluated the using viability of spent brewer’s yeast Saccharomyces sp. for obtainment of extract containing mannoprotein. The extraction was conducted by Box-Behnken 33 incomplete design, for the variables temperature (75, 85 and 95ºC), time of extraction (5, 7 and 9h) and concentration of cell wall in suspension (10, 15 and 20%). The residual ethanol of fermentation doesn’t have interference in the obtaining of extract containing mannoproteins. The highest rate of extraction was 4.08%, obtained at 95ºC, with 10% cell wall by 7h and with 15% of cell wall during 9h. The experimental validation for obtaining of the maximum predicted resulted in 4.50% of extract, confirming the model predictable capacity. The extract containing mannoprotein obtained from 10% of cell wall (95ºC, 9h) had 51.39% of proteins, with 58 and 64 kDa, and 25.89% of carbohydrates, distributed in mannose and glucose. The emulsification activity was 62.50 ± 0.88% and the emulsion stability was 96.00 ± 1.4%. These results evidence the bioemulsifier potential of the extract and the viability of using spent yeast from brewery for obtainment of compounds with industrial interesting properties.A biomass de levedura resultante da produção de cerveja é mátéria-prima para extração de componentes celulares, incluíndo manoproteínas. O presente trabalho avaliou a possibilidade da utilização da levedura Saccharomyces sp. descartada em cervejaria, para obtenção de extrato com manoproteínas. A extração foi conduzida segundo delineamento fatorial incompleto, Box-Behnken 33, para as variáveis temperaturas (75, 85 e 95ºC), tempo de extração (5, 7 e 9h) e concentração da suspensão de parede celular (10, 15 e 20%). O etanol residual da fermentação não interfere na obtenção do extrato contendo manoproteínas. O maior índice de extração foi 4,08%, observado para temperatura de 95ºC na concentração de 10% por 7h e 15% por 9h. A validação experimental do maior índice predito resultou em 4,50% de extrato, confirmando a capacidade preditiva do modelo. A manoproteína obtida, a partir de 10% de parede celular (95ºC, 9h), apresentou 51,39% de proteínas, com 58 e 64 kDa, e 25,89% de carboidratos, distribuídos entre manose e glicose. A atividade emulsificante foi de 62,50 ± 0,88% e a estabilidade da emulsão foi de 96,00 ± 1,40%. Estes resultados evidenciam o potencial bioemulsificante do extrato e a viabilidade de utilização da levedura descartada em cervejarias para obtenção de compostos com propriedades industriais interessantesUniversidade Estadual De Maringá2011-06-09info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersioncomposição bioquímicaapplication/pdfhttp://www.periodicos.uem.br/ojs/index.php/ActaSciBiolSci/article/view/712410.4025/actascibiolsci.v34i1.7124Acta Scientiarum. Biological Sciences; Vol 34 No 1 (2012); 77-84Acta Scientiarum. Biological Sciences; v. 34 n. 1 (2012); 77-841807-863X1679-9283reponame:Acta Scientiarum Biological Sciencesinstname:Universidade Estadual de Maringá (UEM)instacron:UEMporhttp://www.periodicos.uem.br/ojs/index.php/ActaSciBiolSci/article/view/7124/pdfCosta, Ariane GasparMagnani, MarcianeCastro-Gomez, Raul Jorge Hernaninfo:eu-repo/semantics/openAccess2022-11-23T17:33:55Zoai:periodicos.uem.br/ojs:article/7124Revistahttp://www.periodicos.uem.br/ojs/index.php/ActaSciBiolSciPUBhttp://www.periodicos.uem.br/ojs/index.php/ActaSciBiolSci/oai||actabiol@uem.br1807-863X1679-9283opendoar:2022-11-23T17:33:55Acta Scientiarum Biological Sciences - Universidade Estadual de Maringá (UEM)false |
dc.title.none.fl_str_mv |
Obtainment and characterization of mannoproteins from brewer’s yeast cell wall - doi: 10.4025/actascibiolsci.v34i1.7124 Obtenção e caracterização de manoproteínas da parede celular de leveduras de descarte em cervejaria - doi: 10.4025/actascibiolsci.v34i1.7124 |
title |
Obtainment and characterization of mannoproteins from brewer’s yeast cell wall - doi: 10.4025/actascibiolsci.v34i1.7124 |
spellingShingle |
Obtainment and characterization of mannoproteins from brewer’s yeast cell wall - doi: 10.4025/actascibiolsci.v34i1.7124 Costa, Ariane Gaspar Saccharomyces sp. bioemulsifier brewery yeast Saccharomyces sp. bioemulsificante levedura cervejeira 2.08.02.00-5 - Bioquímica dos Microorganismos |
title_short |
Obtainment and characterization of mannoproteins from brewer’s yeast cell wall - doi: 10.4025/actascibiolsci.v34i1.7124 |
title_full |
Obtainment and characterization of mannoproteins from brewer’s yeast cell wall - doi: 10.4025/actascibiolsci.v34i1.7124 |
title_fullStr |
Obtainment and characterization of mannoproteins from brewer’s yeast cell wall - doi: 10.4025/actascibiolsci.v34i1.7124 |
title_full_unstemmed |
Obtainment and characterization of mannoproteins from brewer’s yeast cell wall - doi: 10.4025/actascibiolsci.v34i1.7124 |
title_sort |
Obtainment and characterization of mannoproteins from brewer’s yeast cell wall - doi: 10.4025/actascibiolsci.v34i1.7124 |
author |
Costa, Ariane Gaspar |
author_facet |
Costa, Ariane Gaspar Magnani, Marciane Castro-Gomez, Raul Jorge Hernan |
author_role |
author |
author2 |
Magnani, Marciane Castro-Gomez, Raul Jorge Hernan |
author2_role |
author author |
dc.contributor.author.fl_str_mv |
Costa, Ariane Gaspar Magnani, Marciane Castro-Gomez, Raul Jorge Hernan |
dc.subject.por.fl_str_mv |
Saccharomyces sp. bioemulsifier brewery yeast Saccharomyces sp. bioemulsificante levedura cervejeira 2.08.02.00-5 - Bioquímica dos Microorganismos |
topic |
Saccharomyces sp. bioemulsifier brewery yeast Saccharomyces sp. bioemulsificante levedura cervejeira 2.08.02.00-5 - Bioquímica dos Microorganismos |
description |
The biomass of yeast after beer production is a raw-material for cell components extraction, including mannoproteins. The present study evaluated the using viability of spent brewer’s yeast Saccharomyces sp. for obtainment of extract containing mannoprotein. The extraction was conducted by Box-Behnken 33 incomplete design, for the variables temperature (75, 85 and 95ºC), time of extraction (5, 7 and 9h) and concentration of cell wall in suspension (10, 15 and 20%). The residual ethanol of fermentation doesn’t have interference in the obtaining of extract containing mannoproteins. The highest rate of extraction was 4.08%, obtained at 95ºC, with 10% cell wall by 7h and with 15% of cell wall during 9h. The experimental validation for obtaining of the maximum predicted resulted in 4.50% of extract, confirming the model predictable capacity. The extract containing mannoprotein obtained from 10% of cell wall (95ºC, 9h) had 51.39% of proteins, with 58 and 64 kDa, and 25.89% of carbohydrates, distributed in mannose and glucose. The emulsification activity was 62.50 ± 0.88% and the emulsion stability was 96.00 ± 1.4%. These results evidence the bioemulsifier potential of the extract and the viability of using spent yeast from brewery for obtainment of compounds with industrial interesting properties. |
publishDate |
2011 |
dc.date.none.fl_str_mv |
2011-06-09 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion composição bioquímica |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://www.periodicos.uem.br/ojs/index.php/ActaSciBiolSci/article/view/7124 10.4025/actascibiolsci.v34i1.7124 |
url |
http://www.periodicos.uem.br/ojs/index.php/ActaSciBiolSci/article/view/7124 |
identifier_str_mv |
10.4025/actascibiolsci.v34i1.7124 |
dc.language.iso.fl_str_mv |
por |
language |
por |
dc.relation.none.fl_str_mv |
http://www.periodicos.uem.br/ojs/index.php/ActaSciBiolSci/article/view/7124/pdf |
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.publisher.none.fl_str_mv |
Universidade Estadual De Maringá |
publisher.none.fl_str_mv |
Universidade Estadual De Maringá |
dc.source.none.fl_str_mv |
Acta Scientiarum. Biological Sciences; Vol 34 No 1 (2012); 77-84 Acta Scientiarum. Biological Sciences; v. 34 n. 1 (2012); 77-84 1807-863X 1679-9283 reponame:Acta Scientiarum Biological Sciences instname:Universidade Estadual de Maringá (UEM) instacron:UEM |
instname_str |
Universidade Estadual de Maringá (UEM) |
instacron_str |
UEM |
institution |
UEM |
reponame_str |
Acta Scientiarum Biological Sciences |
collection |
Acta Scientiarum Biological Sciences |
repository.name.fl_str_mv |
Acta Scientiarum Biological Sciences - Universidade Estadual de Maringá (UEM) |
repository.mail.fl_str_mv |
||actabiol@uem.br |
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1799317394849529856 |