关于酒消耗酵母和培养酵母细胞之间的组成和可溶性多糖含量的比较研究
Hyun Ji Lee1, Bo-Ram Park1, Legesse Shiferaw Chewaka1
1Department of Agro-Food Resource, National Institute of Agricultural Science, Rural Development Administration (RDA), Jeonju 54875, Republic of Korea.
Foods (Basel, Switzerland)
|May 25, 2024
概括
酒的消耗酵母 (BSY),酒生产的副产品,富含功能多糖和生物活性化合物. 这项研究发现,BSY的碳水化合物和多糖含量高于培养酵母,具有显著的抗氧化特性,使其成为一种有价值的功能性食品成分.
科学领域:
- 食品科学与技术 食品科学与技术
- 生物技术是生物技术.
- 生物化学 生物化学
背景情况:
- 酒消耗酵母 (BSY) 是酒发酵的重要副产品.
- BSY具有潜在的生理益处,可以成为有价值化合物的来源.
- 了解BSY的成分是其作为功能成分的价值化关键.
研究的目的:
- 为了比较BSY的组成和可溶性多糖含量,与培养酵母菌株Saccharomyces cerevisiae (SC) 和Saccharomyces boulardii (SB) 进行比较.
- 评估BSY作为功能多糖的替代来源的潜力.
- 评估BSY的生物活性特性,包括抗氧化活性和含量.
主要方法:
- 酵母细胞成分 (碳水化合物,蛋白质) 的比较分析.
- 自溶和提取以回收残留物和水溶性多糖.
- 测量多糖含量的量 (曼南,β-葡萄糖).
- 对抗氧化活性 (SOD,ABTS,DPPH清除) 和总化合物的测定.
主要成果:
- 与SC和SB相比,BSY的碳水化合物含量更高,原蛋白含量更低.
- 在BSY残留物中,总多糖含量比SC和SB高 (641.90μg/mg).
- BSY产生了相当数量的水溶性多糖,包括曼南 (49.31%) 和β-葡萄糖 (20.18%).
- BSY表现出显著的抗氧化活性和更高的总含量.
结论:
- BSY是功能性多糖和生物活性化合物的有希望的来源.
- 它的组成和生理效应支持其作为功能性食品材料的利用.
- BSY为酒行业的副产品提供了一个可持续的价值化途径.
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